Click on "Learn more about this agency" button below to view Eligibilities being considered and other IMPORTANT information. The primary purpose of this position is to supervise and support food production for the Cadet Dining Facility.

Duties

- Assists the supervisor in the full range of planning and directing the work of the subordinates. - Prepares full range of bakery products found on regular and special diet menus such as bread, rolls, cakes, cookies, biscuits, pastries, puddings, fillings, icings, puff pastries, quick breads, batter and sponge cakes, and Danish pastries using a full variety of ingredients. - Assists in management of Subsistence assets. Monitors actual customer headcounts and feeding trends to minimize food waste due to over cooking. - Follows standardized recipes for large quantity cooking and adjust mixes and revises recipes for altitude and humidity or shop conditions. - Performs quality/quantity control of production items. Identifies equipment and facility requirements, plans for replacements, and repairs, and submits work orders for repair.

Requirements

• U.S. Citizenship Required
• Males must be registered for Selective Service, see www.sss.gov
• This posn is subject to provisions of the DoD Priority Placement Program
• Disclosure of Political Appointments
• May be required to work rotating shifts and/or other than normal duty hours.
• Required to possess Food Handlers License or meet health-screening requirements. Must meet the criteria For "PERSON IN CHARGE" as set forth in Chapter 2 of the U.S. Food Code.
• May be required to guide and/or train lower grade employees in preparation of bakery products/cooking techniques.
• May be required to attend Quality Improvement Training and to participate in section Quality Improvement Teams and data collection efforts.
• Employee may be detailed to other areas, and or duties, as mission requires. If detailed to a position that requires licensure, roust have or be able to obtain required license(s)

Qualifications

In order to qualify, you must meet the quality level of experience requirements described in the Office of Personnel Management (OPM) Qualification Standards Handbook X-118C. QUALIFICATIONS: Applicants will be rated in accordance with the OPM Qualification Standard Handbook X-118C for the WG-7400, Food Preparations and Serving Family. Although a specific length of time and experience is not required for most blue-collar positions, you must meet any screen-out element listed, and show through experience and training that you possess the quality level of knowledge and skill necessary to perform the duties of the position at the level for which you are applying. Qualification requirements emphasis is on the quality of experience, not necessarily the length of time. The screen out element for this position is the ability supervise. JOB ELEMENTS: Your qualifications will be evaluated on the basis of your level of knowledge, skills, abilities and/or competencies in the following areas: 1. Ability to prepare a full range of baked products found on regular and special diet menus such as bread, rolls, cakes, cookies, biscuits, pastries, puddings, fillings, and icings without more than normal supervision. 2. Knowledge of food preparation principles and practical understanding of the physical changes that occur during the processing and cooking of food. Ability to use, clean, and maintain bakery tools and cooking equipment, e.g., rollers, sifters, grinders, cooking vats, proofing boxes, rotating ovens, mixing machines, roll dividers, rounding and molding machines, pie rollers, bread slicing machines, cook tank, agitating kettle, etc. 3. Knowledge of special and modified diets and standard formulas used in yield testing. Knowledge of a full variety of ingredients used in baked goods, e.g., hard or soft flour, leavening agents, soda, butter or shortening, hard, soft, or mineral water. 4. Knowledge of food handling safety, and sanitation, U.S. Dept of Public Health, OSAHA regulations and storage practices. 5. Ability to adjust measurements and revise recipes to improve taste, change quantities, or conform to special diet. Ability to communicate effectively both orally and in writing; and read and understand menus, recipes, worksheets, food labels, computerized food production sheets, and metric conversion tables. 6. Skill in arithmetic computations to determine quantities needed to prepare required amounts, multiplying ingredients, and calculate servings per container. Ability to supervise and direct personnel in a common goal. In depth knowledge of food services and special functions to determine production requirements and support. 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. PHYSICAL EFFORT: Employee frequently lifts and moves items weighing 50 pounds or more. Work requires continuous bending, stooping, standing or walking, reaching, pushing, and pulling. WORKING CONDITIONS: Employee frequently works in areas that are well lighted but are often hot and noisy. Concrete and tile floors are tiring to walk on and freshly scrubbed floors present danger of slipping. Burns frotn ovens and hot pans are a hazard. Injuries may result from use of powered equipment. Employee is exposed to steam, fumes and odors from cooking and to extremes of temperature when entering and exiting walk-in refrigerators and freezers.

Contacts

• Address USAF Academy 5136 Eagle Drive USAF Academy, CO 80840 US
• Name: Total Force Service Center
• Phone: 1-800-525-0102
• Email: [email protected]