Food Services Specialist

** Food Services Specialist (Executive Chef)**

**Department of Veterans Affairs**

**Location**

1 vacancy in the following location:

** Relocation expenses reimbursed**

No

** Telework eligible**

No

**Duties**

** Summary**

The Food Service Specialist (Executive Chef) position is assigned to James A. Haley Veteran Affairs Hospital. The Food Service Specialist (Executive Chef ) is fully responsible for the culinary technical standard and ensuring that efficient , safe , and high quality food services are provided to veterans. The incumbent works independently in conformance with established practices and prescribed procedures making recommendations to update established practices and procedures when indicated.

**Responsibilities**

**Major duties include but are not limited to:**

Serves as the technical and quality expert of culinary standards.

Identifies current culinary industry trends and incorporates state-of-the art processes, equipment, and programs in the delivery of

customer-focused feeding operations.

Creates specialized food service menus, recipes and service techniques offered in a hospital setting to include diets for multiple medical conditions, including modifications in micro and/or macro nutrients, food allergies , sensitivities , and food consistencies which are reviewed and approved by the Supervisory Dietitian.

Adjusts menus for cultural and religious practices and preferences.

Plans future advancement in food services, to include new techniques, procurement and production needs.

Identifies culinary and food service developmental and training needs of employees, providing or arranging for needed development and training.

Develops culinary performance and quality improvement initiatives for food service operations.

Attends meal rounds with veterans and implement strategies to closer meet customer desires within clinical parameters, while partnering with the Clinical Nutrition Section.

Coordinates all resources including the equipment, labor, and ingredients in the consistent delivery of high-quality foods.

Identifies issues, deficiencies or improvements, especially in the area of food production, productivity, safety, quality, and taking immediate corrective action as warranted.

Serves as Contracting Officer Representative (COR) for food serviced and food distribution contracts and/or the purchase and maintenance of equipment contracts and oversees subsistence /supply ordering daily.

Provides long-range planning advice to ensure efficient and effective provision and updating of equipment; food preparation, quality and facilities equipment, facilities, training, and personnel concerns.

Identifies new equipment to bring into food service systems, determines equipment replacement schedules and established budget for equipment replacement.

**Work Schedule:** Rotating schedule with rotating days off.

**Telework:** Not Available

**Virtual:** This is not a virtual position.

**Position Description/PD#:** Food Service Specialist/99847-S

**Relocation/Recruitment Incentives:** Not Authorized

**Financial Disclosure Report:** Not required

**Travel Required**

Not required

** Supervisory status**

No

** Promotion Potential**

11

**Requirements**

** Conditions of Employment**

+ You must be a U.S. Citizen to apply for this job

+ Designated and/or random drug testing may be required

+ Selective Service Registration is required for males born after 12/31/1959

+ You may be required to serve a probationary period

+ Subject to background/security investigation

+ Selected applicants will be required to complete an online onboarding process ** Qualifications**

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, July 16, 2021.

**Time-In-Grade Requirement**: Applicants who are current Federal employees and have held a GS grade any time in the past 52 weeks must also meet time-in-grade requirements by the closing date of this announcement. For a GS-11 position you must have served 52 weeks at the GS-9. The grade may have been in any occupation, but must have been held in the Federal service. An SF-50 that shows your time-in-grade eligibility must be submitted with your application materials. If the most recent SF-50 has an effective date within the past year, it may not clearly demonstrate you possess one-year time-in-grade, as required by the announcement. In this instance, you must provide an additional SF-50 that clearly demonstrates one-year time-in-grade.

**Note:** Time-In-Grade requirements also apply to former Federal employees applying for reinstatement as well as current employees applying for Veterans Employment Opportunities Act of 1998 (VEOA) appointment.

**Preferred Experience**:

Experience with formal culinary procedures as may be obtained in a formal culinary program such as the Executive Chef Certification of the American Culinary Federation (ACF).

Food Protection Managers certification such as Serv Safe Manager

You may qualify based on your experience and/or education as described below:

+ **Specialized Experience:** have one (1) full year of specialized experience equivalent to the GS-9 level in the Federal service that equipped you with the particular knowledge, skills, and abilities to perform successfully the duties of the position, and that is typically in or related to the work of this position

+ **Specialized experience includes, but is not limited to:**

+ Applies and demonstrates formal culinary procedures as may be obtained in a formal culinary program and the ability to stay current on emerging food service techniques and methodologies.

+ Researches and identifies state of the art food service production equipment in order to determine specialized equipment need.

+ Experience with wide range of supply management principles, concepts including inventory ,storage and distribution.

+ Experience in the practical application of the FDA Code, Hazard Analysis Critical Control Points (HACCP) principles, the Joint Commission standards and food safety principles.

+ Determines the most appropriate principles to apply to accomplish work, interpret appropriate regulations and guidance , resolve conflicts that arise and apply new methods to resolve complex and unprecedented issues NOTE: 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.

**OR,**

**Education:** . Applicants may substitute education for the required experience. To qualify based on education for this grade level you must have successfully completed a Ph.D . **OR,** equivalent doctoral degree, or 3 full years of progressively higher level graduate education leading to such a degree, or an LL.M. if related that demonstrates the knowledge, skills, and abilities necessary to do the work of this position. **NOTE**: Transcripts must be submitted with application. Education cannot be credited without documentation.

**OR**

**Combination:** Applicants may also combine education and experience to qualify at this level. You must have an combination of specialized experience and education beyond the first year or 18 semester hours. **NOTE**: If using education combined with specialized experience to qualify, a copy of your transcript is required

You will be rated on the following Competencies for this position:

+ Administration and Management

+ Food Service

+ Quality Management

+ Technical Competence

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; religions; spiritual; community; student; social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and expe