FOOD SERVICE SPECIALIST

Full Job Description

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Conditions of Employment: This position is mission essential and duties performed are vital to the continuity of essential operations during emergency situations; incumbent must report to and remain at their duty station during the periods leading up to, and during the emergency conditions, regardless of any general dismissal authority; incumbent must continue to perform the mission essential duties until relieved by proper authority.

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 Positions, 1667.

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 knowledge of a wide range of food service principles, practices, procedures and regulations applicable to the full range of Food Service Officer responsibilities on a military installation, and the relationship of these responsibilities with the Contract Project Manager to ensure the proper operation and management of the base food services IAW the food service contract and Air Force and required Army directives, policies and procedures.

Knowledge of food service management and evaluating contractor performance. Knowledge of food service mission, policies and procedures.

technical competency in food service and skill in food service contract surveillance techniques.

Knowledge and skill in applying analytical and evaluative methods and techniques to issues or studies concerning the efficiency and effectiveness of operations.

Knowledge of natural disaster response procedures, training techniques, and the use of special training equipment.

Knowledge of the organization, programs, mission, and functions of the installation and MAJCOM lo plan, schedule, and coordinate food service readiness activities.

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 health, safety, and environmental requirements as outlined in applicable safely standards, regulations, and/or technical orders.

Knowledge of nutritional standards, the United States Food Code, and Hazard Analysis Critical Control Programs. Detailed knowledge of menu planning.

Knowledge of Federal Response Plan organization, lines of authority, and installation response roles and responsibilities.

Knowledge of short- and long-range planning concePoints to include budgeting, equipment replacement, and infrastructure improvements.

Knowledge of natural disaster response procedures, training techniques, and use of special equipment, to include storage methods, storeroom procedures, inventory requirements, protective clothing/equipment.

Knowledge of analytical and evaluative methods and procedures and skill in evaluating program operations to develop comprehensive plans and to analyze work processes and continually improve them to meet customer requirements.

Knowledge of the capabilities, limitations. and employment concePoints for Food Service Management. Contract Project Manager, and Quality Assurance Evaluator.

Fulfilling all aspects of the contract to include proper procedure in administration, accounting, and supply procedures.

Knowledge of and the ability to develop food service training programs and conduct training and testing.

Skill in planning and executing work schedules, calculating time, and monitoring contract surveillance. Physical effort required includes being active, walking.

stooping and bending in accomplishing inspection duties.

Skill in planning, organizing, directing, operating and evaluating Food Service Operations, Contract Project Manager, and Quality Assurance Evaluator.

Ability to make instant decisions and select a course of action under high stress conditions associated with emergency situations.

Ability to communicate effectively both orally and in writing to prepare and present briefings, coordinate planning efforts and manage program activities.

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:

The primary purpose of this position is: To serve as the Assistant Food Operation Manager for a full food service contract.

Incumbent is responsible for assisting in food service management and evaluating contract performances.

Prepare and process monthly Purchase Request (PR) into the ABSS system and monthly invoices into Wide Area Workflow (WAWF), providing technical leadership, inventory accountability, and surveillance.

This position also exercises managerial authorities over all appropriated fund contracted food service activities on Fort Sam Houston Base and directs the Army's/Air Force's Troop Issue Subsistence Activity (TISA) Support function.

Assist the Food Program Manager with the operation and management of the Base Food Service Contract management Branch that is responsible for quality assurance of the procurement, preparation, accounting, and serving the Air Force's food service program with the largest dining facility in DoW.

Serves as the alternate technical representation to the contracting officer for acquisition and administration of the Air Force's largest and most complex joint service food service contract.

Directs the operation and management of the Food Service Contract management Branch that is responsible for quality assurance of the procurement, preparation, accounting, and serving the Air Force's food service program with the largest dining facility In DoD.

Qu1tlity Assurance Evaluator. Exercises supervisory personnel management responsibilities.