Food Service Worker Supervisor na Department of Veterans Affairs

Not Required

Duties

The incumbent serves as the primary shift supervisor and will be directly responsible for the supervision of all food service activities and coordinates the activities of the Food Service Workers in the different elements of the Food Service Section. Major duties and responsibilities include (but are not limited to): Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval. Takes corrective action for any problems that might arise on the floors pertaining to food service. Receives and inspects deliveries and requisitions all supplies needed in all food service areas. Prepares performance ratings/competencies for all employees under their direct supervision. Discusses work performance and problems with employees, monitors tardiness and attendance, provides guidance and makes necessary adjustments in assignments when necessary. Carries out the responsibilities of the position within general instructions, standard procedures and established policies. Ensures subordinates complete the tasks to which they are assigned and explains work requirements to meet food service schedules. Establishes priorities for daily operations in the event of emergency situations; defines the standards of quality and quantity to be met. Serves as a member of the in-service training team by providing individual and/or group instruction for employees. Provides guidance and assistance for lower grade employees in making decision when assembling patient trays and utilizing correct foods to be served on modified diets. Maintains inventory of food service supplies and equipment. Conducts quality assurance monitors and sanitation reviews. Supervises the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team. Performs other related duties as assigned. Work Schedule: Full Time; Sunday-Saturday. Holidays and Weekends Required Position Description Title: Food Service Worker Supervisor Relocation/Recruitment Incentives: Not authorized

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 09/05/2025 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. Experience includes, but not limited to: Taking nourishment inventories, stocking using first in-first out procedures, and replacing expired; Providing patients with basic information about modified diets and the nutrition services that are available; Sterilizing equipment and sanitizing work areas; Performing heavy-duty cleaning tasks throughout the food service and related areas; Preparing uncooked food items, such as sandwich spread and salad dressings; Deciding what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for; knowledge of sanitation standards, such as the need to keep wiping cloths in sanitizing solution and maintaining proper water temperature standards when cleaning dishes; and Preventing contamination by cleaning equipment previously used for raw food. Preferred Experience: Hospital or Long Term Care Experience Preferred. 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 eligible 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 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 clearly indicate the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. Physical Requirements: Work requiring light to moderate physical effort. It 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. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. 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: The work is performed 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.

Education

There is no education substitution for this position.

Other Information

Receiving Service Credit for Earning Annual (Vacation) Leave: Federal Employees earn annual leave at a rate (4, 6 or 8 hours per pay period) which is based on the number of years they have served as a Federal employee. This job opportunity announcement may be used to fill additional vacancies. Pursuant to VHA Directive 1193.01, VHA health care personnel (HCP) are required to be fully vaccinated against COVID-19 subject to such accommodations as required by law (i.e., medical, religious or pregnancy). VHA HCPs do not include remote workers who only infrequently enter VHA locations. If selected, you will be required to be fully vaccinated against COVID-19 and submit documentation of proof of vaccination before your start date. The agency will provide additional information regarding what information or documentation will be needed and how you can request a legally required accommodation from this requirement using the reasonable accommodation process.