Background information about the job or company (e.g., role context, company overview)

Amentum is a global leader in designing, engineering, and modernizing critical systems and programs of national importance across defense, security, intelligence, energy, and the environment. Driven by our commitment to creating a secure, sustainable future, we innovate as a collaborative team of passionate professionals dedicated to making a meaningful impa...

Responsibilities or duties

The Lead Food Service Worker is responsible for overseeing daily food service operations within the galley, ensuring high-quality food preparation, cleanliness, efficiency, and adherence to safety and sanitation standards. This position requires leadership skills and coordination of food service workers to deliver excellent service. Key responsibilities include, but are not limited to:

• Supervising and coordinating the activities of food service workers and cooks to ensure assigned tasks are completed efficiently and accurately.
• Assisting with food preparation, portioning, and service to meet menu and customer requirements.
• Enforcing compliance with food handling, safety, and sanitation standards in accordance with industry best practices and organizational policies.
• Providing training and guidance to food service workers on proper techniques, equipment use, and work processes.
• Monitoring the quality of food preparation and ingredients to ensure customer satisfaction and maintain high standards.
• Operating and maintaining kitchen and service equipment while reporting any malfunctions or repair needs to the supervisor.
• Maintaining cleanliness in the kitchen, dining, and service areas, ensuring sanitation standards are consistently upheld.
• Managing inventory of food supplies and ingredients, ensuring sufficient stock is available for daily operations.
• Preparing daily and weekly work schedules for food service employees to optimize efficiency.
• Addressing service issues, responding to customer feedback, and implementing corrective actions as necessary to maintain customer satisfaction.

Qualifications or requirements (e.g., education, skills)

Experience needed

• Minimum of two (2) years of on-the-job experience in food service, including experience in food preparation, service, or kitchen operations.
• Previous supervisory or team lead experience in a food service environment.
• Knowledge of food safety, handling, and sanitation standards, including familiarity with HACCP protocols.
• Ability to operate basic kitchen equipment such as ovens, grills, fryers, slicers, and dishwashing machines.
• Strong communication and interpersonal skills with the ability to work effectively with a diverse team.
• High school diploma or equivalent.
• Must be in possession of a valid passport and able to travel internationally.
• Passport should be valid for a minimum of one (1) year at the time of hiring.
• Ability to successfully meet contract medical requirements and maintain physical readiness for the duration of deployment.
• Must be able to obtain and maintain facility credentials/authorization.

• Supervising and coordinating the activities of food service workers and cooks to ensure assigned tasks are completed efficiently and accurately.
• Assisting with food preparation, portioning, and service to meet menu and customer requirements.
• Enforcing compliance with food handling, safety, and sanitation standards in accordance with industry best practices and organizational policies.
• Providing training and guidance to food service workers on proper techniques, equipment use, and work processes.
• Monitoring the quality of food preparation and ingredients to ensure customer satisfaction and maintain high standards.
• Operating and maintaining kitchen and service equipment while reporting any malfunctions or repair needs to the supervisor.
• Maintaining cleanliness in the kitchen, dining, and service areas, ensuring sanitation standards are consistently upheld.
• Managing inventory of food supplies and ingredients, ensuring sufficient stock is available for daily operations.
• Preparing daily and weekly work schedules for food service employees to optimize efficiency.
• Addressing service issues, responding to customer feedback, and implementing corrective actions as necessary to maintain customer satisfaction.

• Strong communication and interpersonal skills
• Ability to work effectively with a diverse team
• Knowledge of food safety, handling, and sanitation standards
• Familiarity with HACCP protocols
• Ability to operate basic kitchen equipment

• High school diploma or equivalent
• Minimum of two (2) years of on-the-job experience in food service, including experience in food preparation, service, or kitchen operations.
• Previous supervisory or team lead experience in a food service environment.
• Must be in possession of a valid passport and able to travel internationally.
• Passport should be valid for a minimum of one (1) year at the time of hiring.
• Ability to successfully meet contract medical requirements and maintain physical readiness for the duration of deployment.
• Must be able to obtain and maintain facility credentials/authorization.