Alt DFAC Manager

Intrepid Global Solutions; Philadelphia (Philadelphia County); On-site; USD 95,000 - 130,000; Full time

Job summary

Intrepid Global Solutions seeks an Alternate Manager DFAC to oversee all food service operations, including subcontractors, ensuring compliance with AFCENT standards and client expectations. You will report to the Site Manager and lead a diverse team of cooks, dining room staff, and suppliers.

The role requires extensive experience in large-scale facilities, strong cost control, menu planning, and risk management, with a focus on safety, quality, and customer satisfaction in dynamic environments.

Qualifications

• Bachelor's degree in food management or equivalent military food service leadership.
• Minimum 3 years supervisory experience in cafeteria-style operations.
• At least 5 years life-support/large facility food service management.
• Fluent written and spoken English; U.S. Driver's License.

Responsibilities

• Oversee all DFAC food service operations, including subcontractors and catering.
• Review inventory and ensure Production Logs are completed per AF/AFMAN standards.
• Manage staffing, training, and performance of DFAC personnel.
• Coordinate menu planning with Site Manager and Menu Advisory Board.
• Ensure compliance with Tri-Service Food Code and health regulations.
• Manage procurement, logistics, and budgets; track cost centers.
• Schedule events and banquets; monitor quality and customer satisfaction.

