Supervisory Food Services Specialist

About the role

Click on "Learn more about this agency" button below to view Eligibilities being considered and other IMPORTANT information. The primary purpose of this position is to exercise second level supervisory and managerial authorities over the 10 FSS/FSVMF Culinary and Preparation duty sections. 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-09, or equivalent in other pay systems. Examples of specialized experience includes knowledge of administrative practices and regulatory guidelines (FDA & Tri Service Food Code) in nutrition and food preparation (includes budgeting, menu planning and evaluation, portion control, sanitation, ground safety, food safety, food service equipment) for institutional food service management program, knowledge of recipe development and have the ability to determine food items commercially available for use in the large-scale foodservice organization. Knowledge of safety, tri-service food code, and security regulations, practices, and procedures. OR EDUCATION: Successfully completed a Ph.D or equivalent doctoral degree OR 3 full years of progressively higher-level graduate education leading to such a degree with a major study in education or a subject area related to the position to be filled. NOTE: You must submit copies of your 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-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: 1. Knowledge of administrative practices and regulatory guidelines (FDA & Tri Service Food Code) in nutrition and food preparation (includes budgeting, menu planning and evaluation, portion control, sanitation, ground safety, food safety, food service equipment) for institutional food service management program, knowledge of recipe development and have the ability to determine food items commercially available for use in the large-scale foodservice organization 2. Knowledge of safety, tri-service food code, and security regulations, practices, and procedures. 3. Ability to plan, organize, and direct the functions and mentor, motivate, and appraise the staff of an organization through subordinate supervisors. 4. Ability to analyze, plan, and adjust work operations of one or more organizational segments to meet program requirements and objectives within available resources. 5. Ability to communicate both orally and in writing in English fluently. Demonstrated ability to work well with others and promote a positive team environment. Exercises courtesy, tact and diplomacy with staff, guests and management. 6. Ability to provide culinary oversight, education, and mentoring to subordinate cooking and food preparation personnel. 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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