The DFAC (Dining Facility) Assistant coordinates and leads daily operation of Dining Facility, ensuring all standards are met or exceeded in order to provide a quality and safe service to the customer.
• Provides operational oversight, supervision, leadership training, and direction to all company and subcontractor Food Service employees in absence of DFAC Supervisor.
• Plans, organizes, and manages all aspects of DFAC operations.
• Ensures resources are applied to achieve highest standards of service in accordance with client specifications
• Ensures compliance with client and company food, health, and safety specifications and regulations including TB Med Tri-Care, ServSafe, AR 30-22, etc.
• Maintains all equipment and cooking utensils at maximum efficiency
• Oversees safety and sanitation procedures including daily training
• Operates a forklift as required, as well as train and certify others on forklift
• Maintains excellent working relationship with Site Manager, DCMA, and other government agencies
• Makes contact with OCN personnel at designated entry facility after they are processed for entry and receive their exchange badges; provides and briefs them on rules and procedures.
• Monitors OCN work until it is completed for the day, the work zone has been purged by trained Force Protection military personnel, all exchange badges (if applicable) have been returned and secured
• Escorts OCN personnel between all locations in accordance with base and program requirements
• Promotes accurate, timely reporting as required
• Supervises all aspects of assignment of qualified personnel, scheduling workload, developing programs and procedures to satisfy customer requirements, coordinating with on-base support, preparing official correspondence, evaluating improvement suggestions, and knowledge of chain of command and protocol.
• Performs other duties as assigned.
Knowledge & Skills
• Excellent English communication skills and ability to interact effectively with customers and other personnel.
• Knowledge of food service and sanitation standards.
• Willingness to learn and grow in food service abilities.
• Ability to multi-task and handle service points such as grille, cashier duties, and food preparation.
• Ability to consistently arrive punctually and contribute to a positive dining atmosphere.
• Mature in judgment and behavior.
• Willingness to learn about the cultural, economic, geopolitical, and/or military issues of the Middle East and/or Arab speaking countries within that region desired.
Experience & Education
• Minimum three (3) years of experience in hospitality/catering operations and previous US Military Food Service preferred.
• High school diploma or equivalent.
• Forklift experience preferred.
• Must be able to obtain a Secret Security Clearance.
• ServSafe Certified (40-hour management course).
Physical Requirements/Working Environment
• Ability to travel and work domestically and internationally.
• Requires a willingness to work day and night shifts and extended hours in support of 24/7 operations.
• Ability to stand for long periods of time such as ten (10) to twelve (12) hours, bend, kneel, and reach to store/retrieve supplies.
• Ability to lift, carry, and push supplies and boxes up to 50 pounds.
• Ability to drive a 2 ton or larger straight truck.
• Good vision, reading ability, wrist movements, and physical feeling to operate food service equipment.
• Ability to talk and hear well to instruct employees and assist dining facility customers.
• Living and working conditions at assignment location could be remote and uncomfortable.
• Long hours, exposure to weather and hazardous conditions.
• Personnel should be aware of moving on short notice and under adverse conditions.