About this role
Position Summary
Oversees employees in the operation and maintenance of a kitchen area in a military dining facility. Familiar with Army Food Management Information System Dining Facility Operations (AFMIS-DFO) in the performance of required administrative task. Coordinates the workflow, administrative requirements and timecards preparation and maintenance for assigned food service personnel. Knowledge of headcount procedures, cash collection, production schedules, sensitive and high dollar item disposition, and the safe operation of standard kitchen equipment. Keeps Dining Facility Manager informed of all food service operations, requirements and employee status. Maintains company and government sanitation standards; practice good housekeeping and safety precautions at all times; provide outstanding customer service; and perform other duties as deemed necessary. Performs duties of Dining Facility Manager in his/her absence. Incumbent reports directly to the designated Dining Facility Manager for control and supervision.
Position Accountabilities
The following are essential job accountabilities:
- Establishes operating and work procedures for cooks and other food service personnel.
- Ensures that all food service personnel follow proper cooking procedures, recipe cards, SOPs and special instructions on the Production Schedules.
- Cross-trains all food service personnel.
- Ensures conformance with prescribed sanitary standards.
- Inspects dining area, subsistence, storage and preparation areas and dining facility personnel.
- Ensures that proper procedures, temperatures and time periods are adhered to during food preparation.
- Ensures that the correct amount of food is prepared and posted on kitchen requisitions and returns.
- Coordinated the setting up and replenishment of the serving line and self-service areas for breakfast, lunch and dinner, i.e. main line, fitness bar, short order line, salad bar, desserts, beverages and condiments.
- Coordinates all approved commitments for organization days and FTXs (insulated food containers) to ensure that they are properly prepared and ready for pick up no later than 15 minutes prior to commitment time.
- Responsible for the collection, security and turn-in of all monies and Cash Meal Payment Sheet.
- Coordinates services of food service personnel, provides job performance information and maintenance of timesheets.
- Prepares and maintains all forms that are required by the Army Food Service Program.
- Conduct bi-weekly chinaware inventory
- Closes out meals in AFMIS-DMO subsystem Headcount/Cash Collection.
- Responsible for administration, sanitation, and training of food service personnel.
- Ensures safety, security and energy conservation of the dining facility.
- Maintains employees training record; ensures implementation and completion of all company and Army required training. Responsible for completing employees 90 day probationary record during each rating period.
- Maintains absolute confidentiality on all proprietary information and information related to Food Service matters, except as specifically directed.
- May be required to assist the Dining Facility Manager with reporting employee’s timesheet hours daily to the Office Manager. Reviews payroll weekly and bi-weekly reports to ensure the correct total hours worked are being reported.
- Cross-trains as a Dining Facility Manager.
- Perform other duties as assigned by the Dining Facility Manager.
Position Qualifications
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Typical Education and Experience: |
· Zero to two years with BA. Educational requirement may be waived in lieu of prior experience. · Successful completion of a military food service technical school or completion of food service course is desired. · Five (5) years experience in the operation of a military dining facility is desired.
· Three (3) years experience as a food service manager or supervisor is desired. · Trained in the application of AFMIS-DFO standards. · Experienced using AR 30-22, Army Food Service Program; TB MED 530, Food Service Sanitation; and TM 10-412, Armed Forces Recipe Service procedures. · Experienced and competent in the use of EXCEL and other Microsoft Office software. |
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Field of Expertise: |
· The food service function (cooking procedures, recipes, sanitation). |
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Skills: Administrative: |
· Must be able to speak, read and write English fluently. · Must understand and be able to use Technical Manuals. · Must be able to train and cross-train subordinates. · Must demonstrate progressive and continuing professional competency growth. · Must be able to develop and write a variety of performance evaluations, reports, plans, documents and correspondence. · Must possess analytical capability and techniques required to perform analysis, interpret data and information, develop trends and develop and implement corrective actions. · Must be competent in mathematics, with emphasis on statistical techniques, and problem solving methods. |
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Mental Requisites: |
· Required to work under stressful circumstances and meet short suspense dates. · May be required, on an as-needed basis, to assist or perform in other management, supervisory or special assignments. · Perform other duties as assigned. |
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Supervisory Experience: |
· Three (3) years in a supervisory or management role in the food service function is desired. |
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Physical Demands: |
· Must be free of medical restrictions/limitations that prevent the performance of the required duties. · Must be physically capable of performing work in conditions of extreme weather. · Must utilize proper lifting procedures and practices. · May be required to work uncommon hours, extended hours, nights, weekends and holidays. |
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Unique Qualifications: |
· Must be a United States citizen or be authorized to work in the United States. · Must pass pre-employment drug screening and background check. · Must possess a NAC security clearance or the ability to acquire it. · Must possess a valid driver’s license and be able to obtain a military operator’s permit if required.
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#IND
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Typical Education and Experience: |
· Zero to two years with BA. Educational requirement may be waived in lieu of prior experience. · Successful completion of a military food service technical school or completion of food service course is desired. · Five (5) years experience in the operation of a military dining facility is desired.
· Three (3) years experience as a food service manager or supervisor is desired. · Trained in the application of AFMIS-DFO standards. · Experienced using AR 30-22, Army Food Service Program; TB MED 530, Food Service Sanitation; and TM 10-412, Armed Forces Recipe Service procedures. · Experienced and competent in the use of EXCEL and other Microsoft Office software. |
|
Field of Expertise: |
· The food service function (cooking procedures, recipes, sanitation). |
|
Skills: Administrative: |
· Must be able to speak, read and write English fluently. · Must understand and be able to use Technical Manuals. · Must be able to train and cross-train subordinates. · Must demonstrate progressive and continuing professional competency growth. · Must be able to develop and write a variety of performance evaluations, reports, plans, documents and correspondence. · Must possess analytical capability and techniques required to perform analysis, interpret data and information, develop trends and develop and implement corrective actions. · Must be competent in mathematics, with emphasis on statistical techniques, and problem solving methods. |
|
Mental Requisites: |
· Required to work under stressful circumstances and meet short suspense dates. · May be required, on an as-needed basis, to assist or perform in other management, supervisory or special assignments. · Perform other duties as assigned. |
|
Supervisory Experience: |
· Three (3) years in a supervisory or management role in the food service function is desired. |
|
Physical Demands: |
· Must be free of medical restrictions/limitations that prevent the performance of the required duties. · Must be physically capable of performing work in conditions of extreme weather. · Must utilize proper lifting procedures and practices. · May be required to work uncommon hours, extended hours, nights, weekends and holidays. |
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Unique Qualifications: |
· Must be a United States citizen or be authorized to work in the United States. · Must pass pre-employment drug screening and background check. · Must possess a NAC security clearance or the ability to acquire it. · Must possess a Real ID, a valid driver’s license and be able to obtain a military operator’s permit if required.
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#IND
Other facts
About Blackstone Consulting, Inc.
Founded in 1991 by company President Joe Blackstone, Blackstone Consulting, Inc. (BCI) is a national and international service provider performing services in Environmental, Security, Facilities Maintenance, Staffing and Food Service Management.
BCI is a minority-owned company with credentials in a number of national, regional and local programs, including the NMSDC Corporate Plus Program, which attest to our commitment to excellence.
We work with the leading HMO in the country, a leader in the aerospace industry, leading utility companies and many others in our core service areas.
What you'll do
- The Assistant DFAC Manager oversees kitchen operations and maintenance in a military dining facility, ensuring compliance with food service standards and managing personnel workflows. They also perform the duties of the Dining Facility Manager in their absence and maintain communication regarding food service operations.
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