About this role

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. SPECIALIZED EXPERIENCE: Applicants must have at least one (1) year of specialized experience at the next lower grade GS-12, or equivalent in other pay systems. Example of specialized experience includes: (1) Directing in institutional quantity food service management, institution management, principles of nutrition, management policies and practices; (2) working with appropriated and non-appropriated fund financial planning, uses and prohibitions, and budgeting cycles and preparation; (3) exercising the application of organizations, installation, Department Of Defense component policies for business and food services; and (4) working with computerized management systems that interface functions such as standardized recipes, menus, purchasing and inventory controls.

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-12 level is required to meet the time-in-grade requirements for the GS-13 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: 1. Knowledge of and experience in institutional quantity food service management, institution management, principles of nutrition, management policies, practices. Extensive knowledge of and experience in appropriated and non-appropriated fund financial planning, uses and prohibitions, and budgeting cycles and preparation.

2. Ability to communicate effectively orally and in writing in preparing reports, correspondence, briefings and in conversations to establish and maintain effective working relationships. Ability to work independently in situations that are frequently difficult and under time constraints to skillfully coordinate, plan and guide the work of others in a cooperative manner. 3. Knowledge of and experience in the application of organizational, installation, Air Force and Department of Defense component policies for business and food services.

Knowledge of the use of standard program planning, development and execution techniques for business and food service. Knowledge of financial and program goals for business and food service activities and governing DODI's. and AFI's. 4. Demonstrated qualities of leadership and ability to supervise the work of others and knowledge of relevant personnel policies and procedures. Knowledge of techniques in handling and sampling food for quality and food safety, HAACP, including US Department of Public Health Food Code, on-the-job safety and OSHA standards, AFOSH standards, Hazardous Materials Communication, and ECAMP.

5. Ability to obtain Serv-Safe certification to monitor contract compliance. Knowledge in applying Quality Assessment concepts, principles and methodologies to service based contracts and knowledge of quality assurance methods, techniques, inspections and surveillance methods. 6. Knowledge of computerized management systems that interface functions such as standardized recipes, menus, purchasing, and inventory controls.

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.

Source listing: usajobs