Overview
The Dining Facility Supervisor shall oversee all Dining Facility activities as directed by the Dining Facility Manager.
Be readily available in the absence of the manager to meet with Government representatives during normal food
service facility hours and available by phone at all other times; Supervisor will be available during all DFAC operating
hours. They will stagger their hours so as to observe at least five meals at off peak hours throughout the month.

Responsibilities
Support DFAC Manager as required. Lead operations in absence of DFAC Manager. Follow government food service accounting procedures. Ensure the serving line flow rate in accordance with the Performance Work Statement (PWS).
Dining Facility Supervisor will be responsible for receiving, storing and issuing CLASS I Operational Rations; conducting the 28-day menu and planning with the DFAC Manager; requisitioning and acquisition of subsistence from Prime Vendors and utilizing the System Total Ordering Ration Electronic Receipt system (STORES) and DSCP.
Responsible for storing all subsistence to ensure food items are sanitary and remain fresh before consumed; subsistence is not handled in any manner that exposes the food items to unsanitary conditions or environmental temperature and humidity conditions that could damage or spoil the subsistence; comply with Chapter 13 of FM 10-23-2, TB MED 530 and all US Department Health and Human Services Food Code standards, and keep records of all food received and stored as required, verifying proper handling and storage procedures are used.
Supervise subcontractors with food preparation, food serving, cashier operations, cleanliness of the dining areas, serving lines, kitchens, temperature danger zones, dishwashing area and storage areas IAW with PWS and SOPs.
Maintain all equipment accountability and serviceability
Maintain turn-in and ordering of stockage levels both consumable and non-consumable items.
Ensure that all employees are always in compliance with all established Policies and Regulations.
Direct and ensure that HACCP procedures are followed.
Performs other duties and assignments as required.

Qualifications
1.Six years of food services experience within the past eight years.
2. At least four years supervisory experience, of which two years shall have been in supervising cafeteria style or
providing complete meal services (breakfast, lunch and dinner.) A minimum Associate of Art Degree in food
management, or six years of military food service experience in the grade of Sergeant First Class (or other military
service equivalents or higher) may be substituted for the four years of supervisory experience. The supervisor must
possess a working knowledge of AFMIS and STORES (needs to be familiar with AR 30‐22, DA PAM 30‐22 and have
the ability to maintain DFAC account status IAW AR 30‐22.).
3. A current (within the past 4 years) SERV SAFE certification.
4. Displayed outstanding performances on previous work evaluations.

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