This position is in the Department of Veterans Affairs (VA), Veterans Health Administration (VHA), at VA Southern Nevada Healthcare System (VASNHS), in Nutrition and Food Services. As the Food Service Specialist/Executive Chef, the incumbent is responsible for culinary technical standards ensuring that efficient, safe, and high-quality food services are provided to the Veterans.

Duties

Major duties and responsibilities will include: Serves as the technical and quality expert of culinary standards Creates and tests specialized recipes and develops specialized food preparation methods to meet the needs of the Veteran population Analyzes and performs quality improvement tasks for menus and food service arrangements. 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 Performs quality control on plate presentation, recipe compliance, taste quality control, plate waste studies and overall culinary controls. 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 Performing related duties as required. Work Schedule: Varied, to include Weekends and Holidays Position Description Title/PD#: Food Services Specialist (Executive Chef)/ 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.

Requirements

• You must be a U.S. citizen to apply for this job
• Subject to a background/suitability investigation
• May serve a probationary period
• Selective Service Registration is required for males born after 12/31/1959
• A complete application package; Resume, Transcripts, etc.
• Selected applicants will be required to complete an online onboarding process

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement. Time-In-Grade Requirement: Applicants who are current Federal employees and have held a GS grade any time in the past 52 weeks must also meet time-in-grade requirements by the closing date of this announcement. For a GS-11 position you must have served 52 weeks at the GS-09. The grade may have been in any occupation, but must have been held in the Federal service. An SF-50 that shows your time-in-grade eligibility must be submitted with your application materials. If the most recent SF-50 has an effective date within the past year, it may not clearly demonstrate you possess one-year time-in-grade, as required by the announcement. In this instance, you must provide an additional SF-50 that clearly demonstrates one-year time-in-grade. GS-11 grade level: 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. You will be rated on the following Competencies as part of the assessment questionnaire for this position: · Food Service - Knowledge of preparing and serving food for consumption · Quality Management - Knowledge of the principles, methods, and tools of quality assurance, quality control, and reliability used to ensure that a project, system, or product fulfills requirements and standards · Technical Competence - Knowledge of how to perform one's job. Refers to specialized knowledge that is acquired through formal training or extensive on-the-job experience · Administration and Management - Knowledge of planning, coordination, and execution of business functions, resource allocation, and production Preferred Experience: 5 years of progressive cooking experience. Note: IN DESCRIBING YOUR EXPERIENCE, PLEASE BE CLEAR AND SPECIFIC. WE WILL NOT MAKE ASSUMPTIONS REGARDING YOUR EXPERIENCE. Verbiage displayed on your resume or application must contain your own words. You may refer to the specialized experience located within the vacancy announcement, to assist with describing work experiences; however, resumes or applications received that copied verbatim from the announcement will be evaluated and may be reviewed as falsifying your experience or application. 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; religions; 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.

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.

Contacts

• Address Las Vegas VA Medical Center 6900 North Pecos Road North Las Vegas, NV 89086 US
• Name: Teodulo Vida
• Phone: 702-791-9000 X14893
• Email: [email protected]