Clarification from the agency

This announcement is open to the public worldwide and does not include any relocation assistance.

General (Duties include but are not limited to):

Kitchen Management Responsibilities/ Food Preparation Duties

• Plans menus for all meals served. Is responsible for variety, nutritional value and ensuring well-balanced meals are provided.
• Determines quantity of foods to be procured on a monthly, weekly and daily basis, and amounts to be cook daily, based on historical information and current information relative to the patrons to be served in connection with private parties or other social functions contracted for.
• Contacts vendors to obtain prices of items and determines quantities to be ordered and prepares procurement forms for supervisors' approval.
• Responsible for ensuring high quality presentation of food items/orders that leave the kitchen; receives and investigates complaints on the quality/quantity and/or preparation of food provided by employees assigned to the kitchen.
• Maintains records/reports concerning food services operation to include inventory, menus, recipes, purchasing and sanitation to name a few examples.
• Ensures above standard sanitation and food safety requirements are adhered to and must be present for all inspections and audits and answer all questions for inspectors and auditors concerning food service operation.
• Handles routine day to day problems as they arise. In case of serious problems, contacts the supervisor for guidance and assistance.
• Provides instruction and guidance to all staff members on functions taking place during their shifts.
• Incumbent will provide on-the-job training to subordinates; prepares and submits work schedules for employees ensuring that all stations are adequately covered in the kitchen and front house at all times.
• Ensures all kitchen equipment is operating properly and notifies supervisor of the need for repairs.
• Interviews and makes recommendations to supervisor concerning hiring of employees.
• Exercises primary supervisory control over employees assigned to the kitchen and front house wait staff including scheduling, approving leave, counseling and disciplining employees and providing input for annual employee appraisals in accordance with NAF personnel instructions and EEO policies.
• Incumbent will have oversight and be actively involved in kitchen operations as well as be responsible for menu planning for all meals to include parties, banquets, and other contracted functions.
• Ensures well-balanced meals are prepared, determines quantity of food to be procured on a monthly, weekly, and daily basis, and amounts to be cooked.
• Incumbent maintains all records and / or reports required by the Food and Beverage Manager and higher authority concerning food services operation.
• Personally, prepares a wide variety of foods for quantitative cooking. Prepares in large quantities, by various methods of cooking, meat, poultry, fish, vegetables, soups, gravies, and related dressings, and garnishes. Prepares menu items using common or frequently used recipes and new or complex recipes, adjusting recipes according to the number of servings needed. Prepares foods for cooking or serving by dicing, carving, chopping, grinding, mixing, and using both hands and powered kitchen equipment. Garnishes platters and large serving dishes. Also prepares quick and short breads and desserts.
• Subordinates engage in preparation of food, clearing of steam or serving tables; washing pots, pans and other items used in food preparation which cannot be placed in the dishwasher; sanitizing all equipment used in food preparation and serving; and receiving and storing incoming food supplies in bin storage, freezer and chill boxes.
• Incumbent provides menus to food prepares for meals daily, advising as to amounts to be prepared based on estimated numbers to be served, ensuring ready prepared food compatibility with menu for the day and concerns for minimum food waste. Instructs subordinate food prepares concerning special food preparation requirements for special occasions and holidays. Ensures that optimum sanitation methods are observed by subordinates with respect to their assigned areas of work, as well as propriety on that part of sewers in portions given to plates. Provides on-the-job training to subordinates with respect to their work assignments, and in addition, in safety, human relations, etc. Prepares and submits work schedules for employees supervised to the Food and Beverage Manager and makes reassignments of subordinates as required by absenteeism and capability of individuals, ensuring that all stations are adequately covered in the kitchen at all times.
• Incumbent ensure that equipment is operating properly, and notifies the Food and Beverage Director of the need for repairs on chill boxes, freezers, cooking equipment, etc. Takes appropriate actions to ensure against pilferage of food and food waste, and of cooking utensils and other items used in carrying out the food service operation for which responsible.
• Performs other duties as assigned.

