Food Service Worker Supervisor

Salary: $30.46 to $35.53 Per Hour

The incumbent is responsible for efficient overall sanitation throughout Nutrition and Food Service. Conducts menu conferences, completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report. Will also be responsible for monitoring and assuring that the proper procedures are carried out in the Diet Communication Center. The position supports Jefferson Barracks in St Louis, MO and rotates coverage between early and evening shift.

Major duties

Prepares performance ratings/competencies for all employees under his or her direct supervision. Closely supervises work performance of employees under his/her supervision and discusses work performance and problems with them. Monitors tardiness and attendance of employees under his/her supervision and provides guidance to the employees. Makes necessary adjustments in assignments to make sure work is completed. Works under the immediate supervision of the Cook Supervisor/Team Captain and is accountable for the quantity and quality of the work done. Carries out the responsibilities of the position within general instructions, standard procedures and established policies such as VA and hospital regulations, quality assurance monitors, procedure manuals, diet manuals, training guides, menus, etc. Assures overall Medical Center effectiveness through continued coordination of policies and procedures within the Medical Center. Operates an effective working unit by assuring that subordinates complete the tasks to which they are assigned. Knowledgeable of the responsibilities and performance requirements of Food Service Workers WG-2 through WG-4 and WL-4. In emergency situations, establishes priorities in the daily operation, this requires using employees available which may be less than originally scheduled and starting and completing all operations in the allotted time. Defines the standards of quality and quantity to be met; instructs subordinates on difficult work operations; reviews work while in progress or on completion to insure the correct portion sizes, serving dishes, etc., have been used. Changes work plans, work assignments and methods as necessary to reduce or control costs and to accomplish the work of the unit as effectively as possible in both usual and emergency situations. Serves as a member of the in-service training team by providing individual and/or group instruction for employees in the correct care and maintenance of food service equipment. Knowledgeable on the correct foods to be served on modified diets and provides guidance and assistance for lower grade employees in making decision when assembling patients trays. Responsible for supervising the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team. Also responsible for supervising the tray assembly operation and for all aspects of sanitation. Work Schedule: 615a-245p and 1130-8p, rotating shifts including weekends and holidays as needed. Position Description Title/PD#: Food Service Worker Supervisor/PD99816S Physical Requirements: 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.

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement. 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 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 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. FWS SUPERVISOR FACTOR LEVELS FACTOR I: NATURE OF SUPERVISORY RESPONSIBILITY Planning: Plan use of subordinate workers equipment, facilities, 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 (e.g., work resulting from "open and inspect" types of work orders); Inform higher level supervisors of the need to revise work schedules and re-estimate labor and other resources; and Participate with their 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. 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 in order to insure that the appropriate materials are available to do the job. Make recommendations for changes in personnel requirements, such as the number of employees needed considering skills and personnel available to do the work. Work Direction: Investigate work related problems such as excessive costs or low productivity and determine causes; Implement corrective actions within their authority to resolve work problems; and Recommend solutions to staffing problems, engineering requirements, and work operations directed by other supervisors. Administration: Plan and establish 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 certify time cards. Determine training needs of subordinates and arrange for its accomplishment, set performance standards, and make formal appraisals of subordinate work performance; and 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, adjust informal complaints and grievances through discussion with employees and union representatives and initiates disciplinary actions needed. FACTOR II: LEVEL OF WORK SUPERVISED The Food Service Worker Supervisor serves as a primary shift supervisor and is directly responsible for the supervision of all food service activities and coordinates the activities of subordinate food service personnel each working in the different elements of the Food Service Section. Consults daily with the immediate supervisor keeping him/her informed of the current status of the operation and emergencies, which may occur. The Food Service Worker Supervisor directly supervises the Food Service Staff including Food Service Work Leader WL-4 Food Service Workers WG-4 Food Service Workers WG-3 Food Service Workers WG-2 The Food Service Worker Supervisor completes attendance records, time and duty sheets and leave approval for all kitchen staff including WG-2 through 4 Food Service workers, Work Leaders, Health Technician/ Diet Office/Call Center staff and Production staff including WG 8 cooks, WG-6 Cooks, WG-4 Cooks. FACTOR III: SCOPE OF WORK OPERATIONS SUPERVISED A. SCOPE OF ASSIGNED WORK FUNCTION AND ORGANIZATIONAL AUTHORITY The incumbent has first level supervisory and decision authority over the WG-2, WG-3, WG-4 and WL-4 Food Service Workers. Makes day-to-day operational decision, 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. Recommends changes in procedures or guidelines to higher level supervisor for concurrence. Reports problems and incidents to higher level supervisor with recommendation for corrective actions. Customer Service: Meets the needs of customers while supporting VA missions. Consistently communicates and treats customers (veterans, their representatives, visitors, and all VA staff) in a courteous, tactful, and respectful manner. Provides the customer with consistent information according to established policies and procedures. Handles conflict and problems in dealing with the customer constructively and appropriately. Preferred Experience: Preferred candidates will have prior supervisory experience in a food service or healthcare dining setting, with proven leadership skills in staff scheduling, training, and performance evaluations, along with strong communication skills for coordinating patient meal services across multidisciplinary teams.