Food Service Worker Supervisor

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 11/21/2024. 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, which is “Ability to Lead or Supervise.” Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the Job Elements: Dexterity and Safety Interpret Instructions, Specifications (other than blueprint reading) Lead or Supervise Materials Technical Practices Use and Maintain Tools and Equipment Work Practices 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. Physical Requirements: Incumbent must be able to adjust to alternative shifts. Work requires lifting and ·carrying heavy items on a recurring basis. During large part of tour works either standing or moving about on tile floors. Must possess sufficient physical stamina to report for duty regularly and perform a full range of required duties. Responsibility may require shift changes on short notice and at any hour. Working Conditions: Work requires adherence to defined safety rules to avoid hazards associated with the operation and cleaning of steam and electrical equipment used in Nutrition and Food Services. Must use proper procedures in lifting and moving heavy objects to avoid bruises, strains and other injury. Must be alert and cautious to avoid falls on wet floors, burns and scalds from hot foods and equipment, cuts from knives and other equipment and injury from improper use of chemicals. Must have the ability to work rapidly, yet efficiently to meet meal schedules and time frames. Works in areas subject to change in temperature when required to enter refrigerators or freezer. Is required to wear protective clothing provided when entering freezer. Must be clean and neat at all times and set the standard for proper uniform compliance. May be exposed to contagious disease while in patient care units to solicit customer feedback, investigate employee issues and/or attend team meetings. Must exercise proper handling procedures and caution when dealing with medical waste inappropriately returned to Nutrition and Food Services on soiled trays.
The Food Service Worker Supervisor serves as the direct supervisory official for all patient food service areas at the Bay Pines Healthcare System. The supervisor provides patient care appropriate to the cognitive, emotional, cultural, and age specific needs of the adult and/or geriatric patient by overseeing the smooth, efficient operation of patient food service in a large medical facility.