Food Services Supervisor

Under the supervision of the DFAC Manager, the Food Services Supervisor functions as senior food services representative at the assigned DFAC. Displays strong leadership, communication and organizational skills in a diverse supervisory capacity. Motivates self and others in physically challenging and atypical work environment. Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services section. Monitors daily food service operations regarding policy, personnel and production. Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events. Documents and communicates daily operational and personnel information to the DFAC Manager. In coordination with the DFAC Manager, Initiates and/or approves significant menu changes. Coordinates menu planning and adjustments; ordering and receiving of food. Monitors availability of ingredients; make adjustments when necessary. Coordinates placement of weekly food order among Chefs, and Sous Chefs. Orders fresh produce as needed. Conducts weekly menu planning meetings with Chefs. Monitors compliance with safety and sanitation standards within the kitchen, serving area and dining area, in conjunction with the chef and lead service attendants. Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques. Develops personnel deployment, redeployment and weekly work schedules. Communicates and coordinates with Chefs daily for timely and efficient utilization of leftovers, production information and fresh produce. Assists in resolving disputes and counsel employees on issues that shift leaders are unable to resolve

• Functions as senior food services representative at the assigned DFAC.
• Displays strong leadership, communication and organizational skills in a diverse supervisory capacity.
• Motivates self and others in physically challenging and atypical work environment.
• Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services section.
• Monitors daily food service operations regarding policy, personnel and production.
• Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events.
• Documents and communicates daily operational and personnel information to the DFAC Manager.
• In coordination with the DFAC Manager, Initiates and/or approves significant menu changes.
• Coordinates menu planning and adjustments; ordering and receiving of food.
• Monitors availability of ingredients; make adjustments when necessary.
• Coordinates placement of weekly food order among Chefs, and Sous Chefs.
• Orders fresh produce as needed.
• Conducts weekly menu planning meetings with Chefs.
• Monitors compliance with safety and sanitation standards within the kitchen, serving area and dining area, in conjunction with the chef and lead service attendants.
• Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques.
• Develops personnel deployment, redeployment and weekly work schedules.
• Communicates and coordinates with Chefs daily for timely and efficient utilization of leftovers, production information and fresh produce.
• Assists in resolving disputes and counsel employees on issues that shift leaders are unable to resolve
• This position description is subject to change at any time as needed to meet the requirements of the program or company.
• Perform other duties assigned.

• Minimum Qualifications: Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required.
  • A valid driver’s license and the ability to obtain a U. S. Government Motor Vehicle Operator’s License and host nation Driver’s License, is required.
  • ServSafe Food Handler Certification
• Experience:
  • Minimum of 5 years continuous experience in food services.
  • 8 years of technical experience
  • 4 years of experience in a leadership role
• Skills:
  • The ability to display strong leadership, communication and organizational skills in a diverse supervisory capacity.
  • Can motivate oneself and others in physically challenging and atypical work environment.
  • Can coordinate menu planning and adjustments; ordering and receiving of food.
  • Can monitor availability of ingredients; make adjustments when necessary.
  • Conduct weekly menu planning meetings with Chefs.
  • Monitor compliance with safety and sanitation standards within the kitchen, serving area and dining area, in conjunction with the chef and lead service attendants.
  • Monitor adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques.
  • Develop personnel deployment, redeployment and weekly work schedules.
  • Communicate and coordinate with Chefs daily for timely and efficient utilization of leftovers, production information and fresh produce.
  • Assist in resolving disputes and counsel employees on issues that shift leaders are unable to resolve
• OCN Qualifications/Experience Requirements:
  • Undergraduate degree or equivalent required
  • Minimum eight years food service technical experience
  • Minimum four years of leadership experience
  • Must be able to read/write and speak English.
• Working Conditions:
  • Must be capable of working in an extreme weather conditions with temperatures exceeding 120 degrees Fahrenheit.
  • Indoor and/or outdoor environment with very adverse and harsh conditions (i.e., hot, dry, duty, desert environment with average temperatures of 30 degrees in the winter and 130 degrees in the summer months).
  • Includes some industrial production environment conditions as well.
• Physical Requirements:
  • Light work. Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
  • Work may require heavy lifting, stooping, climbing, prolonged standing, prolonged sitting, and working with or in areas where a potential could exist for exposure to physical, chemical, or biological agents.
  • Employee use of personal protective equipment (PPE) is required for some situations. PPE includes, but is not limited to, head, foot, torso, respiratory, vision, and hearing protective devices.
  • Must comply with all Fire and Safety Regulations and post policies.

• Minimum Qualifications: Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required.
  • A valid driver’s license and the ability to obtain a U. S. Government Motor Vehicle Operator’s License and host nation Driver’s License, is required.
  • ServSafe Food Handler Certification
• Experience:
  • Minimum of 5 years continuous experience in food services.
  • 8 years of technical experience
  • 4 years of experience in a leadership role
• Skills:
  • The ability to display strong leadership, communication and organizational skills in a diverse supervisory capacity.
  • Can motivate oneself and others in physically challenging and atypical work environment.
  • Can coordinate menu planning and adjustments; ordering and receiving of food.
  • Can monitor availability of ingredients; make adjustments when necessary.
  • Conduct weekly menu planning meetings with Chefs.
  • Monitor compliance with safety and sanitation standards within the kitchen, serving area and dining area, in conjunction with the chef and lead service attendants.
  • Monitor adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques.
  • Develop personnel deployment, redeployment and weekly work schedules.
  • Communicate and coordinate with Chefs daily for timely and efficient utilization of leftovers, production information and fresh produce.
  • Assist in resolving disputes and counsel employees on issues that shift leaders are unable to resolve
• OCN Qualifications/Experience Requirements:
  • Undergraduate degree or equivalent required
  • Minimum eight years food service technical experience
  • Minimum four years of leadership experience
  • Must be able to read/write and speak English.
• Working Conditions:
  • Must be capable of working in an extreme weather conditions with temperatures exceeding 120 degrees Fahrenheit.
  • Indoor and/or outdoor environment with very adverse and harsh conditions (i.e., hot, dry, duty, desert environment with average temperatures of 30 degrees in the winter and 130 degrees in the summer months).
  • Includes some industrial production environment conditions as well.
• Physical Requirements:
  • Light work. Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
  • Work may require heavy lifting, stooping, climbing, prolonged standing, prolonged sitting, and working with or in areas where a potential could exist for exposure to physical, chemical, or biological agents.
  • Employee use of personal protective equipment (PPE) is required for some situations. PPE includes, but is not limited to, head, foot, torso, respiratory, vision, and hearing protective devices.
  • Must comply with all Fire and Safety Regulations and post policies.

• Functions as senior food services representative at the assigned DFAC.
• Displays strong leadership, communication and organizational skills in a diverse supervisory capacity.
• Motivates self and others in physically challenging and atypical work environment.
• Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services section.
• Monitors daily food service operations regarding policy, personnel and production.
• Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events.
• Documents and communicates daily operational and personnel information to the DFAC Manager.