Food Svc Spec VI - 61083902 - App 08 - DINE

State-of-South-Carolina; South Carolina; On-site; USD 42,000 - 64,000; Full time

Job summary

State of South Carolina’s Crescent Moon Café at McCrady Training Center seeks an experienced dining operations manager. You will direct the full cafe operation, oversee purchasing, budgeting and staffing, and ensure delivery of safe, nutritious meals for National Guard-related missions.

You will maintain food safety standards, supervise a diverse team, and coordinate with DoD and state agencies. This role may require extended hours during emergencies and travel for training and conferences.

Qualifications

• A high school diploma and a minimum of three (3) years supervisory experience in quantity and quality cooking.
• Working knowledge of SCEIS SRM module and the Sustainment Readiness Model (SRM).
• An Associate's Degree in Culinary Arts.
• 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 identification.
• Must be safe ServSafe certified.

Responsibilities

• Plan, organize and direct the total operation of the Crescent Moon Café at the SC National Guard's McCrady Training Center.
• Coordinate purchases, preparation, and serving of food and maintain food service equipment.
• Establish standards for production, quality, sanitation and maintenance; conduct inspections.
• Review menus for balanced diets within cost standards.
• Determine requirements for personnel, equipment, supplies and food; prepare budget.
• Oversee staff scheduling and training; supervise and counsel employees.
• Serve as Point of Contact for contract meal support to Ft. Jackson.
• Ensure compliance with DHEC and Ft. Jackson/DoD food safety standards and federal contracts.
• Work under SC Army National Guard G-3; may require extended hours during emergencies.

Skills

Supervisory experience

Budgeting

Food service management

Menu planning

Communication skills

Education

Associate's Degree in Culinary Arts

High school diploma

Tools

SCEIS SRM

Sustainment Readiness Model

QuickBooks

Outlook

Excel

Word

Job description

Responsible for 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. Coordinates, organizes, plans and directs the purchase, preparation and serving of food and the maintenance of food service equipment and facilities. Establishes 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. Plans or reviews menus to ensure a balanced diet within established cost standards. Determines requirements for personnel, equipment, supplies and food; prepares or assists with the preparation of the budget for the Crescent Moon Café. Requisitions, purchases or approves the purchase of equipment, supplies and food. Establishes work schedules and training programs; supervises, instructs and counsels employees. Teaches and demonstrates correct techniques of food preparation for maximum palatability and appearance and minimum waste. Prepares or reviews the preparation of food service records and reports. Serves as the Point of Contact for providing contract meal support to Ft. Jackson. Responsible for 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), 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.

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). 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. General business background preferred.

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. Must be safe Servsafe certified.