Oversee all food services operations under the general guidance of the DFAC Area Manager. The DFAC Manager will direct all work and be responsible for performance in designated facility (to include subcontractors) to meet the specific performance requirements and standards in the Performance Work Statement (PWS). Responsibilities This position description is subject to change at any time as needed to meet the requirements of the program or company. DFAC Managers are midlevel managers who operate facilities that fluctuate between 500 to 5000 personnel per meal, manage between 40 90 personnel and can be used as floaters to cover shifts when managers have days off, vacations, sick or administrative appointments. DFAC Managers will be responsible for receiving, storing and issuing CLASS I Operational Rations; conducting the 28-day menu and planning with the Government Food Service Advisor; 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, Tri-Service Food Code (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. Manage supervisors and 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, Work Instructions, Military regulations, pamphlets, guides, Tri-Service Food Code and SOPs. Maintain all equipment accountability and serviceability; ensure proper cleaning and maintenance is being conducted. Maintain proper turn-in and ordering of stockage levels of both consumable and non-consumable products. 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.

Desired Candidate Profile

Minimum Qualifications:

• Must have a High School diploma or equivalent, Associate s 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 Driver s License.
• Must be able to read, write, speak and understand English fluently.
• Must be able to pass MOD18 employment and deployment qualification requirements that include psychological, medical, dental, drug testing, background checks, etc

Experience:

• Must have a minimum of 10 years of large-scale food operation experience with a minimum of 4 years large-scale food operation management, preferably military food service.
• Prefer military food service experience in the grade of Sergeant First Class (E-7) or above within the past ten (10) years, four (4) years must have been served 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.

Material & Equipment Directly Used:

• Desktop computer, scanners, printers, copiers, and other office related equipment.
• Microsoft Office Programs ~ Mainly PowerPoint, Excel, and Word

Physical Requirements:

• Light work. Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of forces greater than that for sedentary work and the worker sits most of the time, the job is rated for light work.
• Visual Acuity: The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurement devices; and/or assembly or fabrication parts at distances close to the eyes.

Working Conditions:

• The worker is subject to extreme heat. Temperatures above 100 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity.
• The worker is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level.
• The worker is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation.