Galley Operations Manager – Menu Planning & Leadership

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 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.