This position is located within the Nutrition and Food Service (NFS) department at the Richard L. Roudebush VA Medical Center in Indianapolis, IN. The primary purpose of this position is to plan, produce, direct, coordinate and monitor all phases of food production. In the absence of the Food Service Section Supervisor, the employee is responsible for the operation of both the Food Production/Service areas and the administrative duties within those areas.
The major duties of the Cook Supervisor include, but are not limited to: Responsible for independently coordinating and directing the operation of the food service and production areas using standards, procedures, diet manual, modified menus and production sheets to guide the work. Plans on a weekly or a monthly basis to establish deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher levels supervisors.
Coordinates work with supporting or related work functions controlled by other supervisors. Uses resources to operate within a planned financial budget; shares the managerial responsibility for the proper supervision of labor, allocation of subsistence and supplies and all other resources required to accomplish quality Veteran centered meal services. Informs higher level supervisors of the need to revise work schedules and re-estimate labor and other resources.
Participates in meetings and discussions regarding initial planning of current and future work schedules, budget requests, staffing needs, estimates, and recommendations as to scheduling projected work. Prepares performance requirements and work schedules in accordance with established policies and procedures. Provides technical direction and training when scheduling work operations with complex work steps and processes.
Investigates work-related issues such as excessive costs or low productivity and determines causes. Implements corrective actions within authority to resolve identified work issues. Recommends solutions to staffing issues, engineering requirements, and work operations directed by other supervisors. Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items.
Follows menus, production sheets and recipes to prepare items in the quantity needed. Work Schedule: Full-time; 05:00am - 01:30pm; rotating weekends and holidays Position Description Title/PD#: Cook Supervisory/PD99821S Physical Requirements: The incumbent is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs.
with assistance of a lifting device or other workers. Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy cleaning equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate motorized carts / towing vehicles.
This position is with Veterans Health Administration, Department of Veterans Affairs.
The posted pay range is $41.05 – $47.9/hr.
Applications close on 2026-10-15.
This is a 05:00am - 01:30pm; rotating weekends and holidays position.
This position is open under the 'Public' hiring path.
Source: USAJOBS.gov — U.S. Federal Government
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