Cook

Food Service Cook

Duties include:

• Responsible for independently coordinating/directing the operation of the food service/production areas using standards, procedures, diet manual, modified menus and production sheets to guide the work.
• Plans on a weekly or monthly basis to establish deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher level supervisors.
• Coordinates work with supporting or related work functions controlled by other supervisors.
• Uses resources to operate within a planned financial budget; shares in the managerial responsibility for the proper supervision of labor, allocation of subsistence and supplies and all other resources required to accomplish quality veteran centered meal services.
• Informs higher level supervisors of the need to revise work schedules and re-estimate labor and other resources.
• Participates in meetings and discussions regarding initial planning of current and future work schedules, budget requests, staffing needs, estimates, and recommendations as to scheduling projected work.
• Prepares performance requirements and work schedules in accordance with established policies and procedures.
• Provides technical direction and training when scheduling work operations with complex work steps and processes.
• Investigates work related issues such as excessive costs or low productivity and determines causes.
• Implements corrective actions within authority to resolve identified work issues.
• Recommends solutions to staffing issues, engineering requirements, and work operations directed by other supervisors.
• Develops, documents and evaluates standards of work performance in development of performance plans.
• Observes subordinate employees' work and ability to follow instructions, provides suggestions and guidance as required.
• Prepares employee annual performance evaluations; recommends employees for Incentive/Special Contribution Awards.
• Interviews applicants for positions in Food Production/Service areas and recommends appropriate selections for hiring, promotion and re-assignments of employees.
• Investigates grievances and complaints per bargaining unit agreements, resolving them where possible, and notifies supervisors of those of sufficient importance or seriousness.
• Oversees safety and sanitation program. Monitors work to assure that subordinates use all sanitation and safety precautions and enforce safe work practices.
• Ensures compliance with food safety and sanitation based on HACCP guidelines, NFS procedures and policies, and VACO policies to ensure food safety in food preparation and storage in the facility food service establishment(s).
• Responsible for the proper usage and care of all production equipment and ensures that NFS employees are knowledgeable in the equipment's usage and care.
• Submits works orders as necessary to maintain equipment in working order. Recommends replacement of equipment as necessary.
• Participates in determining performance improvement and quality control activities.
• Provides information and advice to NFS Leadership on training needs/trends and participates in planning training for employees, students, interns, and volunteers.
• Adjusts work schedules to meet training needs. Evaluates training effectiveness and recommends methods for improving the program.
• Plans and establishes overall leave schedule. Determines that leave schedule does not conflict with mission requirements.
• May serve as designee to maintain and monitor COR local contracts as directed by NFS Leadership.
• May serve as designee for purchase card use and reconciliation.
• Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items.
• Follows menus, production sheets and recipes to prepare items in the quantity needed.
• Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. Slices meat items by hand confirming to specific size requirements or weight specifications.
• Covers, dates, and stores leftovers according to established local policies/procedures.
• Operates a variety of kitchen equipment: oven, combi oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment.

Work Schedule: Monday-Friday, 9:00am-5:30pm may include holidays and weekends

Position Description Title/PD#: Cook/PD99820S