Food Services Specialist

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. To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 08/25/2026. Time-In-Grade Requirement: Applicants who are current Federal employees and have held a GS grade any time in the past 52 weeks must also meet time-in-grade requirements by the closing date of this announcement. For a GS-11 position you must have served 52 weeks at the GS-09. The grade may have been in any occupation, but must have been held in the Federal service. An SF-50 that shows your time-in-grade eligibility must be submitted with your application materials. If the most recent SF-50 has an effective date within the past year, it may not clearly demonstrate you possess one-year time-in-grade, as required by the announcement. In this instance, you must provide an additional SF-50 that clearly demonstrates one-year time-in-grade. Note: Time-In-Grade requirements also apply to former Federal employees applying for reinstatement as well as current employees applying for Veterans Employment Opportunities Act of 1998 (VEOA) appointment. Specialized Experience: You may qualify based on your experience and/or education as described below: Specialized Experience: You must have one year of specialized experience equivalent to at least the next lower grade GS-09 in the normal line of progression for the occupation in the organization. Examples of specialized experience would typically include, but are not limited to: : overseeing food service operations; identifying and resolving issues; knowledge of culinary procedures; maintaining inventory; knowledge of food service production equipment; assisting with inspecting food for quality; using a computer to perform administrative duties; and providing courteous and efficient customer service. NOTE: Applicants wishing to receive credit for such experience must clearly indicate the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. Education: OR, Education: Applicants may substitute education for the required experience. To qualify based on education for this grade level you must have successfully completed a Ph.D. or equivalent doctoral degree OR three (3) full years of progressively higher-level graduate education leading to such a degree in a related field. This education must include courses that demonstrate the knowledges, skills, and abilities necessary to do the work of this position. This education must include courses that demonstrate the knowledge, skills, and abilities necessary to do the work of this position. Education must have been obtained in an accredited college, or university. NOTE: Transcripts (unofficial or official) must be submitted with your application materials. Education cannot be credited without documentation. OR, Combination: Applicants may also combine education and experience to qualify at this level, you must have equivalent combinations of successfully completed graduate level education (beyond a master's degree) and specialized experience as described above to meet total experience requirements. NOTE: Transcripts (unofficial or official) must be submitted with your application materials. Education cannot be credited without documentation. For more information on these qualification standards, please visit the United States Office of Personnel Management's website at Preferred Expereince: Culinary Quality Management Serves as the technical and quality expert of culinary standards. Analyzes and performs quality improvement tasks for menus and food service arrangements. 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 the needs of the Veteran population. Applies advanced culinary techniques which minimize the use of restricted nutrients to develop refined and patient pleasing flavors, textures and presentations. Creates specialized food service menus, recipes and service techniques offered in a hospital setting to include diets for multiple medical conditions, including modifications in micro and or macro nutrients, food allergies, sensitivities and food consistencies, which are reviewed and approved by the Supervisory Dietitian. Adjusts menus for cultural and religious practices and preferences. Develops and implements seasonal menus reflecting local demographics, agricultural availabili #J-18808-Ljbffr