Dining Facility Supervisor (Food Service Operations)

About the role

The Dining Facility Supervisor is responsible for day‑to‑day food service operations, ensuring safe preparation, service and sanitation in a 24/7/365 environment. The role supports the DFAC Manager and leads the team in the manager’s absence.

Key responsibilities

• Issue daily work instructions, prepare menus and manage store movements.
• Oversee 24/7 food preparation, cooking, baking, serving and replenishment operations.
• Ensure compliance with the Tri‑Service Food Code, HACCP procedures and maintain accurate food receipt records.
• Supervise personnel and subcontractors, enforce safety policies and conduct escort duties as required.

Required profile

• High school diploma (associate degree preferred) and current Serve‑Safe certification.
• Valid U.S. passport, driver’s license and ability to obtain a Secret security clearance.
• Minimum five years recent experience in commercial or military food service, including at least three years in a supervisory role.

Required skills

• Proficiency with the Tri‑Service Food Code and Food Safety Program AFI 34‑239/AFMAN 34‑240.
• Knowledge of HACCP, inventory control and the Armed Forces Recipe System.
• Ability to operate a 10 K forklift and drive manual‑transmission vehicles.