Summary

This position is located within the Nutrition and Food Services department at James A. Haley Veterans Hospital (Temple Terrace Campus Kitchen). 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.

Qualifications

To qualify for this position - applicants must meet all requirements by the closing date of this announcement 07/13/2026. 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 eligible applicants 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 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. 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.

Duties

• Duties and responsibilities include: 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 Cooks WG-7404-04 - WG-7404-06 - and WG-7404-08
• Performs other related duties as assigned
• Work Schedule: Varies - Monday-Friday - including weekends and Holidays Position Description Title/PD#: Cook Supervisor/PD99821S Physical Requirements: The employee is subject to continuous standing - walking - frequent bending - reaching - pushing - and pulling
• Lifts or moves objects weighing up to 40 lbs
• unassisted and occasionally lifts or moves objects weighing more than 40 lbs
• with assistance of a lifting device or other workers
• Manipulates cumbersome - heavy objects - such as washing stainless steel mixing bowls - pushing heavy carts on casters or operating heavy equipment
• Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely
• Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment
• Performs work in areas of extremes of temperature - such as walk-in refrigeration or freezing units