Skills

Staff management

Project management

Food service operations

Budgeting & cost control

English fluency

Education

Bachelor's degree in food management

Five years military food service experience

Three years supervisory cafeteria ops

Tools

SERVSAFE certification

Tri-Service Food Code knowledge

Job description

As the Alternate Manager DFAC, you shall oversee all food service operations in their respective DFACs in the absence of the DFAC Manager, including subcontractors’ duties, and other assigned duties, to meet the performance requirements and standards herein and be available during DFAC operating hours. This includes, but is not limited to, chefs, dining room coordinators, food service specialists, food inventory control, all facility and equipment maintenance, and catering. Coordinates with COTR and Menu Advisory Board for menu planning. Ensures all meals follow AFCENT Food Service Production Logs. Is responsible for the direction, management, and preparation of, and cooking, serving of all types of food served or prepared by establishment. Ensures that food preparation standards are met. Oversees catering of special events. Coordinates activities of workers engaged in keeping business records, collecting, and paying, ordering, or purchasing supplies, and delivery of foodstuffs. Tracks project cost centers and prepares project reports for management, customer, or others. Approves and processes invoices for vendors and assigns project costs to proper accounts.ESSENTIAL JOB FUNCTIONS:Receives authority from and reports directly to the Site Manager and is responsible for all aspects of high-quality food operations including procurement, delivery, preparation and servingReview and submit inventory count utilizing inventory sheets provided by the Government.Ensure each Production Log is signed and filled out accurately IAW AFMAN 34-240 and submit a copy to Facility Manager/COR.Review and submit inventory count utilizing inventory sheets provided by the governmentDevelops and implements a comprehensive food operation plan that incorporates movement from current DFAC operations to cafeteria style deliveryResponsible for managing assigned USN and OCN personnel associated with food operations to the respective DFAC.Uses, develops, and applies industry standard and proven best practice methodologies to ensure continued performance improvement of all food related activities and delivery of timely and high- quality services.Ensure waste is minimal through proper forecasting and progressive cooking standards.Familiar with Tri-Service Food Code and or other applicable regulations for Air Force food service operations. Works collaboratively with the Site Manager and PMO staff to ensure responsiveness and high customer satisfactionAbility to design and manage food service operations including food menu preparation, menu planning, catering services and overall food service managementSolid financial knowledge regarding food cost, transportation, and laborDemonstrated knowledge of logistics as it pertains to perishable and non-perishable food itemsDemonstrated ability and comfort with technical writing and presentationDetermines staffing requirements for U.S. nationals, local nationals, (LNs), and/or other country nationals (OCNs)Recruits, interviews, hires, trains, and retains food service employeesOversee food service personnel processes and procedures. Establishes standards for food service personnel performance and customer serviceCoordinates daily with Program Manager, Operations Manager and Site Operations ManagersOversees daily, weekly, and monthly menu preparations for all food service locations. Obtains input and approves meal nutritional value, palatability, popularity, and costsCoordinates menu preparation with DFAC sites and client support staffEstablishes and enforces nutritional standards for dining establishments based on accepted industry standardsEstimates food and beverage consumption at each facility and develops procurement solution anticipating amounts of food and beverages to be purchased on regular basisOverseas arrival or food stuff at each facilityCoordinates with Logistics for successful movement of food by ground and air as neededSchedules and receives food and beverage deliveries, checking delivery contents to verify product quality and quantityManages international subcontracted buyers to procure fresh fruits, vegetables, meats, fish, canned/dry good, frozen food, beverages, equipment, and consumable suppliesInvestigates and resolves complaints regarding food quality, service, or accommodationsMonitors budgets and payroll records. Reviews financial transactions for compliance with authorized and budgeted expendituresManages team of equipment maintenance personnel responsible for food equipment such as refrigerators, freezers, forklifts, ovens, stoves, cooking pots, shelving, tables, chairs, utensilsMonitors compliance with health and fire regulations regarding food preparation and serving, food shipment and delivery and building maintenance in dining facilitiesMonitors employee liquor consumption for conformance with regulations.Monitors food preparation methods, portion sizes, and garnishing for compliance with food handling standardsSchedules facility use or event catering services such as banquets or receptions. Negotiates details of arrangements with clientsTests cooked food by taste and smell for maximum palatability and flavor conformityEDUCATION & EXPERIENCE:Bachelor of Science or Bachelor of Art Degree in food management, or five years of military food service experience in the grade of E-6 or above may be substituted for the three years of management experience.Requires three (3) years of food services experience within the past ten (10) years. At least three (3) years supervisory experience at the unit manager or assistance manager level, of which all three years shall have been in managing cafeteria style or multi‐entrée operations providing complete meal services (breakfast, lunch, and dinner).Minimum 5 years progressively responsible life support operational management experience with minimum five years’ experience in large facilities supporting 500+ personsExperience in OCONUS environments, is particularly desirableProfessional experience in Middle East highly desirable (or any other Islamic nation)Fluent written and spoken English requiredLICENSE & CERTIFICATIONS:US Driver’s LicenseMust possess a SERVSAFE certification or obtain the certification prior to beginning employmentKNOWLEDGE & SKILLS:Demonstrated staff management, project management, and food services mission/contract fulfillmentFamiliar with, Tri-Service Food Code and or other applicable regulations for Air Force food service operationsExcellent oral and written presentation skills with strong analytical and problem- solving abilities. Demonstrated staff management, project management, and life support mission/contract fulfillmentADDITIONAL REQUIREMENTSPossess a valid U.S. Passport (preferred)Must be able to meet all current USCENTCOM Deployment Policy Requirements, as outlined in the USCENTCOM APR 23 MOD SEVENTEEN TO USCENTCOM INDIVIDUAL AND INDIVIDUAL-UNIT DEPLOYMENT POLICYAble to obtain and maintain a valid Residency Visa for QatarMust be able to work in extreme environmental conditions including dust and high temperatures.Must be able to endure long hours, exposure to weather and hazardous conditions.TRAVEL: 100% in a deployed locationSECURITY CLEARANCE: Public Trust/NACIIntrepid Acquisition Holdings, LLCwww.intrepidgs.comIntrepid Acquisition Holdings, LLC. (IAH), is a leading provider of global-scale logistics, facilities management, and advanced professional and technical services. IAH provides a broad spectrum of services and solutions to U.S. and international government agencies, and organizations. As a world-class leader in providing seasoned program management, IAH leverages and integrates its capabilities to provide safe, innovative, and reliable solutions to meet customers' diverse and complex challenges.Intrepid Acquisition Holdings, LLC. (“IAH” and/or “Company”) and its affiliates, including but not limited to IAP World Services, Inc., Readiness Management Support L.C., JPATS Logistics Services, LLC., and subsidiaries is an EOE, including disability/vets.All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.