As the Food Service Production Supervisor, the incumbent is responsible to plan, produce, direct, coordinate and monitor all phases of food production.
The duties of this position include but not limited to: Plan, produce, direct, coordinate and monitor all phases of food production. Adjust work schedules to meet training needs. React to variations in the workplace and maintain a balanced workload between subordinate work groups, adjusting workload as necessary. Ensure compliance with food safety and sanitation based on hazard analysis critical control point (HACCP) and organizational guidelines, regulations, and policies.
Plan cooking processes to produce complete meals on time and at the proper temperature, which may require coordination of cooking several items with different cooking times. Provide technical direction and training when scheduling work operations with complex work steps and processes. Investigate work related issues such as excessive costs or low productivity and determine causes. Implement corrective actions within authority to resolve identified work issues.
Coordinate/direct the operation of the food service/production areas using standards, procedures, diet manual, modified menus and production sheets to guide the work. Pan foods for bulk re-thermalization according to recipe guidelines and production guidelines. Ensure compliance with food safety and sanitation based on guidelines, procedures, and policies to ensure food safety in food preparation and storage in the facility food service establishment(s).
Follow menus, production sheets and recipes to prepare items in the quantity needed. Ensure the proper usage and care of all production equipment. Submit works orders as necessary to maintain equipment in working order. Ensure that food service employees are knowledgeable in the usage and care of equipment. Recommend replacement of equipment as necessary.
Operate a variety of kitchen equipment such as ovens, steamers, grills, slicers, mixers, steam kettles, blenders, food processors, and scales. Wash, peel, and cut fruits and vegetables by hand or machine. Utilize a variety of materials and methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
Combine ingredients according to recipes to produce quality food items, minimizing preparation time and food waste. Monitor work to assure that subordinates use all sanitation and safety precautions. Enforce safe work practices and compliance with food safety and sanitation guidelines. Oversee safety and sanitation program. Follow safety procedures regarding the operation of equipment.
Work Schedule: 0530am-1400pm; 0600am-1430pm; 1130am-2000pm - rotating schedules weekends, and holidays, subject to change depending on the needs of the agency. Position Description Title/PD#: Food Service Production Supervisor/PD99821S Relocation/Recruitment Incentives: Not authorized
christie.lowery@va.gov · 205-554-7112
This position is with Veterans Health Administration, Department of Veterans Affairs.
The posted pay range is $34.81 – $40.62/hr.
Applications close on 2026-11-02.
This position is open under the 'Public' hiring path.
Source: USAJOBS.gov — U.S. Federal Government · Retrieved 2026-10-23 · Not affiliated with or endorsed by OPM or USAJOBS.gov
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