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 serve as Chef, Cadet Food Services at the USAF Academy. Subject position is responsible for the total management of Cadet Food Services programs and activities including implementation, direction and coordination of executive support services and activities that support the Cadet Wing.

Duties

Performs all duties and responsibilities required in the day-to-day operations of all activities within CFS. Formulates implements, coordinates and evaluates plans to achieve balanced, effective and economical operations applied in meeting functional responsibilities and work loads. Provides expert technical advice and assistance to the Director, 34th Support Division. Represents the food services branch and its' interest at a variety of installation, trade, professional and other meetings. Responsible for overall cost of operations and non-appropriated and appropriated funds within the branch: Reviews all expenditures. Provides overall supervision of the 34th Food Services Branch work force, residual organization and most efficient organization, through subordinate supervisors. and sections. Directs and evaluates results of special surveys and studies to ensure provision of needed activities. Functional Office of Primary Responsibility (OPR) and quality assessment evaluator for Cadet Dining Facility, full food service solicitation.

Requirements

• U.S. Citizenship Required
• Males must be registered for Selective Service, see www.sss.gov
• Required to work an uncommon tour of duty. Uncommon tour includes weekends and evenings to check quality and service and make contact with cadets/or officers.
• If authorized, PCS will be paid IAW JTR and AF Regulations. If receiving an authorized PCS, you may be subject to completing/signing a CONUS agreement. More information on PCS requirements, may be found at: https://afciviliancareers.com/regulatory/
• This position is subject to provisions of the DoD Priority Placement Program
• Disclosure of Political Appointments
• Position is obligated (position is one to which an employee has statutory restoration rights). Selected employee is required to sign agreement acknowledging understanding they may be displaced under RIF procedures at a later time.
• Position is TEMP PROM with a NTE (not-to-exceed) date of 13 Dec 25.
• This is a Supervisory position. A one (1) year supervisory probationary period is required if applicant selected has not previously met this requirement.
• A break in service of more than 3 calendar days may be required for permanent federal internal and transfer employees.
• PCS is PAID by Gaining Unit
• IAW DoDI 3020-42 this position has been locally or command designated as Mission Essential (ME); needed to ensure the continued operation of mission essential functions of the activity. Mission Essential personnel may be required
• to report for duty at normal times when the base is closed or delayed reporting, and remain on duty during phased or early release.
• Justification to add Food Service Manager/Institution. By adding this skill it will ensure the Division would acquire the best candidate with the knowledge, skills and abilities documented on the core document. The candidates referred will
• have knowledge and experience in institutional food service management practices, food production, equipment used in food production as well as knowledge of techniques in handling and sampling food for quality and food safety.

Qualifications

In order to qualify, you must meet the specialized experience requirements described in the Office of Personnel Management (OPM) Qualification Standards for General Schedule Positions, IAW OPM Qualification Standards for General Schedule Positions, Administrative and Management Positions for GS-0301. SPECIALIZED EXPERIENCE: Applicants must have least one (1) year of specialized experience equivalent to the GS-12 grade level in the Federal service which includes knowledge of and experience in institutional quantity food service management, institution management, principles of nutrition, management policies, practices. Extensive knowledge of and experience in appropriated and non-appropriated fund financial planning, uses and prohibitions, and budgeting cycles and preparation. Ability to communicate effectively orally and in writing in preparing reports, correspondence, briefings and in conversations to establish and maintain effective working relationships. FEDERAL TIME-IN-GRADE (TIG) REQUIREMENT FOR GENERAL SCHEDULE (GS) POSITIONS: Merit promotion applicants must meet applicable time-in-­grade requirements to be considered eligible. One year at the GS-12 level is required to meet the time-in-grade requirements for the GS-13 level. TIG applies if you are in a current GS position or held a GS position within the previous 52 weeks. NOTE: Applicants applying as VEOA candidates who are current GS civil service employees or are prior GS civil service employees within the past 52 weeks must also meet time-in-grade requirements. KNOWLEDGE, SKILLS AND ABILITIES (KSAs): 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 and experience in institutional quantity food service management, institution management., principles of nutrition, management policies, practices. 2. Extensive knowledge of and experience in appropriated and non-appropriated fund financial planning, uses and prohibitions, and budgeting cycles and preparation. 3. Ability to communicate effectively orally and in writing in preparing reports, correspondence, briefings and in conversations to establish and maintain effective working relationships. 4. Ability to anticipate, analyze, research and resolve operation related situations and problems. 5. Ability to work independently in situations that are frequently difficult and under time constraints to skillfully coordinate, plan and guide the work of others in a cooperative manner. 6. Knowledge of and experience in the application of organizational, installation, Air Force and DOD component policies for business and food services. Knowledge of the use of standard program planning, development and execution techniques for business and food service. Knowledge of financial and program goals for business and food service activities and governing DODI's. and AFI's. Demonstrated qualities of leadership and ability to supervise the work of others and knowledge of relevant personnel policies and procedures. Knowledge of techniques in handling and sampling food for quality and food safety, HAACP, including US Department of Public Health Food Code, on-the-job safety and OSHA standards, AFOSH standards, Hazardous Materials Communication, and ECAMP. Ability to obtain Serv-Safe certification to monitor contract compliance. 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.

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]