Food Service Worker Supervisor
The Food Service Worker Supervisor functions independently in areas of assignment. He/she is responsible for the smooth, efficient operation of food service at the Lyons and East Orange campuses, which may include units such as Medical, Surgical, Mental Health, Substance Abuse and Community Living Center (CLC). Is responsible for the direct supervision of full-time and/or part-time Food Service Workerss, WG-01 through WG-05 grades. On a recurring basis, he/she will supervise Food Production employees, WG-03 to WG-05, in the absence of the Cook Foreman. Incumbent is accountable for quality, quantity, and timeliness of work and the efficient and effective use of available resources. Incumbent directs the daily activities of these resources for advanced food centralized tray assembly, rethermalization and subsequent tray delivery to the patients' units/dining areas in varied locations and buildings. The Food Service Worker Supervisor is responsible for maintaining security procedures, and applications of automation and electronic information systems including, but not limited to, computer based procedures (Computrition & VATAS). He/she must be able to interpret and implement guides, written specifications, procedures and/or policies. Must be able to learn, understand and implement new policies and procedures. He/she must be able to identify possible safety hazards and take appropriate corrective measures. Incumbent effectively carries out provisions of VA Regulations, Medical Center and Nutrition and Food Service Policies and Procedures and the Labor/Management Agreement. Incumbent ensures that employees observe rules and regulations, policies and procedures, and conduct themselves properly and courteously. He/she counsels employees, promptly adjusts informal complaints and grievances through discussion with employees and bargaining unit representatives and works to resolve grievances at the lowest possible level. Incumbent initiates disciplinary action as appropriate and is consistent and fair in employee conduct/performance actions. He/she must keep him/herself informed about new equipment and learn proper care and operation of all existing equipment in the Food Service Unit. Work Schedule:
Full-Time; Varying tours, rotating with nights and weekends (tours may change based on patients needs, operational requirements and coverage between the East Orange and Lyons campuses). Position Description Title/PD#:
1778A Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 04/29/2020.
Experience:
A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Qualification Standard Handbook X-118C. SCREEN-OUT ELEMENT:
Your qualifications will first be evaluated against the prescribed screen out element, which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements:
Dexterity and SafetyInterpret Instructions, Specifications (other than blueprint reading)Lead or SuperviseMaterialsSpecial Aptitude - Food Service WorkTechnical PracticesWork Practices Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religions; 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. You will receive credit for all qualifying experience, including volunteer experience. Note:
A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. Physical Requirements:
Incumbent must be able to adjust to alternative shifts. Work requires lifting and carrying heavy items on a recurring basis. During a large part of tour, work is either standing or moving about on tile floors. Must possess sufficient physical stamina to report for duty regularly and perform a full range of required duties. Responsibility may require shift changes on short notice and at any hour. Working Conditions:
Work requires adherence to defined safety rules to avoid hazards associated with the operation and cleaning of steam and electrical equipment used in Nutrition and Food Service. Incumbent must use proper procedures in lifting and moving heavy objects to avoid bruises, strains and other injury. He/she must be alert and cautious to avoid falls on wet floors, burns and scalds from hot foods and equipment, cuts from knives and other equipment and injury from improper use of chemicals. Incumbent must have the ability to work rapidly, yet efficiently to meet meal schedules and time frames. Incumbent works in areas subject to change in temperature when required to enter refrigerators or freezer. He/she is required to wear protective clothing provided when entering freezer. Must be clean and neat at all times and set the standard for proper uniform compliance. May be exposed to contagious disease while in patient care units to solicit customer feedback, investigate employee issues and/or attend team meetings. Must exercise proper handling procedures and caution when dealing with medical waste inappropriately returned to Nutrition and Food Service on soiled trays.
Estimated Salary: $20 to $28 per hour based on qualifications.
Full-Time; Varying tours, rotating with nights and weekends (tours may change based on patients needs, operational requirements and coverage between the East Orange and Lyons campuses). Position Description Title/PD#:
1778A Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 04/29/2020.
Experience:
A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Qualification Standard Handbook X-118C. SCREEN-OUT ELEMENT:
Your qualifications will first be evaluated against the prescribed screen out element, which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements:
Dexterity and SafetyInterpret Instructions, Specifications (other than blueprint reading)Lead or SuperviseMaterialsSpecial Aptitude - Food Service WorkTechnical PracticesWork Practices Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religions; 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. You will receive credit for all qualifying experience, including volunteer experience. Note:
A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. Physical Requirements:
Incumbent must be able to adjust to alternative shifts. Work requires lifting and carrying heavy items on a recurring basis. During a large part of tour, work is either standing or moving about on tile floors. Must possess sufficient physical stamina to report for duty regularly and perform a full range of required duties. Responsibility may require shift changes on short notice and at any hour. Working Conditions:
Work requires adherence to defined safety rules to avoid hazards associated with the operation and cleaning of steam and electrical equipment used in Nutrition and Food Service. Incumbent must use proper procedures in lifting and moving heavy objects to avoid bruises, strains and other injury. He/she must be alert and cautious to avoid falls on wet floors, burns and scalds from hot foods and equipment, cuts from knives and other equipment and injury from improper use of chemicals. Incumbent must have the ability to work rapidly, yet efficiently to meet meal schedules and time frames. Incumbent works in areas subject to change in temperature when required to enter refrigerators or freezer. He/she is required to wear protective clothing provided when entering freezer. Must be clean and neat at all times and set the standard for proper uniform compliance. May be exposed to contagious disease while in patient care units to solicit customer feedback, investigate employee issues and/or attend team meetings. Must exercise proper handling procedures and caution when dealing with medical waste inappropriately returned to Nutrition and Food Service on soiled trays.
- Department:
7408 Food Service Working - Salary Range:
$28.63 to $33.37 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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