Lead Cook Supervisor - Food Service Operations

U.S. Department of Veterans Affairs; Bay Pines (FL); On-site; USD 44,000 - 51,000; Full time

Job summary

The Department of Veterans Affairs (VA) Medical Center nutrition and food service is seeking a Cook Supervisor to plan, produce, direct, coordinate and monitor all phases of food production for veteran-centered meal services.

Primary duties include supervising food production and service operations, managing schedules, labor and budgets, providing guidance and training, and ensuring compliance with policies and safety standards.

Responsibilities

• Coordinates/directs the operation of the Food Service/Production areas using standards, procedures, diet manuals, modified menus and production sheets to guide the work.
• Establishes deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher level supervisors.
• Coordinates work with supporting or related work functions controlled by other 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, and all other resources required to accomplish quality Veteran centered meal services.
• Participates in meetings and discussions regarding initial planning of current and future work schedules, budget requests, staffing needs, estimates, and recommendations as to scheduling projected work.
• Prepares performance requirements and work schedules in accordance with established policies and procedures. Provides technical direction and training when scheduling work operations with complex work steps and processes.
• Investigates work-related issues such as excessive costs or low productivity, and determines causes.
• Performs as first-level supervisor over food service staff WG-2, WG-3, WG-7404-04 and WG-7404-06.

Job description

The Department of Veterans Affairs (VA) Medical Center nutrition and food service is seeking a Cook Supervisor to plan, produce, direct, coordinate and monitor all phases of food production for veteran-centered meal services.

Primary duties include supervising food production and service operations, managing schedules, labor and budgets, providing guidance and training, and ensuring compliance with policies and safety standards.