Supervisory Food Services Specialist

U.S. Air Force Academy; Colorado Springs (CO); On-site; USD 80,000 - 110,000; Full time

Job summary

The United States Air Force Academy in Colorado Springs seeks an Executive Chef to oversee culinary operations at the Cadet Dining Facility, the largest in the Air Force, serving over 3.5 million meals annually.

The role requires EMERGENCY-ESSENTIAL status, readiness participation, and compliance with FDA and Tri-Service Food Code regulations; it also involves budget planning, menu development, and staff leadership for a large institutional kitchen.

Qualifications

• Knowledge of FDA & Tri-Service Food Code in nutrition and food preparation
• Ability to plan, organize, and direct functions and mentor staff through supervisors
• Experience with budgeting, menu planning, portion control, sanitation, and safety in large-scale food service

Responsibilities

• Oversee culinary operations and provide leadership to the Cadet Dining Facility.
• Direct supervision of the culinary and preparation sections with mentorship and performance evaluation.

Skills

Culinary leadership

Budgeting & menu planning

Food safety & sanitation

Staff mentoring & evaluation

Regulatory compliance

Education

Ph.D. in Food Sciences/Nutrition or 3 years graduate study

Job description

The primary purpose of this position is: To exercise second level supervisory and managerial authorities over the 10 FSS/FSVMF Culinary and Preparation duty sections. Serves as the Executive Chef at the United States Air Force Academy (USAFA) Cadet Dining Facility, the largest dining facility in the Air Force, serving over 3.5 million meals annually.

This position is emergency-essential (E-E). In the event of a crisis situation, the incumbent, or designated alternate, must continue to perform the E-E duties until relieved by proper authority. The incumbent or the designated alternate may 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 of function effectively. This meets the criteria of an E-E position and requires that the incumbent, or the designated alternate, be removed from any military recall status.

This position has been designated by the Air Force as a Testing Designated Position (TDP) under the Air Force Civilian Drug Demand Reduction Program. Employee must pass initial and periodic short notice drug testing. Illegal drug use by employees in sensitive positions presents a clear threat to the mission of the Air Force, national security, and public safety. 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, Administrative and Management 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 administrative practices and regulatory guidelines (FDA & Tri Service Food Code) in nutrition and food preparation (includes budgeting, menu planning and evaluation, portion control, sanitation, ground safety, food safety, food service equipment) for institutional food service management program, knowledge of recipe development and have the ability to determine food items commercially available for use in the large-scale food service organization.
• Knowledge of safety, tri-service food code, and security regulations, practices, and procedures.

OR EDUCATION:

• A Ph.D or equivalent doctoral degree or 3 full years of progressively higher level graduate education leading to such a degree in a field or LLM which demonstrates the knowledge, skills, and abilities necessary to perform the work of the position, such as Food Sciences and Nutrition.
• NOTE: You must submit a copy of your 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 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):

• Knowledge of administrative practices and regulatory guidelines (FDA & Tri Service Food Code) in nutrition and food preparation (includes budgeting, menu planning and evaluation, portion control, sanitation, ground safety, food safety, food service equipment) for institutional food service management program, knowledge of recipe development and have the ability to determine food items commercially available for use in the large-scale food service organization.
• Knowledge of safety, tri-service food code, and security regulations, practices, and procedures.
• Ability to plan, organize, and direct the functions and mentor, motivate, and appraise the staff of an organization through subordinate supervisors.
• Ability to analyze, plan, and adjust work operations of one or more organizational segments to meet program requirements and objectives within available resources.
• Ability to communicate both orally and in writing in English fluently.
• Demonstrated ability to work well with others and promote a positive team environment.
• Exercises courtesy, tact and diplomacy with staff, guests and management.
• Ability to provide culinary oversight,