Food Service Specialist

About the position: This position will be assigned to the Child Development Center I.

Qualifications:

Who May Apply: Open to everyone. Applicants will be categorized by preference(s) and/or priority consideration eligibilities. An applicant's eligibility will be determined based on eligibility claimed in the questionnaire and proof of eligibility MUST be provided with application by the closing date, 08/02/2023

Business Based Action, Military Spouse Preference, Outside Applicant Veteran, Spouse/Widow/Parent of Veteran, and Transition Hiring Preference

In order to qualify, you must meet the experience requirements described below. 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). You will receive credit for all qualifying experience, including volunteer experience. Your resume must clearly describe your relevant experience; if the position allows for qualifying based on education, your transcripts will be required as part of your application.

Qualifying Experience:
Progressively responsible experience in quantity cooking, preparation on a variety of food items, menu planning, quality and cost
control of food preparation, inventory and storage procedures for food supplies and equipment, and procurement of food supplies and
equipment. Must have responsible experience with record-keeping. Must speak, read and write English. Must be able to operate a
computer to input daily information. The work requires physical exertion and the employee must be able to bend, stoop, and lift items
weighing up to 40 pounds. The position requires long periods of standing and walking. Works in hot and noisy kitchens. Exposed to
steam, fumes, and odors. Danger of falling, burns and cuts. Exposed to extreme temperatures when entering walk in refrigerators or
freezer units. Must pass a physical examination and get or have required immunizations. Must be able to obtain a Food Handler's
Certificate, and satisfactorily complete installation, state and national criminal background checks. Must successfully complete the
required Eight (8) Air Force Food Service Modules within the first twelve (12) months of employment. Must be able to satisfactorily
complete a National Agency Check with Inquiries (NACI).

You will be evaluated on the basis of your level of competency in the following areas:

Responsibilities:

As a chef in a small to medium sized kitchen, plans menus and food service arrangements; provides forecast of required food items;
assures proper methods of food storage, stock control, handling, preparation, and food service; and adjusts work processes to increase
efficiency for the overall food service system. Using culinary skills, performs as a working food services specialist to coordinate the
day-to-day and week-to-week operation of the kitchen including all aspects of meal preparation. Instructs cooks and/or food service
workers on proper techniques and methods of cooking and preparing a wide variety of food items. Checks food during and after
preparation for conformance with established quality standards. Implements the USDA Child and Adult Care Food Program (CACFP)
for the CYP Flight located on Offutt AFB, NE. Provides quality control to ensure meals/supplements prepared by food service staff
meet quantity and quality requirements and are served on time in an efficient, safe, and sanitary manner. Ensures correct portions are
served, using sanitary methods, and maintaining required records. Responsible for the security and accuracy of monthly inventories of
supplies and foods. Conducts routine walk-through inspections, takes necessary action, and meets established objectives to meet
sanitation and environmental requirements. Responsible for appropriate use of assigned kitchen staff. Ensures all State/USDA, AF
regulations and policies are in compliance. On a continuous basis, monitors all aspects of the CACFP, ensuring that correct sanitary
methods Serves as point of contact (POC) for technical advice and guidance on State/USDA requirements and food/nutrition
information. Meets CACFP requirements for annual renewal, to continue program participation. Maintains menu record keeping.
Plans, and coordinates work requirements. keeping the food service areas, equipment and utensils in sanitary condition; completing
weekly self-inspections of kitchen areas; labeling and storing open and unopened food; maintaining first in, first out inventories, etc.
Makes necessary preparations for and responds to audits, inspections, and evaluations. Works with food service staff and CDC
directors to correct food service deficiencies identified during annual DoD unannounced inspections, and annual multidisciplinary
inspections, annual comprehensive health inspections and monthly public health inspections. Performs other related duties as
assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12062454

Salary : $17 - $19