Career Center

Summary

This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Hampton - Virginia. The primary purpose of this position is to plan - produce - direct - coordinate and monitor all phases of food production.

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. Physical Requirements and Working Conditions: The employee is subject to continuous standing - walking - frequent bending - reaching - pushing - and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome - heavy objects - such as washing stainless steel mixing bowls - pushing heavy carts on casters or operating heavy equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment. Performs work in areas of extremes of temperature - such as walk-in refrigeration or freezing units. Work is carried out in kitchen/dish room areas that are often hot - uncomfortable and noisy. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties. Works with other cooks - food service workers and supervisors. Is exposed to steam - cooking odors - and noise from equipment and conversation. Is subject to hazards of cuts - bruises - strains - burns and falls in kitchen environment. Uses strong cleaning and sanitizing solutions which may frequently be skin and respiratory irritants. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and/or physically aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service and proper protective equipment when completing cleaning activities. Participation in the seasonal influenza 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. HCP are individuals who - during the influenza season - work in VHA locations or who come into contact with VA patients or other HCP as part of their duties. VHA locations include - but are not limited to - VA hospitals and associated clinics - community living centers (CLCs) - community-based outpatient clinics (CBOCs) - domiciliary units - Vet centers and VA-leased medical facilities. HCP include all VA licensed and unlicensed - clinical and administrative - remote and onsite - paid and without compensation - full- and part-time employees - intermittent employees - fee basis employees - VA contractors - researchers - volunteers and health professions trainees (HPTs) who are expected to perform any or all of their work at these facilities. HPTs may be paid or unpaid and include residents - interns - fellows and students. HCP also includes VHA personnel providing home-based care to Veterans and drivers and other personnel whose duties put them in contact with patients outside VA medical facilities.

Duties

• In the absence of the Food Service Section Supervisor - the employee is responsible for the operation of both the Food Production/Service areas and the administrative duties within those areas
• Major duties and responsibilities include: Coordinates/directs the operation of the Food Service/Production areas using standards - procedures - diet manuals - modified menus - and production sheets to guide the work
• Establishes 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
• 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
• 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
• Performs as first-level supervisor over Cooks WG-7404-04 - WG-7404-06 - and WG-7404-08
• Performs other related duties as assigned
• Work Schedule: 5-1:30pm and 11:30-8pm Position Description Title/PD#: 99821S Relocation/Recruitment Incentives: Not authorized