Class I Supervisor

***This position will be physically located in the Marshall Islands in support of LOGCAP*** 

Reports to the Supply and Services Senior Manager. Supports Food Services and Grocery operations by ensuring all subsistence and consumable items required to support and operate are ordered, received, stored properly, issued, 100% accountability and secure IAW the Army Food Program, PWS and Full Food Service SOP’s, Vectrus Standards and Procedures. The Class I Supervisor also supports the DFAC Manager as needed in provision of food service operations to include directing all work and be responsible for performance in designated warehouse facility and oversee preparation and service of food, sanitation, housekeeping, maintenance, repair and special events. Coordinates DECA, DLA and third-party orders through main island operations.

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

***This is a short term assignment expected for 6 months or longer**

• Support Food Service and Grocery operations as a Class I Supervisor.
• Daily usage of AFMIS web-based systems to support daily mission and requirements
• Support Supply and Services team as required. Follow government food service accounting procedures.
• Class I Supervisor will be responsible for receiving, storing and issuing CLASS I Operational Rations; supporting the 28-day menu and planning with the DFAC Manager; requisitioning and acquisition of subsistence from Prime Vendors and utilizing the System Total Ordering Ration Electronic Receipt system (STORES) and DSCP.
• Responsible for storing all subsistence and consumable items 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 and consumables received and stored as required, verifying proper handling and storage procedures are used.
• Class I Supervisor may be required to supervise 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.
• Maintain all equipment accountability and serviceability
• Maintain turn-in and ordering of stockage levels both consumable and non-consumable items.
• Ensure that all employees are always in compliance with all established Policies and Regulations.
• Direct and ensure that HACCP procedures are followed.
• Performs other duties and assignments as required.

• Minimum Qualifications: Education/Certifications: One year related experience may be substituted for one year of education, if degree is required.
  • Must have a High School Diploma or equivalent.
  • Must maintain a current Food Service, ServSafe Certification Certificate or any equivalent ANSI accredited program certification (within the last 4 years).
  • Must be able to maintain a NACI Clearance.
  • Must be able to maintain NIPR, AFMIS and STORES accounts.
  • Must have a current, valid driver’s license and able to obtain Local Driver’s License.
• Clearance/License:
  • Must be able to maintain USG Network access & CAC card privilege(s).
• Experience:
  • 5 years of large scale food operation experience. Shall have 2 years of supply management experience within a large-scale food operation. Prefer Military supply service experience in the pay grade of Staff Sergeant (E-6) or above within the past five (5) years with two (2) years of experience working as a manager or assistant manager.
• Skills:
  • Should be knowledgeable in AFMIS, STORES, inventory control. HACCP, FM-10-23-2, DA Pam.30-22, AR. 30-22, TB MED 530/ Tri-Service Food Code, AR 40-25, AR 30-21, and U.S Department of Health and Human Services Food Code standards.
  • Thorough understanding of quality customer food service and preparation of nutritional meals.
  • Must be able to work under pressure.
  • Service oriented.
• Supervisory Responsibilities:
  • Responsible to manage hours of personnel including use of overtime for mission requirements and to the best interest of Vectrus.
• Working Conditions:
  • Indoor and/or outdoor environment with very adverse and harsh conditions (i.e., hot, wet, tropical environment with average temperatures of 130 degrees in the summer months).
  • 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.
  • Required to observe all safety, security, fire, environmental, and health requirements for Retrograde/ Warehouse Operations and outside environment.
  • Working with or in areas where a potential could exist for exposure to physical, chemical or biological agents.
  • 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.

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.