Clarification from the agency

Open to Public

Coordinates daily activities of food service positions engaged in preparing and cooking meals for Child and Youth (CYP) patrons to ensure nutritious and economical food service delivery. Assures satisfaction of patrons and organizes workload of galley employees to perform in an efficient and timely manner. Resolves routine kitchen staffing issues; matters centered on food related topics and establishes a high quality of standards for overall kitchen and food operations of the CYP facilities. Administers training for food service workers, to include cooks and dishwashers. Procures estimates and places orders for consumable products and other kitchen operational supplies through purchasing agents; may contact vendors to compare prices and quality; establish food and supply stock levels; assure proper receipt and storage of stocks; establish controls to prevent pilferage, spoilage, waste or misuse in food preparation and storage areas; maintain inventories of food products and galley operating supplies as required.

Ensures compliance with USDA child nutrition requirements and accommodation plans. Plans menus in consultation with the facility managers and approved menus provided by the assigned nutritionist. Standardizes recipes and menus, maintains quantity recipe file, oversees, directs, assists and participates in preparation of and cooking of food, regulation of cooking temperatures, seasoning, preparation of salads and desserts. Adheres to food portion guidelines established by the USDA, nutritionist and in conjunction with facility Directors. Oversees preparation of special dishes that require an elevated culinary skillset. Ensures daily quality of food and dishes; cutting, trimming, or otherwise preparing meats, poultry, seafood, etc. for cooking. Inspects food returned to the galley for extent of waste and modifies future menus and cooking to mitigate continued waste of food. Introduces new products and stays abreast of markets and trends. Ensures observance of safety and sanitation procedures. Oversees food service operations for social and special events.

Performs supervisory functions typical of a first-level supervisor. Prepares work schedules and makes work assignments; distributes workload; evaluates work performance; trains; establishes leave schedules; initiates personnel and disciplinary actions. Responsible for actively supporting the EEO program and communicating this support; ensures quality of opportunity in recruitment, employment, promotion, awards, training, details and discipline; participates in developing and carrying out affirmative action efforts, especially as related to motivating, training and developing minority employees and women, as well as other employees. EEO responsibilities include cooperating with and providing assistance to individuals, groups and the public without regard to race, religion, sex or national origin.

Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Acknowledges customers, smiles and makes eye contact. Asks questions to determine, verify and solve problems. Checks for satisfaction on the quality of goods and services. Takes action to solve problems quickly. Alerts the higher-level supervisor, or proper point of contact for help when problems arise.

Adheres to safety regulations and standards. Uses required safety equipment and observes safe work procedures. Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor.

Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment.

Performs other duties as assigned.

Conditions of employment

• See Duties and Qualifications

EVALUATIONS:

Qualifications

MINIMUM QUALIFICATIONS:

1. Three years of experience that demonstrates knowledge of and ability to perform routine galley management functions such as planning, basic principles, scheduling, techniques, practices and coordinating operations of mess activities.
2. Must speak both English and Japanese proficiently to communicate effectively with employees and vendors.
3. Knowledge of prices, recipe preparation, dietetics, grades of food and meal planning.
4. Have experience developing menus, pricing and food services.
5. Ability to recommend and implement corrective action as necessary; knowledge to apply new methods in food preparation and equip employees for expert performance.
6. Knowledge of the methods of general cooking, baking and preparation of quality food in mass quantity.
7. Knowledge of sanitation and personal hygiene standards.
8. Knowledge to prepare pertinent records and reports, basic knowledge of computer operations.
9. Skill to supervise employees in accomplishment of work.

This is a mixed position where the incumbent must be able to lift and carry objects up to 45lbs independently and objects over 45lbs with assistance. Must be able to obtain and maintain TIER-1 Child Care (CNACI) background checks which are required for positions that involve working with children under 18 years of age.

This position is identified as a Test Designated Position (TDP). The incumbent is subject to random drug testing because duties must be performed with a high level of productivity, reliability and judgment to prevent adversely affecting personnel safety, and causing risk/damage to government property, and/or significant adverse impact to day-to-day operations.

Please include MONTH/YEAR and HOURS per week for all previous work experience listed on the resume. If there is no indication of time in position, we will credit the minimum.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

Your application/resume and supporting documentation will be used to determine whether you meet the job qualifications listed on this announcement. This vacancy will be filled by the best qualified applicant as determined by the selecting official.