Employer: Vectrus
Location: Iraq
Public Trust/NACI (Tier 1)
Overview
The Task Order Food Services Manager will manage and coordinate food services functions for all the cafeterias and food service locations at all sites. They shall have the authority to commit the Contractor’s labor forces and the use of resources to meet food services requirements of the food services task order. The duties and responsibilities listed are representative of the nature and level of work assigned and are not necessarily all inclusive.
Responsibilities
Responsible for maintaining a safe workplace and ensuring safety is the highest priority in the workplace.
Comply with all Environmental & Safety and Quality Assurance requirements and goals. Provide information and materials to these divisions as necessary to ensure adequate and legal documentation.
Instruct staff in company work policies and procedures.
Provide leadership, direction, and support to ensure that daily food service operations are maintained at a standard of service equal to or better than commercial food services found on university campuses, finer hotels, or, resorts.
Establish and ensure compliance with all elements and requirements of the Food Safety Program and support public health food inspections.
Establish and participate in the Food Service Advisory Board to capture customer input to continually improve food service operations.
Manage the Food Services’ budget for labor and associated costs. Implement cost controls to ensure efficient financial performance.
Provide oversight for Food Services supply chain operations to ensure adequate food supply inventories at all sites.
Develop Food Services’ SOP’s and ensure they are updated as necessary.
Ensure that contractual acceptable quality levels are maintained or exceeded – in the areas of staffing, menu metrics, public health inspections, and food services schedules.
Resolve Food Services’ support issues.
Perform additional duties and projects as assigned.
Qualifications
Ten (10) years of experience managing institutional type food services operations, or, military supply environments with a minimum of five (5) years in large and complex operations.
Formal training, certification, or degree from a culinary arts school or institution.
Food Managers Certification from the National Restaurant Association, or, able to obtain within 90 days of hire.
Valid driver’s license from home of record.
Already possess a U.S. Government (USG) issued Moderate Risk Public Trust (MRPT) security certificate, or, be able obtain a favorable USG MRPT certificate prior to being hired is required for the position. Must maintain eligibility at the required clearance level for the duration of the task order.
Native or equivalent-level English speaker.
U.S. citizenship is required.
Background in the management of food services operations at multiple locations in contingency, austere, or, remote envirnonments.
Demonstrable knowledge of US FDA standards relevant to food services, Codex Alimentarius, and HACCP.
Knowledge of principles and processes involved in supporting contract responsibilities at an overseas facility.
Demonstrated ability to lead and manage staff.
Ability to work in a fast-paced environment that requires handling multiple tasks at a given time and rapidly adapting to changing priorities and schedules.
Ability to work independently and handle multiple projects.
Excellent analytical, organizational, problem solving, and time management skills.
Intermediate computer skills, specifically Microsoft Word and Excel.
Ability to become an active and functioning member of a team.
Ability to be innovative and be an agent for change.
Good verbal and written communication skills to direct employees, prepare reports for upper management, and facilitate/disseminate information.
Desired:
Relevant overseas contract experience.
Previous work experience in harsh environmental conditions.
Experience working with Contractor.
Cross-cultural sensitivity with an international perspective.
Location: Iraq
Public Trust/NACI (Tier 1)
Overview
The Task Order Food Services Manager will manage and coordinate food services functions for all the cafeterias and food service locations at all sites. They shall have the authority to commit the Contractor’s labor forces and the use of resources to meet food services requirements of the food services task order. The duties and responsibilities listed are representative of the nature and level of work assigned and are not necessarily all inclusive.
Responsibilities
Responsible for maintaining a safe workplace and ensuring safety is the highest priority in the workplace.
Comply with all Environmental & Safety and Quality Assurance requirements and goals. Provide information and materials to these divisions as necessary to ensure adequate and legal documentation.
Instruct staff in company work policies and procedures.
Provide leadership, direction, and support to ensure that daily food service operations are maintained at a standard of service equal to or better than commercial food services found on university campuses, finer hotels, or, resorts.
Establish and ensure compliance with all elements and requirements of the Food Safety Program and support public health food inspections.
Establish and participate in the Food Service Advisory Board to capture customer input to continually improve food service operations.
Manage the Food Services’ budget for labor and associated costs. Implement cost controls to ensure efficient financial performance.
Provide oversight for Food Services supply chain operations to ensure adequate food supply inventories at all sites.
Develop Food Services’ SOP’s and ensure they are updated as necessary.
Ensure that contractual acceptable quality levels are maintained or exceeded – in the areas of staffing, menu metrics, public health inspections, and food services schedules.
Resolve Food Services’ support issues.
Perform additional duties and projects as assigned.
Qualifications
Ten (10) years of experience managing institutional type food services operations, or, military supply environments with a minimum of five (5) years in large and complex operations.
Formal training, certification, or degree from a culinary arts school or institution.
Food Managers Certification from the National Restaurant Association, or, able to obtain within 90 days of hire.
Valid driver’s license from home of record.
Already possess a U.S. Government (USG) issued Moderate Risk Public Trust (MRPT) security certificate, or, be able obtain a favorable USG MRPT certificate prior to being hired is required for the position. Must maintain eligibility at the required clearance level for the duration of the task order.
Native or equivalent-level English speaker.
U.S. citizenship is required.
Background in the management of food services operations at multiple locations in contingency, austere, or, remote envirnonments.
Demonstrable knowledge of US FDA standards relevant to food services, Codex Alimentarius, and HACCP.
Knowledge of principles and processes involved in supporting contract responsibilities at an overseas facility.
Demonstrated ability to lead and manage staff.
Ability to work in a fast-paced environment that requires handling multiple tasks at a given time and rapidly adapting to changing priorities and schedules.
Ability to work independently and handle multiple projects.
Excellent analytical, organizational, problem solving, and time management skills.
Intermediate computer skills, specifically Microsoft Word and Excel.
Ability to become an active and functioning member of a team.
Ability to be innovative and be an agent for change.
Good verbal and written communication skills to direct employees, prepare reports for upper management, and facilitate/disseminate information.
Desired:
Relevant overseas contract experience.
Previous work experience in harsh environmental conditions.
Experience working with Contractor.
Cross-cultural sensitivity with an international perspective.