• Manages two Food Service Programs within the Directorate of Family, Morale, Welfare and Recreation – Business Operations Division to include McCoy’s and Whitetail Ridge Snack Bar.
• Plans and manages all phases of food service program to include menu planning and pricing, oversees inventory and purchasing, food ordering, storage and issues.
• Develops operating budget and data, identifying labor, equipment, and supply costs.
• Supervises assigned staff. Participates in the selection of employees, directs on-the-job training of new employees, makes duty assignments consistent with operational requirements.
• Performs other duties as assigned.

Conditions of employment

• Direct Deposit and Social Security Card is required.
• Meet qualification/eligibility/background requirements for this position.
• A one-year probationary period may be required.
• Satisfactorily complete an employment verification (E-Verify) check.
• Subject to satisfactory completion of all pre-employment checks in accordance with AR-215-3, para.2 to include a Tier 1 background investigation. Supervisor of Minor checks required.
• The ability to obtain (within first six months of employment) and maintain a Food Protection Manager Certification acquired through an American National Standards Institute (ANSI) accredited agency is required.
• A pre-employment physical is required.
• Must be 18 years of age by appointment date to meet state requirements.
• Must possess and maintain a valid driver’s license to drive government vehicles to make bank runs and for outdoor events.
• Uniforms and name tags are provided and required.
• Duties may involve working both indoors and outdoors.
• Operation is 7 days a week. Incumbent will be required to work days, nights, weekends, and holidays. Shift may vary due to mission.

Qualifications

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant’s relevant experience, skills, knowledge and abilities as they pertain to this position.

A qualified candidate must possess the following:

• Work experience or education directly related to the duties to be performed. Knowledge of pricing methods and internal controls. Demonstrated work experience must be equivalent in complexity and difficulty to the next lower pay level.
• Possess a certificate for sanitation in food service or have the ability to obtain the certificate within three months of appointment.

In addition to the above qualifications, candidates who possess the following qualifications will be considered “Highly Preferred” or “Best Qualified”:

• Experience in menu planning and create, event preparation and execution in a food service setting.
• Experience ordering supplies, receiving invoices and inventory.
• Customer service experience in a food service setting.
• A minimum of one year experience supervising, managing, or training employees in a kitchen setting.