This position is located in the Nutrition and Food Service of the VA Medical Center in West Haven, Connecticut, responsible for culinary technical standards by ensuring that efficient, safe, and high-quality food services are provided to the Veteran, both inpatient and outpatient.

Duties

***THIS IS NOT A VIRTUAL POSITION, YOU MUST LIVE WITHIN OR BE WILLING TO RELOCATE WITHIN A COMMUTABLE DISTANCE OF THE DUTY LOCATION*** 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; Performing related duties as required. Work Schedule: Monday through Friday, 8:00am - 4:30pm Recruitment & Relocation Incentives: Not authorized Critical Skills Incentive (CSI): Not Approved Financial Disclosure Report: Not Required

Requirements

Qualifications

To qualify for this position, all applicants must meet one of the following: Specialized Experience: At least one (1) year of specialized experience that has equipped you with the particular knowledge, skills, and abilities to successfully perform the duties of this position. To be creditable, experience must have been equivalent the next lower grade level (GS-9) in the Federal service. 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: Applicants wishing to receive credit for such experience must clearly indicate the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. ~OR~ Education: Successfully completed a Ph.D. or equivalent doctoral degree OR three (3) full years of progressively higher-level graduate education leading to such a degree in a related field. This education must include courses that demonstrate the knowledges, skills, and abilities necessary to do the work of this position. This education must include courses that demonstrate the knowledge, skills, and abilities necessary to do the work of this position. Education 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. ~OR~ Combination: Equivalent combinations of successfully completed graduate level education (beyond a master's degree) and specialized experience as described above to meet total experience requirements. NOTE: Transcripts (unofficial or official) must be submitted with your application materials. Education cannot be credited without documentation. Preferred Experience: A valid Certification as a ServSafe Food Manager, who is certified in assessing and understanding Food Safety as a Safe Food Handler, the Flow of Food (Purchasing and Receiving), Food Safety Management Systems, Safe Facilities Management (cleaning and sanitizing). A certificate of training, Associate' or Bachelor's Degree, in Culinary Arts or equivalent subject. You will be rated on the following Competencies as part of the assessment questionnaire for this position: Administration and ManagementFood ServiceQuality ManagementTechnical Competence 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. Physical Requirements: Requires physical exertion when lifting, bending, pushing, frequent walking, standing, stooping, reaching, stretching; and also when unpacking and/or tagging supplies and equipment and carrying moderately heavy items such as personal computers, equipment, subsistence, supplies and chemical supplies. Work involves regular and recurring exposure to moderate risks and discomforts associated with production areas, such as exposure to heat, odors or fumes used in work processes; works near operating kitchen equipment (knives, slicers, ovens, stoves, kettles, etc.). Some situations require you to continually stay alert and to take special safety precautions, including wearing special protective items of clothing. For more information on these qualification standards, please visit the United States Office of Personnel Management's website at https://www.opm.gov/policy-data-oversight/classification-qualifications/general-schedule-qualification-standards/.

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: http://ope.ed.gov/accreditation/. 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: http://www.ed.gov/about/offices/list/ous/international/usnei/us/edlite-visitus-forrecog.html.

Contacts

• Address West Haven VA Medical Center 950 Campbell Avenue West Haven, CT 06516 US
• Name: VHA National Recruitment Center
• Phone: (844)456-5208
• Email: [email protected]