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The Galley Manager supervises all resources and staffing necessary to perform Galley operations at ISA BOS. The Galley Manager will supervise 12+/- food service workers who are Local Nationals (LNs). The Galley Manager is responsible for developing and implementing a 28-day cycle menu per Part A, Chapter 3 of NAVSUP P-486 and ensuring supplies are sufficient to meet daily meal preparation and serving requirements. Ensure proper cooking techniques are being applied IAW standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels using the Food Service Management (FSM) System. Provide meal planning services to ensure cycle menu planning is acceptable and sufficient supplies are available for the execution of daily meal preparation and serving processes. The majority of Galley operations will be to provide carry-out meals per NAVSUP P-486. The Galley Manager must ensure that all meals meet Nutritious and Acceptable Meal standards and guidelines as established by applicable NAVSUP regulations and The Armed Forces Recipe Service. Three meals are provided daily with an average daily headcount of over 120 patrons.

Responsibilities

• Manages and directs functions directly related to Galley operations
• Utilizes the Food Service Management (FSM) system to order subsistence supplies, manage the galley operation and submit applicable food service forms at the end of each workday; ensures all information is accurate and timely
• Develops 28-day menu cycle IAW Part A, Chapter 3 of NAVSUP P-486
• Maintains all equipment: accountability, serviceability, turn-in and stockage levels
• Ensures Galley supervisors and employees complete food service sanitation and safety training requirements per Sections 2-1.2.2.C and 2-1.2.2.D, Chapter 1 of NAVMED P-5010, Food Safety
• Ensures all galley personnel comply with personal cleanliness and hygienic practices as specified by Sections 2-3 and 2-4, Chapter 1 of NAVMED P-5010
• Performs logistic management to ensure daily meal preparation and serving processes are uninterrupted
• Manages a 30 day subsistence and consumable supply ensuring adequate supplies are on hand to support menu cycle
• Supervises cashier services for Ration-in-Kind (RIK) eligible patrons and paying patrons
• Monitors and schedules routine and emergency maintenance of portable Galley container equipment
• Performs other duties and assignments as required

Desired Candidate Profile

• High school diploma or equivalent required
• Associate degree in a culinary or food management field preferred.
• Formal training as a chef, food service manager, kitchen supervisor, and food service planner is highly desired.
• Ten years of relevant experience with progressively increasing responsibility in military food service, or five years of experience in military food service at the rank of E7 or above.
• Must have minimum of three years management experience managing a galley or dining facility of similar size.
• Experience working with Foreign Nationals required.
• Previous Navy galley experience is highly desirable.
• Must be computer literate and proficient in MS Office software.
• Must have proof of U.S. Citizenship and a valid state driver s license and must be eligible for access throughout the project geographic scope.
• Must be able to read and speak English.