FOOD SERVICES SPECIALIST
What you'd do
The primary purpose of this position is: To manage food operations office and serve as the Contract Officers' Representative (COR) for a full food service contract, exercising technical oversight and providing surveillance over all appropriated fund contracted food service activities of Goodfellow Air Force Base. Click on "Learn more about this agency" button below to view Eligibilities being considered and other IMPORTANT information.
Major duties
Plans, directs and accomplishes the operation and management of the Food Service Branch. Researches, interprets, and applies Air Force instructions, pamphlets and manuals, directives, operating instructions, technical and trade publications and accepted food management practices. 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 services at other boards and meetings. Develops, recommends, justifies and submits current and long-range plans for facilities and equipment. Monitors facility usage.
What you need to qualify
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, Series 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 agency food service contract management procedures and general business practices related to the management of Air Force food service contracts. Knowledge and skill in directing the application and quality assurance of a $4.7M Food Service Contract; management principles, concepts, and methodologies appropriate thereto; Knowledge of Contract audit requirement and in overseeing and conducting regular; evaluating the results, determining the feasibility of necessary improvement and scheduling and coordinating the corrective actions. Knowledge of agency funding policies and procedures and skill in control of food service expenditures; assuring that funds are spent for authorized uses; Skill in developing recommendations and planning documents containing justifications for food service resources. Knowledge, skill, and ability to assure methods of food storage, stock control, food handling, food preparation, food sanitation, identify customer preferences, and food service production. OR EDUCATION: Master's or equivalent graduate degree or 2 full years of progressively higher-level graduate education leading to such a degree or LL.B. or J.D. in a field directly related 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 your 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 AFI's; managing multi-food service facilities to include: menu planning, scheduling of personnel, contract surveillance, ground 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 work harmoniously with military and civilian personnel from diverse backgrounds to sufficiently provide technical oversight and supervision. Ability to communicate effectively, both orally and in writing. Ability to interpret and apply public law, policy, and DOD/MAJCOM directives. Knowledge of appropriated funding budget and food service systems; Wide area Work Flow (WAWF), Automated Business Services System (ABSS), CrunchTime Information System and Corporate Automated Food Enterprise System (CAFÉ); 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.
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