Working across the globe, V2X builds smart solutions designed to integrate physical and digital infrastructure from base to battlefield. We bring 120 years of successful mission support to improve security, streamline logistics, and enhance readiness. Aligned around a shared purpose, our $3.9B company and 16,000 people work alongside our clients, here and abroad, to tackle their most complex challenges with integrity, respect, responsibility, and professionalism.

Oversee all food services operations under the general guidance of the Site Manager. The Dining Facility Manager/ASM will direct all work and be responsible for performance in each facility (to include subcontractors) to meet the specific performance requirements and standards in the Performance Work Statement (PWS).

• Dining Facility Manager/ASM will be responsible for food services operations and personnel supervision to include subcontractors in accordance with the performance work statement. Food service operation to include: DFAC management, cooking, food preparation, baking, serving, replenishing food, storeroom operations, water delivery and DFAC equipment maintenance.
• Shall conduct all 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.
• Shall coordinate with the Government Food Service Advisor for preparation and posting of the daily/weekly menus.
• Manage subcontractor performance with food preparation, serving, cashier operations, cleanliness of the dining areas, serving lines, kitchens, temperature danger zones, dishwashing and storage areas IAW with PWS and SOPs.
• Maintain all equipment accountability and serviceability and turn-in and ordering of equipment stock levels.
• Ensure that all employees are in compliance with all established Safety Policies and Regulations.
• Direct and ensure that HACCP controls are followed.
• Establish and maintain a comprehensive food safety training program.
• Responsible for maintaining a safe, clean, sanitary, healthy, presentable, professional atmosphere, free of dust, clutter and trash in all working facilities and areas.
• Responsible for ensuring precise execution of company time reporting procedures and accurate
• completion of timesheet.
• Responsible for assisting the site manager with CDRL report completion and quality control.
• Shall perform escort duties.
• Performs other duties and assignments as required.
• 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 comprehensive inventory of all duties, responsibilities and qualifications required of employees to perform this job.

Education / Certifications:

• Must have a High School diploma or equivalent, associate degree preferred.
• Must have or shall be able to pass and maintain a current ServSafe certification.
• Must be certified or shall be willing to receive certification to drive up to a 10K forklift.
• Must be able to or shall be willing to learn to drive manual transmission vehicles.
• Must be a U.S. Citizen with a current, valid U. S. Passport and U. S. 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 MOD18 employment and deployment qualification requirements that include psychological, medical, dental, drug testing, background checks, etc.
• Candidates must successfully complete hands on CBRN (chemical, biological, radiological, and nuclear) defense training. Training includes the successful fit testing of DoD provided protective gear.

Experience:

• Five (5) years experience in food service operations.
• Three (3) years must have been served as a supervisor or assistant manager.

Skills:

• Must be knowledgeable in Tri-Service Food Code, Food Safety Program AFI 34-239, 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 computer proficient in MS Office products.
• Must be able to work under pressure.
• Service oriented.

Supervisory/Budget Responsibilities:

• Must be willing to familiarize self with program financials to include PMRs and EACs.

Other requirements:

• Working environment will change between environmentally controlled office and storage activities exposed to outside environment. Pushing carts loaded with supplies, food items.
• Overtime and shift work may be required depending on contractual needs. Employee must comply with all Federal, State and Local regulations and published Company work rules as well as written instructions. Task specific work environment training will be provided as required. Must be prepared to function in a wartime environment to support U. S. interests. 100% Overseas Assignment.