SUPERVISORY FOOD SERVICES SPECIALIST

Full Job Description

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The primary purpose of this position is: To serve as food service officer responsible for developing management plans and directives concerning all appropriated fund food service operations which consist of the main dining hall, flight kitchen, Troop Support, PC Troop Operation, and Food Service Staff Office.

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, Food Services Series 1667 positions.

SPECIALIZED EXPERIENCE: Applicants must have at least one (1) year of specialized experience at the next lower grade GS-09, or equivalent in other pay systems.

Examples of specialized experience includes knowledge of personnel management policies, practices, and procedures, including the ability to adjust work operations to meet emergencies, the ability to change program or production requirements within available resources and with minimum sacrifice of quantity or quality of work.

Knowledge of food service operations and planning. Knowledge of planning and conducting work in evaluating, selecting, and adapting precedents and modifying procedures and criteria.

Knowledge of budget and financial relationships with workloads of organizational components. Knowledge of office management procedures and practices.

Knowledge of regulations and laws related to sanitary and safety operation. OR EDUCATION: Ph.D.

or equivalent doctoral degree or 3 full years of progressively higher-level graduate education leading to such a degree or LL.M.

Major study - engineering, industrial arts, property management, or business administration. 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 official 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-09 level is required to meet the time-in-grade requirements for the GS-11 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 personnel management policies, practices, and procedures, including the ability to adjust work operations to meet emergencies, the ability to change program or production requirements within available resources and with minimum sacrifice of quantity or quality of work.

Ability to establish effective working relationship with others. Ability to establish program objectives or performance goals and assess progress toward their achievement.

Ability to communicate effectively both orally and in writing. Knowledge of food service operations and planning.

Knowledge of planning and conducting work in evaluating, selecting, and adapting precedents and modifying procedures and criteria.

Knowledge of budget and financial relationships with workloads of organizational components. Knowledge of office management procedures and practices.

Ability to check food service activities, safety and health requirements. Knowledge of regulations and laws related to sanitary and safety operation.

Practical knowledge of marketing program, principles, practices, and procedures 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 supervisory personnel management responsibilities. Plans, directs and monitors the operation and management of the food service activity.

Directs computation and verification of the monthly Basic Daily Food Allowance. Monitors daily/monthly financial operations.

Participates in conferences, meetings, boards, committees and teams as required. Oversees the operation and maintenance of facilities.

Initiates facility improvements projects predicated on present or future needs.

Identifies and develops, requirements for new equipment, installing, revising and inspecting all equipment in food service facilities.

Publicizes dining facility and flight kitchen, advertises special meals or programs, and explains new services and facilities.