Title:
DG BOSS: Supervisor, Food Services (FN)
- Reports directly to the Food Service Assistant Manager. Plans, directs, takes charge, and supervises his assigned shift.
- Supervises food issues and preparation, instruct Cooks in preparing food in the most economical, attractive, and appetizing manners possible within naval ration allowance.
- Prepares daily written order for food preparation for cooks using the Food Preparation Worksheet (NAVSUP Form 1090).
- Ensures that all food is wholesome and prepared in accordance with the Armed Forces Recipe Service (AFRS- NAVSUP P-7), Food Service Management (NAVSUP P-486), and local approved recipes.
- Samples all food during production and again before serving line is opened.
- Take every precaution to prevent food contamination and ensure careful inspection of all food prior to preparation or serving.
- Supervises cleaning of mess decks and gear, serving line, food service equipment, deep sink, scullery, and dining area. Inventory and maintain adequate general mess gear (silverware, glasses, cups, trays, etc.) to ensure sufficient quantities are available for serving periods.
- Administers training programs for food services personnel, which covers on-the-job training, sanitation, refresher training, food safety, scullery operations and proper food handling procedures.
- Maintains the proper service for food (serve hot food hot, cold food cold), exercise proper portion control, safety, and quality of food prepared, served, and saved as leftovers during the meal period.
- Ensures proper recipe breakdown to maintain portion yields, recipe conversions, the use of batch and progressive cooking methods and use of leftovers.
- Ensures completion of the Food Preparation Worksheet (NAVSUP Form 1090), as to the actual amounts of food that was requested, issued, actual number fed, recipe card numbers, portion prepare, received, returned, and record the disposition of leftovers.
- Inspects and reports any defective food service equipment and spaces. Initiates work orders and minor service call, and tracks follow up actions.
- Ensure the current menu exists in full view at the beginning of each serving line and entrance way, that food is served promptly, and equipment on the serving line operates at the proper temperature (between 41 degrees Fahrenheit and 140 degrees Fahrenheit).
- Instruct food service personnel on the arrangement of items on the serving line, the size of each portion, correct serving technique, and placement of each item on the tray or plate.
- Assigns one or more food service personnel to replenish food on the serving by removing inserts or containers and replacing them with fresh ones.
- Maintains sanitation practices in accordance with Food Safety (NAVMED P-5010-1). Maintains order and discipline in assigned areas. Inspects personnel for proper dress and cleanliness, counsels’ personnel, issues disciplinary action, when necessary, submits recommendations for advancement and writes performance evaluations.
- Responsible for ensuring all personnel comply with safety standards such as personal protection equipment – safety shoes, face shield (when using band saw) safety goggles, rubber gloves, apron, and metal gloves – zero tolerance – failure to comply with safety directive will result in termination.
- Provides all other duties as may be required.
Basic Qualifications
- Must speak, read, and understand English language.
- Must pass overseas medical screening and be in good health.
- Must be computer literate (MS-Office).
- Must have a valid driver’s license. (Optional)
- Must be knowledgeable in Tri-Service Food Code.
Preferred Qualifications
JOB SPECIFICATIONS: SPECIAL CERTIFICATIONS OR TRAINING
- Food Sanitation Training Certificate
- Certified in Navy Food Sanitation Training Instructor
EDUCATION:
- Must have a High School diploma or equivalent; An associate college degree, or any equivalent is highly desired.
EXPERIENCE:
- A minimum of 5 years in the Food Services career field, of which 3 years must have been in as supervisory or management capacity, working for the U.S. military installations or with American owned companies. A solid background in the preparation of American type foods, and in American standards in sanitation. A working knowledge of budgetary controls.
