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Cook Supervisor/Foreman

Expired Job

Department Of Veterans Affairs Reno , NV 89510

Posted 3 months ago

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  • Duties

HelpDuties Summary

This position functions as a Food Service Supervisor, and has administrative and supervisory program responsibility for food production and food service of Nutrition & Food Services (N&FS). The applicant works under the supervision of the Chief of the Service who provides general instructions regarding work assignments. This Food Service Supervisor works for the VA Sierra Nevada Health Care System (VASNHCS) in Reno, Nevada within the Nutrition and Food Service.

Learn more about this agency

Responsibilities

Duties include but are not limited to:

  • Plans, coordinates, directs and monitors all phases of Food Service and Production

  • Proficient in special procedures and a broad knowledge of service operations, such as food preparation, dishwashing, dry and refrigerated storage, and food and beverage serving.

  • Responsible for the quality and quantity of work performed in Food Service and Production.

  • Responsible for the requisitioning, receipt/storage preparation and service of food to ensure Hazard Analysis and Critical Control Point (HAACP) standards are being followed.

  • Coordinates the work of the food production staff to ensure subsistence and supplies are maintained according to specifications assuring the receipt, inspection, storage, security and issuance of these items.

  • Coordinates work of lower grade cooks engaged in a variety of cooking operations simultaneously at one/more work centers.

  • Directs and monitors preparation of menu items by lower grade cooks and bakers.

  • Independently prepares all types of meats, poultry, seafood, vegetables, fruits, sauces, baked goods and gravies for regular and modified diet menus.

  • Knowledge of special, therapeutic and modified diets such as high and low protein, low cholesterol, low fat, calorie restricted, and sodium restricted diets.

  • Plan and prepare and/or coordinate entire meals to include specialty diets.

  • Provides direction, education, information and guidance to assure production of quality products.

  • Assists in the establishment of procedures for the ingredient control unit, and monitors adherence to process on a regular basis

Work Schedule: Full Time - 40hrs per week, varying shifts, including weekends and holidays

Position Description Title/PD#: /PD 00231-0

Relocation/Recruitment Incentives: Not authorized

Travel Required

Not required

Supervisory status

Yes

Promotion Potential
8

  • Job family (Series)
    7404 Cooking

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  • Cooks

  • Requirements

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

  • This position is not covered under the barganing unit.

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/01/2018.

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:

  • Food Service

  • Leadership

  • Planning and Evaluating

  • Production Support Service

  • Teamwork

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:
Work requires light to moderate physical effort, but the 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. The employee is subject to continuous standing and walking, and frequent stopping, reaching, pushing, pulling, and bending. The employee may be required to work on ladders and use powered cleaning equipment and frequently lift or move objects weighing up to 40 pounds. Subject to varying degrees of temperature and humidity in freezers, refrigerators and kitchen, usual hazards which exist in kitchen areas are constantly present such as wet and slippery floors, ovens, steam equipment, cuts from knives and chopping machines and exposure to potential abnormal and extreme temperatures ranging from a hot kitchen to walk-in refrigerators and freezers.

Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably elevated temperatures and humidity. The work area is well lighted but usually noisy from food service activities, and there is 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.

Education


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Cook Supervisor/Foreman

Expired Job

Department Of Veterans Affairs