Cook Supervisor

Veterans Health Administration • New York, NY

10d • Onsite

About The Position

This position is located in the Nutrition and Food Service of a Veteran Affairs Medical Center. The Cook Supervisor is fully responsible for planning, producing, directing, coordinating, and monitoring all phases of food production. In the absence of the Food Service Section Supervisor, the incumbent is responsible for operating the food production and service areas and handling their administrative duties.

The incumbent independently coordinates and directs food service and production operations using standards, procedures, diet manuals, modified menus, and production sheets. The role includes planning work schedules and resources, supervising and developing employees, managing food safety and sanitation, maintaining production equipment, supporting quality improvement and training, and preparing a variety of regular and therapeutic diet items.

The work schedule is Tuesday through Saturday, 5:30 a.m. to 2:00 p.m. The position description title is Cook Supervisor, PD99820S. Critical Skills Incentive is not approved, and relocation or recruitment incentives are not authorized.

Requirements

• Must be a U.S. citizen.
• Selective Service registration is required for males born after December 31, 1959.
• Subject to a background/security investigation.
• Pre-employment physical required.
• Must complete the online onboarding process and provide acceptable identification for employment verification; beginning May 7, 2025, non-REAL ID-compliant driver’s licenses or state identification cards are not acceptable for this purpose.
• Participation in the seasonal influenza vaccination program is required for Department of Veterans Affairs Health Care Personnel.
• Must serve a one-year probationary period or two-year trial period, during which continued employment is evaluated.
• No specific length of training or experience is required; applicants must demonstrate training or experience of sufficient scope and quality to perform the work, with detailed supporting descriptions on the resume.
• Must meet the position’s screen-out element and demonstrate applicable job competencies, including dexterity and safety; interpreting instructions and specifications; leading or supervising; materials; technical practices; using and maintaining tools and equipment; and work practices.
• Applicants seeking credit for part-time experience must clearly describe duties and responsibilities and state the number of hours worked per week.

Responsibilities

• Coordinate and direct food service and production operations using applicable standards, procedures, diet manuals, modified menus, and production sheets.
• Plan work on a weekly or monthly basis, establishing deadlines, priorities, and work sequences based on schedules, methods, and policies established by higher-level supervisors.
• Coordinate work with supporting or related functions controlled by other supervisors.
• Manage resources within a planned financial budget and share responsibility for supervising labor and allocating subsistence, supplies, and other resources for quality Veteran-centered meal service.
• Inform higher-level supervisors when work schedules need revision or labor and other resource estimates need adjustment.
• Participate in planning meetings and discussions concerning work schedules, budget requests, staffing needs, estimates, and projected work.
• Prepare performance requirements and work schedules in accordance with established policies and procedures.
• Provide technical direction and training for work operations involving complex steps and processes.
• Investigate work-related issues, such as excessive costs or low productivity, determine their causes, and implement corrective actions within the incumbent’s authority.
• Recommend solutions to staffing issues, engineering requirements, and work operations directed by other supervisors.
• Develop, document, and evaluate standards of work performance for performance plans.
• Observe subordinate employees’ work and ability to follow instructions, providing suggestions and guidance as needed.
• Prepare annual employee performance evaluations and recommend employees for incentive or special contribution awards.
• Interview applicants for food production and service positions and recommend selections for hiring, promotion, and reassignment.
• Oversee the safety and sanitation program and ensure compliance with HACCP guidelines, Nutrition and Food Service procedures and policies, and VA Central Office policies for safe food preparation and storage.
• Ensure proper use and care of production equipment and that employees know how to use and care for it; submit work orders and recommend equipment replacement as necessary.
• Participate in performance improvement and quality control activities.
• Advise Nutrition and Food Service leadership on training needs and trends, participate in planning training for employees, students, interns, and volunteers, adjust schedules for training, and evaluate training effectiveness.
• Plan and establish the overall leave schedule, ensuring it does not conflict with mission requirements.
• May serve as a designee to maintain and monitor local contracting officer’s representative contracts or to use and reconcile a purchase card, as directed by Nutrition and Food Service leadership.
• Independently prepare and cook a variety of regular and therapeutic-diet entrees and desserts, following menus, production sheets, and recipes and preparing quantities needed.

Benefits

• Federal employees and their families have access to a comprehensive benefits package; specific benefits and eligibility depend on position type and should be confirmed with the hiring agency.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed