Food Service Lead

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Maintain responsibility for managing day-to-day dining facility operations, inclusive of meal planning, performing inventories, and ordering food from various vendors to ensure 100% safe and healthy food preparation and delivery for staff members. Develop daily healthy items menu for each meal featuring the five food groups. Oversee local national and sub-contractors, provide training and assistance to mess personnel. Facilitate daily interactions with base staff, create status updates, track food service requirements, and make experience-based recommendations for improvement to program leadership.Develop innovative solutions to complex problems.

You Have:

• 5+ years of experience in the food service industry
• 2+ years of experience in food service management
• Experience in front-line or technical food service, cost control and budgets, and schedule production
• Experience working with a broad team of U.S. and Local National contractors, suppliers, and subcontractors in an austere environment, including quality control measures and safety standards
• Knowledge of U.S. and DoD Air Force food and health regulations such as AFMAN 48-147_IP, AFMAN 34-240, TB MED 577, or Tri-Service Food Code
• Ability to work independently and interact effectively with all food service stakeholders
• Ability to travel up to 90% of the time to austere locations in South Asia, including deployments of up to 6 months
• HS diploma or GED
• SERVSAFE certification or completion of a cook apprenticeship program such as ACFEF Apprenticeship program

Nice If You Have:

• 2+ years of experience with OCONUS project management
• Experience with the integration of multicultural environments and regulations through teamwork and social interactions
• Ability to de-conflict and manage competing requirements
• Ability to develop daily healthy items menu for each meal featuring the five food groups
• Ability to gather, consolidate, and organize strategic requirements
• Ability to communicate clearly and effectively to all stakeholders ranging from contractors to client senior management

Clearance:

Applicants selected will be subject to a security investigation and may need to meet eligibility requirements for access to classified information; Secret clearance is required.

Compensation

At Booz Allen, we celebrate your contributions, provide you with opportunities and choices, and support your total well-being. Our offerings include health, life, disability, financial, and retirement benefits, as well as paid leave, professional development, tuition assistance, work-life programs, and dependent care. Our recognition awards program acknowledges employees for exceptional performance and superior demonstration of our values. Full-time and part-time employees working at least 20 hours a week on a regular basis are eligible to participate in Booz Allen’s benefit programs. Individuals that do not meet the threshold are only eligible for select offerings, not inclusive of health benefits. We encourage you to learn more about our total benefits by visiting the Resource page on our Careers site and reviewing Our Employee Benefits page.

Salary at Booz Allen is determined by various factors, including but not limited to location, the individual’s particular combination of education, knowledge, skills, competencies, and experience, as well as contract-specific affordability and organizational requirements. The projected compensation range for this position is $86,800.00 to $198,000.00 (annualized USD). The estimate displayed represents the typical salary range for this position and is just one component of Booz Allen’s total compensation package for employees. This posting will close within 90 days from the Posting Date.

Food Service Lead

The Opportunity:

Maintain responsibility for managing day-to-day dining facility operations, inclusive of meal planning, performing inventories, and ordering food from various vendors to ensure 100% safe and healthy food preparation and delivery for staff members. Develop daily healthy items menu for each meal featuring the five food groups. Oversee local national and sub-contractors, provide training and assistance to mess personnel. Facilitate daily interactions with base staff, create status updates, track food service requirements, and make experience-based recommendations for improvement to program leadership.Develop