Summary The supervisor supervises all areas of food production and service. 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 at the VA Medical Center in Detroit. Responsibilities Major duties and responsibilities include: Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval; makes rounds on the patient ward; and 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 for the different areas in Food Service; and has responsibility for efficient overall sanitation throughout Nutrition and Food Service. Conducts menu conferences, completes schedule assignments, records temperatures, and completes tray assembly area report; and monitors and ensures that the proper procedures are carried out in the Diet Communication Center. Prepares performance ratings/competencies for all employees under their direct supervision; closely supervises work performance of employees and discusses work performance and problems with them; monitors tardiness and attendance of employees; provides guidance to the employees; and makes necessary adjustments in assignments to make sure work is completed. Carries out the responsibilities of the position within general instructions, standard procedures and established policies such as VA and hospital regulations, quality assurance monitors, procedure manuals, diet manuals, training guides, menus, etc. Operates an effective working unit by ensuring that subordinates complete the tasks to which they are assigned; and explains work requirements so that all food supply items required are available for meeting the meal service schedule. Establishes priorities for daily operations in the event of emergency situations; defines the standards of quality and quantity to be met; instructs subordinates on difficult work operations; and reviews work while in progress or on completion to ensure the correct portion sizes, serving dishes, etc., have been used. Changes work plans, work assignments and methods as necessary to reduce or control costs and to accomplish the work of the unit as effectively as possible in both usual and emergency situations. Serves as a member of the in-service training team by providing individual and/or group instruction for employees in the correct care and maintenance of food service equipment; and provides instruction in correct sanitation and cleaning procedures, such as how to mop a floor, how to clean stainless steel, etc. Possesses knowledge on the correct foods to be served on modified diets; and provides guidance and assistance for lower grade employees in making decision when assembling patient trays. Maintains inventory of food service supplies and equipment; and conducts all quality assurance monitors and sanitation reviews in accordance with established procedures. Supervises the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team; and supervises the tray assembly operation and for all aspects of sanitation. Performs other related duties as assigned. Work Schedule: 5 days a week with rotating shifts which will include weekends and holidays. Tour of duty will be discussed during the interview process. Position Description Title/PD#: Food Service Worker Supervisor/PD99816S Critical Skills Incentive (CSI): Not Approved. Relocation/Recruitment Incentives: Not authorized Not authorized Requirements Conditions of Employment You must be a U.S. Citizen to apply for this job Selective Service Registration is required for males born after 12/31/1959 Subject to background/security investigation Pre-employment physical required Selected applicants will be required to complete an online onboarding process. Acceptable form(s) of identification will be required to complete pre-employment requirements (https://www.uscis.gov/i-9-central/form-i-9-acceptable-documents). Effective May 7, 2025, driver's licenses or state-issued dentification cards that are not REAL ID compliant cannot be utilized as an acceptable form of identification for employment. Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP) As a condition of employment for accepting this position, you will be required to serve a 1-year probationary period or 2-year trial period during which we will evaluate your fitness and whether your continued employment advances the public interest. In determining if your employment advances the public interest, we may consider: your performance and conduct; the needs and interests of the agency; whether your continued employment would advance organizational goals of the agency or the Government; and whether your continued employment would advance the efficiency of the Federal service. Upon completion of your probationary period or trial period, your employment will be terminated unless you receive certification, in writing, that your continued employment advances the public interest. Qualifications To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 11/26/2025. 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. You will be rated on the following Job Elements as part of the assessment questionnaire for this position: Lead or Supervise - Ability to Lead or Supervise. Work Practices - Work Practices (includes keeping things neat, clean and in order). Technical Practices - Technical practices (theoretical, precise, artistic). Interpret Instructions, Specifications (other than blueprint reading) - Ability to interpret instructions, specifications, etc. (other than blueprints). Use and Maintain Tools and Equipment - Ability to use and maintain tools and equipment. Materials - Knowledge of Materials. Dexterity and Safety - Ability to operate with dexterity and safety. 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 and Work Environment: 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. 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. Education Additional Information This job opportunity announcement may be used to fill additional vacancies. If you are unable to apply online or need an alternate method to submit documents, please reach out to the Agency Contact listed in this Job Opportunity Announcement. Under the Fair Chance to Compete Act, the Department of Veterans Affairs prohibits requesting an applicant's criminal history prior to accepting a tentative job offer. For more information about the Act and the complaint process, visit Human Resources and Administration/Operations, Security, and Preparedness (HRA/OSP) at The Fair Chance Act. VA Healthcare System Serving Ohio, Indiana and Michigan (VISN 10) advocates for a Whole Health System of care in each of the Medical Centers. This is an approach to healthcare that empowers and equips people to take charge of their health and well-being and live their lives to the fullest. As an employee operating in a Whole Health System of care, you will operate in a model with three core elements, seeking to create a personalized health plan for each Veteran. This is done in the @context of healing relationships and healing environments and a connection back to the Veteran's community. This aligns with the Veterans Health Administration (VHA) Mission Statement to Honor America's Veterans by providing exceptional health care that improves their health and well-being.
