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 exercise technical and administrative supervision over subordinate dining staff in accomplishing trades and labor work in the execution of a full-service dining operation.

Duties

- Performs work planning responsibilities. - Performs work direction responsibilities. - Performs administration responsibilities. - Provides a work environment that is free from all forms of discrimination, harassment, and retaliation. - Ensures education in, compliance with, and practice of security directives, good safety, and health habits in all work areas.

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
• Must be certified through a National Culinary Institution at the Chef or equivalent level.
• This is a TERM position NTE 12 MOS from EOD

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 WS-7400 Food Preparation 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 to do the work of a COOK SUPERVISOR without more than normal supervision. 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. Knowledge of a wide range of principles, processes, and techniques of trade(s) and/or craft(s) supervised and personnel management policies, practices, and procedures., including sexual harassment and Equal Employment Opportunity/Equal Employment Treatment. 2. Knowledge of public health, food safety regulations, practices, and procedures. 3. Knowledge of the use and maintenance of dining/kitchen tools and equipment common to trades supervised. 4. Ability to read, interpret, and develop recipe's, menu's, and cost cards. 5. Ability to plan and organize work assignments to include determining resources required to accomplish mission. 6. Ability to communicate effectively, both orally and in writing. 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.

Education

This job does not have an education qualification requirement.

Contacts

• Address Altus AFB 308 N First Street Altus AFB, OK 73523 US
• Name: Total Force Service Center
• Phone: 1-800-525-0102
• Email: [email protected]