An Assistant Dining Facility Manager with kitchen management experience including a culinary background. The position is responsible for a range of duties, including personnel Food Management, Purchasing and Inventory control, and maintaining sanitation standards. The Assistant Manager also steps in for the DFAC Manager during absences and may be involved in administrative tasks related to food service operations.
Key Responsibilities:
Daily Culinary Support
Personnel Management: Supervising staff, delegating tasks, and ensuring proper training on food preparation, service, and safety procedures.
Food Service Standards: Ensuring compliance with all Army food service regulations, sanitation standards, and safety measures.
Inventory Management: Overseeing the ordering, storage, and usage of food and supplies.
Administrative Tasks: Handling paperwork, maintaining records, and preparing reports as needed.
Work Hours – Approximately 40 to 45 hours per week.
Hourly Rate: $ 29.97 per hour
- Health insurance
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Retirement plan
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Vision insurance
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Dental insurance
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Life insurance
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Disability insurance
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Paid holidays
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Wellness program
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Opportunities for advancement
Preferred
- Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization
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Self-Starter: Inspired to perform without outside help
