The position is in the Department of Veterans Affairs (VA), Veterans Health Administration (VHA), at a VA Medical Center (VAMC) in Nutrition and Food Services. As Food Service Specialist, the incumbent is fully responsible for the culinary technical standard ensuring that efficient, safe and high-quality food services are provided to the Veteran, both inpatient and outpatient.
Duties include but are not limited to: Identifies current culinary industry trends and incorporates state-of-the art processes, equipment, and programs in the delivery of customer-focused feeding operations. Creates and tests specialized recipes and develops specialized food preparation methods to meet customer needs. Applies advanced culinary techniques which minimize the use of restricted nutrients to develop refined and patient pleasing flavors, textures, and presentations. Adjusts menus for cultural and religious practices and preferences. Performs quality control on plate presentation, recipe compliance, taste quality control, plate waste studies and overall culinary controls. Develops culinary performance and quality improvement initiatives for food service operations. Attends focus groups and implements strategies to meet customer satisfaction within clinical nutrition services. Assesses current state of food services and makes recommendations on improvement/changes. Plans future advancements to include new techniques, procurement, and production needs. Creates specialized food menus, recipes and service techniques to include diets for multiple medical conditions, modifications in micro/macro nutrients, food allergies, sensitivities and food consistencies. Forecasts needed food items based on advanced understanding of edible portions, yield, and waste factors. Identifies issues, deficiencies, or improvements, especially in food production, productivity, safety and quality and takes immediate corrective action. Conducts product samplings with vendors, keeps current on new food product availability. Researches, advises, trains, and educates in the advancement of culinary arts. Advises on culinary standards of food service and contracts related to food and subsistence matters and operations. Provides budgetary input/advise on food service subsistence needs, future budgetary requests for food service and culinary program advancements. Coordinates all resources including the equipment, labor and ingredients in the consistent delivery of high-quality foods. Manages food service and food distribution contracts and oversees subsistence/supply ordering. Advises on long-range planning to ensure efficient and effective requirements of equipment, food preparation, quality, as well as, food service facilities, training, and personnel concerns. Work Schedule: Monday- Friday 7:00am-4:00pm Telework: AD-HOC ONLY Virtual: This is not a virtual position. Position Description/PD#: Food Services Specialist/PD99847S Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized
A transcript must be submitted with your application if you are basing all or part of your qualifications on education. Note: Only education or degrees recognized by the U.S. Department of Education from accredited colleges, universities, schools, or institutions may be used to qualify for Federal employment. You can verify your education here: http://ope.ed.gov/accreditation/. If you are using foreign education to meet qualification requirements, you must send a Certificate of Foreign Equivalency with your transcript in order to receive credit for that education. For further information, visit: https://sites.ed.gov/international/recognition-of-foreign-qualifications/.
Danielle.Callinder@va.gov 253-582-8440 X75465
Source: USAJOBS.gov — U.S. Federal Government
Apply on official site →