Oversee all food services operations under the general guidance of the Site Manager. The DFAC Manager/Assistant Site Manager (ASM) will direct all work and be responsible for performance in each facility (to include subcontractors) to meet the specific performance requirements and standards in the Performance Work Statement (PWS). Shall function as the onsite Quality and Safety Manager as well.
Dining Facility Manager will be responsible for food service operations and personnel supervision to include subcontractors in accordance with the performance work statement. Food service operation services include: DFAC management, cooking, food preparation, baking, serving, replenishing food, cleaning, storeroom operations, and DFAC equipment and hood and duct maintenance.
Shall conduct all food handling, storage, receiving and transferring of subsistence in strict accordance with the applicable Tri-Service Food Code and keep records of all food received and stored as required, verifying proper handling and storage procedures are used.
Shall coordinate with the Government Food Service Advisor for preparation and posting of the daily/weekly menus.
Manage subcontractor performance with food preparation, food serving, cashier operations, cleanliness of the dining areas, serving lines, kitchens, temperature danger zones, dishwashing area and storage areas IAW with PWS and SOPs.
Maintain all equipment accountability and serviceability and turn-in and ordering of stock levels.
Ensure that all employees are always in compliance with all established Safety Policies and Regulations.
Direct and ensure that HACCP controls are followed.
Establish and maintain a comprehensive food safety training program.
Responsible for maintaining a safe, clean, sanitary, healthy, presentable, professional atmosphere, free of dust, clutter and trash in all working facilities and areas.
Responsible for ensuring precise execution of company time reporting procedures and accurate completion of timesheet.
Responsible for assisting the site manager with CDRL report completion, safety and quality control.
Acts as Site Manager in his/her absence.
Performs other duties and assignments as required.
The preceding job description has been designed to indicate the general nature and essential duties and responsibilities of work performed by employees within this classification. It may not contain a comprehensive inventory of all duties, responsibilities and qualifications required of employees to perform this job.
Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required.
Must have a High School diploma or equivalent, associate degree preferred.
Must have and maintain a current Serve-Safe certification (Within 3 years).
Must be have a current, valid U. S. Passport and U. S. or Local Drivers License.
Must have and maintain a valid U. S. SECRET or Interim Secret Security Clearance prior to deployment.
Must be able to read, write, speak and understand English fluently.
Must be able to pass employment and deployment qualification requirements that include psychological, medical, dental, drug testing, background checks, etc.
Candidates must successfully complete both online and hands on CBRN (chemical, biological, radiological and nuclear) defense training. Training includes the successful fit testing of DoD provided protective gear.
A minimum of six (6) years’ of commercial or military food service experience with a minimum of three (3) years’ of operational and managerial experience of a diverse workforce. Managerial experience to include performance management of employees, training, completing required reports, and excellent customer satisfaction results. Prefer, Military food service experience in the grade of Sergeant First Class (E-7) or above within the past eight (8) years.
Must be knowledgeable in Tri-Service Food Code, Food Safety Program AFI 34-239, AFMAN 34-240, Food Service Program Management Armed Forces Recipe System, inventory control, HACCP, and the U.S Department of Health and Human Services Food Code standards.
Thorough understanding of quality customer food service and preparation of nutritional meals.
Must be able to work under pressure.
We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment along with our common Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation and expand our success in the global marketplace. Vectrus is an Equal Opportunity /Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status or status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.