This position is at the Bonham VA Medical Center, Bonham, TX. The Food Service Worker Supervisor supervises a staff of food service workers; and will have a broad knowledge of service operations, including food preparation, dishwashing, dry and refrigerated storage, and food and beverage serving. Applicants will be rated in accordance with the OPM Qualification Standard Handbook X-118C (www.opm.gov/qualifications/x-118c). For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). 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. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position: Dexterity and Safety Interpret Instructions, Specifications (other than blueprint reading) Lead or Supervise Materials Technical Practices Use and Maintain Tools and Equipment Work Practices PHYSICAL EFFORT AND WORK CONDITIONS: Must be physically fit to lift and/or move heavy objects weighing up to 45 pounds. Work requires continuous standing, walking, and bending as well as frequently stooping, reaching, pushing and pulling. Work involves regular and recurring exposure to extremes of temperature, humidity, wet floors, and various hazards from food service equipment and noise found in an institutional food service environment. In addition, there is exposure to extreme temperatures of the hot kitchen and walk-in refrigerators/freezers. ["Duties include, but may not be limited to, the following: Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval; makes rounds on the patient ward; and takes corrective action for any problems that might arise on the floors pertaining to food service. Receives and inspects deliveries and requisitions all supplies needed for the different areas in Food Service; and has responsibility for efficient overall sanitation throughout Nutrition and Food Service. Conducts menu conferences, completes schedule assignments, records temperatures, and completes tray assembly area report; and monitors and ensures that the proper procedures are carried out in the Diet Communication Center. Prepares performance ratings/competencies for all employees under their direct supervision; closely supervises work performance of employees and discusses work performance and problems with them; monitors tardiness and attendance of employees; provides guidance to the employees; and makes necessary adjustments in assignments to make sure work is completed. 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. Operates an effective working unit by ensuring that subordinates complete the tasks to which they are assigned; and explains work requirements so that all food supply items required are available for meeting the meal service schedule. Establishes priorities for daily operations in the event of emergency situations; defines the standards of quality and quantity to be met; instructs subordinates on difficult work operations; and reviews work while in progress or on completion to ensure 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; and provides instruction in correct sanitation and cleaning procedures, such as how to mop a floor, how to clean stainless steel, etc. Possesses knowledge on the correct foods to be served on modified diets; and provides guidance and assistance for lower grade employees in making decision when assembling patient trays. Maintains inventory of food service supplies and equipment; and conducts all quality assurance monitors and sanitation reviews in accordance with established procedures. Supervises the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team; and supervises the tray assembly operation and for all aspects of sanitation. Performs other related duties as assigned. Work Schedule: Full-time Rotating Shifts \"5:00 a.m. to 1:30 p.m. OR 10:30 a.m. to 7:00 p.m.\" to include weekends and holidays. Recruitment & Relocation Incentives: Not authorized. Financial Disclosure Report: Not Required"]

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