Food Svc Spec V - 61084055 - App 08 - DINE

Doc PersonalBeratung GmbH; Columbia (SC); On-site; USD 42,000 - 65,000; Full time

Job summary

The Crescent Moon Café at the SC National Guard’s McCrady Training Center seeks an experienced food service supervisor. You will oversee planning, organizing and directing daily dining facility operations to support military missions and tenant units.

Requirements include 3+ years supervisory cooking, proficiency with SCEIS SRM, QuickBooks, Excel and Word, plus an Associate’s degree in Culinary Arts. Strong budgeting and safety compliance are essential.

Qualifications

• High school diploma and at least 3 years of supervisory experience in large-volume cooking.
• Knowledge of SCEIS SRM module and the Sustainment Readiness Model (SRM).
• General business background preferred.
• Proficiency with QuickBooks and Microsoft Outlook, Excel and Word.
• Associate’s Degree in Culinary Arts.
• 3+ years supervisory experience managing operations of a large dining facility, preferably on a military installation.
• 3+ years experience using the SCEIS SRM Module.

Responsibilities

• Assist in planning, organizing and directing the Crescent Moon Café operations at McCrady Training Center.
• Coordinate dining facility operations to support the National Guard mission and tenant units.
• Assist with procurement, preparation, serving of food and maintenance of equipment.
• Ensure production, quality, sanitation and maintenance standards; conduct regular inspections.
• Serve as assistant point of contact for contract meal support to Ft. Jackson.

Skills

Supervisory experience

SCEIS SRM

QuickBooks

Excel

ServSafe certification

Education

Associate’s Degree in Culinary Arts

High school diploma

Tools

SCEIS SRM Module

Microsoft Outlook

Microsoft Word

Job description

Job Responsibilities

Assist in the planning, organizing and directing the total operation of the Crescent Moon Café (i.e., McCrady Dining Facility) at the SC National Guard’s McCrady Training Center.

Coordinates the operations of the dining facility to support the mission and operations of the McCrady National Guard Training Center, the 218th Regiment (Leadership), and other tenant and transitional units.

Assist with the coordination, organization, plans and direction of purchases, preparation and serving of food and the maintenance of food service equipment and facilities.

Implements the established standards for production, quality, sanitation and maintenance and makes frequent inspections to ensure that standards are maintained.

Inspects dry stores and refrigerated food to ensure optimum storage conditions.

Ensure the plans and reviews of menus provide a balanced diet within established cost standards.

Assist with the determination of requirements for personnel, equipment, supplies and food; prepares or assists with the preparation of the budget for the Crescent Moon Café’.

Assist with the requisitions, purchases and approved the purchase of equipment, supplies and food.

Follows established work schedules and training programs; supervises, instructs and counsels employees.

Assist in the training and demonstrate correct techniques of food preparation for maximum palatability and appearance and minimum waste.

Assist with the preparing or review the preparation of food service records and reports.

Serves as the assistant Point of Contact for providing contract meal support to Ft. Jackson.

Assist in ensuring compliance with DHEC and Ft. Jackson (i.e., Department of Defense) Food Safety standards and Federal contracts requirements.

Works under the general oversight of the SC Army National Guard G-3 (Operations) and Dining Facility Manager, who provides general administrative, budgetary and policy direction.

Is encouraged to use own initiative in accomplishing and coordinating tasks and duties while adhering to the policies of the Agency, State and federal regulations.

Individual may be required to work extended hours as required during emergencies and disasters.

Overnight and extended stays may be required to support ongoing operations, and during attendance at conferences, workshops, off-site meetings and seminars.

Qualifications

A high school diploma and a minimum of three (3) years supervisory experience in quantity and quality cooking.

Working knowledge of the South Carolina Enterprise Information System (SCEIS) Supplier Relationship Management (SRM) module and the Sustainment Readiness Model (SRM).

General business background preferred.

Working knowledge of QuickBooks and Microsoft Outlook, Excel and Word.

An Associate’s Degree in Culinary Arts.

A minimum of three (3) years of supervisory experience managing the operations of a large dining facility preferably on at military location.

A minimum of three (3) years of experience utilizing the SCEIS SRM Module.

Knowledge and Skills

• Must be able to establish and maintain effective working relationships, and effectively communicate both verbally and in writing.
• Knowledge of the procurement, storage, preparation, distribution and serving of food and dairy products.
• Knowledge of dietetic principles involved in planning and reviewing menus for nutritional adequacy, dietary balance and attractiveness of prepared food products.
• Knowledge of principles and procedures of food service management.
• Ability to teach food preparation and cooking.
• Ability to plan, assign and supervise the work of food service personnel.
• Ability to analyze and prepare budgets and reports.
• Must be able to obtain certification as ServSafe Food Protection Manager.
• Must be able to pass a background check for issuance of DBIDS (Defense Biometric Identification System) identification.