This position is located in the Nutrition and Food Service of the Martinsburg VA Medical Center. As Production Supervisor, the incumbent is fully responsible to plan, produce, direct, coordinate and monitor all phases of food production. In the absence of the Food Service Section Supervisor, the incumbent is responsible for the operation of both the food production/service areas and the administrative duties within those areas. Duties for the position include but are not limited to: Work planning responsibilities: Independently coordinating/directing the operation of the food service/production areas using standards, procedures, diet manual, modified menus and production sheets to guide the work. Plans on a weekly or monthly basis to establish deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher level supervisors. Coordinates work with supporting or related work functions controlled by other supervisors. Uses resources to operate within a planned financial budget; shares in the managerial responsibility for the proper supervision of labor, allocation of subsistence and supplies and all other resources required to accomplish quality Veteran centered meal services. Informs higher level supervisors of the need to revise work schedules and re-estimate labor and other resources. Participates in meetings and discussions regarding initial planning of current and future work schedules, budget requests, staffing needs, estimates, and recommendations as to scheduling projected work. Work direction responsibilities: Incumbent prepares performance requirements and work schedules in accordance with established policies and procedures. Provides technical direction and training when scheduling work operations with complex work steps and processes. Investigates work related issues such as excessive costs or low productivity and determines causes. Implements corrective actions within authority to resolve identified work issues. Recommends solutions to staffing issues, engineering requirements, and work operations directed by other supervisors. Administration responsibilities: Develops, documents and evaluates standards of work performance in development of performance plans. Observes subordinate employees' work and ability to follow instructions, provides suggestions and guidance as required. Prepares employee annual performance evaluations; recommends employees for Incentive/Special Contribution Awards. Interviews applicants for positions in Food Production/Service areas and recommends appropriate selections for hiring, promotion and re-assignments of employees. Investigates grievances and complaints per bargaining unit agreements, resolving them where possible, and notifies supervisors of those of sufficient importance or seriousness. Oversees safety and sanitation program. Monitors work to assure that subordinates use all sanitation and safety precautions and enforce safe work practices. Ensures compliance with food safety and sanitation based on HACCP guidelines, NFS procedures and policies, and VACO policies to ensure food safety in food preparation and storage in the facility food service establishment(s). Responsible for the proper usage and care of all production equipment and ensures that NFS employees are knowledgeable in the equipment's usage and care. Submits works orders as necessary to maintain equipment in working order. Recommends replacement of equipment as necessary. Participates in determining performance improvement and quality control activities. Provides information and advice to NFS Leadership on training needs/trends and participates in planning training for employees, students, interns, and volunteers. Adjusts work schedules to meet training needs. Evaluates training effectiveness and recommends methods for improving the program. Plans and establishes overall leave schedule. Duties in front line production/service when necessary due to staffing limitations, etc.: Works independently to prepare and cook a variety of items including regular and therapeutic diet entrees and dessert items. Follows menus, production sheets and recipes to prepare items in the quantity needed. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. Prepares and heats convenience items; prepares pureed foods and adjusts consistency with thickeners. . Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times. Attractively presents and garnishes food. Weighs, measures, assembles ingredients for regular and modified diets. Combines ingredients according to recipes to produce quality food items, minimizing preparation time and food waste. Pans foods for bulk rethermalization according to recipe guidelines and production guidelines. Covers, dates, and stores leftovers according to established local policies/procedures. Operates a variety of kitchen equipment . Work Schedule: Sunday, Monday, Tuesday, Friday, Saturday from 11:30 AM - 8:00 PM; Tour of duty is subject to meet the needs of the service Position Description Title/PD#: Cook Supervisor / 99820-S Relocation/Recruitment Incentives: Not authorized
Providing Health Care for Veterans: The Veterans Health Administration is America’s largest integrated health care system, providing care at 1,255 health care facilities, including 170 medical centers and 1,074 outpatient sites of care of varying complexity (VHA outpatient clinics), serving 9 million enrolled Veterans each year.
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