Roles & Responsibilities
Overview The Galley Supervisor will oversee all Food Services activities as directed by the Galley Manager. The main areas of concentration will be the oversight of the kitchen operations, food preparation, and inventory levels. The Supervisor will oversee the scheduling and training of employees. In the absence of the Galley Manager, the Galley Supervisor will be the Galley POC. Responsibilities Manage subcontractors with food preparation, food serving, cashier operations, cleanliness of the dining areas, serving lines, kitchens, temperature danger zones, dishwashing area, and storage areas IAW with PWS and SOPs. Ensure proper cooking techniques are being applied IAW standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. Maintain all equipment accountability and serviceability and turn-in and ordering of stock levels. Manage scheduling and training for the sub-contractor workforce to ensure compliance with requirements IAW PWS Direct and ensure that required procedures are followed. Ensure that all employees are always in compliance with all established Safety Policies and Regulations. Performs other duties and assignments as required. Qualifications MINIMUM QUALIFICATIONS: Education/Certifications: One year of related experience may be substituted for one year of education if a degree is required. Education: High School Diploma; Associates/Bachelors is preferred. Must have a current US Driver s License and ability to operate a manual transmission vehicle. Possess current CPR Certification Current food service sanitation, food protection manager certification and safety training requirements such as ServSafe Manager or other accredited program – IAW P5010 Chapter1 Section 2-1.2.2.D All contractor chefs must have Certified Culinary Certification issued by the American Culinary Federation. Prior military must be E-6 and above former Mess Management Specialist or Culinary Specialist rating if prior Navy or equivalent MOS for other service. Experience: At least five years of foodservice experience in a military Food Services or cafeteria-style or multi-entr e operations providing complete meal services (breakfast, lunch, and dinner). At least one year of experience as a food service manager or assistant manager. Proficient in the use of Microsoft Office products (i.e. PowerPoint, Word, Excel) Skills: Must be computer literate and proficient in MS Office software. Must be able to read and speak English. SUPERVISORY/BUDGET RESPONSIBILITIES: Required to Supervise FN workforce for all Food Services requirements. Not responsible for any Supervisor Budgets. SUPERVISION: General guidance and direction We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment along with our common Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation and expand our success in the global marketplace. Vectrus is an Equal Opportunity /Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status or status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.