Department Of Veterans Affairs Hot Springs , SD 57747
Serves as a foreman of food service, and food production units. Primarily responsible for supervising food service, and production personnel, either directly or through subordinate supervisors.
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Responsible for monitoring and assuring the accuracy of work accomplished by those whom s/he supervises. Supports and carries out Medical Center and Nutrition and Food Service (NFS) policies and procedures.
1.Required. having knowledge of the use, operation and mechanics of all tools and equipment in the department, to be able to instruct employees in their operation, safety and sanitation.
2.Must have a thorough knowledge of various kinds, cuts, and grades of meat, poultry, and fish; fruits and vegetables; breads and cereals; milk, and dairy products. Must have knowledge of work simplification and supervisory skills.
3.Required having knowledge of food preparation and service techniques for regular and modified diets, including use of various ingredients used in a recipe and their effect on the final product. Must be able to judge the quality of all food products purchased, prepared, and served.
4.Must be able to read, write, interpret recipes, menus, work sheets and other directives. .Must have a workable knowledge of basic arithmetic, and should be able to work with decimals; and fractions in order to cost, percent, and alter recipes.
5.Must know how to use portion control techniques and work with measurements in English (inch, pound, and quart) and metric (meter, gram, and liter) number systems.
6.Required to have full knowledge of the administrative program of Nutrition and Food Service, which includes; food production data, inventory control, forecasting, recipe adjustment, production summaries, ingredient/storeroom lists, weekly menus, and etc.
7.Must know how and when to prepare and submit all orders for provisions and supplies having thorough knowledge of VA and Federal specifications and grades.
8.Communicates directly to veteran patients who are ages 18 through the geriatric years, predominantly male, with all diagnosis found in late adolescence, early mid-life and late adulthood. The individual must possess and demonstrate the ability to appropriately interpret and provide the care needed when communicating with patients on the units, in the cafeteria, or in the hospital general environment.
Work Schedule: 40 hours per week, 5 days per week, tour is either 5:30 am-2:00 pm OR 10:30 am- 7:00 pm.
Position Description Title/PD#: Cook Supervisor/20090-0
Relocation/Recruitment Incentives: Not authorized
Cooks, All Other
HelpRequirements Conditions of Employment
You must be a U.S. Citizen to apply for this job
Designated and/or random drug testing may be required
Selective Service Registration is required for males born after 12/31/1959
You may be required to serve a probationary period
Subject to a background/security investigation
Pre-employment physical required
Selected applicants will be required to complete an online onboarding process
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/15/2018.
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 Safety
Lead or Supervise
Use and Maintain Tools and Equipment
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/Working Conditions: Work requires continual standing and walking, frequent stooping, reaching, pushing,pulling and bending. Frequently lifts or moves objects weighing up to 40 pounds unassisted and occasionally lifts or moves objects weighing over 40 pounds with assistance of lifting devices or other workers.