Cook Supervisor

Cook Supervisor

Major duties and responsibilities include, but are not limited to:

Performs work planning responsibilities. (30%)

• Coordinates/directs the operation of the Food Service/Production areas using standards, procedures, diet manuals, modified menus and production sheets to guide the work.
• Establishes 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.
• 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.
• Performs as first-level supervisor over Cooks WG-7404-04 and WG-7404-06.

Performs work direction responsibilities. (30%)

• Incumbent 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.

Performs administration responsibilities. (30%)

• 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.

Performs duties in front line production/service when necessary due to staffing limitations, etc. (10%)

• 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.
• Cooks hot cereals, concentrated or dehydrated soups, sauces, gravies.
• Grills eggs, hamburgers, meat patties, pancakes, French toast; makes cold sandwich fillings and assembles a variety of sandwiches.
• Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
• Performs other duties as assigned.

Nature of Supervisory Responsibility:

Supervisors are responsible for supervising workers directly in accomplishing the work of an organizational segment or group. The scope and complexity of planning work operations include determining the sequence, priority, and time for the performance of particular operations within the limits of broad work schedules and time limits and exercising greater administrative authority. The work is planned on a week-to-week or month-to-month basis. Investigates work related problems such as excessive costs or low productivity and determines causes. Implements corrective actions within authority to resolve work problems. Plans and establishes overall leave schedule. Determines training needs of subordinates and arrange for its accomplishment, set performance standards, and make formal appraisals of subordinate work performance. Initiate recommendations for promotion or reassignment of subordinates.

Work Schedule: Rotating shifts including weekends and holidays

Telework: Not Available

Position Description Title/PD#: Cook Supervisor/PD99820S

Critical Skills Incentive (CSI): Not Approved

Relocation/Recruitment Incentives: Not Authorized