About this role
Job SummaryThis position is located in the Nutrition and Food Service of a Veteran Affairs Medical Center. As Production Supervisor, the incumbent is fully responsible to plan, produce, direct, coordinate and monitor all phases of food production. In the absence of the Food Service Section Supervisor, the incumbent is responsible for the operation of both the food production/service areas and the administrative duties within those areas.
QualificationsTo qualify for this position, applicants must meet all requirements by the closing date of this announcement. 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 Federal Wage System Qualification Standards. 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 Safety Interpret Instructions, Specifications (other than blueprint reading) Lead or Supervise Materials Technical Practices Use and Maintain Tools and Equipment Work 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.
Major DutiesDuties include: Responsible for independently coordinating/directing the operation of the food service/production areas using standards, procedures, diet manual, modified menus and production sheets to guide the work. Plans on a weekly or monthly basis to establish deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher level supervisors. Coordinates work with supporting or related work functions controlled by other supervisors. Uses resources to operate within a planned financial budget; shares in the managerial responsibility for the proper supervision of labor, allocation of subsistence and supplies and all other resources required to accomplish quality Veteran centered meal services. Informs higher level supervisors of the need to revise work schedules and re-estimate labor and other resources. Participates in meetings and discussions regarding initial planning of current and future work schedules, budget requests, staffing needs, estimates, and recommendations as to scheduling projected work. Prepares performance requirements and work schedules in accordance with established policies and procedures. Provides technical direction and training when scheduling work operations with complex work steps and processes. Investigates work related issues such as excessive costs or low productivity and determines causes. Implements corrective actions within authority to resolve identified work issues. Recommends solutions to staffing issues, engineering requirements, and work operations directed by other supervisors. Develops, documents and evaluates standards of work performance in development of performance plans. Observes subordinate employees' work and ability to follow instructions, provides suggestions and guidance as required. Prepares employee annual performance evaluations; recommends employees for Incentive/Special Contribution Awards. Interviews applicants for positions in Food Production/Service areas and recommends appropriate selections for hiring, promotion and re-assignments of employees. Investigates grievances and complaints per bargaining unit agreements, resolving them where possible, and notifies supervisors of those of sufficient importance or seriousness. Oversees safety and sanitation program. Monitors work to assure that subordinates useall sanitation and safety precautions and enforce safe work practices. Ensures compliance with food safety and sanitation based on HACCP guidelines, NFS procedures and policies, and VACO policies to ensure food safety in food preparation and storage in the facility food service establishment(s). Responsible for the proper usage and care of all production equipment and ensures that NFS employees are knowledgeable in the equipment's usage and care. Submits works orders as necessary to maintain equipment in working order. Recommends replacement of equipment as necessary. Participates in determining performance improvement and quality control activities. Provides information and advice to NFS Leadership on training needs/trends and participates in planning training for employees, students, interns, and volunteers. Adjusts work schedules to meet training needs. Evaluates training effectiveness and recommends methods for improving the program. Plans and establishes overall leave schedule. Determines that leave schedule does not conflict with mission requirements. May serve as designee to maintain and monitor COR local contracts as directed by NFS Leadership. May serve as designee for purchase card use and reconciliation. Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items. Follows menus, production sheets and recipes to prepare items in the quantity needed. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. Slices meat items by hand confirming to specific size requirements or weight specifications. Covers, dates, and stores leftovers according to established local policies/procedures. Operates a variety of kitchen equipment: oven, combi oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment. Work Schedule: Monday-Friday, 9:00am-5:30pm may include holidays and weekends Position Description Title/PD#: Cook/PD99820SRequirementsU.S. Citizenship; non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy. Suitable for Federal employment, determined by a background investigation All applicants tentatively selected for VA employment in a testing designated position are subject to urinalysis to screen for illegal drug use prior to appointment. Applicants who refuse to be tested will be denied employment with VA. Selective Services Registration is required for males born after 12/31/1959 Selected applicants will be required to complete an online onboarding process. Acceptable form(s) of identification will be required to complete pre-employment requirements (https://www.uscis.gov/i-9-central/form-i-9-acceptable-documents). Effective May 7, 2025, driver's licenses or state-issued dentification cards that are not REAL ID compliant cannot be utilized as an acceptable form of identification for employment. Complete all application requirements detailed in the "Required Documents" section of this announcement. As a condition of employment for accepting this position, you will be required to serve a 1-year probationary period during which we will evaluate your fitness and whether your continued employment advances the public interest. In determining if your employment advances the public interest, we may consider: your performance and conduct; the needs and interests of the agency; whether your continued employment would advance organizational goals of the agency or the Government; and whether your continued employment would advance the efficiency of the Federal service. Upon completion of your probationary period, your employment will be terminated unless you receive certification, in writing, that your continued employment advances the public interest.