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Food Services Manager

2 months ago


Tampa, Florida, United States U.S. Food and Drug Administration Full time
Job Summary

The U.S. Food and Drug Administration is seeking a highly skilled Executive Chef - Food Services Specialist to join our team. As a key member of our culinary operations, you will be responsible for ensuring the highest quality food services are provided to our customers.

Key Responsibilities
  • Serves as the technical and quality expert of culinary standards, ensuring compliance with FDA regulations and industry best practices.
  • 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.
  • Adjusts menus for cultural and religious practices and preferences, ensuring a diverse and inclusive food service experience.
  • Plans future advancement in food services, including new techniques, procurement, and production needs, to stay ahead of industry trends.
  • 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, ensuring continuous improvement and excellence.
  • Attends meal rounds with customers and implements strategies to closer meet customer desires within clinical parameters, while partnering with the Clinical Nutrition Section.
  • Coordinates all resources, including 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 takes 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 establishes budget for equipment replacement.
Requirements
  • Must 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.
  • Experience with 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.