This position is located at Fort Walker, Virginia.

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This job is open to U.S. Citizens, Nationals or those who owe allegiance to the U.S.

U.S. Citizens and Non-U.S. Nationals who have resided in the U.S. or U.S. Territory for three (3) or more continuous years immediately preceding the start of Federal affiliation.

The position requires planning and managing the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation. Responsibilities include:

• Preparing and/or overseeing the preparation of menu items involving standard to moderately complex and innovative cooking methods.
• Balancing nutritional values of menus and ensuring the quality of the total food service program.
• Conducting regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation, and overall efficiency of operations.
• Developing operating budgets and identifying labor, equipment, and supply cost elements.
• Developing daily, catering, and specialty menus while providing forecasts for required tools, equipment, food items, and other supplies.
• Directing subordinates in all phases of service delivery and providing a full range of supervisory functions including performance management, training and development, employee recognition, and conflict resolution.
• Performing other duties as assigned.

Conditions of Employment:

• Direct Deposit and Social Security Card are required.
• Meet qualification/eligibility/background requirements for this position.
• A one-year probationary period may be required.
• Satisfactorily complete an employment verification (E-Verify) check.
• Subject to satisfactory completion of all pre-employment checks in accordance with AR 215-3, para.2.
• The ability to obtain (within the first six months of employment) and maintain a Food Protection Manager Certification acquired through an American National Standards Institute (ANSI) accredited agency is required (i.e., ServSafe).
• Must have and maintain a valid Driver's License.
• Must be able to work a varying schedule Monday-Sunday with frequent changes based on catering events.

Qualifications:

• Culinary work experience in sit-down restaurant or catering operations providing the necessary knowledge, skills, and abilities needed to manage and supervise a food service program.
• Experience as a sous chef is highly preferred.
• Successful completion of an accredited culinary program may be substituted for experience.

Additional Information:

• The Area of Consideration for this vacancy announcement is Local (Within a 50-mile commuting radius of Fort Walker, Virginia).
• Military Spouse Preference (MSP) and Involuntarily Separated Military Preference (ISMP) eligible candidates are included in the area of consideration.

Payment Permanent Change of Station (PCS) costs are not authorized, based on a determination that a PCS move is not in the Government's interest.

This is a pay-banded position and incentives will not be paid.

Additional referrals may be made from this vacancy announcement for up to 90 days after the closing date.

• Sunday premium pay may be authorized at the rate of 25% of the basic rate for hours worked on Sunday.
• Night differential may be authorized at the rate of 10% for hours worked between 1800-0600.

• Culinary work experience in sit-down restaurant or catering operations.
• Experience as a sous chef is highly preferred.
• Successful completion of an accredited culinary program may be substituted for experience.
• Ability to obtain and maintain a Food Protection Manager Certification within six months of employment.
• Valid Driver's License.