Cook Supervisor

Department of Veterans Affairs

This position will be supporting food production within Nutrition and Food Services at the VA St. Louis Health Care System in St Louis, MO. As Cook Supervisor, the incumbent is fully responsible to plan, produce, direct, coordinate and monitor all phases of food production. In the absences of the Food Service Section Supervisor, the incumbent is responsible for the operation of both the food production/service areas and the administrative duties within those areas.

• Performs work planning responsibilities such as: Plans on a weekly or monthly basis to establish deadlines, priorities, and work sequences based on general schedules, methods, and policies set by higher level 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 all other resources required to accomplish quality Veteran centered meal services. Performs work direction responsibilities such as: Prepares performance requirements and work schedules in accordance with established policies and procedures. Provides technical direction and training. Investigates work-related issues such as excessive costs or low productivity and determines causes. Performs administration responsibilities such as: Develops documents and evaluates standards of work performance in development of performance plans. Interviews applicants for positions in Food Production/Service areas and recommends appropriate selections for hiring, promotion, and re-assignments of employees. Oversee safety and sanitation programs. Adjusts work schedules to meet training needs. Performs duties in front line production/service when necessary due to staffing limitations, etc. such as: Work independently to prepare and cook a variety of items including regular and therapeutic diets (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. Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters. Prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners. Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps. Work Schedule: Monday-Friday, 7-1530 Position Description Title/PD#: Cook Supervisor/PD99821S Physical Requirements: Is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.

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