Food Services Manager

***This position is physically located in the Marshall Islands in support of LOGCAP, and is contingent upon contract award***

Under the supervision of the Site Manager and/or Task Order Manager, the Food Services Manager oversees all food services operations under the general guidance of the Government Food Service Advisor. Directs all work to meet the specific performance requirements and standards in the PWS. Receives, stores, and issues CLASS I Operational Rations; conducting the 28-day menu and planning with the Government Food Service Advisor, Requisitioning and Acquisition of Subsistence from Prime Vendors, and using the System Total Ordering Ration Electronic Receipt system (STORES) and DSCP. Stores all subsistence to ensure food items are sanitary and remain fresh before consumed; subsistence is not handled in any manner that exposes the food items to unsanitary conditions or environmental temperature and humidity conditions that could damage or spoil the subsistence; comply with Chapter 13 of FM 10-23-2, TB MED 530 and all US Department Health and Human Services Food Code standards, and keep records of all food received and stored as required, verifying proper handling and storage procedures are used. Manages 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. Maintains all equipment accountability and serviceability and turn-in and ordering of stockage levels. Ensures that all employees are always in compliance with all established Safety Policies and Regulations. Directs and ensures that HACCP procedures are followed.

This position description is subject to change at any time as needed to meet the requirements of the program or company.

• Oversees all food services operations under the general guidance of the Government Food Service Advisor. Directs all work to meet the specific performance requirements and standards in the PWS.
• Receives, stores, and issues CLASS I Operational Rations; conducting the 28-day menu and planning with the Government Food Service Advisor, Requisitioning and Acquisition of Subsistence from Prime Vendors, and using the System Total Ordering Ration Electronic Receipt system (STORES) and DSCP.
• Stores all subsistence to ensure food items are sanitary and remain fresh before consumed; subsistence is not handled in any manner that exposes the food items to unsanitary conditions or environmental temperature and humidity conditions that could damage or spoil the subsistence; comply with Chapter 13 of FM 10-23-2, TB MED 530 and all US Department Health and Human Services Food Code standards, and keep records of all food received and stored as required, verifying proper handling and storage procedures are used.
• Manages 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.
• Maintains all equipment accountability and serviceability and turn-in and ordering of stockage levels.
• Ensures that all employees are always in compliance with all established Safety Policies and Regulations.
• Directs and ensures that HACCP procedures are followed.

• Minimum Qualifications: Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required.
  • Must be CAC eligible and/or able to obtain a Common Access Card (CAC)
  • Must be a U.S. Citizen
  • Must have a High School diploma
  • ServSafe certification required.
  • Associates of Arts/ Science in Culinary Arts, Food Service Management or related field is Preferred
• Experience:
  • At least seven (7) years of of military food service experience in the grade of Staff Sergeant (or other military service equivalents), or equivalent civilian experience in large scale DoD food service operations in a supervisory role.
• Skills:
  • Must be able to read, write and speak fluently
  • Must be able to handle multiple tasks at any given time.
  • Self-motivated and the ability to motivate others in physically challenging and a typical work environment.
  • Thorough understanding of quality customer food service and preparation of nutritional meals.
  • Must be able to work under pressure.
• Working Conditions:
  • Must be capable of working in an extreme weather conditions with temperatures exceeding 120 degrees Fahrenheit.
  • Indoor and/or outdoor environment with very adverse and harsh conditions (i.e., hot, humid, tropical environment).
  • Includes some industrial production environment conditions as well.
• Physical Requirements:
  • Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
  • Employee use of personal protective equipment (PPE) is required for some situations. PPE includes, but is not limited to, head, foot, torso, respiratory, vision, and hearing protective devices.
  • Must comply with all Fire and Safety Regulations and post policies.

At V2X, we are deeply committed to both equal employment opportunity, including protection for Veterans and individuals with disabilities, and fostering an inclusive and diverse workplace. We ensure all individuals are treated with fairness, respect, and dignity, recognizing the strength that comes from a workforce rich in diverse experiences, perspectives, and skills. This commitment, aligned with our core Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace, ultimately enabling us to best serve our clients.