Cook Supervisor

Summary

About the Position: This position is with the Directorate of Clinical Support, Department of Nutrition at Madigan Army Medical Center in Tacoma WA

Duties

• •Plans and schedules the use of workers, equipment, facilities, materials and tools on a week to week or month to month basis.
• •Establishes deadlines, priorities, and work sequences, and plan work assignments based on general work schedules.
• •Assigns work to individuals and provides technical direction and/or help in accomplishing difficult work steps and processes.
• •Coordinates work among workers and other supervisors and work leaders to maintain work progress to meet schedules.
• •Provides individual instruction to dietetic interns as assigned in food preparation.
• •Responsible for and monitors the flow of food produced from preparation to execution to consumption.

Qualifications

Who May Apply: Only applicants who meet one of the employment authority categories below are eligible to apply for this job. You will be asked to identify which category or categories you meet, and to provide documents which prove you meet the category or categories you selected. See Proof of Eligibility for an extensive list of document requirements for all employment authorities. 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; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. There is no specific length of training or experience required. However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision. Minimum Qualifications (Screen Out Element): Ability to do the work of a(n) Cook Supervisor ~ without more than normal supervision, performing a full range of difficult and complex food preparation techniques such as planning, organizing work assignments, and managing equipment and supplies. I have a practical understanding of the physical changes that occur during the processing and cooking of food. I am skilled in the planning process involved in cooking an entire meal and how to schedule and coordinate their preparation to produce a properly cooked meal on time. I am considered an expert and work with a high degree of independence - Failure to meet this Screen out Element will result in an ineligible rating. Ability To Lead or Supervise Physical Requirement: Perform work requiring continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or move objects weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing, or over 40 pounds with the assistance of lifting devices or other workers. Work Conditions: The work is performed in kitchen areas, which are well lighted, but are often hot and noisy. Cooks are exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped, or where food has been spilled. Subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water.