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Maritime Administration is Hiring a Food Service Specialist (P) Near Point, NY

Qualifications:

To meet the minimum qualifications for this position, you must meet the specialized experience requirements.

To qualify for the Grade 13, you must have at least one year of experience equal or equivalent to the GS-12, it must include:

• Experience in supervising and managing a food service operation including and not limited to food preparation, quality, services and nutritional needs.
• Experience with internal food service, including and not limited to budget, equipment operation and repairs, control of inventory consisting of food, equipment and supplies. 
• Experience maintaining compliance with and following State Board of Health Regulations.

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:

• Accountability – Holds self and others accountable for measurable high-quality, timely, and cost-effective results. Determines objectives, sets priorities, and delegates work. Accepts responsibility for mistakes. Complies with established control systems and rules.
• Compliance – Knowledge of procedures for assessing, evaluating, and monitoring programs or projects for compliance with Federal laws, regulations, and guidance.
• Flexibility – Is open to change and new information; rapidly adapts behavior or work methods in response to new information, changing conditions, or unexpected obstacles; effectively deals with uncertainty.
• Project Management – Knowledge of the principles, methods, or tools for developing, scheduling, coordinating, and managing projects and resources, including monitoring and inspecting costs, work, and contractor performance.
• Oral communications – Makes clear and convincing oral presentations. Listens effectively; clarifies information as needed.

For all types of consideration, 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.

For additional information about applying to Federal positions, please click on the following link:  https://www.opm.gov/policy-data-oversight/classification-qualifications/general-schedule-qualification-policies/#url=e4

All applicants must meet all qualification requirements by the closing date of this announcement.

Responsibilities:

The Food Services Specialist:

• Serves as a Food Service officer and functional subject matter expert (SME), who provides food service guidance and staff level oversight for the Academy’s dining facility. Maintains direct communication with Regiment in order to insure satisfactory food services and agreeable to improvement for increased midshipmen satisfaction.
• Exercises responsibility for the repairs of freestanding galley equipment such as ovens, stoves, and refrigeration. Directs coordination with vendors for repairs and payments.
• Ensures that the commissary remains open during emergency and adverse weather condition such as snowstorms when Midshipmen remain on board and must have their meals. Adjusts Commissary operating hours accordingly to meet the needs of the academy as well as the safety of the Contractor.
• Exercises responsibility for a yearly contract worth millions of dollars per year. Responsibly for the updating of the Statement of Work (SOW) and modifications throughout the year.
• Ensures Food Service Contractor is meeting the NYS Board of Health Requirements as stated in the statement of work.

The ideal candidate is a Food Service Officer, Administrator or Manager of a large sized cafeteria that has experience in planning menus and food service arrangements; providing forecast of required food items; assuring proper methods of food storage, stock control, handling, preparation, and food service; conducting inspections for safety, food storage, service, and sanitation; performing food service evaluations; adjusting work processes to increase efficiency; identifying new equipment items to bring into the food service system; determining equipment replacement schedules; and budgeting for equipment replacement for a large food service.

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