Job Summary

You will serve as a SUPERVISORY FOOD SERVICES SPECIALIST in the GALLEY OPERATIONS DEPARTMENT of NAS PENSACOLA.

Job Description

Your resume must demonstrate at least one year of specialized experience at or equivalent to the GS-11 grade level or pay band in the Federal service or equivalent experience in the private or public sector. Specialized experience must demonstrate the following: 1) Using mastery of food service management principles, including specialized methods for analyzing and evaluating program effectiveness, operational procedures, and logistics; 2) Using expert knowledge of laws, regulations, and policies related to government contracting, including food and equipment acquisition, accountability, and information reporting; 3) Monitoring contractor performance on complex, multi-million dollar contracts; Using knowledge of dining facility accounting systems, inventory control, budgeting, and financial accountability for food stocks and cash sales; 4) Providing knowledge of administrative laws, policies, and statutory guidelines applicable to food service operations, including sanitation, nutrition, and facility maintenance; 5) Developing and implementing multi-year plans for monitoring contractor performance; 6) Developing and implementing nutrition awareness programs and modifying menus for food service management plans. (NOTE: Your answer must be supported by information in your resume.) Additional qualification information can be found from the following Office of Personnel Management web site: https://www.opm.gov/policy-data-oversight/classification-qualifications/general-schedule-qualification-standards/#url=List-by-Occupational-Series PHYSICAL DEMANDS: The work is primarily sedentary. However, the employee may be required to lift supplies and equipment weighing 60 pounds or more on an irregular basis. WORK ENVIRONMENT: Work is typically performed in an adequately lighted, climate-controlled office. May require occasional travel. At times: the cooking and preparation areas of the dining facilities are extremely hot and humid during the summer months and occasionally present greasy, wet, and slippery floors; protective clothing requires safety precautions be taken and safety rules strictly adhered to prevent injury from hot equipment and hot grease and other liquids. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (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.