Supervisory Food Services Specialist

Veterans Health Administration • Charleston, SC

9h • Onsite

About The Position

This position is located in the Nutrition and Food Service of the VA Medical Center in Charleston, South Carolina. The specialist is responsible for culinary technical standards and for ensuring efficient, safe, and high-quality food services for inpatient and outpatient Veterans. The role provides direct supervision to Food Service Worker Supervisors and Production Supervisors, oversees food service operations and quality improvement, and serves as a technical and quality expert in culinary standards.

The specialist develops and maintains culinary performance and technical standards, ensures compliance with food safety and other applicable standards, plans future food service advancements, and provides input on budgets, procurement, production needs, and training. The position also serves as Contracting Officer Representative for specified food service and equipment contracts and oversees subsistence and supply ordering.

The work schedule consists of variable shifts between 5:00 a.m. and 6:30 p.m., including some weekends and holidays. The position is not eligible for telework and is not virtual. Physical demands include lifting, bending, pushing, frequent walking and standing, stooping, reaching, stretching, unpacking or tagging supplies and equipment, and carrying moderately heavy items. The work environment includes production-area risks and discomforts such as heat, odors, fumes, and operating kitchen equipment; protective clothing and safety precautions may be required.

Requirements

• At least one year of specialized experience equivalent to the next lower grade level (GS-9) in the Federal service, including experience overseeing food service operations, identifying and resolving issues, knowledge of culinary procedures, maintaining inventory, knowledge of food service production equipment, assisting with food quality inspections, using a computer for administrative duties, and providing courteous and efficient customer service; OR qualifying graduate education; OR an equivalent combination of education and experience.
• Alternatively, a Ph.D. or equivalent doctoral degree, or three full years of progressively higher-level graduate education leading to such a degree in a related field, with coursework demonstrating the knowledge, skills, and abilities necessary for the position. Education must be from an accredited college or university and documented with transcripts.
• Alternatively, an equivalent combination of successfully completed graduate-level education beyond a master's degree and specialized experience; transcripts must be provided for education to be credited.
• U.S. citizenship is required, except that non-citizens may be appointed when qualified citizens cannot be recruited under VA policy.
• Must be suitable for Federal employment, as determined by a background investigation.
• Selected applicants in testing-designated positions must undergo urinalysis for illegal drug use before appointment; refusal results in denial of VA employment.
• Selective Service registration is required for males born after December 31, 1959.
• Must complete the online onboarding process and provide acceptable identification for pre-employment requirements.
• Must serve a one-year probationary period and receive written certification to continue employment after the period.
• Must participate in the VA seasonal influenza program by receiving annual vaccination or obtaining a medical or religious exemption; a face mask is required when an exemption is granted.
• Physical ability to lift, bend, push, walk, stand, stoop, reach, stretch, unpack or tag supplies and equipment, and carry moderately heavy items.
• Must remain alert and take special safety precautions in production areas, including wearing special protective clothing when required.

Responsibilities

• Serve as the technical and quality expert for culinary standards.
• Directly supervise Food Service Worker Supervisors and Production Supervisors, including developing performance standards and position descriptions, evaluating performance, counseling employees, and initiating disciplinary action when necessary.
• Analyze and perform quality improvement tasks for menus and food service arrangements.
• Oversee and continually improve food service operations.
• Identify and resolve difficult issues and challenges in a complex environment.
• Apply advanced culinary techniques to minimize restricted nutrients while developing refined, patient-pleasing flavors, textures, and presentations.
• Plan future advancements in food services, including new techniques, procurement, and production needs.
• Identify culinary and food service development and training needs of employees.
• Develop culinary performance and technical standards and quality improvement initiatives for food service operations.
• Ensure compliance with FDA Food Code, Hazard Analysis Critical Control Points principles, Joint Commission Standards, and food safety principles.
• Provide budgetary input on food service operations and culinary program advancements.
• Serve as Contracting Officer Representative for food service, food distribution, and equipment purchase and maintenance contracts; oversee subsistence and supply ordering.
• Conduct studies and investigations, including analyzing problems and developing logical, documented recommendations for corrective actions.
• Perform related duties as required.

Benefits

• Federal employee benefits package; specific benefits depend on position type and should be confirmed with the hiring agency.
• Potential credit for job-related non-federal experience or active-duty uniformed military service toward annual leave accrual, if requested and approved before appointment; approval is not guaranteed.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Ph.D. or professional degree