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Food Management Assistant - Daegu, 대한민국. - U.S. Army Europe and Africa
설명
Food Management Assistant (Temporary NTE 31 Mar 2025)
Taegu, South Korea
Ausschreibungsbereich
All current USFK KN Employees located in Area IV serviced by Civilian Human Resources Agency – Far East Region.
Hauptaufgaben
Serves as Food Management Assistant, performs a variety of administrative support work concerning the food service operations IAW AR 30-22, The Army Food Program and DA PAM 30-22, Operating Procedures for the Army Food Program; TB MED 530, Occupational and Environmental Health Food Sanitation; which include Army Food Management Information system (AFMIS), the Army Records Information Management System (ARIMS), and FM Garrison Food Preparation and Class 1
Operations Management:
Tactics, Techniques, and Procedures. Oversees staff, sanitation, food preparation and quality control.
Assists in control and accountability of all rations, develops menus, ensure food is handled correctly, food waste is minimized, and monitors the acquisition and utilization of dining facility equipment.
Assists in the establishment of menus IAW prescribed regulations for calorie and nutrition requirements. Selects appropriate substitutes for items, which are not available.Prepares production schedules according to established menu plans, oversees kitchen personnel, and ensures proper preparation, portioning and serving of meals.
Inspects prepared foods for palatability and appearance. Ensures proper setup of dining and serving areas. Initiates correction of deficiencies and brings major problems to the attention of the Supervisor. Coordinates changes to daily menu and a la carte dishes. Plans and coordinates with supervisor menus for special occasion meals. Develops menus using Prime Vendor requisition procedures and AFMIS ordering procedures. Determines the quantity of food to be prepared.Assists the Dining Facility Manager in providing technical assistance and advice to operating personnel in the operation and maintenance of dining facility and equipment.
Assists in the development of recommendations for improvement of operating methods and maintenance procedures for all equipment. Assists the Dining Facility Manager in the procurement of subsistence supplies, dining equipment and other expendable supplies.Interprets supply regulations such as equipment replacement program in accordance with authorization allowance, developing requirements for additional equipment or reporting the operating or design deficiencies of equipment.
Inspects storage facilities to comply with safety and sanitation standards to safely maintain subsistence supplies and food items; provides advice and guidance for maintaining supply procedures and sanitary requirements as well as safety matters.
Assists the appointed DFAC manager in implementing entirely the food service program. Plans work to be accomplished by subordinates on assigned shift.Checks quality and expediency of work and initiates or makes necessary corrections to insure that the required performance standards are met.
Performs other duties as assigned.
