About the Employer:Our Client supports U.S. national security and foreign policy objectives by delivering support solutions for defense, diplomacy, and international development. Our broad international expertise and over 60 years of working in remote, dangerous and austere environments allows us to provide expertly conceived and professionally executed services to meet the complex demands of today's world.POSITION SUMMARY:Dining Facility Supervisor is responsible for the day-to-day foodservice operation. DFAC Supervisors will oversee and perform food service operations to include preparation and service of food, sanitation, housekeeping, maintenance and repair and special events in accordance with the performance work statement.MAJOR JOB ACTIVITIES: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. Foodservice operation services are 24/7/365 to include: DFAC management, cooking, food preparation, baking, serving, replenishing food, and providing support to storeroom operations.Ensure the 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.Shall ensure proper posting of the daily/weekly menus.Manage subcontractor performance 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 and turn-in and ordering of stockage levels.Ensure that all employees are always in compliance with all established Safety Policies and Regulations.Direct and ensure that HACCP procedures are followed.Responsible for monitoring other country nationals in accordance with AFCENT Instruction (AFCENT-I) 32-1002.Responsible for maintaining a safe, clean, sanitary, healthy, presentable, professional atmosphere, free of dust, clutter and trash in all working facilities and areas.Responsible for ensuring precise execution of company time reporting procedures and accurate completion of timesheet.Performs other duties and assignments as required.The preceding job description has been designed to indicate the general nature and essential duties and responsibilities of work performed by employees within this classification. It may not contain a comprehensive inventory of all duties, responsibilities and qualifications required of employees to perform this job.MINIMUM QUALIFICATIONS:Must have a High School diploma or equivalent, Associate Degree preferred.Must have and maintain a current Serve-Safe certification certificate (Within 3 years).Must have a current, valid U. S. Passport and U. S. CDL A Driver's License.Must have and maintain a valid U. S. SECRET or Interim Secret Security Clearance prior to deployment.Must be able to read, write, speak and understand English fluently.Must be able to pass MOD13 employment and deployment qualification requirements that include psychological, medical, dental, drug testing, background checks, etc.Experience:A minimum of 3 years of experience in commercial or military food service within the past 5 years, with one 1 year of experience working in a large foodservice operation, cafeteria-style or multi-entre menu service, performing facility attendant service and at least 1 year of supervisory experience.Skills:Must be proficient in Tri-Service Food Code, Food Safety Program AFI 34-239, AFMAN 34-240, Food Service Program Management Armed Forces Recipe System, inventory control, HACCP, and the U.S Department of Health and Human ServicesFood Code standards.Thorough understanding of quality customer food service and preparation of nutritional meals.Must be able to work under pressure.Service-oriented.MATERIAL & EQUIPMENT DIRECTLY USED:Daily use of computer, associated office software, phone. Kitchen equipment and tools.WORKING ENVIRONMENT:Work in the dining hall, serving lines and in the kitchen. The working environment will change between the environmentally controlled office and storage activities exposed to the outside environment. Overtime and shift work may be required depending on contractual needs. Employee must comply with all Federal, State and Local regulations and published Company work rules as well as written instructions. Task-specific work environment training will be provided as required. Must be prepared to function in a wartime environment to support U. S. interests. 100% Overseas Assignment.PHYSICAL ACTIVITIES:Physical requirements may include lifting up to 50lb, climbing, extended sitting, and standing, stooping, stretching, or bending. May be required to wear Personal Protective Equipment (PPE-ex: gas mask, steel-toed shoes, gloves, safety glasses, etc.) as needed.An Equal Opportunity Employer: Our Client is committed to hiring and retaining a diverse workforce. Our Client is proud to be an Equal Opportunity/Affirmative Action employer, making decisions without regard to race, color, religion, creed, sexual orientation, gender identity, marital status, national origin, age, veteran status, disability, or any other protected class. U.S. citizenship is required for most positions.