Job Summary

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 serve as the Food Services Specialist/Primary Quality Assurance Evaluator (QAE) for a full food service contract, providing technical leadership, supervision and surveillance over the appropriated fund contracted food service program on the Dix side of Joint Base McGuire-Dix-Lakehurst.

Job Description

Conditions of Employment cont. This position is emergency essential (E-E). The incumbent must meet all requirements of E-E positions and maybe required, as a condition of employment, to take a series of vaccinations and annual boosters to immunize against anthrax and other diseases. During a crisis, the incumbent or designated alternate must continue to perform the E-E duties until relieved by proper authority. The same will be required to take part in readiness exercises. This position cannot be vacated during a national emergency or mobilization without seriously impairing the capability of the organization to function effectively. This meets the criteria of an E-E position and requires that the incumbent or designated alternate to be removed from any military recall status. 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, Food Services 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 and skill in applying, a comprehensive range of principles, concepts, and practices to perform difficult and complex assignments concerning food and food service sufficient to establish procedures to cross-check individual price changes to prevent monetary loss in the food service system; devise meals to accommodate diverse cultural and religious food requirements; prepare food service plans for contingencies, disaster preparedness, mobility deployment, and other special food requirements; determine equipment replacement schedule; and budget for normal and unanticipated equipment replacement. OR EDUCATION: Ph.D. or equivalent doctoral degree or 3 full years of progressively higher-level graduate education leading to such a degree which demonstrates the knowledge, skills, and abilities necessary to do the work of the position, or LL.M., if related. NOTE: You must submit a copy of official 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 official 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: Knowledge of food service and dining facility regulations, technical manuals, food service equipment, policies regarding food service, safety and security regulations/practices and procedures, food service contracting procedures, including sanitation, health, and safety regulations as well as Quality Assurance in order to manage and monitor an extensive food service program. Knowledge of contracting procedures to serve as food service technical expert during meetings and assuring the Food Service Contract is adequately monitored. Skill in preparing budgets, program evaluations, and facility administration; managing financial and physical resources of food operations; and in effectively organizing and utilizing available resources within the program framework. Ability to communicate both orally and in writing. As well as the ability to prepare and write a variety of reports and letters; research and/or analyze minor and complex problems associated with food service. Ability to prepare food service plans for contingencies, disaster preparedness, mobilization/deployment and other special food requirements. Ability to plan, organize, and direct the functions and mentor, motivate, and appraise the staff. 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.