Specific duties include, but are not limited to, the following:

• Coordinate with Food Service Supervisors and Customer Service Supervisor for planning staffing levels, establishing work requirements and long range work schedules for area and cross-functional workers.
• Plans annual leave schedules for assigned staff; assures ample resources for cross-coverage staff.
• Provides oversight and work direction for food service and food production sections in the absence in periods when those supervisors are not on site.
• Creates and conducts all aspects of the performance appraisal process for direct reports.
• Leads or participates in hiring process for subordinates.
• Plans and provides food service trainings (sanitation, food safety, inventory methods, tray preparation and service); coordinates ancillary needs with Food Service Systems Dietitian.
• Provides training for subordinates to address problems and document incidents or areas of concern.
• Develops and revises work procedures or methods to optimize efficiency of operations.
• Coordinates use of all food service equipment, resources, and staffing every day.
• Conducts and ensures sanitation, food safety, and quality monitors are documented and/or reviewed as outlined in operating procedures.
• Obtains ServSafe Food Safety Program for Managers certification.
• Participates in process improvement initiatives within the department in areas such as tray accuracy and test tray audits.

Work schedule: Monday - Friday and Weekend Shifts, 11:30 AM - 8:00 PM; May require some rotating shifts within the Department's operating hours of 6:00 AM - 8:30 PM
Compressed/Flexible Schedule: Not Available
Position Description Title/PD#: Food Service worker Supervisor/ 629-07150-A
Relocation/Recruitment Incentives: Not Authorized
Financial Disclosure Report: Not required

This is NOT a Bargaining Unit position

Conditions of employment

• You must be a U.S. Citizen to apply for this job
• Designated and/or random drug testing may be required
• Selective Service Registration is required for males born after 12/31/1959
• You may be required to serve a probationary period
• Subject to a background/security investigation
• Pre-employment physical required
• Selected applicants will be required to complete an online onboarding process

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 12/31/2019

Open Until Filled: This position is open until all approved vacancies are filled. Once all selections are made, this announcement will be closed without further notice. Cutoff dates will be every 15 business days following the opening of this announcement. Applicants will be referred each cutoff, upon the last certificate being returned.


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 Safety
• Food Service
• Interpret Instructions, Specifications (other than blueprint reading)
• 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/Working Conditions:

Physical Requirements: Food Service Worker Supervisors must be able to perform the same duties as the employees they supervise. This includes Food service workers at this level perform heavy work, such as scouring and scrubbing large-size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. They also may be required to work on ladders and use powered cleaning equipment. They frequently lift or move objects weighing up to 18 kilograms (40 pounds). Performs tasks requiring repetitive twisting and bending. This position is subject to continuous standing, walking, and frequent stooping, reaching, pushing, and pulling.

Working Conditions: This work primarily performed in a kitchen area, where standing and walking, with some bending, stooping, reaching, pushing and pulling is necessary. Must be able to lift or move objects weight up to 40 pounds unassisted and occasionally lift or move objects weighting over 40 pounds with the assistance of lifting devices or other employees. Some activities are sedentary, requiring some work at a computer terminal. The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezing units.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

IN DESCRIBING YOUR EXPERIENCE, PLEASE BE CLEAR AND SPECIFIC. WE WILL NOT MAKE ASSUMPTIONS REGARDING YOUR EXPERIENCE.

Narrative responses are not required at this time. If you are referred for consideration, you may be asked to submit additional job related information, which may include, but not limited to; responses to the knowledge, skills and abilities; completion of a work sample, and/or contact for an interview. Your resume and/or supporting documentation will be verified. Please follow all instructions carefully. Errors or omissions may affect your rating or consideration for employment.