Food Service Worker Supervisor

About the Role

This position serves as the primary shift supervisor and is directly responsible for supervising all food service activities and coordinating the activities of Food Service Workers across the various elements of the Food Service Operations Section of Nutrition and Food Service at the VA Medical Center in Richmond, VA.

Qualifications

Applicants must meet all requirements by the closing date of this announcement. A specific length of training or experience is not required, but candidates must provide evidence of training or experience of sufficient scope and quality to perform the duties of this position. Qualifications will be evaluated against the OPM Federal Wage System Qualification Standards and a screen‑out element in the online questionnaire. Applicants who meet the minimal acceptable qualification will be considered for further rating.

Key qualification elements include:

• Dexterity and safety
• Interpret instructions – specifications (other than blueprint reading)
• Lead or supervise
• Materials
• Technical practices
• Use and maintain tools and equipment
• Work practices

Preferred Experience

• ServSafe Manager Certification.
• Relevant paid or unpaid experience, including volunteer work through programs such as Peace Corps, AmeriCorps, or other community, professional, or philanthropic organizations. Volunteer experience is credited toward the required experience, with a full year considered 35‑40 hours per week.

Responsibilities

• Supervise all areas of food production and service, including food preparation, nourishment, tray delivery, and retrieval.
• Take corrective action for any problems that arise on the floors pertaining to food service.
• Receive and inspect deliveries and requisitions of all supplies needed in food service areas.
• Prepare performance ratings/competencies for all employees under direct supervision.
• Discuss work performance and problems with employees; monitor tardiness and attendance; provide guidance and adjust assignments as necessary.
• Carry out responsibilities within general instructions, standard procedures, and established policies.
• Ensure subordinates complete assigned tasks and understand work requirements to meet food service schedules.
• Establish priorities for daily operations during emergency situations and define standards of quality and quantity.
• Serve as a member of the in‑service training team, providing individual or group instruction for employees.
• Provide guidance to lower‑grade employees when assembling patient trays and selecting appropriate foods for modified diets.
• Maintain inventory of food service supplies and equipment.
• Conduct quality‑assurance, sanitation, and monitoring reviews.
• Supervise delivery and retrieval of patient trays, interacting with members of the multidisciplinary team.
• Perform other related duties as assigned.

Work Schedule

5 days a week, including weekends and holidays. Tour of duty: 11:00 am – 7:30 pm.

Physical Requirements and Work Environment

The employee may be required to perform heavy work such as scouring and scrubbing large cooking utensils, pushing heavy carts and trucks while unloading, storing, and delivering supplies. Work may also involve using ladders, powered cleaning equipment, and frequently lifting or moving objects weighing up to 40 pounds.