Food Services Shift Lead V2X

Overview

Food Service Shift Lead is responsible for monitoring local national employees. Provide supply movement support for the rations warehouse and water delivery distribution; support to include off-loading subsistence and supply items, removing delivered items from pallets and storing items per requirements. Responsible for the day-to-day food service operation to include preparation and service of food, sanitation, housekeeping, and special events in accordance with the performance work statement.

Responsibilities

1. Shall conduct food handling, storage, receiving and transferring of subsistence in strict accordance with the applicable Tri-Service Food Code and keep records of all food received and stored as required, verifying proper handling and storage procedures are used.
2. Shall assist the DFAC Supervisor as required performing food service operations to include: cooking, food preparation, baking, serving, and replenishing food.
3. Responsible for escorting/monitoring local national employees and vendors in accordance with the performance work statement for subsistence and water deliveries.
4. Responsible for communicating and upholding company standards, leading by example, working as a team to provide professional food services.
5. Shall assist the Storeroom and DFAC Supervisors as required to operate food service services 24/7/365.
6. Comply with all applicable Government and corporate regulations, policies and procedures: AFI 34-239, Food Service Management Program, AFMAN 34-240, Food Service Program Management, and the Tri-Service Food Code.
7. Follow HACCP procedures.
8. Responsible for ensuring a safe, clean, sanitary, healthy, presentable, professional atmosphere, free of dust, clutter and trash in all working facilities, areas and grounds.
9. Responsible for proper utilization and safeguarding of all government and contractor provided property (e.g., to include government facilities, equipment and tools).
10. Responsible for precise execution of company time reporting procedures and accurate completion of timesheet.
11. Performs other duties as assigned.
12. The preceding job description has been designed to indicate the general nature and essential duties and responsibilities of work performed by employees within this classification. It may not contain a comprehensive inventory of all duties, responsibilities and qualifications required of employees to perform this job.

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. Associate Degree Preferred
• Must be certified or shall be willing to receive certification driving to drive up to a 10K forklift.
• Must be able to or shall be willing to learn to drive manual transmission vehicles.
• Must have or shall be able to pass and maintain a current Serve-Safe certification.
• Must have a current, valid US Passport and US or Local Driver s License.
• Must have and maintain a valid U. S. SECRET or Interim Secret Security Clearance prior to deployment.
• Must be able to read, write, speak and understand English fluently.
• Must be able to pass MOD15 employment and deployment qualification requirements that include psychological, medical, dental, drug testing, background checks, etc.
• Experience:
• A minimum of two (2) years of related work experience in food service operation, cafeteria style or multi-entr e menu service, performing facility attendant service and food service warehousing and storage procedures of perishable and non-perishable subsistence and shall be familiar with manual and automated supply accounting systems, policies and procedures. 1 year of supervisory experience.
• Skills:
• Must be knowledgeable in Tri-Service Food Code, AFMAN 34-240, Food Service Program Management Armed Forces Recipe System, inventory control, HACCP, and the 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.
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