Supervisory Food Services Specialist

• Plans organizes and oversees the activities of the 10th FSS Culinary and Food Preparation sections at Mitchell Hall USAFA.
• Exercises supervisory personnel management responsibilities.
• Represents Cadet Food Service Operations with a variety of installation and functional area organizations.
• Develops the menu for the Cadet Dining Facility for the Cadet Wing in collaboration with Dietitian.
• Guides lower grade civilian cooks in the planning and coordination of work at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations.

• U.S. Citizenship Required
• Males must be registered for Selective Service see
• If authorized PCS will be paid IAW JTR and AF Regulations. If receiving an authorized PCS you may be subject to completing/signing a CONUS agreement. More information on PCS requirements may be found at: position is subject to provisions of the DoD Priority Placement Program
• Disclosure of Political Appointments
• Depending on the type of position (competitive/excepted) you are selected for you will be required to serve a 1-year probationary period OR 2-year trial period.
• Upon completion of your probationary/trial period your employment will be terminated unless you receive certification in writing that your continued employment advances the public interest.
• Bachelors Degree in Culinary Arts is highly desirable and current ServeSafe or equivalent certification or the ability to successfully achieve ServeSafe certification within 60 days of hiring.
• Recall to duty is a regular requirement for the position. Incumbent must be able to be reached via cell phone or office phone.
• Work may require occasional travel away from the normal duty station.
• The work requires the employee to drive a motor vehicle. An appropriate valid drivers license may be required for the position.
• May be required to travel by military or commercial aircraft in the performance of temporary duty assignments.
• Expected to keep apprised on latest developments and products within the field of Culinary Arts.
• Successful completion of a local file check and investigation are required.
• A pre-employment physical is required.
• Employee may be required to work extended or other than normal duty hours to include evenings and weekends and may be subject to recall.
• Position is mission essential and must be available during inclement weather and base closure.
• This is a Supervisory Position. A 1 year supervisory probationary period is required if applicant selected has not previously met this requirement.

Conditions of Employment Continued:

• This position is emergency-essential (E-E). In the event of a crisis situation the incumbent or designated alternate must continue to perform the E-E duties until relieved by proper authority. The incumbent or the designated alternate may be required to take part in readiness exercises. This position cannot be vacated during a national emergency or mobilization without seriously impairing the capability of the organization of function effectively. This meets the criteria of an E-E position and requires that the incumbent or the designated alternate be removed from any military recall status.
• This position has been designated by the Air Force as a Testing Designated Position (TDP) under the Air Force Civilian Drug Demand Reduction Program. Employee must pass initial and periodic short notice drug testing. Illegal drug use by employees in sensitive positions presents a clear threat to the mission of the Air Force national security and public safety.

• Knowledge of administrative practices and regulatory guidelines (FDA & Tri Service Food Code) in nutrition and food preparation (includes budgeting menu planning and evaluation portion control sanitation ground safety food safety food service equipment) for institutional food service management program knowledge of recipe development and have the ability to determine food items commercially available for use in the large-scale food service organization.
• Knowledge of safety tri-service food code and security regulations practices and procedures.
• Ability to plan organize and direct the functions and mentor motivate and appraise the staff of an organization through subordinate supervisors.
• Ability to analyze plan and adjust work operations of one or more organizational segments to meet program requirements and objectives within available resources.
• Ability to communicate both orally and in writing in English fluently. Demonstrated ability to work well with others and promote a positive team environment. Exercises courtesy tact and diplomacy with staff guests and management.
• Ability to provide culinary oversight education and mentoring to subordinate cooking and food preparation personnel.