Dining Facility Food Service Manager

Key Responsibilities

• Oversee full food service operations including meal preparation, cooking, serving, replenishment, and sanitation.
• Manage DFAC staff, ensuring adequate workforce coverage, workforce stability, and compliance with health and safety standards.
• Plan menus, coordinate with COR for approvals, and rotate meal offerings to ensure nutritional balance and variety.
• Support off-site meal delivery/service at HARC and Limestone Hills training areas.
• Maintain food storage, inventory, portion control, and quality standards per USDA, FDA, and Tri-Service Food Code requirements.
• Implement and manage a Quality Control Plan (QCP) covering hygiene, safety, environmental protection, HAZMAT, and training programs.
• Submit required reports, including menu cycles, training certifications, QC records, and meeting minutes.
• Ensure ServSafe certifications for supervisors and food handlers; maintain compliance with installation access/security protocols.

Qualifications

• Minimum 3–5 years’ supervisory experience in large-scale dining operations (military or institutional preferred).
• Knowledge of USDA, FDA, Tri-Service Food Code (TB MED 530), and DA PAM 30-22 standards.
• Current ServSafe Food Protection Manager certification;
• Strong skills in menu planning, staff management, and quality control.
• Ability to operate and oversee use of government-furnished kitchen equipment.