Food Services Supervisor

Overview

This position will be physically located in Israel in support of the AFCAPV Program

The Food Services Supervisor will oversee all Food Services activities as directed by the Food Services Manager. Main areas of concentration will be the oversight of the kitchen operations, food preparation and inventory levels. The Supervisor will oversee scheduling and training of employees. In the absence of the Food Services Manager the Food Services Supervisor will be the DFAC POC.

Responsibilities

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

• Manage sub contractors 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.
• Ensure proper cooking techniques are being applied IAW TB Med 530.
• Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels.
• Manage scheduling and training for the sub contractor work force ensure compliance with DFAC requirements as PWS.
• Direct and ensure that HACCP procedures are followed.
• Ensure that all employees are always in compliance with all established Safety Policies and Regulations.
• Performs other duties and assignments as required.
  
  

• Education: High School Diploma; Associates/Bachelors is preferred.
• Must have current US Drivers License.
  

• At least five years' food service experience in a military Food Services or cafeteria style or multi-entrée operations providing complete meal services (breakfast, lunch and dinner).
• At least one year experience as a food service manager or assistance manager.
• SERV SAFE certified is required. Proficient in the use Microsoft Office products (i.e. Power Point, Word, Excel)
  

• 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.
  

• Required to Supervise work force for all Food Services requirements. Not responsible for any Supervisor Budgets
  

• Environmental Factors: Must be capable of working in an extreme weather condition with temperatures exceeding 120 degrees Fahrenheit.
• Work Week: 72 hours.
• Must be willing to commute 1 ½ hours to and from work every day. Individual must allow time for changes in road conditions and weather.
  

• Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.