Food Management Specialist - Daegu, 대한민국. - U.S. Army Europe and Africa

설명

Food Management Specialist

Taegu, South Korea

Ausschreibungsbereich

All current USFK KN employees serviced by Civilian Human Resources Agency – Far East Region (CHRA-FEA)

Hauptaufgaben

Serves as Food Management Specialist and multi-class logistics specialist with responsibility for accomplishment of all aspects of IMCOM Korea Region Food Program.

Administers Philip A.

Connelly Awards program, Culinary Arts Program, Department Army Food Management Assistant Team visits, KATUSA Logistics Support Program, Organization Inspection Program, Command Inspection Program, DFAC Holiday decoration acquisition, DFAC Holiday menu with commanders' message, Chef of Quarter Board, Supply Excellence Awards, and other programs.

Coordinates and prepares Quarterly Supply Reports, Command Food Management Board minutes, bi-weekly situation reports, and other required reports for the office.

Reviews, analyzes, and validates all food service and supply reports for Classes I, II, III, IV, V, and IX including Installation Status Report, Common Level Support Data, food service management plan, equipment replacement records, and other required food service reports based on the Army Regulation 30-22 and Department of the Army Pamphlet 30-22 and the Army Food Management Information System (AFMIS), Food Service Decision Support System (DSS), Army Regulation , Army Regulation 710-1, Army Regulation 740-1, and Army Regulation Acts as a liaison between installation and Army Center of Excellence, Subsistence (ACES), Fort Lee, VA for all Military Construction Army DFAC projects and reviews, analyze, and validates status reports of installation DFAC equipment and facilities.

Prepares, analyzes, and validates the DFAC and Supply Support Activity operations monthly reviews which including year to date DFAC cumulative account status, monthly account status, inventory objectives, average headcount, DFAC utilization rates, etc.

Conducts staff assistance visits independently or as a team member to all DFACs and subordinate units, as required, to review, study, analyze, and evaluate methods, procedures and practices employed in the food service operations for insuring proper application of food management principles and regulations and supply support activities multi-class logistics operations.

Interviews food handlers, supply personnel, and supervisory personnel and conducts research of records, reports, operating regulations and other sources to identify deficiencies and problems; analyzes, determine and recommend necessary actions to resolve problems, and to improve the efficiency, economy and effective dining and supply operations; answers technical questions and resolves complex problems in accordance with technical manuals, governing regulations and procedures.

Makes on the spot corrections or recommendations to responsible personnel. Provides technical assistance and advice to operating personnel in the operation and maintenance of DFAC and equipment. Makes recommendations for improvement of operating methods and maintenance procedures for all equipment.

Provides assistance in all aspects of supply administration to include headcount procedures, production schedule, inventory management, cash meal payment sheets and cash turn-in procedures, DFAC account status, DFAC utilization rates, subsistence reports, field ration requests, equipment upgrade program, record upgrade program, monthly/quarterly/annually supply processes and warehouse inventories, etc.

Provides advice in the procurement of warehouse and supply room multi-class supplies, 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 in the maintaining of multi-class supplies, subsistence supplies and food items; provides advice and guidance for maintaining supply procedures and sanitary requirements as well as safety matters.

Conducts on-the-spot individual or group training sessions for mess and supply personnel to improve techniques in serving and cooking food items, supply handling procedures, effective utilization and maintenance of equipment, sanitation requirements with responsibility for interpretation of policy, regulations, and directives.

Recommends implementation of regulations and bulletins to the extent of the application of the food management program and multi-class supply operations.

Performs other duties as assigned.

Qualifikationsanforderungen

Auswahlkriterien auswählen

Beschäftigungsbedingungen