Dining Facility Supervisor

The Dining Facility Supervisor shall be responsible for the issuance of daily work instructions, menu preparation, stores movement, preventative maintenance, quality, customer satisfaction and personnel and subcontractor safety and supervision.

Responsible for communicating and upholding company standards, leading by example, working as a team to provide professional food services.

Shall assist the DFAC Manager as required and lead operations in absence of the DFAC Manager. Food service operation services are 24/7/365 to include: DFAC management, cooking, food preparation, baking, serving, replenishing food and providing support to storeroom operations.

Ensure customer flow rate corresponds with the serving line flow rate.

Shall conduct all food handling, storage, receiving and transferring of subsistence in strict accordance with the applicable Tri-Service Food Code and keep records of all food received and stored as required, verifying proper handling and storage procedures are used.