Cook Supervisor
This position is Temporary - NTE 12 Months and will report to Food & Nutrition Service, VA Southern Nevada Healthcare System, North Las Vegas NV 89086. Duties include but are not limited to:
Supervises all food production and services activities. Directs sanitation and safety programs. Responsible for the supervision of Cooks and Food Service Workers. Assists with work assignment activities for a staff of approximately 50 employees, which covers work performed on two shifts, seven days a week. Adheres to work priorities, project schedules, resources, and detailed work plans. Gives on-the-job instructions and formal training to Cook and Food Service Workers. Reviews completed work to ensure that quality standards are met. Provides instruction to lower graded cooks in food preparation principles and techniques. Interpret recipes and proper cooking methods of all types of food items. Prepares all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diet menus. Regulates and schedules cooking procedures are ready at the appropriate temperature and time. Assures safety and housekeeping practices are observed. Work Schedule:
Rotating schedules, to include days, evenings, weekends, holidays. Position Description Title/PD#:
/ Cook Supervisor PD#04473A Relocation/Recruitment Incentives:
Not Authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 08/05/2019.
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 usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements:
Dexterity and SafetyInterpret Instructions, Specifications (includes blueprint reading)MaterialsTechnical PracticesUse and Maintain Tools and EquipmentWork 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/Working Conditions:
Cooks at this grade level perform work requiring continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. They frequently lift or move objects weighing up to 18 kilograms (40 pounds) unassisted, and occasionally lift or move objects weighing over 18 kilograms (40 pounds) with the assistance of lifting devices or other workers. Working Conditions The work is performed in kitchen areas which are well lighted but are often hot and noisy. The employee is exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. May be subject to possible cuts from knives and bums from steam, hot foods, stoves, and hot grease and water.
Estimated Salary: $20 to $28 per hour based on qualifications.
Supervises all food production and services activities. Directs sanitation and safety programs. Responsible for the supervision of Cooks and Food Service Workers. Assists with work assignment activities for a staff of approximately 50 employees, which covers work performed on two shifts, seven days a week. Adheres to work priorities, project schedules, resources, and detailed work plans. Gives on-the-job instructions and formal training to Cook and Food Service Workers. Reviews completed work to ensure that quality standards are met. Provides instruction to lower graded cooks in food preparation principles and techniques. Interpret recipes and proper cooking methods of all types of food items. Prepares all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diet menus. Regulates and schedules cooking procedures are ready at the appropriate temperature and time. Assures safety and housekeeping practices are observed. Work Schedule:
Rotating schedules, to include days, evenings, weekends, holidays. Position Description Title/PD#:
/ Cook Supervisor PD#04473A Relocation/Recruitment Incentives:
Not Authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 08/05/2019.
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 usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements:
Dexterity and SafetyInterpret Instructions, Specifications (includes blueprint reading)MaterialsTechnical PracticesUse and Maintain Tools and EquipmentWork 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/Working Conditions:
Cooks at this grade level perform work requiring continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. They frequently lift or move objects weighing up to 18 kilograms (40 pounds) unassisted, and occasionally lift or move objects weighing over 18 kilograms (40 pounds) with the assistance of lifting devices or other workers. Working Conditions The work is performed in kitchen areas which are well lighted but are often hot and noisy. The employee is exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. May be subject to possible cuts from knives and bums from steam, hot foods, stoves, and hot grease and water.
- Department:
7404 Cooking - Salary Range:
$34.45 to $40.19 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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