Cook Supervisor

The Veterans Affairs Medical Center in Minneapolis, Minnesota is a prominent institution dedicated to providing exceptional healthcare services to veterans. As part of the Department of Veterans Affairs (VA) and the Veterans Health Administration (VHA), the center embodies a commitment to honor America's veterans by ensuring their health and well-being through comprehensive medical programs and personalized care. The facility operates under the VA Midwest Health Care Network, which advocates for a Whole Health System of care. This progressive approach empowers veterans by creating personalized health plans that emphasize healing relationships, healing environments, and strong community connections. The Minneapolis VA Medical Center stands as a leader in integrating these elements to deliver quality veteran-centered services in a supportive and compassionate environment. This is a full-time permanent position located within the Nutrition and Food Service (NFS) department at the Minneapolis VA Medical Center. The role focuses on overseeing all phases of food production with the goal of providing high-quality meal services tailored to veterans' nutritional needs. The Cook Supervisor serves as a first-level supervisor responsible for coordinating, directing, and monitoring food service and production operations. This position requires working closely with food service workers and cooks, managing resources, and ensuring compliance with standards such as diet manuals, modified menus, and production sheets to support the delivery of nutritious meals. The Cook Supervisor is responsible for establishing work priorities, deadlines, and sequences to align with policies and budgets. In the absence of the Food Service Section Supervisor, the incumbent assumes full responsibility for operating food production and service areas, including administrative duties. The role also involves participating in budget planning, staffing decisions, and performance evaluations to optimize operational efficiency and promote a quality-focused environment. This position demands a strong sense of leadership, technical expertise in food service operations, and the ability to investigate work-related issues like cost overruns and low productivity. Physical demands include continuous standing, lifting, and exposure to challenging kitchen environments such as extreme temperatures and noise. Applicants should demonstrate dexterity, safety awareness, and the capacity to lead and supervise teams effectively in a fast-paced setting. The salary range for this position is $39.09 to $45.59 per hour, classified under pay scale WS 6, with no promotion potential. The work schedule requires full-time commitment with rotating holidays and weekends; specific schedules will be discussed during the interview stage. There is no authorization for relocation or recruitment incentives. This opportunity provides federal employment with extensive benefits and a chance to contribute to the health and well-being of veterans through leadership in nutrition and food services within a respected federal institution.