Conditions of employment

• Must meet Federal Employment suitability requirements and successful completion of background investigation. Background investigations are conducted using fingerprint identification and completion of background inquiry forms.
• Must successfully pass the E-verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• You must go through a Personal Identity Verification (PIV) process that requires two forms of identification from the Form I-9.
• A valid State driver's license is required to operate motor vehicles.
• Must have your salary sent to a financial institution of your choice by Direct Deposit/Electronic Funds Transfer.
• Selective Service Registration is required for males born after 12/31/1959.
• Required sitting, walking, long periods of standing and bending.
• May be required to work during inclement weather conditions, natural disasters, and periods when other programs or offices are closed.
• Hours of work vary to include possible late evenings, weekends and holidays to cover all operational hours and special events.

Qualifications

In order to qualify for this position, your resume must provide sufficient experience and/or education, knowledge, skills, and abilities, to perform the duties of the specific position for which you are being considered. Your resume is the key means we have for evaluating your skills, knowledge, and abilities, as they relate to this position. Therefore, we encourage you to be clear and specific when describing your experience. All non-government positions identified on your resume must include complete address and to and from dates. Government positions must include pay plan, series, grade, to and from dates and address of the agency/organization.

Specialized experience directly related to the duties described above. Qualifying experience must have been equivalent to the next lower level in the normal line of progression.

Specialized experience must demonstrate the following:

• Work performance requires a knowledge gained only through experience of business practices and methods related to the operation of a restaurant at a given profit, along with knowledge and skill in the field of quantitative and qualitative cooking where complex recipes, desires and tastes are involved.
• Leadership qualities and abilities are required in the supervision of employees engages in food preparation.

You will receive credit for all qualifying experience, including volunteer and part time experience. You must clearly identify the duties and responsibilities in each position held and the total number of hours per week.

Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (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.

As part of the application process, you must complete and submit an occupational questionnaire and your RESUME MUST SUPPORT AND VALIDATE YOUR ANSWERS or you may be removed from consideration.

ONLY THE MOST HIGHLY QUALIFIED CANDIDATES WILL BE REFERRED. IF MANAGEMENT DOES NOT WISH TO SELECT A HIGHLY QUALIFIED CANDIDATE, THEY MAY REQUEST A REFERRAL LIST INCLUDING WELL OR QUALIFIED APPLICANTS.

Please follow all instructions carefully. Errors or omissions may affect your rating and/or appointment eligibility.

PLEASE READ THIS VACANCY ANNOUNCEMENT IN ITS ENTIRETY TO ENSURE ALL REQUIREMENTS ARE ADDRESSED IN YOUR APPLICATION PACKAGE.

RELOCATION AUTHORIZED

• NO Payment of Permanent Change of Station (PCS) is authorized, based on a determination that a PCS move is not in the Government interest

KEY REQUIREMENTS/CONDITIONS OF EMPLOYMENT

• Males must be registered or exempt from Selective Service. https://www.sss.gov/register/
• Selectee must be determined suitable for federal employment.
• Selectee may be required to successfully complete a probationary period.
• Selectee is required to participate in the direct deposit pay program.
• Social Security Card is required.
• Satisfactorily complete an employment verification (E-VERIFY) check. As of May 7, 2025, The REAL ID act requires visitors to have a REAL ID or passport to access to Government Facilities. This will be a requirement for employment.
• A favorable background is a requirement of this position. Failure to obtain and maintain a favorable background may result in the withdrawal of the position offer or removal.

NOTE: Applicants have the ability to perform an E-Verify Self Check to confirm employment eligibility at http://www.uscis.gov/mye-verify/self-check. Although a Self-Check is not mandatory, it can be a useful tool for applicants to find out if there is a problem with their employment eligibility records and resolve any issues before taking a job.

How you will be evaluated

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

Your experience is subject to evaluation and verification against the information in your resume. The numeric rating you receive is a self-assessment only and is based on your responses to the questionnaire. Do not overstate or understate your level of experience and capability. If a determination is made that you rated yourself higher than is supported by your resume, or if your resume lacks sufficient information, you will be rated accordingly or may be considered ineligible.

All resumes will be reviewed to determine if they meet the hiring eligibility and qualification requirements listed in this announcement, and will be rated based on the information provided in the resume to determine the level of knowledge, skill, and ability, related to the job requirements. Using the qualifications of the position, a predetermined rating criterion of knowledge, skills, and abilities will be used for each resume. Best qualified applicants will be referred to the hiring manager. The selecting official may choose to conduct interviews.