FOOD SERVICE SPECIALIST

Full Job Description

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The primary purpose of this position is: To direct and accomplish the operational oversight and management of the Food Service activity on JBSA-Randolph.

Serves as Contracting Officer's Representative for the food service contract, exercising technical oversight and providing surveillance over the appropriated fund dining facility.

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-07, or equivalent in other pay systems.

Examples of specialized experience includes applying knowledge of agency food service contract management procedures and general business related to management of Air Force food service contracts; experience conducting inspections and food service evaluations regarding general safety, food security, food storage, serving procedures and food waste control measures.

OR EDUCATION: Master's or equivalent graduate degree or 2 full years of progressively higher level graduate education leading to such a degree 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-07 level is required to meet the time-in-grade requirements for the GS-09 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 food service operations to include standards and AFis; managing food service facility to include: menu planning, scheduling of personnel, contract surveillance, food safety, food security, accounting, nutrition, and serving of food; scheduling the sequence of operations; and scheduling and coordinating contract work forces and resources.

Ability to interpret and apply public law, policy, and DOD/MAJCOM directives. Ability to communicate effectively, both orally and in writing.

Ability to work harmoniously with military and civilian personnel from diverse backgrounds to sufficiently provide technical oversight and supervision.

Knowledge of safety and security regulations, practices and procedures.

Knowledge of appropriated funding budget and food service systems; Wide area Work Flow (WAWF), Defense Enterprise Accounting and Management System (DEAMS), Crunch Time Information System and Corporate Automated Food EnterpriseSystem (CAFE); Knowledge of computer hardware and software; Microsoft Windows and Microsoft Office Suite.

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:

Plans, directs and accomplishes the operation and management of Food Service. Provides technical oversight and overseas surveillance over full food service contract.

Prepares, coordinates and serves on the Base Menu Review Board and represents the base Food Service Section at other boards and meetings.

Develops, recommends, justifies and submits current and long-range plans for facility and equipment.