Position Location

We are proactively identifying qualified professionals for anticipated Assistant Food Services Manager positions supporting current and future government contracts. While this is not an immediate opening, candidates selected for our Talent Readiness Pipeline will be considered as positions become available based on contract awards, staffing needs, and business requirements.

Job Overview

Responsible for assisting in the management and oversight of food and lodging services operations, including the cafeteria(s) and special food services, housing, and housekeeping services in compliance with government, corporate, and management directives. Confers with supervisory personnel in formulating administrative and operational policies and procedures. Directs and coordinates, through subordinate supervisory personnel, activities of operations department to obtain optimum use of equipment, facilities and personnel. Additionally, on an as-needed basis, the incumbent arranges for the purchase of assigned commodities and services, and is responsible for the administration, and close out, of purchase orders and blanket purchase agreements used to purchase the commodities and services.

Salary range: $85,000 - $90,000

Work Model: On-site

Responsibilities

Essential Job Duties:

• Assists with planning and coordinating administrative and programmatic activities of the food and lodging services departments.
• Directs and manages the staff, including disciplinary action, makes hiring/termination decisions with concurrence from corporate management and HR department.
• Manages employee time, approves staff leave and approves hours worked. Approves work schedules.
• Responsible for food, lodging, and housekeeping product accountability, including ordering, storage, rotation and quality.
• Assist in development/implementation of policies and procedures affecting the services department.
• Ensure quality of production and food purchase requirements.
• Develop quality control program that includes statement of work compliance and customer feedback.
• Conduct inspections of services areas, including but not limited to Safety, timeliness, personnel performance, product quality, and cleanliness.
• Promotes corporate safety culture. Reports, inspects, reviews and processes accident/injury reports for job related injuries.
• Identify unsafe practices and develop corrective measures to minimize risk and lost time accidents in accordance with corporate and government regulations.
• In the absence of a Buyer, performs job-duties related to the RSSII Buyer job description.
• Performs other related duties as assigned.

Key Responsibilities:

• Completing all mandated training requirements per government and management directives.
• Timely and cost effective performance of duties.
• Timely completion and accuracy of all departmental work.
• Dealing with a variety of people in a professional, courteous manner in diversified situations.
• Adherence to established company safety policies and ability to work in a safe manner, using any required personal protective equipment (PPE) as may be required.
• Compliance with company standard operating procedures and personnel policies and procedures.
• Ability to work well under pressure.

Job Requirements

Mandatory:

• High school diploma or equivalent.
• Training in food preparation and 6-years food services experiencce.
• Two (2) years' experience in a commercial kitchen or industrial food production
  environment.
• Two (2) years' in a supervisory capacity.
• Must be able to obtain ServSafe certificate within 180 days of employment.
• Ability to obtain and maintain a DoD security clearance at the Top Secret Level.
• Successfully pass any background check and/drug test required on the contract.
• Ability to obtain & maintain valid Driver's License and an acceptable driving record.
• U.S. Citizenship.

Preferred:

• Current Top Secret security clearance.
• Experience managing a kitchen in an industrial food production environment.
• Experience working in a remote location.

Work Conditions:
Work is typically performed in a kitchen or office setting. Employee should be able to sit for extended periods of time, stand, walk, talk, hear, and write. The Food Service Manager should be able to use limbs and body members with a good range of motion. Occasional lifting of objects weighing up to 40 pounds may be required. The employee should be able to use common office
machinery and kitchen tools or appliances. Work hours are subject to change, with overtime, weekend and/or holiday work as needed.