Supervisor Food Services Specialist

To qualify for this position, you must meet one of the following: Specialized Experience: At least one (1) year of specialized experience that has equipped you with the particular knowledge, skills, and abilities to successfully perform the duties of this position. To be creditable, experience must have been equivalent the next lower grade level (GS-9) in the Federal service. Specialized experience includes: overseeing food service operations; identifying and resolving issues; knowledge of culinary procedures; experience with a wide range of supply management principles, concepts and methodologies including inventory, storage and distribution; skill in handling of food service production equipment; assisting with inspecting food for quality; experience in the practical application of the FDA Food Code, Hazard Analysis Critical Control Points (HACCP) principles, and food safety principles. using a computer to perform administrative duties; and providing courteous and efficient customer service. Formal culinary education, training and healthcare experience is desirable, but not mandatory. Preferred experience: Certified Executive Chef (CEC), and Healthcare Experience NOTE: Applicants wishing to receive credit for such experience must clearly indicate the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. ~OR~ Education: Successfully completed a Ph.D. or equivalent doctoral degree OR three (3) full years of progressively higher-level graduate education leading to such a degree in a related field. This education must include courses that demonstrate the knowledges, skills, and abilities necessary to do the work of this position. This education must include courses that demonstrate the knowledge, skills, and abilities necessary to do the work of this position. Education must have been obtained in an accredited college, or university. NOTE: Transcripts (unofficial or official) must be submitted with your application materials. Education cannot be credited without documentation. ~OR~ Combination: Equivalent combinations of successfully completed graduate level education (beyond a master’s degree) and specialized experience as described above to meet total experience requirements. NOTE: Transcripts (unofficial or official) must be submitted with your application materials. Education cannot be credited without documentation. You will be rated on the following Competencies as part of the assessment questionnaire for this position: Administration and Management Food Service Quality Management Technical Competence IMPORTANT: A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. Physical Requirements: The work requires physical exertion such as lifting, bending, pushing, frequent walking, standing, stooping, reaching, stretching. Also unpacking and/or tagging supplies and equipment and carrying moderately heavy items such as personal computers, equipment, subsistence, supplies and chemical supplies For more information on these qualification standards, please visit the United States Office of Personnel Management’s website at https://www.opm.gov/policy-data-oversight/classification-qualifications/general-schedule-qualification-standards/.
The Supervisory Food Service Specialist is responsible for upholding the quality and safety of all foods from ordering, receiving, preparing and serving to Veteran patients in a complex healthcare foodservice operation. The Supervisory FSS is the highest-level supervisor for the production side of the NFS operation and he can be on duty at times (such as weekends, holidays, or in the absence of Service Chief, Assistant Chief) and may be completely in charge of Nutrition and Food Services.