Cook Supervisor
Monitors the preparation, and evaluates the condition of the food being prepared at frequent intervals to ensure optimum flavor, quality, appearance and according to diet orders, menus and standardized recipes for inpatients, hospital personnel and guest meals. Prepares food for cooking such as washing, peeling, chopping, and grinding for cooking. Roasts, bakes, fries, boils, and stews meats, fish, and poultry if needed. Observes high personal hygiene standards and all required safe food handling practices. Performs assigned cleaning duties as scheduled. Maintains food storage areas for cleanliness and proper storage and fool labeling. Perform as a supervisor over other cooks and other food service workers in the dietary department employees. Exercise supervisory and managerial responsibility for planning, development organization, integration and evaluation of clinical services for dietary department. To qualify for this position, your resume must state sufficient experience and/or education, to perform the duties of the specific position for which you are applying. 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; social). You will receive credit for all qualifying experience, including volunteer and part time experience. You must clearly identify the duties and responsibilities in each position held and the total number of hours per week. For positions requiring positive education requirements, or if you are using education to meet all or part of the qualification requirements, you MUST submit a copy of your transcripts or an itemized list of college courses which includes equivalent information from the transcript (course title, semester/quarter hours, and grade/degree earned) in your resume. QUALIFICATIONS, WS-7404-06:
No Specific length of experience, education or training is required. Applicants will be rated on the basis of their response to the assessment questions included in the vacancy announcement and the information contained in their resume to determine if you are best qualified. It is important that you answer these questions to the best of your ability. List all pertinent experience and training on your resume, including your part-time paid or unpaid, school, hobbies, military, etc. Examples of
Experience:
Planning- Plans distribution of work to subordinates on a long range, project-to-project, or day-to-day basis within the guidelines, time limits, and priorities provided. Analyzes production and work schedules and assures that all personnel, materials, and equipment are selected and arrangements are made for their availability. Provides information and advice on matters such as ability to accomplish work assignments as scheduled, budgetary concerns, changes in food production, personnel matters, or other changes in dietary services. Work Direction:
Establishes a good working climate that promotes team efforts toward achieving department goals. Assigns work tasks to be performed during personnel shortages, emergencies, and unusual conditions to accomplish departmental efficiency. May define standards of quality; reviews work in progress; and promotes quality assurance and cost reduction. Coordinates the work of dietetic subordinates with other hospital departments. Administration - Promotes and assists with administration of a variety of programs within Nutrition/Dietetic Services such as safety, Quality Improvement, employee training and orientation, infection control, cost control, food production, menu and recipe development, product testing, preventative maintenance, and employee evaluations and awards. Application of Nutrition - Prints diet sheet changes in either the Electronic Health Record (EHR) or desktop computer. Makes diet changes while maintaining diet sheet records. Applies knowledge of modified diets in selected diet cards or in the preparation of meal patterns for modified diets. Prepares meal tallies and census. Food Production Management - Participates with Nutrition/Dietetic Services management in the overall supervision and operations of the food production area. Coordinates food production activities with clinical functions. If applicants have the ability to do the work as described in the Duties section of this Job Announcement or examples of experience listed above, they are considered eligible for the job. Each of the job elements are addressed on the online questionnaire. This job has screen-out element(s) which will be used to determine minimum eligibility for this job and are listed below:
Ability to Instruct (Screen-out Element) Ability To Interpret Instructions, Specifications, etc. (other than blueprints) Ability To Lead Or Supervise (Screen-out Element) Knowledge of Materials Work Practices (includes keeping things neat, clean and in order) SCREEN OUR ELEMENT:
Your qualifications will first be evaluated against the prescribed screen-out element:
Ability to Lead or Supervise and Ability to Instruct. Those applicants who appear to possess at least this qualification requirement will be considered for further rating; those who do not, will be rated ineligible. The eligible are then rated against the remainder of the questions. You must meet all qualification requirements within 30 days of the closing date of the announcement.
Estimated Salary: $20 to $28 per hour based on qualifications.
No Specific length of experience, education or training is required. Applicants will be rated on the basis of their response to the assessment questions included in the vacancy announcement and the information contained in their resume to determine if you are best qualified. It is important that you answer these questions to the best of your ability. List all pertinent experience and training on your resume, including your part-time paid or unpaid, school, hobbies, military, etc. Examples of
Experience:
Planning- Plans distribution of work to subordinates on a long range, project-to-project, or day-to-day basis within the guidelines, time limits, and priorities provided. Analyzes production and work schedules and assures that all personnel, materials, and equipment are selected and arrangements are made for their availability. Provides information and advice on matters such as ability to accomplish work assignments as scheduled, budgetary concerns, changes in food production, personnel matters, or other changes in dietary services. Work Direction:
Establishes a good working climate that promotes team efforts toward achieving department goals. Assigns work tasks to be performed during personnel shortages, emergencies, and unusual conditions to accomplish departmental efficiency. May define standards of quality; reviews work in progress; and promotes quality assurance and cost reduction. Coordinates the work of dietetic subordinates with other hospital departments. Administration - Promotes and assists with administration of a variety of programs within Nutrition/Dietetic Services such as safety, Quality Improvement, employee training and orientation, infection control, cost control, food production, menu and recipe development, product testing, preventative maintenance, and employee evaluations and awards. Application of Nutrition - Prints diet sheet changes in either the Electronic Health Record (EHR) or desktop computer. Makes diet changes while maintaining diet sheet records. Applies knowledge of modified diets in selected diet cards or in the preparation of meal patterns for modified diets. Prepares meal tallies and census. Food Production Management - Participates with Nutrition/Dietetic Services management in the overall supervision and operations of the food production area. Coordinates food production activities with clinical functions. If applicants have the ability to do the work as described in the Duties section of this Job Announcement or examples of experience listed above, they are considered eligible for the job. Each of the job elements are addressed on the online questionnaire. This job has screen-out element(s) which will be used to determine minimum eligibility for this job and are listed below:
Ability to Instruct (Screen-out Element) Ability To Interpret Instructions, Specifications, etc. (other than blueprints) Ability To Lead Or Supervise (Screen-out Element) Knowledge of Materials Work Practices (includes keeping things neat, clean and in order) SCREEN OUR ELEMENT:
Your qualifications will first be evaluated against the prescribed screen-out element:
Ability to Lead or Supervise and Ability to Instruct. Those applicants who appear to possess at least this qualification requirement will be considered for further rating; those who do not, will be rated ineligible. The eligible are then rated against the remainder of the questions. You must meet all qualification requirements within 30 days of the closing date of the announcement.
- Department:
7404 Cooking - Salary Range:
$29.99 to $35 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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