Food Service Worker Supervisor
The Food Service Worker Supervisor directs all patient food service areas at the West Palm Beach VA. They provide patient care appropriate to the cognitive, emotional, cultural and age-specific needs of the Veteran Patient. Duties and responsibilities include but are not limited to the following:
Responsible for the smooth and efficient operation of patient food Direct supervision of food service workers, work leaders and program support clerks Manages daily operations in Food Service including Manpower utilization, resources, training, food safety and sanitation Evaluates employee performance and completes performance appraisals for Food Service Workers Recommends corrective action for employees failing to meet established performance standards Routinely participates in employee staff meetings and conducts staff Checks work operations and oversees completed work to assure that Food Service quality indicators are met Directs work activities of the Food Service Unit to assure daily meal service including tray assembly, rethermalization, tray delivery and retrieval, dish room operation, ware washing, nourishment preparation and delivery, and salad and dessert assembly Responsible for maintaining or improving established standards of Food Service, and delivery points to patients. Plans, coordinates and directs work operations in the Food Service Unit in cooperation with other food service supervisors. Instructs, assigns, and explains work requirements and operating procedures to wage grade and general schedule staff Responsible for conserving subsistence, operation supplies, and equipment through adherence to established security measures which control waste, fraud, abuse, and theft Assures that meals are served according to therapeutic dietary needs as ordered by the physician and/or clinical dietitian Conducts sanitation and safety on-site inspections in all Food Service areas on a daily basis according to assignment Assures that soiled trays are properly stored, that ware washing is accomplished according to established sanitation procedures, and equipment is properly stored for future meal service Interviews and recommends candidates for employment and/or promotion Portioning and serving prepared food on the centralized tray line, and places one or more food items on trays according to the menu, individual tray tickets or selective menu. Following directions, standardized recipes and guidelines to prepare and portion salads, desserts, cereal, soups, cold plates, sandwiches and coffee. Properly handling fresh fruits and vegetables by washing, storing and rotating stock as required and following the menu and established guidelines to accurately portion code food items. Safe guarding and maintaining food during the entire delivery process at point of patient delivery according to established procedures. Transporting and delivering trays to patients bedsides/dining room and returns all soiled trays and service ware from the ward areas to the dishwashing area. Utilizing Hazard Analysis Critical Control Points (HACCP) methodology to prevent food borne illness and food contamination by safeguarding food through the workflow. Ensuring timeliness, accuracy, continuity of meals/service. Work Schedule:
11:
30am to 8:
00 pm - Will have to work some weekends and holiday. ( Please note:
Work schedules will be based off the needs of the facility and will be determined by management.) Position Description Title/PD#:
548-01114-A Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/22/2020.
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 SafetyInterpret Instructions, Specifications (other than blueprint reading)Lead or SuperviseMaterialsTechnical PracticesUse and Maintain Tools and EquipmentWork 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. Physical Requirements/Working Conditions:
Incumbent stands and moves about on tile floors for most of the tour, frequently stoops, reaches, lifts of carries food and kitchen equipment and hand dexterity is necessary in the utilization of machines to prepare food. May need to lift up to 40 pounds unassisted or more with assistance.
Estimated Salary: $20 to $28 per hour based on qualifications.
Responsible for the smooth and efficient operation of patient food Direct supervision of food service workers, work leaders and program support clerks Manages daily operations in Food Service including Manpower utilization, resources, training, food safety and sanitation Evaluates employee performance and completes performance appraisals for Food Service Workers Recommends corrective action for employees failing to meet established performance standards Routinely participates in employee staff meetings and conducts staff Checks work operations and oversees completed work to assure that Food Service quality indicators are met Directs work activities of the Food Service Unit to assure daily meal service including tray assembly, rethermalization, tray delivery and retrieval, dish room operation, ware washing, nourishment preparation and delivery, and salad and dessert assembly Responsible for maintaining or improving established standards of Food Service, and delivery points to patients. Plans, coordinates and directs work operations in the Food Service Unit in cooperation with other food service supervisors. Instructs, assigns, and explains work requirements and operating procedures to wage grade and general schedule staff Responsible for conserving subsistence, operation supplies, and equipment through adherence to established security measures which control waste, fraud, abuse, and theft Assures that meals are served according to therapeutic dietary needs as ordered by the physician and/or clinical dietitian Conducts sanitation and safety on-site inspections in all Food Service areas on a daily basis according to assignment Assures that soiled trays are properly stored, that ware washing is accomplished according to established sanitation procedures, and equipment is properly stored for future meal service Interviews and recommends candidates for employment and/or promotion Portioning and serving prepared food on the centralized tray line, and places one or more food items on trays according to the menu, individual tray tickets or selective menu. Following directions, standardized recipes and guidelines to prepare and portion salads, desserts, cereal, soups, cold plates, sandwiches and coffee. Properly handling fresh fruits and vegetables by washing, storing and rotating stock as required and following the menu and established guidelines to accurately portion code food items. Safe guarding and maintaining food during the entire delivery process at point of patient delivery according to established procedures. Transporting and delivering trays to patients bedsides/dining room and returns all soiled trays and service ware from the ward areas to the dishwashing area. Utilizing Hazard Analysis Critical Control Points (HACCP) methodology to prevent food borne illness and food contamination by safeguarding food through the workflow. Ensuring timeliness, accuracy, continuity of meals/service. Work Schedule:
11:
30am to 8:
00 pm - Will have to work some weekends and holiday. ( Please note:
Work schedules will be based off the needs of the facility and will be determined by management.) Position Description Title/PD#:
548-01114-A Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/22/2020.
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 SafetyInterpret Instructions, Specifications (other than blueprint reading)Lead or SuperviseMaterialsTechnical PracticesUse and Maintain Tools and EquipmentWork 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. Physical Requirements/Working Conditions:
Incumbent stands and moves about on tile floors for most of the tour, frequently stoops, reaches, lifts of carries food and kitchen equipment and hand dexterity is necessary in the utilization of machines to prepare food. May need to lift up to 40 pounds unassisted or more with assistance.
- Department:
7408 Food Service Working - Salary Range:
$23.72 to $27.70 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
