Food Service Worker Supervisor

Food Service Worker Supervisor

This vacancy announcement is for a Food Service Worker Supervisor for Nutrition & Food Service at the Robert J. Dole VA Medical Center. Responsibilities include first level supervisory and decision authority over the WG-2, WG-3, WG-4, and WL-4 Food Service Workers. The incumbent makes day-to-day operational decisions, applying policies, procedures, and guidelines established by management. Decisions have a direct impact on patient care in the delivery of food services to hospitalized inpatients. The incumbent recommends changes in procedures or guidelines to higher-level supervisors for concurrence. Reports problems and incidents to higher-level supervisors with recommendations for corrective actions.

Planning includes the use of subordinate workers, equipment, facilities, and materials on a week-to-week or month-to-month basis. Establish deadlines, priorities, and work sequences, and plan work assignments based on general work schedules, methods, and policies set by higher-level supervisors. Coordinate work with supporting or related work functions controlled by other supervisors. Determine the number and types of workers needed to accomplish specific projects. Redirect individual workers and resources to accomplish unanticipated work. Inform higher-level supervisors of the need to revise work schedules and re-estimate labor and other resources. Participate with superiors in the initial planning of current and future work schedules, budget requests, staffing needs, estimates, and recommendations as to scheduling projected work.

Schedules are to provide an equal distribution of the available manpower so that all work assignments are covered. The incumbent may be required to independently plan the work schedules. Provides assistance in developing standard operating procedures to help make the service more efficient. Makes recommendations for the purchase of small equipment and supplies to ensure that the appropriate materials are available to do the job. Makes recommendations for changes in personnel requirements, such as the number of employees needed considering skills and personnel available to do the work.

Work direction includes investigating work-related problems such as excessive costs or low productivity and determining causes. Implement corrective actions within their authority to resolve work problems. Recommend solutions to staffing problems, engineering requirements, and work operations directed by other supervisors.

Administration includes planning and establishing the overall leave schedule. Has authority for granting and approving leave in accordance with policies and regulations. Conducts leave review of all employees under his/her supervision and certifies time cards. Determine training needs of subordinates and arrange for its accomplishment, set performance standards, and make formal appraisals of subordinate work performance. Evaluates employees under his immediate supervision every 90 days during the probationary period and makes recommendations for retention, promotion, and separation. Formally evaluates career conditional and career employees semi-annually. Using predetermined performance standards counsels and gives written notice to minimally satisfactory employees and develops appropriate training programs for remedial on-the-job training. Counsels employees, adjusts informal complaints and grievances through discussion with employees and union representatives, and initiates disciplinary actions needed. Provides instruction as needed on food service/sanitation issues.

Work Schedule: Variable shifts as needed for department coverage between 5:00am and 7:30pm Monday - Sunday to include holidays.

Position Description Title/PD#: Food Service Worker Supervisor / PD# 99816-S

Requirements include being a U.S. Citizen and selective service registration for males born after 12/31/1959. You may be required to serve a probationary period and subject to background/security investigation. Selected applicants will be required to complete an online onboarding process. Participation in the seasonal influenza vaccination program and the Coronavirus Disease 2019 (COVID-19) vaccination program is a requirement for all Veterans Health Administration Health Care Personnel.

Qualifications to qualify for this position include evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards.

Physical Requirements include continuous standing and walking, frequent stooping, reaching, pushing, pulling, and bending. They may be required to perform work requiring light to moderate physical effort. They 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. May be required to work on ladders and use powered cleaning equipment. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

Working Conditions include performing work in an office setting as well as in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high 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.