The Supervisory Food Service Specialist is responsible for upholding the quality and safety of all foods from ordering, receiving, preparing and serving to Veteran patients in a complex healthcare foodservice operation. The Supervisory FSS is the highest-level supervisor for the production side of the NFS operation and he can be on duty at times (such as weekends, holidays, or in the absence of Service Chief, Assistant Chief) and may be completely in charge of Nutrition and Food Services.

Duties

***THIS IS NOT A VIRTUAL POSITION, YOU MUST LIVE WITHIN OR BE WILLING TO RELOCATE WITHIN A COMMUTABLE DISTANCE OF THE DUTY LOCATION*** Major duties include, but are not limited to: - Actively promoting teamwork and creating a positive work culture. - Effectively managing a culturally diverse workforce, modeling ICARE values. - Advising, counseling, and instructing individuals or teams of food service employees - Interviewing and selecting prospective food services team members - Supervising and conducting performance reviews with assigned NFS employees(s). - Manages all resources, including the equipment, labor, and ingredients needed to consistently create high quality products. - Oversees all work related to food procurement, storage, preparation, presentation and set up for food service. - Responsible for culinary presentation, ensuring that meals are pleasing in taste and appearance. - Inspects work assignments daily, ensuring tasks are completed correctly, accurately, economically, and adhere to all food safety requirements. - Continuously evaluates all quality control processes and conducts Hazards Analysis Critical Control Point analysis. - Revises processes as needed to ensure that the food service system complies with the US FDA Food Code, ServSafe Standards, Infection Control Policies, and other food safety and security regulations. - Enforces the food service system quality control program, assuring temperatures are monitored for all temperature-controlled for safety foods (TCS foods) throughout the flow of food in all food service settings. - Ensures that immediate, appropriate, corrective action is taken when temperature monitoring systems indicates foods or storage areas are out of range. Work Schedule: Full-Time, Rotating schedule, to include weekends and holidays Recruitment & Relocation Incentives: Not authorized Critical Skills Incentive (CSI):

Requirements

Qualifications

To qualify for this position, you 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; experience with a wide range of supply management principles, concepts and methodologies including inventory, storage and distribution; skill in handling of food service production equipment; assisting with inspecting food for quality; experience in the practical application of the FDA Food Code, Hazard Analysis Critical Control Points (HACCP) principles, and food safety principles. using a computer to perform administrative duties; and providing courteous and efficient customer service. Formal culinary education, training and healthcare experience is desirable, but not mandatory. Preferred experience: Certified Executive Chef (CEC), and Healthcare Experience 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: 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: The work requires physical exertion such as lifting, bending, pushing, frequent walking, standing, stooping, reaching, stretching. Also unpacking and/or tagging supplies and equipment and carrying moderately heavy items such as personal computers, equipment, subsistence, supplies and chemical supplies 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: Recognition of Foreign Qualifications | International Affairs Office (ed.gov).

Contacts

• Address CW Bill Young Department of Veterans Affairs Medical Center 10000 Bay Pines Boulevard Bay Pines, FL 33744 US
• Name: VHA National Recruitment Center
• Phone: (844)456-5208
• Email: [email protected]