Description : Reports to and receives assignments, instructions, and direction
from the the Site Manager. Coordinates and oversees the service line work of the Food Services Employees providing quality service to the customer. Provides the planning necessary for the job
including instructions to the Cooks and Food Services Workers. Maintains all equipment and
cooking utensils at maximum efficiency. Plans all Food Services personnel work schedules on a
weekly basis. Prepares weekly menus for timely submission to the Food Services Manager (Site
Manager) for review and approval. Other duties as assigned.
Reports to and receives assignments, instructions, and
direction from the DFAC Supervisor. In charge of receiving, checking in, and issuing materials in
support of subsistence and DFAC activities. Responsible for warehouse layout,
establishment of document files, preparation of required documents and reports. Maintains
inventories and completes records. Ensures proper planning, receipt, storage, and issue of all
project material/food subsistence, and the control of project furnished items and third party
rentals. Under general supervision, receives general guidance on work priority. Provides
leadership to create organizational structure and processes required to fully
execute the requirements of services and is responsible for the execution of services and possesses required skills. Evaluates
service execution for compliance to contract, schedule, budgets, and quality. Advises team
of status, issues, impacts, risk, and cost influence factors in reference to scope of work. Informs
team of updates to safety rules and procedures. Other duties assigned.
Reports to and receives assignments, instructions, and direction
from the DFAC Supervisor. Reads and interprets instructions and plans work activities. Moves
materials and equipment to work locations and performs a wide range of clean-up and
housekeeping activities. Provides leadership, instruction, and guidance to subordinate employees
and may reassign work delegated from supervisor. Observes and follows all safety rules and
procedures, including wearing required personal safety equipment. Performs other duties
assigned and activities as directed.
Reports to and receives assignments, instructions, and
direction from the DFAC Supervisor. Oversee workers engaged in preparing and servicing food.
Train workers in food preparation, and in service, sanitation and safety procedures. Assign
duties, responsibilities, and work stations to employees in accordance with work requirements.
May assist
with preparing food items such as steaks, chops, cutlets, hamburgers,
eggs, salads and other similar items. Provides the planning necessary for the job including
instructions to the Food Services Workers. Assists in planning food services personnel work
schedules on a weekly basis. Other duties assigned.
Responsible for maintaining detailed records. Recordkeeping is a key component of any Food Service Operations. While
records detail all the information about the plan for employees to reference, they can also be used
as proof that food was made safely during audits. Documentation should include all government
documents, corrective actions, recordkeeping procedures, and verification activities. Other duties
assigned.
As the Executive Chef, you will manage menu creation, all food
preparations, kitchen cleaning and Chefs. Have a knowledge of diverse cooking techniques, i.e.,
Mexican, Italian, etc. Prepare entrees and supervise preparation of side dishes and garnishments
for all shifts. Chefs or otherwise prepare food according to recipe. Cut, trim, and deboned meats,
poultry and fish for cooking. Estimate food consumption, and requisition or purchase food items.
Receive and examine food items and supplies to ensure quality and quantity meet established
standards and specifications. Must be able to work within a budget and make menu changes to
stay within targeted guidelines. Select and develop recipes based on type of food to be prepared
and applying personal knowledge and experience in food preparation. Supervise personnel
engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
Portion cooked foods, or give instructions to employees as to portion sizes and methods of
garnishing. Other duties assigned.
Prepares in large quantities by various methods of cooking meat, poultry, fish,
vegetables, seasons. Cooks all cuts of various meats, fish, poultry. Boils, steams or fries
vegetables. Makes gravies, soups, sauces, roasts, meat pies, fricassees, casseroles, and stews. Other duties assigned.
Responsible for setting up, serving, breaking down, and
replenishing the
serving lines, the beverage refrigerators, and the juice dispensers. Sweep, mop and clean the
serving lines, warmers, refrigerators, beverage dispensers and the coffee machines after each
meal. Assists with salad bar. Serving main course, and speed line items, meats, vegetables,
starches, and short order items during the daily serving hours. Washes and sorts dishes,
glassware, and silverware. Cleans and sanitizes kitchen equipment, pots and pans, counters, and
tables. Sweeps and mops floors. Other duties assigned.
Must have knowledge on how to receive, check in, and issue store food items
in support of DFACs. Candidates must have experience on how to check Temperature Measuring
Devices (TMD) and understand how to receive goods via CL1 Trucks. Additional
responsibilities include menu planning, issuing of CL1 on a DA 3161 form. Working knowledge
of ordering procedures and background on terms such as FIFO, expiration dates or the proper
storage of bottled water. Candidate must also be able to establish document files, preparation of
required documents and reports. Maintains inventories and completes records. Ensures proper
planning, receipt, storage, and issue of all food service items. Helps coordinate movement of
materials and equipment to work locations and sets up work site. Completes and reviews records,
maintains tools and equipment, and performs various clean-up activities. Job may require
moderate to heavy lifting. Observes and follows all safety rules and procedures, including
wearing required personal safety equipment. Other duties as assigned.
Performs duties cleaning and working.
Responsible for cleaning the kitchen area to include floors, equipment, walls, light fixtures, as
well as general kitchen cleaning. Stores cleaned items and cleaning material. Collects soiled
dishes, scrapes, and soaks items. Disposes of food wastes in garbage disposal or trash receptacle.
Responsible for picking up and storing non-food items, cleaning solutions, and paper products,
kitchen cleaning and operations (machine and manual washing) and perimeter cleaning
functions. Responsible for sanitation, cleanliness and ensuring the DFAC is visually appealing
and orderly. Other duties assigned.
These duties include the receipt and reconciliation of cash from patrons that are
required to pay for meals, as well as interacting with patrons to request meal cards as required.
Other duties assigned.
