Galley Manager V2X

Explore more jobs; Bahrain; On-site; BHD 30,000 - 41,000; Full time

Job summary

The Galley Manager oversees all resources and staffing for Galley operations at ISA BOS, supervising 12+ food service workers (LNs). Responsible for developing and implementing a 28-day cycle menu per NAVSUP guidance and ensuring supplies meet daily meal needs.

Ensures proper cooking techniques per NAVSUP standards, maintains equipment accountability, and uses FSM for ordering and reporting. Three meals daily serve 120+ patrons on average.

Qualifications

• The candidate must be computer literate and proficient in MS Office.
• Must read and speak English; U.S. citizenship and a valid driver's license are required.

Responsibilities

• Manages and directs functions directly related to Galley operations.
• Uses FSM system to order subsistence supplies and manage galley operations.
• Develops 28-day menu cycle per NAVSUP guidance.
• Maintains equipment accountability, serviceability, and stockage levels.
• Ensures sanitation and safety training compliance per NAVMED references.
• Ensures galley personnel adhere to personal cleanliness and hygienic practices.
• Performs logistic management to ensure daily meal prep and service.
• Manages 30-day subsistence and consumable supplies.
• Supervises cashier services for RI K and paying patrons.
• Monitors routine and emergency maintenance of portable galley equipment.
• Performs other duties as required.

Skills

MS Office

English proficiency

Education

High school diploma or equivalent

Associate degree in culinary or food management

Job description

The Galley Manager supervises all resources and staffing necessary to perform Galley operations at ISA BOS. The Galley Manager will supervise 12+/- food service workers who are Local Nationals (LNs). The Galley Manager is responsible for developing and implementing a 28-day cycle menu per Part A, Chapter 3 of NAVSUP P-486 and ensuring supplies are sufficient to meet daily meal preparation and serving requirements.

Ensure proper cooking techniques are being applied IAW standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels using the Food Service Management (FSM) System. Provide meal planning services to ensure cycle menu planning is acceptable and sufficient supplies are available for the execution of daily meal preparation and serving processes.

The majority of Galley operations will be to provide carry-out meals per NAVSUP P-486. The Galley Manager must ensure that all meals meet Nutritious and Acceptable Meal standards and guidelines as established by applicable NAVSUP regulations and The Armed Forces Recipe Service. Three meals are provided daily with an average daily headcount of over 120 patrons.

Job Description

Roles & Responsibilities

Overview

The Galley Manager supervises all resources and staffing necessary to perform Galley operations at ISA BOS. The Galley Manager will supervise 12+/- food service workers who are Local Nationals (LNs). The Galley Manager is responsible for developing and implementing a 28-day cycle menu per Part A, Chapter 3 of NAVSUP P-486 and ensuring supplies are sufficient to meet daily meal preparation and serving requirements.

Ensure proper cooking techniques are being applied IAW standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels using the Food Service Management (FSM) System. Provide meal planning services to ensure cycle menu planning is acceptable and sufficient supplies are available for the execution of daily meal preparation and serving processes.

The majority of Galley operations will be to provide carry-out meals per NAVSUP P-486. The Galley Manager must ensure that all meals meet Nutritious and Acceptable Meal standards and guidelines as established by applicable NAVSUP regulations and The Armed Forces Recipe Service. Three meals are provided daily with an average daily headcount of over 120 patrons.

Responsibilities

• Manages and directs functions directly related to Galley operations
• Utilizes the Food Service Management (FSM) system to order subsistence supplies, manage the galley operation and submit applicable food service forms at the end of each workday; ensures all information is accurate and timely
• Develops 28-day menu cycle IAW Part A, Chapter 3 of NAVSUP P-486
• Maintains all equipment: accountability, serviceability, turn-in and stockage levels
• Ensures Galley supervisors and employees complete food service sanitation and safety training requirements per Sections 2-1.2.2.C and 2-1.2.2.D, Chapter 1 of NAVMED P-5010, Food Safety
• Ensures all galley personnel comply with personal cleanliness and hygienic practices as specified by Sections 2-3 and 2-4, Chapter 1 of NAVMED P-5010
• Performs logistic management to ensure daily meal preparation and serving processes are uninterrupted
• Manages a 30 day subsistence and consumable supply ensuring adequate supplies are on hand to support menu cycle
• Supervises cashier services for Ration-in-Kind (RIK) eligible patrons and paying patrons
• Monitors and schedules routine and emergency maintenance of portable Galley container equipment
• Performs other duties and assignments as required

Qualifications

MINIMUM QUALIFICATIONS: Education/Certifications: Two years related experience may be substituted for one year of education, if degree is required.

• High school diploma or equivalent required; Associate degree in a culinary or food management field preferred. Formal training as a chef, food service manager, kitchen supervisor, and food service planner is highly desired.

Experience:

• Ten years of relevant experience with increasing levels of responsibility working in military food service.
• Must have minimum of three years management experience managing a galley or dining facility of similar size.
• Experience working with Foreign Nationals required.
• Previous Navy galley experience is highly desirable.

Skills:

• Must be computer literate and proficient in MS Office software. Must have proof of U.S. Citizenship and a valid state driver s license and must be eligible for access throughout the project geographic scope. Must be able to read and speak English.

SUPERVISORY/BUDGET RESPONSIBILITIES:

• Manages a galley of 12+/- employees.

SUPERVISON:

• General guidance and direction.
• Reports directly to the Program Manager.