This position is located in the Nutrition and Food Service of a Veteran Affairs Medical Center. As Production Supervisor, the incumbent is fully responsible to plan, produce, direct, coordinate and monitor all phases of food production. In the absence of the Food Service Section Supervisor, the incumbent is responsible for the operation of both the food production/service areas and the administrative duties within those areas. 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: 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. Driver's License Requirement: Applicants must possess a valid, unrestricted State driver's license, have a safe driving record, and demonstrate that he or she is medically qualified to operate the appropriate motor vehicle safely. Applicants are required to pass agency Government Vehicle Drivers physical examination. NOTE: We cannot accept photographs, therefore; please do not submit a copy of your driver's license with your application package. If an interview is requested, you may be required to provide a copy of your valid state-issued driver's license. ["As a Cook Supervisor, this position is fully responsible to plan, produce, direct, coordinate and monitor all phases of food production, ensuring the safety and quality of the meal and its delivery. In the absence of the Food Operations Manager, the incumbent is responsible for the operation of both the food production/service areas and the administrative duties within those areas. Duties of the position include and are not limited to: Responsible for the control of the work performed by subordinate cooks. Responsible for supervising cooks and CWT workers. Makes minor adjustments in work processes as necessary to accomplish work effectively and economically. Opens or closes the department, receives bread, milk, and supply deliveries as assigned. Ensures that the food bank is maintained to optimum HACCP standards. Ensures that the dining room meal service is completed accurately, timely and with appropriate quantities available during the meal time. Responsible for following the VHA, Pueblo CLC and Nutrition and Food Service policies and procedures; recommending changes as indicated. Responsible for the completion of administrative requirements for subordinates at the CLC in Pueblo including performance reviews, schedules, counseling's, disciplinary actions, incident reports and leave approvals. Responsible for communicating appropriate issues to the dietitian. Accountable for proper temperature control, food handling and storage of prepared and leftover items. Covers, labels, and dates leftover items that are returned to the refrigerators or freezers. Work Schedule: 5:00am-8:00pm, Sunday-Saturday Position Description Title/PD#: Cook Supervisor/PD99820S Physical Requirements: Work involves continual standing and walking and stooping, reaching, pushing and pulling and loading. Frequent testing or moving of objects weighing up to 40 pounds (e.g., utensils or containers of food), with occasional lifting of heavier items (e.g., pans of meat) with the assistance of lifting devices or other workers. The work is performed in kitchen area that is well lighted but often hot and noisy. Incumbent is exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. Incumbent is subject to danger of slipping on wet floors that have been recently mopped or where food has been spilled and is subject to possible cuts from knives and burns from steam, hot food, stoves, and hot grease and water. Hearing protective devices and/or other protective devices and/or safety equipment must be worn during all periods of time incumbent is exposed to the hazardous conditions(s)."]

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