Food Service Worker Supervisor

Summary

The Dayton Veterans Affairs Medical Center (VAMC) is recruiting for a Food Service Worker Supervisor. The Food Service Worker Supervisor will function within Nutrition and Food Services. The primary purpose of the position is procuring essential items, managing budgets, and ensuring compliance with contracts. Responsibilities include inventory control, enforcing HACCP guidelines, supervising staff, and maintaining government vehicles.

To qualify for this position applicants must meet all requirements by the closing date of this announcement. 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.

The potential eligibles are then rated against the remainder of the Job Elements:
Lead or Supervise (Screen‑Out), Work Practices, Technical Practices, Interpret Instructions – Specifications (other than blueprint reading), Use and Maintain Tools and Equipment, Materials Dexterity and Safety, Budget Administration Control Funds, Computer Skills, Experience refers to paid and unpaid experience – including volunteer work done through National Service programs (e.g., Peace Corps, Ameri Corps) and other organizations (e.g., professional, philanthropic, religious, 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.

• Responsible for efficient overall sanitation throughout all food production service areas.
• Conducts daily huddles and completes assignment schedules as required.
• Requisition s all supplies needed for the different areas in food service.
• Records, reports, processes, and keeps track of budgetary transactions such as credit, receipt, transfer, allotment, withdrawal, obligation or outlay of funds. Supervises the food service activities to ensure proper work methods are utilized.
• Reviews fund requests from staff for completeness and adequacy.
• Monitors and ensures that the proper procedures are communicated and carried out.
• Oversees work performance of employees, discusses work performance and issues, and provides guidance.
• Instructs subordinates on difficult work operations.
• Provides instruction in correct sanitation and cleaning procedures – such as how to mop a floor, how to clean stainless steel, etc.
• Carrying out the responsibilities of the position within general instructions, standard procedures and established policies.
• Changes work plans, work assignments and work methods as necessary to reduce or control costs and accomplish the work.
• Maintains inventory of food service supplies and equipment.
• Makes recommendations for the purchase of small equipment and supplies to ensure that the appropriate materials are available.
• Provides individual and/or group instruction for employees in the correct care and maintenance of food service equipment.
• Tracks expenditures and compares with budgeted, projected and on‑hand inventories. Possesses knowledge on the correct foods to be served on modified diets.
• Estimates food and beverages use/consumption to anticipate amounts to be purchased.
• Utilizes various accounting systems, applications and filing systems for tracking and resolving discrepancies. Ensures that all food supply items required are available for providing meal…