Location: Camp Lemonnier, Djibouti.
Wanted: Galley Manager and Head Cook. Individual must have experience and be able to operate in overseas environment for extended periods of time.
Individual must have experience and be able to operate in OUTCONUS environment for extended periods of time.
Pay and Benefits: exceptional
Specific duties would include but are not limited to:
• Menus; prepare selective, cycle, and special events (formal, holiday, etc.) menus.
• Execute the daily preparation and cooking of the daily menu 3000 people per day 3x Meals
• The Food Service Supervisor will serve as chief advisor to the DPM on matters pertaining to the overall operation of the dining facilities (DFAC).
• Will have the day-to-day oversight of the catering subcontractor to ensure proper preparation of food and service to customers are maintained at the highest level.
• Will be responsible of all administrative procedures relative to the safe and efficient operation of the dining facilities and reporting to the DPM
• MS Supply; estimate and adjust high and low limits for subsistence provisions; verify availability of required food items; conduct physical inventories; technical administration; prepare general mess operating statements and food service financial records and reports; request supplier quotes; technical management; conduct living quarters facilities inspections; prepare foodservice budgets.
• Recommend facility improvements; prepare job rotation plans.
• Ensure all government equipment and systems are maintained to include refrigeration, handling, preparation, cooking, serving and storing dining and cleaning equipment used during the performance of food
services. Ensure a maintenance program is maintained the provided adequate inspections and maintenance to ensure all food service equipment is fully functional and safe.
Requirement Note:
• High school diploma or GED. Valid driver’s license in country of origin.
• Complete understanding of NAVSUP 7330 General Mess Quarterly, Navy 28 day cycle menu, IAW NAVSUP – P-486, Section 3 of the NAVMED P-5010 and standardize Navy food preparation procedures etc…
• Must have valid Passport and pass medical screening.
• Must read, write and speak English.
• Prior Military experience in Galley and DFAC operations considered a Plus.
Please send resumes to: lucy@military-civilian.com with the job title in the subject line, or apply with the links provided.
Individual must have experience and be able to operate in OUTCONUS environment for extended periods of time.
Pay and Benefits: exceptional
Specific duties would include but are not limited to:
• Menus; prepare selective, cycle, and special events (formal, holiday, etc.) menus.
• Execute the daily preparation and cooking of the daily menu 3000 people per day 3x Meals
• The Food Service Supervisor will serve as chief advisor to the DPM on matters pertaining to the overall operation of the dining facilities (DFAC).
• Will have the day-to-day oversight of the catering subcontractor to ensure proper preparation of food and service to customers are maintained at the highest level.
• Will be responsible of all administrative procedures relative to the safe and efficient operation of the dining facilities and reporting to the DPM
• MS Supply; estimate and adjust high and low limits for subsistence provisions; verify availability of required food items; conduct physical inventories; technical administration; prepare general mess operating statements and food service financial records and reports; request supplier quotes; technical management; conduct living quarters facilities inspections; prepare foodservice budgets.
• Recommend facility improvements; prepare job rotation plans.
• Ensure all government equipment and systems are maintained to include refrigeration, handling, preparation, cooking, serving and storing dining and cleaning equipment used during the performance of food
services. Ensure a maintenance program is maintained the provided adequate inspections and maintenance to ensure all food service equipment is fully functional and safe.
Requirement Note:
• High school diploma or GED. Valid driver’s license in country of origin.
• Complete understanding of NAVSUP 7330 General Mess Quarterly, Navy 28 day cycle menu, IAW NAVSUP – P-486, Section 3 of the NAVMED P-5010 and standardize Navy food preparation procedures etc…
• Must have valid Passport and pass medical screening.
• Must read, write and speak English.
• Prior Military experience in Galley and DFAC operations considered a Plus.
Please send resumes to: lucy@military-civilian.com with the job title in the subject line, or apply with the links provided.
