Cook Supervisor

Veterans Affairs, Veterans Health Administration | Altoona, PA

Posted Date 6/30/2020
Description The James E. Van Zandt VA Medical Center consists of a parent site, located in Altoona, PA and 5 community based outpatient clinics (CBOCs) located in DuBois, Huntingdon, Indiana, Johnstown & State College, PA. The medical center serves Veterans from a 14 county area in Central PA, providing exceptional health care in the areas of Acute Care, Behavioral Health, Diagnostic Services, Urgent Care, Long Term Care, Pharmacy, Primary Care, Social Services, Specialty Care & Women's Health.This position is located in the Nutrition and Food Services (NFS) Department at the James E. Van Zandt VA Medical Center (MC). The Supervisor works under the supervision of the Assistant Chief, Nutrition and Food Services. The incumbent of this position directs the entire Nutrition and Food Service food production operation, including supervision of Cooks and Food Service Workers - Ingredient Control (IG).

He/she also orders food and supplies, oversees food preparation/distribution, and food safety and sanitation. Incumbent supervises Nutrition & Food Service employees within the Medical Center and during periods of meal service in the dining areas. Food is produced in advance and blast chilled to maintain freshness and quality via a centralized main kitchen. Food is assembled cold in advance, and maintained in chilling units until re-thermalization process is initiated. Assembled diet thermalized trays are then delivered to patients, on schedule, throughout the hospital. This work takes place daily for a 14 1/2 hour period on an ongoing basis and adjusts to patient workload. It is accomplished through several full time and part time shifts.

Work Schedule: Rotational: 5:30am-2pm; 7:00am - 3:30pm,10:30am-7pm; 8am-4:30pm; including weekends and Holidays.
Position Description Title/PD#: Cook Supervisor /PD009020
Relocation/Recruitment Incentives: Not authorizedTo qualify for this position, applicants must meet all requirements by the closing date of this announcement, 07/09/2020.

The 2017 FDA Food Code states that "The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program." Since this is a supervisory position, if selected, you will be required to obtain and maintain the ServSafe Food Protection Manager Certification within 60 days of appointment.

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:
  • Interpret Instructions, Specifications (other than blueprint reading)
  • Lead or Supervise
  • Plan and organize work
  • Special Aptitude - Food Service Work
  • Technical 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.

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.

Physical Requirements/Working Conditions: Incumbent stands and moves about on tile floors for most of tour. Frequently stoops, reaches, lifts or carries food and kitchen equipment. Hand dexterity is necessary in the utilization of machines to prepare foods. May need to lift up to 40 pounds unassisted or more with assistance.

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