Food Service Worker Supervisor
Supervises staff in preparation and delivery of prescribed nourishments; Assembles and service of patient trays (including early and late meals) or dining room service; Provides portioning and accuracy of food items for regular and modified diets; Ensures that daily work assignments are accomplished as effectively as possible within rigid time deadlines; Checks patient meal trays on tray line and in dining room for completeness, quality, and attractiveness and to ensure proper food items are in accordance with diet prescribed for patient; Provides orientation, on-the-job training and conducting in-service training of employees assigned to the area; Assures subordinate staff meets required training guidelines as set by VACO, the network and locally; Reviews prior to posting, ensuring staffing requirements for each shift operation are met; Responsibilities for the timely completion of performance appraisals for all subordinate employees recommending promotion, reassignments and awards within the established timeframe; Inspects work area to assure high standards of sanitation; Ensures patients receive meals in a timely, courteous manner. Work Schedule:
Hours based on the need of the department to include:
6:
00 a.m. - 2:
30 p.m. 7:
00 a.m.- 3:
30 p.m. 10:
30 a.m. -7:
00 p.m. includes weekends and holidays. Recruitment & Relocation Incentives:
Not authorized Promotion Potential:
The selectee may be promoted to the full performance level without further competition when all regulatory, qualification, and performance requirements are met. Selection at a lower grade level does not guarantee promotion to the full performance level. Position Description Title/PD#:
Food Service Worker Supervisor WS 7408-2 7813 -A Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 12/20/2019.
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. PHYSICAL EFFORT AND WORK CONDITIONS:
The worker is under the direct immediate supervision of the Chief, Food Production & Service at Buffalo. Performs full range of routine duties on his/her own initiative, adjusting work sequence with occasional review for accuracy and format from the Supervisor. Priorities and deadlines are set by Supervisor for non-routine assignments. Functions independently in fulfilling desired outcome of routine assignments according to procedures. General instruction provided with routine assignments. Supervision and detailed guided with routine assignment. Detailed review of finished product for accuracy and policy adherence. Plans, schedules, and processes Annual Leave Solicitation with detailed review of the finished product. Work requires continuous standing, a great deal of walking, bending, moving heavy food cart around, frequent lifting or moving of objects up to thirty-five pounds, pushing, pulling and exposure to noise. Manual dexterity required when checking diet accuracy on the beltline/dining room service and processing diet changes and telephone messages. Work requires close visual review of menus and tray ticket for a substantial period of time. Supervisory demands, project stressful situations which require awareness for personal internal harmony. Workers generally performs duties in a kitchen setting, exposed to a wide range of temperature and continuous noise from general operations and monitoring service on patients' wards. Aspects work involve some sedentary situations in an office, meeting and classroom situation. Exposed to hot and cold water, detergent solutions, heated equipment and the danger of slipping on freshly mopped floors and spilled material. Potential for cuts due to slicing utensils or automatic machines. Use of computer requires time sitting in front of computer terminal and noise of computer printer. Works a rotating shift and must be available to work a varied/range of hours. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligible applicants are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. 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 eligible applicants are then rated against the remainder of the Job Elements:
You will be rated on the following Job Elements as part of the assessment questionnaire for this position Dexterity and Safety Lead or Supervise Measuring Instruments Plan and organize work Special Aptitude - Food Service Work 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.
Estimated Salary: $20 to $28 per hour based on qualifications.
Hours based on the need of the department to include:
6:
00 a.m. - 2:
30 p.m. 7:
00 a.m.- 3:
30 p.m. 10:
30 a.m. -7:
00 p.m. includes weekends and holidays. Recruitment & Relocation Incentives:
Not authorized Promotion Potential:
The selectee may be promoted to the full performance level without further competition when all regulatory, qualification, and performance requirements are met. Selection at a lower grade level does not guarantee promotion to the full performance level. Position Description Title/PD#:
Food Service Worker Supervisor WS 7408-2 7813 -A Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 12/20/2019.
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. PHYSICAL EFFORT AND WORK CONDITIONS:
The worker is under the direct immediate supervision of the Chief, Food Production & Service at Buffalo. Performs full range of routine duties on his/her own initiative, adjusting work sequence with occasional review for accuracy and format from the Supervisor. Priorities and deadlines are set by Supervisor for non-routine assignments. Functions independently in fulfilling desired outcome of routine assignments according to procedures. General instruction provided with routine assignments. Supervision and detailed guided with routine assignment. Detailed review of finished product for accuracy and policy adherence. Plans, schedules, and processes Annual Leave Solicitation with detailed review of the finished product. Work requires continuous standing, a great deal of walking, bending, moving heavy food cart around, frequent lifting or moving of objects up to thirty-five pounds, pushing, pulling and exposure to noise. Manual dexterity required when checking diet accuracy on the beltline/dining room service and processing diet changes and telephone messages. Work requires close visual review of menus and tray ticket for a substantial period of time. Supervisory demands, project stressful situations which require awareness for personal internal harmony. Workers generally performs duties in a kitchen setting, exposed to a wide range of temperature and continuous noise from general operations and monitoring service on patients' wards. Aspects work involve some sedentary situations in an office, meeting and classroom situation. Exposed to hot and cold water, detergent solutions, heated equipment and the danger of slipping on freshly mopped floors and spilled material. Potential for cuts due to slicing utensils or automatic machines. Use of computer requires time sitting in front of computer terminal and noise of computer printer. Works a rotating shift and must be available to work a varied/range of hours. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligible applicants are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. 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 eligible applicants are then rated against the remainder of the Job Elements:
You will be rated on the following Job Elements as part of the assessment questionnaire for this position Dexterity and Safety Lead or Supervise Measuring Instruments Plan and organize work Special Aptitude - Food Service Work 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.
- Department:
7408 Food Service Working - Salary Range:
$21.76 to $25.40 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
