Cook Supervisor

The Veterans Health Administration (VHA) has adopted the Nutrition and Food Service (NFS) Modernization Initiative which is a new model of organizing and consolidating essential Nutrition and Food Service functions and services to the Medical Center. This streamlined and focused approach moves VHA forward in its continuum of providing comprehensive, compassionate, and coordinated care to Veterans.

Duties include but not limited to:

• Plan, produce, direct, coordinate and monitor all phases of food production.
• React to variations in the workplace and maintain a balanced workload between subordinate work groups, adjusting workload as necessary.
• Provide technical direction and training when scheduling work operations with complex work steps and processes.
• Implement corrective actions within authority to resolve identified work issues.
• Coordinate/direct the operation of the food service/production areas using standards, procedures, diet manual, modified menus and production sheets to guide the work.
• Ensure compliance with food safety and sanitation based on guidelines, procedures, and policies to ensure food safety in food preparation and storage in the facility food service establishment(s).
• Ensure the proper usage and care of all production equipment.
• Recommend replacement of equipment as necessary.
• Wash, peel, and cut fruits and vegetables by hand or machine.
• Combine ingredients according to recipes to produce quality food items, minimizing preparation time and food waste.
• Monitor work to assure that subordinates use all sanitation and safety precautions.
• Enforce safe work practices and compliance with food safety and sanitation guidelines.