Food Service Manager

Job Description

Overview**This position is physically located in Qatar in support of LOGCAP**

• Oversee all food services operations under the general guidance of the Government Food Service Advisor. The Food Service Manager will direct all work and be responsible for performance in the two DFACs on the Installation and one Grab and Go (to include subcontractors) to meet the specific performance requirements and standards in the Performance Work Statement (PWS).

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

• Food Service Manager 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 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.
• Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels.
• Ensure that all employees are always in compliance with all established Policies and Regulations.
• Direct and ensure that HACCP procedures are followed.
• Have the ability to maintain DFAC account status IAW AR 30-22.
• 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 be CAC eligible and/or able to obtain a Common Access Card (CAC)
  • A Bachelor of Science or Bachelor of Art Degree in food management, or five years of military food service experience.
• Proof of COVID-19 Vaccination:
  • To be qualified for this position you must comply with USCENTCOM MOD 16 that requires proof that you are fully vaccinated for COVID-19, as defined by the CDC or host country requirements. As of now, to be fully vaccinated for COVID-19 you must have received either two doses of Pfizer BioNTech Vaccine, two doses of AstraZeneca/Oxford Vaccine, two doses of Moderna Vaccine, or one dose of Johnson & Johnson Vaccine, and two weeks must have elapsed after the final dose was administered. This definition may change in accordance with CDC guidelines. Compliance with this government requirement is an essential function of the position and is a condition of employment.
• Experience:
  • At least five years supervisory experience at the unit manager or assistance manager level, of which three years shall have been in managing cafeteria style or multi-entr‚e operations providing complete meal services (breakfast, lunch and dinner.) A Bachelor of Science or Bachelor of Art Degree in food management, or five years of military food service experience in the grade of Sergeant First Class (or other military service equivalents) may be substituted for the three years of management experience. Will provide current (within the past 4 years) sanitation certificate.
• Skills:
  • Must 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.
• Supervisory Responsibilities:
  • Supervise DFAC operation and all DFAC employees.
• Working Conditions:
  • The worker is subject to extreme cold. Temperatures typically below 32 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 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.
• Physical Requirements:
  • 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.

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.

• Minimum Qualifications: Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required.
  • Must be CAC eligible and/or able to obtain a Common Access Card (CAC)
  • A Bachelor of Science or Bachelor of Art Degree in food management, or five years of military food service experience.
• Proof of COVID-19 Vaccination:
  • To be qualified for this position you must comply with USCENTCOM MOD 16 that requires proof that you are fully vaccinated for COVID-19, as defined by the CDC or host country requirements. As of now, to be fully vaccinated for COVID-19 you must have received either two doses of Pfizer BioNTech Vaccine, two doses of AstraZeneca/Oxford Vaccine, two doses of Moderna Vaccine, or one dose of Johnson & Johnson Vaccine, and two weeks must have elapsed after the final dose was administered. This definition may change in accordance with CDC guidelines. Compliance with this government requirement is an essential function of the position and is a condition of employment.
• Experience:
  • At least five years supervisory experience at the unit manager or assistance manager level, of which three years shall have been in managing cafeteria style or multi-entr‚e operations providing complete meal services (breakfast, lunch and dinner.) A Bachelor of Science or Bachelor of Art Degree in food management, or five years of military food service experience in the grade of Sergeant First Class (or other military service equivalents) may be substituted for the three years of management experience. Will provide current (within the past 4 years) sanitation certificate.
• Skills:
  • Must 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.
• Supervisory Responsibilities:
  • Supervise DFAC operation and all DFAC employees.
• Working Conditions:
  • The worker is subject to extreme cold. Temperatures typically below 32 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 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.
• Physical Requirements:
  • 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.

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

• Food Service Manager 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 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.
• Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels.
• Ensure that all employees are always in compliance with all established Policies and Regulations.
• Direct and ensure that HACCP procedures are followed.
• Have the ability to maintain DFAC account status IAW AR 30-22.
• Performs other duties and assignments as required.

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