Cook Supervisor

Department of Veterans Affairs•Louisville, KY

34d

About The Position

The incumbent is responsible to plan, produce, direct, coordinate and monitor all phases of food production. In the absence of the Food Service Section Supervisor, the incumbent is responsible for the operation of both the food production/service areas and the administrative duties within those areas. The duties include, but not limited to the following: Independently coordinating/directing the operation of the food service/production areas using standards, procedures, diet manual, modified menus and production sheets to guide the work. Plans on a weekly or monthly basis to establish deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher level supervisors. Coordinates work with supporting or related work functions controlled by other supervisors. Prepares performance requirements and work schedules in accordance with established policies and procedures. Provides technical direction and training when scheduling work operations with complex work steps and processes. Investigates work related issues such as excessive costs or low productivity and determines causes. Develops, documents and evaluates standards of work performance in development of performance plans. Observes subordinate employees' work and ability to follow instructions, provides suggestions and guidance as required. Monitors work to assure that subordinates use all sanitation and safety precautions and enforce safe work practices. Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.

Responsibilities

Plan, produce, direct, coordinate and monitor all phases of food production.
Independently coordinate/direct the operation of the food service/production areas using standards, procedures, diet manual, modified menus and production sheets to guide the work.
Plan on a weekly or monthly basis to establish deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher level supervisors.
Coordinate work with supporting or related work functions controlled by other supervisors.
Prepare performance requirements and work schedules in accordance with established policies and procedures.
Provide technical direction and training when scheduling work operations with complex work steps and processes.
Investigate work related issues such as excessive costs or low productivity and determines causes.
Develop, document and evaluate standards of work performance in development of performance plans.
Observe subordinate employees' work and ability to follow instructions, provides suggestions and guidance as required.
Monitor work to assure that subordinates use all sanitation and safety precautions and enforce safe work practices.
Work independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items.
Use a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.