In order to qualify, you must meet the specialized experience requirements described in the Office of Personnel Management (OPM) Qualification Standards for General Schedule Positions, Clerical and Administrative Support Positions, 1667.
SPECIALIZED EXPERIENCE: Applicants must have at least one (1) year of specialized experience at the next lower grade
GS-09, or equivalent in other pay systems. Examples of specialized experience includes knowledge of food service operations to include standards and applicable regulations; multi-food service facilities to include: menu planning, scheduling of personnel, contract surveillance, ground safety, food security, accounting, nutrition, and serving of food; scheduling the sequence of operations; and scheduling and coordinating contract work forces and resources.
OR
EDUCATION: Ph.D. or equivalent doctoral degree or 3 full years of progressively higher-level graduate education leading to such a degree or LL.M. Major study - engineering, industrial arts, property management, or business administration. NOTE: You must submit a copy of transcripts.
OR
COMBINATION OF EXPERIENCE AND EDUCATION: A combination of education and experience may be used to qualify for this position as long as the computed percentage of the requirements is at least 100%. NOTE: You must submit a copy of official transcripts.
FEDERAL TIME-IN-GRADE (TIG) REQUIREMENT FOR GENERAL SCHEDULE (GS) POSITIONS: Merit promotion applicants must meet applicable time-in-grade requirements to be considered eligible. One year at the
GS-09 level is required to meet the time-in-grade requirements for the
GS-11 level. TIG applies if you are in a current GS position or held a GS position within the previous 52 weeks.
KNOWLEDGE, SKILLS AND ABILITIES (KSAs): Your qualifications will be evaluated on the basis of your level of knowledge, skills, abilities and/or competencies in the following areas:
- Knowledge of food service operations to include standards and applicable regulations; multi-food service facilities to include: menu planning, scheduling of personnel, contract surveillance, ground safety, food security, accounting, nutrition, and serving of food; scheduling the sequence of operations; and scheduling and coordinating contract work forces and resources.
- Knowledge of safety and security regulations, practices, and procedures.
- Ability to plan, organize, and direct the functions and staff of a small to medium sized organization.
- Ability to communicate effectively, both orally and in writing.
- Ability to interpret and apply public law, policy, and directives.
- Knowledge of appropriated fund budgeting and food service systems: Purchase Request, Payment and Food Management; and computer hardware and software: Windows and Microsoft Office Suite.
PART-TIME OR UNPAID EXPERIENCE: Credit will be given for appropriate unpaid and or part-time work. You must clearly identify the duties and responsibilities in each position held and the total number of hours per week.
VOLUNTEER WORK EXPERIENCE: Refers to paid and unpaid experience, including volunteer work done through National Service Programs (i.e., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student and social). Volunteer work helps build critical competencies, knowledge and skills that can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience.