Cook Supervisor
U.S. Department of Veterans Affairs, Minneapolis, MN, United States
Cook Supervisor
Location: Veterans Affairs Medical Center, Minneapolis, Minnesota.
Summary
Plan, produce, direct, coordinate and monitor all phases of food production in the Nutrition and Food Service department.
Responsibilities
Assume full responsibility for Food Production/Service areas and administrative duties in the absence of the Food Service Section Supervisor.
Coordinate and direct operations using standard procedures, diet manuals, modified menus, and production sheets.
Establish deadlines, priorities, and work sequences based on work schedules, methods, and policies set by supervisors.
Coordinate work with other departments and supervise adherence to food safety and quality standards.
Manage resources to operate within a planned financial budget.
Supervise labor allocation of supplies and resources to deliver Veteran-centered meal services.
Participate in planning meetings to schedule work, budget requests, staffing needs, and estimates.
Prepare performance requirements and work schedules in line with policies and procedures.
Provide technical direction and training for complex work steps and processes.
Investigate issues such as excessive costs or low productivity and determine causes.
First-level supervise cooks and food service workers (WG-7404-04, WG-7404-06, WG-7408-02, WG-7408-03, WG-7408-04).
Perform additional duties as assigned.
Qualifications
Applicants must have evidence of training or experience that demonstrates the knowledge, skills, and ability to perform the duties of this position. Detailed descriptions of relevant experience should be provided in the resume. Experience requirements are evaluated against OPM Federal Wage System Qualification Standards. Applicants will be screened on the prescribed screen‑out element before further rating.
Physical Requirements & Working Conditions
Continuous standing, walking, frequent bending, reaching, pushing, pulling and lifting objects up to 40 lbs. occasionally more with assistance. Works in extremes of temperature in kitchen, walk‑in refrigerator, and freezer units. Exposure to steam, cooking odors, noise, cleaning chemicals, and potential contact with patients who may exhibit aggressive behavior. Proper hair covering, clean uniform, disposable gloves, and protective equipment required.
Work Schedule
Full‑time, rotating holidays and weekends; schedule to be discussed during interview.
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Location: Veterans Affairs Medical Center, Minneapolis, Minnesota.
Summary
Plan, produce, direct, coordinate and monitor all phases of food production in the Nutrition and Food Service department.
Responsibilities
Assume full responsibility for Food Production/Service areas and administrative duties in the absence of the Food Service Section Supervisor.
Coordinate and direct operations using standard procedures, diet manuals, modified menus, and production sheets.
Establish deadlines, priorities, and work sequences based on work schedules, methods, and policies set by supervisors.
Coordinate work with other departments and supervise adherence to food safety and quality standards.
Manage resources to operate within a planned financial budget.
Supervise labor allocation of supplies and resources to deliver Veteran-centered meal services.
Participate in planning meetings to schedule work, budget requests, staffing needs, and estimates.
Prepare performance requirements and work schedules in line with policies and procedures.
Provide technical direction and training for complex work steps and processes.
Investigate issues such as excessive costs or low productivity and determine causes.
First-level supervise cooks and food service workers (WG-7404-04, WG-7404-06, WG-7408-02, WG-7408-03, WG-7408-04).
Perform additional duties as assigned.
Qualifications
Applicants must have evidence of training or experience that demonstrates the knowledge, skills, and ability to perform the duties of this position. Detailed descriptions of relevant experience should be provided in the resume. Experience requirements are evaluated against OPM Federal Wage System Qualification Standards. Applicants will be screened on the prescribed screen‑out element before further rating.
Physical Requirements & Working Conditions
Continuous standing, walking, frequent bending, reaching, pushing, pulling and lifting objects up to 40 lbs. occasionally more with assistance. Works in extremes of temperature in kitchen, walk‑in refrigerator, and freezer units. Exposure to steam, cooking odors, noise, cleaning chemicals, and potential contact with patients who may exhibit aggressive behavior. Proper hair covering, clean uniform, disposable gloves, and protective equipment required.
Work Schedule
Full‑time, rotating holidays and weekends; schedule to be discussed during interview.
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