Food Service Worker Supervisor

About the role

This Supervisory position is located within the Nutrition & Food Service at the VA Philadelphia Health Care System in Philadelphia, PA. The incumbent serves as the primary shift supervisor and will be directly responsible for the supervision of all food service activities and coordinates the activities of the Food Service Workers in the different elements of the Food Service Section.

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement (09/24/2026). Experience: A specific length of training and experience is not required, but applicants must show evidence of training or experience of sufficient scope and quality to perform the work of this position, supported by detailed descriptions on their resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. Screen‑out element: Qualifications are first evaluated against the prescribed screen‑out element (usually question 1 in the online questionnaire); those who meet the minimal acceptable qualification are considered for further rating, while others are rated ineligible and eliminated. Potential eligibles are then rated against the remaining Job Elements: Dexterity and Safety; Interpret Instructions – Specifications (other than blueprint reading); Lead or Supervise; Materials; Technical Practices; Use and Maintain Tools and Equipment; Work Practices. Experience includes paid and unpaid work, including volunteer work through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (professional, philanthropic, religious, spiritual, community, student, social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. All qualifying experience, including volunteer experience, will be credited. A full year of work is considered 35‑40 hours per week; part‑time experience is credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must clearly indicate the nature of their duties and responsibilities and the number of hours per week spent in such employment. Physical Requirements/Working Conditions: Employee may be required to perform heavy work such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies; work on ladders and use powered cleaning equipment; frequently lift or move objects weighing up to 40 pounds. Work is performed in kitchen areas where steam and heat from cooking and dish‑washing equipment often cause uncomfortably high temperatures and humidity; the work area is well lighted but usually noisy from food service activities, with danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk‑in refrigeration or freezing units.

Responsibilities

• Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval, making rounds on patient wards, meeting ward personnel, and taking corrective action for any problems that might arise on the floors pertaining to food service.
• Receives and inspects deliveries.
• Requisitions all supplies needed for the different areas in Food Service.
• Responsible for efficient overall sanitation throughout Nutrition and Food Service.
• Conducts menu conferences, completes schedules, assignments, cold prep sheets, records temperatures, and completes tray assembly area reports.
• Monitors and assures that proper procedures are carried out in the Diet Communication Center.
• Prepares performance ratings/competencies for all employees under direct supervision.
• Closely supervises work performance of employees under supervision and discusses work performance and problems with them.
• Checks employees on and off duty.
• Monitors tardiness and attendance of employees under supervision and provides guidance.
• Makes necessary adjustments in assignments to ensure work is completed.
• Works under the immediate supervision of the Cook Supervisor/Team Captain and is accountable for the quantity and quality of the work done.
• Carries out responsibilities within general instructions, standard procedures, and established policies such as VA and hospital regulations, quality assurance monitors, procedure manuals, diet manuals, training guides, menus, etc.
• Embodies the concepts of Customer Service and emphasizes its importance with employees in the performance of duties.
• Develops and fosters the climate for positive interactive relationships and demonstrates support for quality service to patients and among Services.
• Assures overall Medical Center effectiveness through continued coordination of policies and procedures within the Medical Center.
• Follows appropriate communication channels that promote timely transmission of information both horizontally and vertically.
• Operates an effective working unit by assuring that subordinates complete the tasks to which they are assigned.
• Explains work requirements so that all food supply items required are available for meeting the meal service schedule.
• Knowledgeable of the responsibilities and performance requirements of Food Service Workers WG‑2 through WG‑4 and WL‑4.
• Uses work outlines to direct employees in making preparations for meal service.
• In emergency situations, establishes priorities in daily operation using available employees (which may be less than originally scheduled) and starts and completes all operations in the allotted time.
• Defines the standards of quality and quantity to be met, instructs subordinates on difficult work operations, reviews work while in progress or on completion to ensure correct portion sizes, serving dishes, etc., have been used.
• Changes work plans, work assignments, and methods as necessary to reduce or control costs and to accomplish the work of the unit as effectively as possible in both usual and emergency situations.
• Serves as a member of the in‑service training team by providing individual and/or group instruction for employees in the correct care and maintenance of food service equipment.
• Provides instruction in correct sanitation and cleaning procedures, such as how to mop a floor and how to clean stainless steel.
• Knowledgeable on the correct foods to be served on modified diets and provides guidance and assistance for lower‑grade employees in making decisions when assembling patient trays.
• Maintains inventory of food service supplies and equipment.
• Responsible for conducting all quality assurance monitors and sanitation reviews in accordance with established procedures.

Schedule

Work Schedule: 5:30 am – 2:00 pm; weekend work required. Anticipated days off are Sunday and Monday.