DFAC Manager

Role Overview

DFAC Manager at V2X, located in Kuwait in support of WEXMAC. This position is physically based in Kuwait.

Company Overview

V2X builds smart solutions designed to integrate physical and digital infrastructure from base to battlefield. With 120 years of successful mission support, the $4.5 billion company employs 16,000 people across the globe working alongside clients to tackle complex challenges with integrity, respect, responsibility, and professionalism.

Role Purpose

Oversee all food services operations under the general guidance of the DFAC Area Manager. Direct all work and maintain responsibility for performance in the designated facility, including subcontractors, to meet specific performance requirements and standards outlined in the Performance Work Statement.

Key Responsibilities

Operations Management

• Operate facilities that fluctuate between 500 to 5,000 personnel per meal.
• Manage between 40 and 90 personnel.
• Function as a floater to cover shifts when managers have days off, vacations, sick leave, or administrative appointments.

Subsistence Management

• Receive, store, and issue CLASS I Operational Rations.
• Conduct 28-day menu planning and coordination with the Government Food Service Advisor.
• Requisition and acquire subsistence from Prime Vendors.
• Utilize the System Total Ordering Ration Electronic Receipt system (STORES) and DSCP.
• Store all subsistence to ensure food items are sanitary and remain fresh before consumption.
• Ensure subsistence is not handled in any manner that exposes 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, Tri-Service Food Code (TB MED 530), and all U.S. Department of Health and Human Services Food Code standards.
• Keep records of all food received and stored as required, verifying proper handling and storage procedures are used.

Supervision & Compliance

• Manage supervisors and subcontractors with food preparation, food serving, cashier operations, cleanliness of dining areas, serving lines, kitchens, temperature danger zones, dishwashing areas, and storage areas in accordance with PWS, Work Instructions, Military regulations, pamphlets, guides, Tri-Service Food Code, and SOPs.
• Ensure that all employees are always in compliance with all established Policies and Regulations.
• Direct and ensure that HACCP procedures are followed.

Equipment & Inventory

• Maintain all equipment accountability and serviceability.
• Ensure proper cleaning and maintenance is being conducted.
• Maintain proper turn-in and ordering of stockage levels of both consumable and non-consumable products.

General

• Perform other duties and assignments as required.

Qualifications & Experience

Education

• High School diploma or equivalent required; Associate's Degree preferred.

Certifications

• Current Serve-Safe certification required (within 3 years).

Documentation

• Current, valid U.S. Passport required.
• Current, valid U.S. or Local Driver's License required.

Language

• Ability to read, write, speak, and understand English fluently.

Clearance & Screening

• Must be able to pass MOD18 employment and deployment qualification requirements that include psychological, medical, dental, drug testing, background checks, and other assessments.

Experience

• Minimum 10 years of large-scale food operation experience required.
• Minimum 4 years of large-scale food operation management experience required, preferably military food service.
• Military food service experience in the grade of Sergeant First Class (E-7) or above within the past ten years preferred; four years must have been served as a manager or assistant manager.

Skills & Competencies

Technical Knowledge

• Knowledge of AFMIS, STORES, inventory control, HACCP, FM-10-23-2, DA Pam.30-22, AR 30-22, TB MED 530, AR 40-25, AR 30-21, and U.S. Department of Health and Human Services Food Code standards.

Professional Skills

• Thorough understanding of quality customer food service and preparation of nutritional meals.
• Ability to work under pressure.
• Service-oriented approach.

Systems & Equipment

• Proficiency with Desktop computer, scanners, printers, copiers, and other office-related equipment.
• Proficiency with Microsoft Office Programs, mainly PowerPoint, Excel, and Word.

Additional Information

Physical Requirements

• Light work. Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects.

Visual Acuity

• Close visual acuity required to perform activities such as preparing and analyzing data and figures, transcribing, viewing a computer terminal, extensive reading, visual inspection involving small defects and small parts, operation of machines including inspection, using measurement devices, and assembly or fabrication of parts at distances close to the eyes.

Working Conditions

• Subject to extreme heat. Temperatures above 100 degrees for periods of more than one hour; consideration should be given to the effect of other environmental conditions such as wind and humidity.
• Subject to hazards including proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat, and exposure to chemicals.
• Subject to noise sufficient to cause the worker to shout in order to be heard above ambient noise level.
• Subject to atmospheric conditions including one or more of the following that affect the respiratory system or skin: fumes, odors, dust, mists, gases, or poor ventilation.