Job Description

Overview

**This position is physically located in Kuwait in support of LOGCAP**

+ Supports Dining Facility Manager as needed in provision of food service operations to include preparation and service of food, sanitation, housekeeping, maintenance, repair and special events .

Responsibilities

This position description is subject to change at any time as needed to meet the requirements of the program or company.

+ Support DFAC Manager as required. Lead operations in absence of DFAC Manager. Follow government food service accounting procedures. Ensure the serving line flow rate in accordance with the Performance Work Statement (PWS).

+ Dining Facility Supervisor will be responsible for receiving, storing and issuing CLASS I Operational Rations; conducting the 28-day menu and planning with the DFAC Manager; requisitioning and acquisition of subsistence from Prime Vendors and utilizing the System Total Ordering Ration Electronic Receipt system (STORES) and DSCP.

+ Responsible for storing all subsistence to ensure food items are sanitary and remain fresh before consumed; subsistence is not handled in any manner that exposes the food items to unsanitary conditions or environmental temperature and humidity conditions that could damage or spoil the subsistence; comply with Chapter 13 of FM 10-23-2, TB MED 530 and all US Department Health and Human Services Food Code standards, and keep records of all food received and stored as required, verifying proper handling and storage procedures are used.

+ Supervise subcontractors 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

+ Maintain turn-in and ordering of stockage levels both consumable and non-consumable items.

+ Ensure that all employees are always in compliance with all established Policies and Regulations.

+ Direct and ensure that HACCP procedures are followed.

+ Performs other duties and assignments as required.

Qualifications

+ MINIMUM QUALIFICATIONS: 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.

+ Must maintain a current Serve-Safe Manager Certification (40 hrs course) within the last 4 years.

+ Experience:

+ 5 years of large-scale food operation experience. All DFAC Supervisors shall have 2 years of management experience within a large-scale food operation. Prefer two (2) years of experience working as a manager or assistant manager.

+ Skills:

+ Should be knowledgeable in AFMIS, STORES, inventory control.

+ HACCP, FM-10-23-2, DA Pam.30-22, AR. 30-22, TB MED 530, AR 40-25, AR 30-21, and 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.

+ Service oriented.

+ WORKING ENVIRONMENT:

+ Working in the kitchen, serving lines and dining room. May perform work in an office environment or outdoors in extreme temperatures where temperatures and reach 140 degrees.

+ PHYSICAL ACTIVITIES:

+ The physical requirements of the position include light lifting, walking, extended sitting or standing.

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.