Food Service Worker Supervisor

Food Service Worker Supervisor

The Department of Veterans Affairs is implementing a streamlined 30-Day Hiring Model designed to accelerate hiring while maintaining the highest standards of merit-based selection. This improved process reduces traditional hiring timelines by integrating early coordination, faster assessments, and efficient pre-employment actions. Applicants can expect a more transparent, predictable, and efficient hiring journey from announcement to entry on duty. What Applicants Can Expect:

Expedited Candidate Review Once the announcement closes, Human Resources will quickly review applications, issue certificates of eligible candidates the day after the announcement closes and refer applicants for hiring manager consideration.

Quick Interviews & References

HR may arrange interviews and will request references within 3-5 days after being referred to the hiring manager.

Streamlined Pre-Employment Requirements: Following a tentative offer, applicants should be prepared to complete required steps, such as fingerprinting and background check, credentialing, and medical examination within 3 days of the offer. Clear and Timely Communication: Applicants will receive clear communication at key milestones, including referral, tentative offer, and onboarding instructions.

After meeting pre-employment requirements, candidates will receive a final job offer and start date. Onboarding tasks may continue after starting, with HR ensuring timely completion for a smooth transition into VA service. If selected, applicants should be prepared to come onboard within 30 days of the announcement closing.

This position serves as the primary shift supervisor and will be directly responsible for the supervision of all food service activities and coordinates the activities of the Food Service Workers in the different elements of the Food Service Section. Major duties and responsibilities include but are not limited to:

• Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval;
• 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 in all food service areas;
• Prepares performance ratings/competencies for all employees under their direct supervision;
• Discusses work performance and problems with employees, monitors tardiness and attendance, provides guidance and makes necessary adjustments in assignments when necessary;
• Carries out the responsibilities of the position within general instructions, standard procedures and established policies;
• Ensures subordinates complete the tasks to which they are assigned and explains work requirements to meet food service schedules;
• Establishes priorities for daily operations in the event of emergency situations; defines the standards of quality and quantity to be met;
• Serves as a member of the in-service training team by providing individual and/or group instruction for employees;
• Provides guidance and assistance for lower grade employees in making decision when assembling patient trays and utilizing correct foods to be served on modified diets;
• Maintains inventory of food service supplies and equipment;
• Conducts quality assurance monitors and sanitation reviews;
• Supervises the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team;
• Performs other related duties as assigned.

Work Schedule: Sunday through Saturday; 0530AM to 0730PM to include rotating days, nights, weekends and/or holidays depending on the needs of the Service.

Position Description Title/PD#: Food Service Worker Supervisor/PD99816S

Physical Requirements: Employee may be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. Employee also may be required to work on ladders and use powered cleaning equipment; and frequently lift or move objects weighing up to 40 pounds. Work Environment: The work is performed in kitchen areas where the steam and heat from cooking and dish washing 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.