FOOD SERVICE SPECIALIST

Full Job Description

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The primary purpose of this position is to serve as the Wing Food Service Contracting Officer Representative (COR) to the Contracting Officer for the full food service contract.

In order to qualify, you must meet the specialized experience requirements described in the Office of Personnel Management (OPM) Qualification Standards for General Schedule Positions, Administrative and Management SPECIALIZED EXPERIENCE: Applicants must have at least one (1) year of specialized experience at the next lower grade GS-05, or equivalent in other pay systems.

Examples of specialized experience includes applying knowledge of management a large food service contract, which enable the incumbent to work effectively towards offering a high quality food service operation.

applying knowledge gained through education and relevant experience, which enables the employee to competently and independently carry out food service projects, programs, and service through the application of principles, concepts, and techniques of a full food service program OR EDUCATION: One full year of graduate level education in a field which demonstrates the knowledge, skills, and abilities necessary to do the work of the position.

NOTE: You must submit a copy of transcripts.

OR COMBINATION OF EXPERIENCE AND EDUCATION: A combination of education and experience may be used to qualify for this position as long as the computed percentage of the requirements is at least 100%.

NOTE: You must submit a copy of transcripts.

FEDERAL TIME-IN-GRADE (TIG) REQUIREMENT FOR GENERAL SCHEDULE (GS) POSITIONS: Merit promotion applicants must meet applicable time-in-grade requirements to be considered eligible.

One year at the GS-05 level is required to meet the time-in-grade requirements for the GS-07 level. TIG applies if you are in a current GS position or held a GS position within the previous 52 weeks.

NOTE: Applicants applying as VEOA candidates who are current GS civil service employees or are prior GS civil service employees within the past 52 weeks must also meet time-in-grade requirements.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs): Your qualifications will be evaluated on the basis of your level of knowledge, skills, abilities and/or competencies in the following areas: Knowledge of basic contracts, performance work statement, statement of work, quality control plans and contract deficiency reports.

Skill in oral and written communications. Ability to plan, organize and meet deadlines. Ability to work with multiple groups and organizations.

Knowledge in the effective management of all fiscal and physical resources of the food service operation.

Knowledge in basic computer skills that includes ability to learn and use Microsoft Office programs (Excel, Word, Outlook and Power Point).

Ability to learn/demonstrate the Air Force's Food Service Management System, CAFE. Ability to obtain ServSafe certification.

OTHER SIGNIFICANT FACTS: Knowledge of the Tri-Service Food Code as well as technical food skills such as food storage, preparation, sanitation, recipe development, food presentation, pastries, soups, gravies, etc.

is highly desired. This position must be removed from the Ready Reserve and CAN NOT become a member of the Ready Reserve.

(IAW: DoDD 1200.7 "Screening the Ready Reserve") PART-TIME OR UNPAID EXPERIENCE: Credit will be given for appropriate unpaid and or part-time work.

You must clearly identify the duties and responsibilities in each position held and the total number of hours per week.

VOLUNTEER WORK EXPERIENCE: Refers to paid and unpaid experience, including volunteer work done through National Service Programs (i.e., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student and social).

Volunteer work helps build critical competencies, knowledge and skills that can provide valuable training and experience that translates directly to paid employment.

You will receive credit for all qualifying experience, including volunteer experience. Major Duties:

Performs as Contracting Officer Representative (COR) to the Contracting Officer for the Air Force's largest food service contract operation.

As directed by the FOM, maintains administrative and operational records on various aspects of Food Service activities. Serves as an active member of food service planning teams.

Coordinates with outside agencies.