• U.S. Department of Veterans Affairs
  • $39,570.00 -62,650.00/year*
  • Canandaigua , NY
  • Non-Executive Management
  • Part-Time
  • 3737 NY-21


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  • Responsibilities

    The Cook Supervisor coordinates the HACCP (Hazard Analysis Critical Control Point) food safety program to ensure a systematic approach to receiving, storing, producing, preparing and serving safe food and coordinates the production and daily operational functions of Computrition (or similar COTS) including pricing, ordering, inventory, recipe development, and menu planning. Duties include, but are not limited to: Responsible for planning and establishing work requirements and long-range work schedules. Assists the Food Service Systems Manager in making short- and long-range budget estimates for food supplies, equipment, and personnel and short- and long-range goals for the food production and service selection. Coordinates successful outcomes with subordinate supervisors/work leaders, following up to ensure completion and reports status to the Food Service Systems Manager. Plans the allocation of resources and the distribution of work to subordinate supervisors and determines the material requirements for the service. Is responsible for yearly estimates and food and supplies as well as all requisitions for prime vendor subsistence, local subsistence, supplies and small equipment for the medical center. Assists the Food Service Systems Manager and other services in studying, providing information and developing recommendations for changes in organizational requirements, specification requirements, work techniques, department standards, and modernization of
    equipment, facility layout and workflow. Provides direct input and participates in meetings and/or conferences with engineering, production control, and other personnel involving the analysis of work requirements. Establishes a good working climate to encourage employees to participate in achieving management goals and to promote efficient and economical work operations. Coordinates and directs the work activities and personnel of the food production and service units utilizing the principles of HACCP (Hazard Analysis Critical Control Point). Assigns and explains work requirements to subordinate levels of supervision and employees, sets deadlines and sequence of operations. Directs rearrangement of space and equipment as necessary Maintains balanced workloads for subordinate units, shifting work for most effective operations. Reviews and analyzes production, cost and personnel utilization records to evaluate progress of work and to control or reduce costs; studies continuing problems; takes or recommends necessary corrective actions. Prepares operating instructions, procedures and work schedules; develops quality and quantity work standards for employees as well as the work to be accomplished such as: performance standards, food standards, sanitation and safety standards, spot checks work operations, HACCP guidelines. Reviews completed work to assure that production and quality standards developed are met. Coordinates work operations as needed with the supervisors of other organizations and functions. Reviews the weekly posted subsistence (milk, bread, etc.), fresh fruit, and vegetable orders prepared by the Ingredient Control FSW. Certifies that subsistence, operating supplies, and equipment are received and inspected for conformance to specifications (HACCP). Is responsible for the proper care, storage, security, distribution and inventories of all subsistence, supplies, and equipment. Responsible for recognizing and requesting replacement and/or additional needs; submits and reviews work orders; and initiates and conducts internal planning, inspection, and review functions daily. Ensures that standardized recipes and menus are followed; forecasts food production needs for each meal; reviews work while in progress to see production, serving procedures and sanitary regulations are follows; and acts to correct over and under production. Makes recommendations for promotion and reassignment, makes formal appraisals of work performance. Interviews job applicants for Wage Grade positions, making recommendations to the Program Manager, Nutrition and Food for selection. Evaluates and counsels' employees directly supervised, making written recommendations for performance awards, commendations, promotions, disciplinary actions, demotions and removals. Administers time and leave policies for Wage Grade personnel. Promotes, coordinates and administers a variety of management programs for the units supervised. Responsible to seek updated knowledge as it relates to Nutrition and Food Service: new methods and procedures of food preparation, service, sanitation, safety, and supervisory responsibilities. Responsible for providing training to all NFS staff as it pertains to these subjects through meetings and training sessions. Work Schedule: Monday - Friday, tour of duty to be discussed at interview
    Position Description Title/PD#: Cook Supervisor/PD19899-O
    Relocation/Recruitment Incentives: Not authorized

    Travel Required

    Not required

    Supervisory status

    Yes

    Promotion Potential

    6

  • Help Help

    Requirements

    Conditions of Employment

    You must be a U.S. Citizen to apply for this job Designated and/or random drug testing may be required Selective Service Registration is required for males born after 12/31/1959 You may be required to serve a probationary period Subject to a background/security investigation Pre-employment physical required Selected applicants will be required to complete an online onboarding process

    Qualifications

    To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 07/24/2019.

    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.

    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:
    Administration and ManagementLead or SupervisePlanning and Evaluating

    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 EFFORT/REQUIREMENTS : Employee must be able to move and bend sufficiently to check inventory. Work will include strenuous physical exertion including lifting 40 pounds. Job requires standing for long periods and undergoing large temperature changes.

    WORKING CONDITIONS : Employee works in an office, kitchen area, dining rooms, storage rooms, and walk-in refrigerators/freezers. Areas may be noisy and have temperature extremes. Steam and heat from cooking and ware washing often causes uncomfortable temperatures. The work involves moderate risk from hot grease, meat slicer, other kitchen equipment and cleaning chemicals.

    Education

    This job does not have an education qualification requirement.



  • * The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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