Cook Supervisor

To qualify for this position, applicants must meet all requirements by the closing date of this announcement.10/22/2024 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. Examples include: Have the ability to supervise others in the performance of Cook duties. This includes communicating instructions and providing guidance to staff in the preparation and cooking of regular and therapeutic diets (diabetic, low sodium, low protein, gluten free, etc.), entrees and desserts; observing subordinate employees’ work and ability to follow instructions, providing suggestions and guidance as necessary; make recommendations to leadership concerning employee training needs/trends; and establishing deadlines, priorities, and work sequences based on general work schedules, methods, and policies. Dexterity and Safety Interpret Instructions, Specifications (other than blueprint reading) Lead or Supervise Materials Technical Practices Use and Maintain Tools and Equipment Work Practices Preferred Experience: Have at least Five (5) years experience cooking in a food service operation, preferably in a health care setting. Two (2) years of supervisory experience preferably in a kitchen setting. Have experience with therapeutic diets and texture modifications. Experience with food safety and sanitation. 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.
The incumbent will be working in Nutrition & Food Services (NFS) Food Production areas. Will be fully 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.