FOOD SERVICE SPECIALIST

Conditions of Employment Continued: This position has been designated by the Air Force as a Testing Designated Position (TDP) under the Air Force Civilian Drug Demand Reduction Program. Employee must pass initial and periodic short notice drug testing. Illegal drug use by employees in sensitive positions presents a clear threat to the mission of the Air Force, national security, and public safety.

This is a Mission Essential (ME) position performing a Mission Critical Function (MCF) which must continue uninterrupted after the occurrence of an emergency and through full resumption of all functions IAW, DoDI 3020-42, Defense Continuity Programs. This position is designated as key position IAW AFI 36-507. Duties of this position are essential to the accomplishment of wartime/contingency operations.

Incumbents of key positions must be removed from their military recall status if alternative for filling of the position during an emergency are not available. The incumbent of this position develops and executes an on-going program of flexible food service activities in the military community. The work requires innovative approaches due to a combination of factors such as limitation in available funds, facilities, staff, equipment, transportation, and other resources.

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. SPECIALIZED EXPERIENCE: Applicants must have at least one (1) year of specialized experience at the next lower grade GS-05, or equivalent in other pay systems.

Examples of specialized experience includes knowledge of regulations, techniques, concepts, and methodology pertaining to Air Force food service operations. Knowledge of established techniques, regulations, requirements, and procedures related to the operation of thirteen dining facilities as well as skill in applying the provisions of the Performance Requirements Summary to perform surveillance of the Food Service Contract and operations.

Skill and knowledge in identifying problem areas, recommending corrective actions, providing technical data, and developing reports on quality level achieved. Knowledge of administrative regulations and operating procedures for food service plus skill in applying fact-finding and investigative techniques to gather clear-cut factual evidence of administrative waste and abuse or compliance with regulations as well as the ability to interpret contract specifications, terms, and conditions.

Knowledge of military correspondence to compile decision papers, fact sheets, and memorandums and to analyze correspondence and provide answers. Knowledge and skills to sufficiently analyze and evaluate the efficient operation of the Installation's Food Service Program. Knowledge and skill to analyze and evaluate food service support requirements and to recommend changes in work processes, organization, personnel, and cost to ensure successful program operation.

OR EDUCATION: 1 full year of graduate level education or superior academic achievement that demonstrates the knowledge, skills, and abilities necessary to do the work. NOTE: You must submit a copy 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 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-05 level is required to meet the time-in-grade requirements for the GS-07 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 provide technical oversight and guidance. 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 Workflow (WAWF), Defense Enterprise Accounting and Management System (DEAMS), Procurement Integrated Enterprise Environment (PIEE), Crunch Time Information System, Subsistence Total Orders and Receipts Electronic System (STORES) 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.

Serves as the liaison and food service COR with responsibilities for evaluating food service provider performance and coordinating support while evaluating daily operation of the Food Service Activity. Provides technical oversight and assists with surveillance over the full food service contract. Prepares, coordinates, and serves on the Base Menu Review Board and represents Food Service at other boards and meetings. Recommends, justifies, and submits current and long-range plans for facilities and equipment.