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This position is located in Nutrition and Food Service with the Wilkes Barre VA Medical Center at Wilkes Barre, PA. The applicant serves as the primary shift supervisor and will be directly responsible for the supervision of all food service activities and coordinates the activities of the Food Service Workers in the different elements of the Food Service Section. To qualify for this position, applicants must meet all requirements by the closing date of this announcement (02/09/2023). 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: Dexterity and Safety Interpret Instructions, Specifications (other than blueprint reading) Lead or Supervise Materials Technical Practices Use and Maintain Tools and Equipment Work 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: Subject to standing, walking and frequent stooping, reaching, pushing, pulling and bending. May lift and move heavy objects weighing up to 40 pounds in absence of WG service workers. May have to do some heavy work required such as scorching and scrubbing large size cooking utensils and pushing heavy carts and trucks in absence of WG food service workers. Unloading, storing and delivering supplies as needed. Working Conditions: Most work is performed in an office environment, however; some work is also performed in kitchen area where steam and heat from cooking and dishwashing equipment often cause high temperatures and humidity. Work are well lit, but usually noisy from food service activities. There are danger of slipping on floors where food and beverages have dropped. Regularly exposed to steam, hot trays, and liquids, sharp cutting blades and extreme temperature changes when entering work-in refrigeration or freezing units. ["Position Description Title / PD#: Food Service Worker Supervisor / PD99816S Work Schedule: Tours of Duty: times 11:00am - 7:30pm, 5 days a week rotating weekends and holidays. Duties include but not limited too: Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval, making rounds on the patient wards, meeting ward personnel and taking corrective action for any problems that might arise on the floors pertaining to food service. Receives and inspect deliveries. Requisitions all supplies needed for the different areas in Food Service. Conducts menu conferences, completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report. Responsible for monitoring and assuring that the proper procedures are carried out in the Diet Communication Center. Prepares performance ratings/competencies for all employees under his or her direct supervision. Closely supervises work performance of employees under his/her supervision and discusses work performance and problems with them. Makes necessary adjustments in assignments to make sure work is completed. Compressed/Flexible Schedule: Not Available. Relocation/Recruitment Incentives: Not authorized."]

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