Company Overview

For 30 years, clients in the private and public sectors have relied upon SOS International LLC (SOSi) for critical operations in the world’s most challenging environments. SOSi is privately held, was founded by its current ownership in 1989, maintains corporate headquarters in Reston, VA, and specializes in providing logistics, construction, training, intelligence, and information technology solutions to the defense, diplomatic, intelligence and law enforcement communities.

All interested individuals will receive consideration and will not be discriminated against on the basis of race, color, religion, sex, national origin, disability, age, sexual orientation, gender identity, genetic information, or protected veteran status. SOSi takes affirmative action in support of its policy to advance diversity and inclusion of individuals who are minorities, women, protected veterans, and individuals with disabilities.


4-190206-8492: DFAC Assistant Manager
LocationOverseas - Iraq
Open Date2/6/2019
  
JOB DESCRIPTION

SOS International LLC (SOSi) is seeking a qualified Dining Facility Assistant Manager for our current contract located on Camp Taji in Iraq.

ESSENTIAL JOB DUTIES

Responsible for helping manage and direct all food services of the Forward Operating Base (FOB)
Assist the DFAC Manager in the preparation of all meals served with emphasis on safe food handling and nutritional requirements
Originates menus compatible with standards and budget in accordance with AFMIS
Prepares foods and refreshments in keeping with diners’ tastes and dietary needs in accordance with contract requirements per the Army’s Food Management Information System (AFMIS)
Monitors food service activities to ensure food quality and professional service
Controls purchases of food and supplies
Assist the DFAC Manager on staffing patterns daily to ensure efficient and effective production, recommend adjustments as needed
Inspects food service equipment to ensure safe and proper operation
Coordinates effective cleanliness and sanitation through the Food Service Department
Demonstrates full understanding and operational effectives of all large-scale kitchen equipment, including dishwashing machines
Assists in providing oversight to ensuring the safe, clean preparation of nutritional and appealing meals and offering culinary instruction to subordinate employees, subcontractors, and/or labor broker personnel
Assists in overseeing inventory, ordering and food storage per AFMIS
Ensure all food service operations are in compliance with health and safety codes while adhering to the menu plan as dictated by AFMIS
Responsible for successful performance on USMIL (Veterinary) and Public Health inspections
Develop and implement effective cost controls while working within the parameters of AFMIS
Enforces a safe and sanitary working environment
Assure quality and quantity of food preparation and delivery
Maintain records required by contract regarding cost, budgeting, quality assurance and food subsides in accordance with AFMIS requirements
Supervise and train diverse multicultural group on food procedures, receiving and storing of food, protective measures and preventative maintenance on food service equipment
Review specialty dishes and recipes as required
Manage QAR and Preventive Med visits and inspections and be able to resolve complaints regarding to food quality, service, or venues
Oversee inventory, ordering, and food storage; and provide guidance to the Director of Logistics and DFAC enterprise in the management of the supply chain as dictated by AFMIS
Ensure food service operation is in strict compliance with established health and safety requirements for Public Health Command CENTCOM approved sources
Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety
Manage staff work schedule, and forecast DFAC personnel leave schedule to ensure all personnel utilize their PTO for your assigned shift
Performs duties as the DFAC Manager in his/her absence

MINIMUM REQUIREMENTS
Bachelor’s degree or ten (10) years of verifiable experience in the food service industry
Ten (10) years of experience in managing related food services operations with a minimum of five (5) years in Contingency or Garrison Operations
Experience operating and managing Dining Facilities serving 3000-5000 meals daily
At least five (5) years of experience overseeing supply chain support to retail food service to include DLA source management
Computer and software skills to include the use of word processing, email, spreadsheets and electronic presentations and AFMIS
Excellent oral and written communication skills
Prior experience in an overseas contingency environment
ADDITIONAL INFORMATION

WORK ENVIRONMENT

Willingness to live and work under environmental and other conditions that may be uncomfortable at times
Personnel should be aware of moving on short notice and under adverse conditions
Requires periods of non-traditional hours including consecutive nights or weekends when necessary
May require ability to lift/and or move objects or packages of up to 25 lbs.

DISCLAIMER

The above information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.