Galley Manager

Galley Manager supervises all resources and staffing for Galley operations at ISA BOS. The Galley Manager will supervise 12+/- food service workers who are Local Nationals (LNs). The Galley Manager is responsible for developing and implementing a 28-day cycle menu per Part A, Chapter 3 of NAVSUP P-486 and ensuring supplies meet daily meal preparation and serving requirements. Ensure proper cooking techniques are applied in accordance with NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. Maintain all equipment accountability and serviceability and manage stockage levels using the Food Service Management (FSM) System. Provide meal planning services to ensure cycle menu planning is acceptable and sufficient supplies are available for the execution of daily meal preparation and serving processes. The majority of Galley operations will be to provide carry-out meals per NAVSUP P-4.

• Manages and directs functions directly related to Galley operations.
• Utilizes the Food Service Management (FSM) system to order subsistence supplies, manage the galley operation and submit applicable food service forms at the end of each workday; ensures all information is accurate and timely.
• Develops 28-day menu cycle in accordance with NAVSUP P-486.
• Maintains all equipment: accountability, serviceability, turn-in and stockage levels.
• Ensures galley supervisors and employees complete food service sanitation and safety training requirements per NAVMED P-5010.
• Ensures all galley personnel comply with personal cleanliness and hygienic practices as specified by NAVMED P-5010.
• Performs logistic management to ensure daily meal preparation and serving processes are uninterrupted.
• Manages a 30-day subsistence and consumable supply to support the menu cycle.
• Supervises cashier services for Ration-in-Kind (RIK) eligible patrons and paying patrons.
• Monitors and schedules routine and emergency maintenance of portable galley container equipment.
• Performs other duties and assignments as required.

• Education/Certifications: High school diploma or equivalent; Associate degree in culinary or food management preferred. Two years related experience may substitute for one year of education; formal training as a chef, food service manager, kitchen supervisor, or food service planner is highly desired.
• Experience: Ten years of relevant experience with increasing levels of responsibility in military food service; minimum of three years of management experience managing a galley or dining facility of similar size; experience working with Foreign Nationals required; previous Navy galley experience is highly desirable.
• Skills: Proficient in MS Office; computer literate; U.S. Citizenship and valid state driver's license; eligible for access throughout the project geographic scope; able to read and speak English.
• Supervisory: Manages a galley of 12+/- employees; reports to Program Manager.

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Vectrus is an Equal Opportunity / Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status or status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.