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Food Service Worker Supervisor
The Food Service Worker Supervisor 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 at the Northern Arizona VA Healthcare System. Responsibilities include supervising all areas of food production and service including food preparation, nourishment, tray delivery and retrieval; taking corrective action for any problems that might arise on the floors pertaining to food service; receiving and inspecting deliveries and requisitioning all supplies needed in all food service areas; preparing performance ratings/competencies for all employees under their direct supervision; discussing work performance and problems with employees, monitoring tardiness and attendance, providing guidance and making necessary adjustments in assignments when necessary; carrying out the responsibilities of the position within general instructions, standard procedures and established policies; ensuring subordinates complete the tasks to which they are assigned and explaining work requirements to meet food service schedules; establishing priorities for daily operations in the event of emergency situations; defining the standards of quality and quantity to be met; serving as a member of the in-service training team by providing individual and/or group instruction for employees; providing guidance and assistance for lower grade employees in making decision when assembling patient trays and utilizing correct foods to be served on modified diets; maintaining inventory of food service supplies and equipment; conducting quality assurance monitors and sanitation reviews; supervising the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team; performing other related duties as assigned. Work Schedule: Sunday through Saturday; 0530AM to 0730PM to include rotating days, nights, weekends and holidays. Position Description Title/PD#: Food Service Worker Supervisor/PD99816S Physical Requirements and Work Environment: 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. Employee also may be required to work on ladders and use powered cleaning equipment; and frequently lift or move objects weighing up to 40 pounds. The work is performed in kitchen areas where the steam and heat from cooking and dish washing 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. Requirements Conditions of Employment Qualifications To qualify for this position, applicants must meet all requirements by the closing date of this announcement. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs and other organizations. 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. Education This job does not have an education qualification requirement or an educational substitution at this wage grade level. Additional Information Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP). It is a requirement that all HCP to receive annual seasonal influenza vaccination or obtain an exemption for medical or religious reasons. Wearing a face mask is required when an exemption to the influenza vaccination has been granted. HCP in violation of this directive may face disciplinary action up to and including removal from federal service. The Interagency Career Transition Assistance Plan (ICTAP) and Career Transition Assistance Plan (CTAP) provide eligible displaced VA competitive service employees with selection priority over other candidates for competitive service vacancies. To be well-qualified, applicants must possess experience that exceeds the minimum qualifications of the position including all selective factors if applicable, and must be proficient in most of the requirements of the job. 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. VA may offer newly-appointed Federal employee's credit for their job-related non-federal experience or active duty uniformed military service. This credited service can be used in determining the rate at which they earn annual leave. Such credit must be requested and approved prior to the appointment date and is not guaranteed.
The Food Service Worker Supervisor 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 at the Northern Arizona VA Healthcare System. Responsibilities include supervising all areas of food production and service including food preparation, nourishment, tray delivery and retrieval; taking corrective action for any problems that might arise on the floors pertaining to food service; receiving and inspecting deliveries and requisitioning all supplies needed in all food service areas; preparing performance ratings/competencies for all employees under their direct supervision; discussing work performance and problems with employees, monitoring tardiness and attendance, providing guidance and making necessary adjustments in assignments when necessary; carrying out the responsibilities of the position within general instructions, standard procedures and established policies; ensuring subordinates complete the tasks to which they are assigned and explaining work requirements to meet food service schedules; establishing priorities for daily operations in the event of emergency situations; defining the standards of quality and quantity to be met; serving as a member of the in-service training team by providing individual and/or group instruction for employees; providing guidance and assistance for lower grade employees in making decision when assembling patient trays and utilizing correct foods to be served on modified diets; maintaining inventory of food service supplies and equipment; conducting quality assurance monitors and sanitation reviews; supervising the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team; performing other related duties as assigned. Work Schedule: Sunday through Saturday; 0530AM to 0730PM to include rotating days, nights, weekends and holidays. Position Description Title/PD#: Food Service Worker Supervisor/PD99816S Physical Requirements and Work Environment: 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. Employee also may be required to work on ladders and use powered cleaning equipment; and frequently lift or move objects weighing up to 40 pounds. The work is performed in kitchen areas where the steam and heat from cooking and dish washing 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. Requirements Conditions of Employment Qualifications To qualify for this position, applicants must meet all requirements by the closing date of this announcement. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs and other organizations. 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. Education This job does not have an education qualification requirement or an educational substitution at this wage grade level. Additional Information Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP). It is a requirement that all HCP to receive annual seasonal influenza vaccination or obtain an exemption for medical or religious reasons. Wearing a face mask is required when an exemption to the influenza vaccination has been granted. HCP in violation of this directive may face disciplinary action up to and including removal from federal service. The Interagency Career Transition Assistance Plan (ICTAP) and Career Transition Assistance Plan (CTAP) provide eligible displaced VA competitive service employees with selection priority over other candidates for competitive service vacancies. To be well-qualified, applicants must possess experience that exceeds the minimum qualifications of the position including all selective factors if applicable, and must be proficient in most of the requirements of the job. 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. VA may offer newly-appointed Federal employee's credit for their job-related non-federal experience or active duty uniformed military service. This credited service can be used in determining the rate at which they earn annual leave. Such credit must be requested and approved prior to the appointment date and is not guaranteed.