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Food Service Team Leader

2 months ago

Tacoma, Washington, United States Not found for 'AmeriCorps Full time

Position Overview:

This role is integral to the Directorate of Clinical Support within the Department of Nutrition, focusing on high-quality food service management.


Eligibility Criteria:
Candidates must meet one of the employment authority categories outlined below to qualify for this position.

Applicants will need to specify which category or categories they fulfill and provide documentation to support their eligibility.

Refer to the Proof of Eligibility for a comprehensive list of required documents for all employment authorities.
Current Civilian Employees of the Defense Health Agency (DHA)
Current Permanent Department of Defense (DoD) Civilian Employee
Domestic Defense Industrial Base/Major Range and Test Facilities Base Civilian Personnel Workforce
Interagency Career Transition Assistance Plan
Land Management Workforce Flexibility Act
Military Spouses, under Executive Order (E.O)
Non-Appropriated Fund Instrumentality (NAFI)
Non-Department of Defense (DoD) Transfer
Office of Personnel Management (OPM) Interchange Agreement Eligible
Priority Placement Program, DoD Military Reserve (MR) and National Guard (NG) Technician Eligible
Priority Placement Program, DoD Military Spouse Preference (MSP) Eligible
Priority Placement Program, DoD MR and NG Preference Eligible Tech Receiving Disability Retirement
Priority Placement Program, DoD Retained Grade Preference Eligible
Reinstatement
Veterans Employment Opportunity Act (VEOA) of 1998

Experience encompasses both paid and unpaid roles, including volunteer activities through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social).

All qualifying experience, including volunteer work, will be acknowledged.
There is no specific duration of training or experience mandated.

However, candidates must demonstrate, through their application materials, that they possess the necessary knowledge, skills, and abilities to effectively perform the duties of this position with minimal supervision.

Minimum Qualifications (Screen Out Element): Capability to perform the responsibilities of a Cook Supervisor without requiring more than standard supervision, executing a comprehensive range of intricate food preparation techniques such as planning, organizing work assignments, and managing equipment and supplies.

A practical understanding of the physical transformations that occur during food processing and cooking is essential.

Proficiency in the planning process for preparing complete meals and coordinating their preparation to ensure timely service is expected.

Considered an expert, the candidate should work with a high degree of independence - Failure to meet this Screen Out Element will result in an ineligible rating.

Ability to Interpret Instructions, Specifications, etc.
Ability To Lead or Supervise
Ability To Use and Maintain Tools and Equipment
Dexterity and Safety
Knowledge of Materials
Technical Practices (theoretical, precise, artistic)
Work Practices

Physical Requirements:
The role necessitates continuous standing and walking, along with frequent stooping, reaching, pushing, pulling, and bending.

Regularly lifts or moves objects weighing up to 40 pounds unassisted, and occasionally lifts or moves heavier objects with assistance from lifting devices or colleagues.


Work Environment:
The work occurs in kitchen settings that are well-lit but can often be hot and noisy.

Cooks may encounter steam, fumes, and odors from cooking, as well as extreme temperature fluctuations when entering refrigeration or freezing units.

There is a risk of slipping on wet floors that have been recently cleaned or where food has been spilled. Potential hazards include cuts from knives and burns from steam, hot foods, stoves, and hot grease and water.

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