Food Service Lead - Military veterans preferred

 

Job Summary
 
The Food Service Lead coordinates and leads daily operation of Dining Facility, ensuring all standards are met or exceeded in order to provide a quality service to the customer.

 
Principal Accountabilities

• Provide operational oversight, supervision, leadership training, and direction to all company and subcontractor Food Service employees in absence of DFAC Manager
• Plan, organize, and manage all aspects of DFAC operations
• Ensure resources are applied to achieve highest standards of service in accordance with client specifications
• Ensure compliance with client and company food, health, and safety specifications and regulations including TB Med 530, AR 30-22, etc.
• Maintain all equipment and cooking utensils at maximum efficiency
• Oversee safety and sanitation procedures including daily training
• Maintain excellent working relationship with site manager, DCMA, and other government agencies
• Promote accurate, timely reporting as required
• Perform other duties as assigned

Knowledge & Skills

• Knowledge of STORES and Prime Vendor applications
• Knowledge of AFMIS
• Excellent English communication skills and ability to interact effectively with customers and other  personnel
• Knowledge of food service and sanitation standards
• Willingness to learn and grow in food service abilities
• Mature in judgment and behavior
• Ability to multi-task and handle service points such as grille, cashier duties, and food preparation
• Ability to consistently arrive punctually and contribute to positive dining atmosphere

Experience & Education

• Minimum six (6) years of experience in hospitality/catering operations or previous US Military NCO Food Service
• Profit and Loss management experience
• High School Diploma or equivalent
• ServSafe Certified (40-hour management course)

Physical Requirements/Working Environment

• Ability to stand for long periods of time such as ten (10) to twelve (12) hours, bend, kneel, and reach to store/retrieve supplies
• Ability to lift, carry, and push supplies and boxes up to 50 pounds
• Good vision, reading ability, wrist movements, and physical feeling to operate food service equipment
• Ability to talk and hear well to instruct employees and assist dining facility customers
• Position requires shift work, days and nights
• Living and working conditions at assignment location could be remote and uncomfortable
• Long hours, exposure to weather and hazardous conditions
• Personnel should be aware of moving on short notice and under adverse conditions

Travel

• Ability to travel domestically and internationally