PAE is hiring Assistant DFAC Manager

Assistant DFAC Manager - UAE - Abu Dhabi Area
   
ASSISTANT DFAC MANAGER - AL DHAFRA

The Assistant Dining Facility Manager (ADFACM) shares responsibility and closely coordinates with DFACM in directing the day to day operations in designated food service areas at Al Dhafra Air Base.  The ADFACM supports the DFACM in providing supervision, technical guidance, training and quality assurance for DFAC staff.  The ADFACM will serve as redel for DFACM as needed.

The ADFACM is dedicated to the management of all aspects of food service and will coordinate closely with other country national (OCN) and US national staff to deliver services and activities required for and defined by the contract to assure fully adequate and timely completion of these services.  Included in this function will be supporting DFACM in planning, scheduling, and quality control.

The Assistant DFACM will report to the DFACM.  Will be required to be available within 4 hours to meet on the installation with Government personnel as required.

DUTIES AND RESPONSIBILITIES

• Oversees operation of food service activity.
• Budgets for all food service equipment and consumables; ensures adequate stock and up-channels deficiencies.
• Uses food service Quality Management Checklist to rate the food service operation; continuously makes improvements based on the scoring achieved on the checklist.
• Reviews and approves food service requisitions before submission to the Defense Logistics Agency Prime Vendor Program or other sources of subsistence supply.
• Ensures Hazard Analysis Critical Control Point (HACCP) procedures are used for subsistence to include storage, food preparation, cooking, serving and holding food products.
• Accountable for insuring quality assurance evaluations are conducted on OCN food service contract requirements.
• Ensures production schedules are made a week in advance to allow for proper 72-hour thaw, time for menu adjustment when ingredients are not available, and cook’s requisition.
• Ensures meals are in accordance with Air Force Recipe System guidelines to the installation populace; ensuring quality and quantity (progressive and batch cooking) guidelines.
• Ensures cleaning schedules are accomplished by OCN staff, verified by USN staff.
• Establishes controls for issue of subsistence to customers (i.e. portion control and BBQ support, etc.).
• Ensures menus are posted with required nutritional value.
• Ensures valid guest feedback is used to improve food operations (use customer comment forms); file customer comment forms for future use.
• Cooks Mount is conducted every day/both day shift and night shift.
• Ensures AF Form 79s are completed during Cooks Mount to account for OCN subsistence.
• Ensures that all staff is out and about during meal periods conducting temperature, quality, progressive cooking, portion control, sanitation, practice first-in first-out (FIFO) /stock rotation procedures, customer service, bathroom, DV room checks/control, time and date checks, food storage procedures, 72-hour thaw.
• Ensures that USN food leads are working with OCN staff to produce properly cooked/eye appeal/tasty foods with appropriate garnishing.
• Performs inspections and walk-through during meal periods (i.e. AF Form 977); escorts Military Public Health during their inspections and works to resolve matters that can be “fixed on the spot”.
• Conducts food-specific staff meetings once per week; encourage “family meal”/eating with USN and OCN staff.
• Provides performance feedback (initial, mid-term, and end of year) to USN staff as well as use progressive discipline procedures as needed.
• Ensures that USN staff leave request is routed to Site Management via local leave form; upon approval, staff leave is placed into PAE’s travel document (only two people can take leave at any given time).
• Ensures DFAC compliance with AFOSH, HAZCOM, HAZMAT, Tri-service Food Code/ Military Public Health, base guidance (i.e. Force Protection), etc.
• Ensures that the Site Manager’s/ Assistant Site Manager’s instructions and assigned tasks are accomplished in a timely manner or within the prescribed suspense date (extensions may be requested prior to end date/time as needed).

QUALIFICATIONS

• Must have previous experience managing restaurants or US government dining facilities providing buffet-style dining for over 1,000 customers per meal period.
• Must have excellent communication skills, both written and oral, and be able to effectively and tactfully communicate with many levels of personnel in a variety of environments.
• Excellent organizational and time management skills.
• Computer skills, specifically in Microsoft Word and Excel.
• Previous supervisory experience in an austere OCONUS environment with a multi-national workforce.
• US Citizenship, a valid US or local driver's license and US passport.
• Active Secret Clearance with ability to maintain Secret Clearance.
• Must be able to fluently read, write, speak, and understand English.
• Ability to successfully pass CENTCOM medical requirements and maintain requirements for duration of deployment.
• Country visa (as required in line with the U.S. Department of State Foreign Clearance Guide).
• EDUCATION / CERTIFICATIONS
• Associates degree in restaurant management or related field is desirable; HS diploma or GED required.

PREFERRED

• Experience managing US Air Force dining facilities.
• Experience working with US and other country nationals performing or supervising functions or special events such as Distinguished Visitor meals, Birthday Meals, and US holiday meals (i.e. Thanksgiving and Christmas).

OTHER KNOWLEDGE, SKILLS AND ABILITIES

• Experience providing excellent customer service in supporting contract responsibilities in an OCONUS environment.
• Relevant overseas experience, preferably in the Middle East with knowledge of local culture and customs.
• Ability to work in a fast-paced environment handling multiple tasks at a given time and rapidly adapting to changing priorities and schedules and under pressure of deadlines while maintaining performance standards.

WORKING AND LIVING CONDITIONS

This position may be located in an environment with harsh and dangerous working and living conditions. While performing the duties of this job, the employee may regularly be exposed to extreme and austere desert-like environment. Temperatures can reach 120-130 degrees Fahrenheit / 50-55 degrees Celsius during the summer months. Employees must be willing and able to perform regular job requirements in this austere, extreme environment. Work schedules are a minimum of 6 days per week and 12 hours per day. Employees must be willing and able to perform physical activities including, but not limited to, heavy lifting and moving of items, parts, assemblies, and equipment up to the safety regulation maximum; climbing in and out of equipment; crawling; and working outdoors. This includes being able to lift and carry 40 pounds of personal protective equipment for extended periods of time.

*This position is contingent upon contract award.

Click on this link to apply.