Food Service Lead

Booz Allen Hamilton•Tampa, FL

3d•$86,800 - $198,000•Remote

About The Position

Maintain responsibility for managing day-to-day dining facility operations, inclusive of meal planning, performing inventories, and ordering food from various vendors to ensure 100% safe and healthy food preparation and delivery for staff members. Develop daily healthy items menu for each meal featuring the five food groups. Oversee local national and sub-contractors, provide training and assistance to mess personnel. Facilitate daily interactions with base staff, create status updates, track food service requirements, and make experience-based recommendations for improvement to program leadership. Develop innovative solutions to complex problems.

Requirements

5+ years of experience in the food service industry
2+ years of experience in food service management
Experience in front-line or technical food service, cost control and budgets, and schedule production
Experience working with a broad team of U.S. and Local National contractors, suppliers, and subcontractors in an austere environment, including quality control measures and safety standards
Knowledge of U.S. and DoD Air Force food and health regulations such as AFMAN 48-147_IP, AFMAN 34-240, TB MED 577, or Tri-Service Food Code
Ability to work independently and interact effectively with all food service stakeholders
Ability to travel up to 90% of the time to austere locations in South Asia, including deployments of up to 6 months
Secret clearance
HS diploma or GED
SERVSAFE certification or completion of a cook apprenticeship program such as ACFEF Apprenticeship program

Nice To Haves

2+ years of experience with OCONUS project management
Experience with the integration of multicultural environments and regulations through teamwork and social interactions
Ability to de-conflict and manage competing requirements
Ability to develop daily healthy items menu for each meal featuring the five food groups
Ability to gather, consolidate, and organize strategic requirements
Ability to communicate clearly and effectively to all stakeholders ranging from contractors to client senior management
Bachelor’s degree
ServSafe Allergen Certification

Responsibilities

Managing day-to-day dining facility operations
Meal planning
Performing inventories
Ordering food from various vendors
Ensuring 100% safe and healthy food preparation and delivery for staff members
Developing daily healthy items menu for each meal featuring the five food groups
Overseeing local national and sub-contractors
Providing training and assistance to mess personnel
Facilitating daily interactions with base staff
Creating status updates
Tracking food service requirements
Making experience-based recommendations for improvement to program leadership
Developing innovative solutions to complex problems