Cook Supervisor

US-Department-of-Veterans-Affair; Tampa (FL); On-site; USD 60,000 - 76,000; Full time

Job summary

US Department of Veterans Affairs, James A. Haley Veterans Hospital, seeks a supervisor to plan and oversee all aspects of food production in a fast-paced healthcare kitchen. You will supervise staff, ensure safe handling, storage, and delivery of meals, and uphold high standards of care for veterans.

The role emphasizes organizing menus, coordinating meal schedules, training new hires, and maintaining food safety and sanitation within regulatory guidelines.

Qualifications

• Qualified candidates must meet basic requirements per federal standards.
• Experience in large-scale food production and safety practices is preferred.
• Evidence of training or experience with meal planning and supervision is required.

Responsibilities

• Plan, oversee, coordinate, and monitor all aspects of food production.
• Supervise staff involved in food service operations, including handling, preparation, storage, and delivery.
• Ensure delivery of comprehensive, compassionate care for veterans.

Skills

Lead or Supervise

Dexterity and Safety

Interpret Instructions

Materials

Technical Practices

Use and Maintain Tools and Equipment

Work Practices

Job description

This position is located within the Nutrition and Food Services department at James A. Haley Veterans Hospital. The primary responsibility of this role is to plan, oversee, coordinate, and monitor all aspects of food production. They will supervise staff involved in food service operations, including food handling, preparation, storage, and delivery, while ensuring the delivery of comprehensive, compassionate, and coordinated care for veterans.

To qualify for this position, applicants must meet all requirements by the closing date of this announcement.

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. The potential eligibles are then rated against the remainder of the Job Elements:

• Dexterity and Safety
• Interpret Instructions, Specifications (other than blueprint reading)
• Lead or Supervise
• Materials
• Technical Practices
• Use and Maintain Tools and Equipment
• Work Practices

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.

Preferred Experience:

Ability to plan and prepare meals according to dietary guidelines and nutritional standards. Experience in organizing menus and meal schedules for large-scale operations. Experience in managing inventory, forecasting requirements, and ensuring the availability of necessary ingredients and supplies. Ability to monitor and maintain adequate stock levels and minimize food wastage. Experience in training new hires, conducting ongoing training sessions, and ensuring that staff follow proper food, safety and sanitation practices. hands-on experience in cooking and preparing a variety of meals, including special dietary needs. Ability to work in a fast-paced, high-volume kitchen environment while maintaining high standards of food quality. Strong verbal and written communication skills to effectively interact with staff, patients, and management. knowledge of food safety, sanitation, and health codes relevant to the operation of a healthcare kitchen.

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.