- Serves as the technical and quality expert of culinary standards;
- Analyzes and performs quality improvement tasks for menus and food service arrangements;
- Oversees and continually improves food service operations;
- Identifies and resolves difficult issues and challenges in a complex environment;
- Applies advanced culinary techniques which minimize the use of restricted nutrients to develop refined and patient pleasing flavors, textures and presentations;
- Plans future advancement in food services, new techniques, procurement and production needs;
- Identifies culinary and food service developmental and training needs of employees;
- Develops culinary performance, technical standards, and quality improvement initiatives for food service operations;
- Ensures compliance with Food and Drug Administration (FDA) Food Code, Hazard Analysis Critical Control Points principles, Joint Commission Standards and food safety principles;
- Provides budgetary input on food service operations and culinary program advancements;
- Serves as Contracting Officer Representative (COR) for food service, food distribution and purchase and maintenance of equipment contracts and oversees subsistence/supply ordering;
- Conducts studies and investigations to include problem analysis and development of logical/documented recommendations on corrective actions; and,
- Performs all other duties as assigned
- You must be a U.S. Citizen to apply for this job
- Subject to a background/security investigation
- Designated and/or random drug testing may be required
- Selective Service Registration is required for males born after 12/31/1959
- May be required to serve a probationary period
- Selected applicants will be required to complete an online onboarding process
- Administration and Management
- Food Service
- Quality Management
- Technical Competence
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Food Services Specialist - Providence, United States - U.S. Food and Drug Administration
Description
Food Services Specialist
Department of Veterans Affairs
Location
1 vacancy in the following location:
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Relocation expenses reimbursed**No
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Telework eligible**No
Duties
Summary
This position is located within the Nutrition and Food Services at the Providence VA Medical Center in Providence, RI.
Responsibilities
THIS IS NOT A VIRTUAL POSITION, YOU MUST LIVE WITHIN OR BE WILLING TO RELOCATE WITHIN A COMMUTABLE DISTANCE OF THE DUTY LOCATION
The Food Services Specialist is fully responsible for the culinary technical standard by ensuring that efficient, safe and high-quality food services are provided to the Veteran, both inpatient and outpatient.
The major duties include but are not limited to:Work Schedule:
Monday through Friday, 8:00 am - 4:30 pm. May also need to work occasionally 7:00 am - 3:30 pm; 5:00 am - 1:30 pm; 11:00 am - 7:30 pm. Shifts are variable / may be 7 days per week to include holidays. Schedule may change based on needs of the essential employee's service.
Recruitment & Relocation Incentives: Not authorized
Financial Disclosure Report: Not Required
Travel Required
Not required
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Supervisory status**No
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Promotion Potential**None
Requirements
Conditions of Employment
Qualifications
To qualify for this position at the GS-11 grade level, you must meet one of the following:
Experience: You must have at least one (1) full year of specialized experience equivalent to at least the next lower grade level (GS-9) in the Federal Service that has given you the particular knowledge, skills and abilities required to successfully perform the duties of a Food Services Specialist, and that is typically in or related to the work of the position to be filled
Specialized experience includes:
overseeing food service operations; identifying and resolving issues; knowledge of culinary procedures; maintaining inventory; knowledge of food service production equipment; assisting with inspecting food for quality; using a computer to perform administrative duties; and providing courteous and efficient customer service
NOTE:
Experience must be fully documented on your resume and must include job title, duties, month and year start/end dates AND hours worked per week.
~OR~
Education: Successful completion of a Ph.
D.
or equivalent doctoral degree or 3 full years of progressively higher level graduate education leading to such a degree or LL.M., if related, from an accredited college or university.
Such education must demonstrate the knowledge, skills and abilities necessary to do the work of the Food Services Specialist position.
NOTE:
Transcripts (unofficial or official) must be submitted with your application materials. Education cannot be credited without documentation.
~OR~
Combination: Equivalent combination of successfully completed graduate level education (beyond the second year) and specialized experience, as described above, which may be used to meet total experience requirements for this grade level. The education portion must include graduate courses that demonstrate the knowledge, skills and abilities necessary to do the work of the Food Services Specialist position and must have been obtained in an accredited college or university.
NOTE:
Transcripts (unofficial or official) must be submitted with your application materials. Education cannot be credited without documentation.
You will be rated on the following Competencies as part of the assessment questionnaire for this position:
IMPORTANT: A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. Part-time experience will be credited on the basis of time actually spent in appropriate activities. 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.
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; 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.
You will receive credit for all qualifying experience, including volunteer experience.For more information on these qualification standards, please visit the United States Office of Personnel Management's website at .
Education
IMPORTANT: A transcript must be submitted with your application if you are basing all or part of your qualifications on education.
NOTE:
Only education or degrees recognized by the U.S. Department of Education from accredited colleges, universities, schools, or institutions may be used to qualify for Federal employment.
You can verify your education here:
. If you are using foreign education to meet qualification requirements, you must send a Certificate of Foreign Equivalency with your transcript in order to receive credit for that education.
For further information, visit:
.
Additional information
Physical Requirements: The work of this position requires physical exertion such as lifting, bending, pushing, frequent walking, standing, stooping, reaching, stretching. Also, unpacking and/or tagging supplies and equipment and carrying moderately heavy items such as personal computers, equipment, subsistence, supplies and chemical supplies.
The work involves regular and recurring exposure to moderate risks and discomforts associated with production areas, such as exposure to heat, cold, freezing temperatures, odors or fumes used in work processes; working near operating kitchen equipment (knives, slicers, ovens, stoves, kettles, etc.).
The work situation requires the person in this position to continually stay alert and to take#J-18808-Ljbffr
Food Services Specialist professionals in Providence
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Cinzia Cittadino
Eclectic Individual Creative Thinker