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 

Required Qualifications

• 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.
• Employees must read, speak, and comprehend English to the extent that they can perform the contract requirements and comply with installation emergency procedures.
• Passport must be valid for a minimum of one (1) year or more at the time of hiring.
• Ability to obtain country-specific visas per the U.S. Department of State Foreign Clearance Guide.
• Ability to successfully pass contract medical requirements and maintain compliance throughout the duration of deployment.
• Must be able to obtain and maintain facility credentials/authorization.

PREFERRED QUALIFICATIONS

• Prior experience in a military galley or large-scale food service operation.
• Completion of formal culinary training or certifications related to food safety, including ServSafe or equivalent.
• Demonstrated ability to manage inventory and track food service performance metrics.
• Previous experience in austere OCONUS (Outside Continental United States) environments with a multi-national workforce.
• Proficiency in creating schedules and coordinating support for high-volume meal preparation and service.

• 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.

• Leadership skills
• Coordination skills
• Food preparation skills
• Cleanliness and efficiency
• Adherence to safety and sanitation standards
• Communication skills
• Interpersonal skills
• Ability to work effectively with a diverse team
• Ability to operate basic kitchen equipment
• Inventory management
• Scheduling
• Customer service

• 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.
• Employees must read, speak, and comprehend English to the extent that they can perform the contract requirements and comply with installation emergency procedures.
• Passport must be valid for a minimum of one (1) year or more at the time of hiring.
• Ability to obtain country-specific visas per the U.S. Department of State Foreign Clearance Guide.
• Ability to successfully pass contract medical requirements and maintain compliance throughout the duration of deployment.
• Must be able to obtain and maintain facility credentials/authorization.
• Prior experience in a military galley or large-scale food service operation.
• Completion of formal culinary training or certifications related to food safety, including ServSafe or equivalent.
• Demonstrated ability to manage inventory and track food service performance metrics.
• Previous experience in austere OCONUS (Outside Continental United States) environments with a multi-national workforce.
• Proficiency in creating schedules and coordinating support for high-volume meal preparation and service.