Food Service Worker Supervisor

Department of Veterans Affairs•Durham, NC

47d

About The Position

The Veterans Health Administration (VHA) has adopted the Nutrition and Food Service (NFS) Workforce Modernization Plan, one of the largest workforceinnovation efforts undertaken by VHA to articulate future states of NFS operations across enterprise, identifies key priorities for NFS to modernize workforce, recognize unique positions within VHA to support Veterans NFS and established consistency of functions and streamlines hiring process. Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval, making rounds on the patient wards, meeting ward personnel and taking corrective action for any problems that might arise on the floors pertaining to food service. Receives and inspect deliveries. Requisitions all supplies needed for the different areas in Food Service. The incumbent is responsible for efficient overall sanitation throughout Nutrition and Food Service. Conducts menu conferences, completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report. Will also be responsible for monitoring and assuring that the proper procedures are carried out in the Diet Communication Center. Prepares performance ratings/competencies for all employees under his or her direct supervision. Closely supervises work performance of employees under his/her supervision and discusses work performance and problems with them. Checks employees on and off duty. Monitors tardiness and attendance of employees under his/her supervision and provides guidance to the employees. Makes necessary adjustments in assignments to make sure work is completed. Works under the immediate supervision of the Cook Supervisor/Team Captain and is accountable for the quantity and quality of the work done. Carries out the responsibilities of the position within general instructions, standard procedures and established policies such as VA and hospital regulations, quality assurance monitors, procedure manuals, diet manuals, training guides, menus, etc. Embodies the concepts of Customer Service and emphasizes it's importance with employees in the performance of one's duties. Develops and fosters the climate for positive interactive relationships and demonstrates support for quality service to patients and among Services. Assures overall Medical Center effectiveness through continued coordination of policies and procedures within the Medical Center. Follows appropriate communication channels, which promote timely transmission of information, both horizontally and vertically. Operates an effective working unit by assuring that subordinates complete the tasks to which they are assigned. Explains work requirements so that all food supply items required are available for meeting the meal service schedule. Knowledgeable of the responsibilities and performance requirements of Food Service Workers WG-2 through WG-4 and WL-4. Uses work outlines to direct employees in making preparations for meal service. In emergency situations, establishes priorities in the daily operation, this requires using employees available which may be less than originally scheduled and starting and completing all operations in the allotted time. Defines the standards of quality and quantity to be met; instructs subordinates on difficult work operations; reviews work while in progress or on completion to insure the correct portion sizes, serving dishes, etc., have been used. Changes work plans, work assignments and methods as necessary to reduce or control costs and to accomplish the work of the unit as effectively as possible in both usual and emergency situations. Serves as a member of the in-service training team by providing individual and/or group instruction for employees in the correct care and maintenance of food service equipment. Also provides instruction in correct sanitation and cleaning procedures, such as how to mop a floor, how to clean stainless steel, etc. Knowledgeable on the correct foods to be served on modified diets and provides guidance and assistance for lower grade employees in making decision when assembling patients trays. Must comply with other duties assigned.

Requirements

Knowledgeable of the responsibilities and performance requirements of Food Service Workers WG-2 through WG-4 and WL-4
Knowledgeable on the correct foods to be served on modified diets

Responsibilities

Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval
Makes rounds on the patient wards, meeting ward personnel and taking corrective action for any problems that might arise on the floors pertaining to food service
Receives and inspect deliveries
Requisitions all supplies needed for the different areas in Food Service
Responsible for efficient overall sanitation throughout Nutrition and Food Service
Conducts menu conferences
Completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report
Responsible for monitoring and assuring that the proper procedures are carried out in the Diet Communication Center
Prepares performance ratings/competencies for all employees under his or her direct supervision
Closely supervises work performance of employees under his/her supervision and discusses work performance and problems with them
Checks employees on and off duty
Monitors tardiness and attendance of employees under his/her supervision and provides guidance to the employees
Makes necessary adjustments in assignments to make sure work is completed
Operates an effective working unit by assuring that subordinates complete the tasks to which they are assigned
Explains work requirements so that all food supply items required are available for meeting the meal service schedule
Uses work outlines to direct employees in making preparations for meal service
In emergency situations, establishes priorities in the daily operation, this requires using employees available which may be less than originally scheduled and starting and completing all operations in the allotted time
Defines the standards of quality and quantity to be met; instructs subordinates on difficult work operations; reviews work while in progress or on completion to insure the correct portion sizes, serving dishes, etc., have been used
Changes work plans, work assignments and methods as necessary to reduce or control costs and to accomplish the work of the unit as effectively as possible in both usual and emergency situations
Serves as a member of the in-service training team by providing individual and/or group instruction for employees in the correct care and maintenance of food service equipment
Provides instruction in correct sanitation and cleaning procedures, such as how to mop a floor, how to clean stainless steel, etc
Provides guidance and assistance for lower grade employees in making decision when assembling patients trays
Must comply with other duties assigned