Cook Supervisor

Veterans Health Administration • Augusta, GA

1d

About The Position

The Food Service Production Supervisor plans, produces, directs, coordinates, and monitors all phases of food production. The supervisor coordinates food service and production areas using standards, procedures, diet manuals, modified menus, and production sheets. This includes planning cooking processes to deliver complete meals on time and at the proper temperature, sometimes coordinating items with different cooking times. The role also provides technical direction and training for complex work operations, balances workloads among subordinate work groups, and adjusts schedules to meet training needs and workplace demands.

The position ensures food safety and sanitation in food preparation and storage by applying HACCP principles and organizational guidelines, regulations, and policies. It oversees safety and sanitation programs, monitors employees’ use of safety precautions, and enforces safe work practices. The supervisor investigates work-related issues such as excessive costs or low productivity and implements corrective actions within their authority.

The role oversees preparation of food according to menus, production sheets, recipes, and quantity requirements; pans food for bulk re-thermalization; and performs food preparation tasks involving fruits, vegetables, meats, fish, and poultry. The supervisor ensures the proper use and care of production equipment, submits work orders, recommends equipment replacement when necessary, and ensures employees know how to use and care for equipment. Work schedules rotate and may include weekends and holidays, with schedules subject to change based on agency needs.

Requirements

• Evidence of training or experience of sufficient scope and quality to demonstrate the ability to perform the work; no specific length of training or experience is required.
• Demonstrated knowledge, skills, and ability to perform the position’s duties, supported by detailed descriptions in the resume.
• Ability to meet the position’s job elements: Dexterity and Safety; Interpret Instructions and Specifications (other than blueprint reading); Lead or Supervise; Materials; Technical Practices; Use and Maintain Tools and Equipment; and Work Practices.
• U.S. citizenship is required, except when appointment of a non-citizen is permitted under VA policy because qualified citizens cannot be recruited.
• Must be suitable for Federal employment based on a background investigation; Selective Service registration is required for males born after December 31, 1959; and a physical evaluation is required.
• Must complete required onboarding and application documentation and serve a one-year probationary period.
• Must participate in the VA seasonal influenza program by receiving annual vaccination or obtaining a medical or religious exemption; employees with an exemption must wear a face mask when required.

Responsibilities

• Plan, produce, direct, coordinate, and monitor all phases of food production.
• Adjust work schedules to meet training needs and balance workloads among subordinate work groups as workplace demands change.
• Ensure compliance with food safety and sanitation requirements, including HACCP and organizational guidelines, regulations, and policies.
• Plan cooking processes so complete meals are produced on time and at the proper temperature, coordinating items with different cooking times as needed.
• Provide technical direction and training for work operations involving complex steps and processes.
• Investigate work-related issues, including excessive costs or low productivity, determine their causes, and implement corrective actions within authority.
• Coordinate and direct food service and production areas using standards, procedures, diet manuals, modified menus, and production sheets.
• Pan foods for bulk re-thermalization according to recipe and production guidelines.
• Follow menus, production sheets, and recipes to prepare food items in required quantities.
• Ensure food safety in food preparation and storage in facility food service establishments.
• Ensure proper use and care of production equipment, submit work orders as needed, recommend equipment replacement, and ensure employees know how to use and care for equipment.
• Operate kitchen equipment such as ovens, steamers, grills, slicers, mixers, steam kettles, blenders, food processors, and scales.
• Prepare fruits and vegetables by washing, peeling, and cutting them by hand or machine.
• Prepare meats, fish, and poultry using methods such as broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
• Combine ingredients according to recipes while minimizing preparation time and food waste.
• Monitor subordinate employees’ use of sanitation and safety precautions, enforce safe work practices, and oversee the safety and sanitation program.
• Follow safety procedures for operating equipment.

Benefits

• Federal employees and their families have access to a comprehensive benefits package; specific eligibility depends on the position type and hiring agency information.

What This Job Offers

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