Job Description

Manages Food Services operations and personnel within assigned Area of Responsiblity (AOR). Manages the overall execution, client satisfaction and financial performance of assigned operations. Manages ongoing operational effectiveness; coordinates operations with other groups, personnel and client; directs operational planning and ensures the availability of skilled personnel and resources as needed to execute required services in an effective, efficient and timely manner. Provides oversight ensuring the safe, clean preparation of nutritional and appealing meals and offering culinary instruction to subordinate employees, subcontractors, and/or labor broker personnel. Manages inventory, ordering and food storage. Ensures all food service operations are in compliance with health and safety codes while adhering to the approved menu plan. Maintains effective training programs for all supervised personnel. Ensures a safe and sanitary working environment. Assures quality and quantity of food preparation and delivery to clients. Works cooperatively with other staff. Performs duties in accordance with TB MED 530, Title 29, Code of Federal Regulation Part 1910.1200, DoD 1338.10-M, and MIL-STD-3006C. Other duties as assigned.

Basic Job Requirements

Bachelor's degree in a related field, or an equivalent combination of education and experience, and Minimum of six (6) years related experience

Other Job Requirements

Requires computer skills and proficiency using email, Microsoft Office or specialized applications as necessary to perform assigned job functions. To ensure compliance with safety, health and security requirements in the contract, employee will possess the ability to read, write, speak and understand the English language at the intermediate level as necessary to perform assigned job functions.

Preferred Qualifications