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Food Service Lead - (DFAC Manager) - Contingent upon award in Abū Nakẖlah at DynCorp International LLC

Date Posted: 11/28/2018

Job Snapshot

  • Employee Type:
    Full-Time
  • Job Type:
  • Experience:
    Not Specified
  • Date Posted:
    11/28/2018
  • Job ID:
    PR1704436

Job Description

Description
 
*This position is contingent upon contract award.*
 
Position Description
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.
  • Maintain all equipment and cooking utensils at maximum efficiency
  • Oversee safety and sanitation procedures including daily training
  • Maintain excellent working relationship with customers, employees, and other  government agencies
  • Promote accurate, timely reporting as required
  • Perform other duties as assigned

Knowledge and Skills
 
  • Knowledge of  DoD food service software programs/systems
  • Knowledge of DoD food service management, principles, best practices, procedures, and regulations
  • 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
  • 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
  • Additional knowledge/skills may be required by contract or assignment

Experience and Education
 
  • Minimum four (4) 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)
  • Additional experience/education may be required by contract or assignmentPhysical 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


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