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Overview: The Dining Facility Shift Leader plays a vital role in ensuring the smooth operation of food service facilities worldwide. With a focus on quality customer service and nutritional meal preparation, this individual must be knowledgeable about food safety protocols and able to work effectively under pressure.
Responsibilities:
- Supervise the receipt, storage, and distribution of perishable and non-perishable subsistence items.
- Monitor and report any issues or concerns related to food safety and security.
- Collaborate with the Storeroom and DFAC Supervisors to optimize food service operations.
- Maintain accurate records of food inventory and supplies.
- Comply with relevant regulations, including the Tri-Service Food Code and AFMAN 34-240.
- Participate in training and development programs to enhance food safety knowledge and skills.
- Adhere to company policies and procedures for managing food service operations.
- Evaluate and improve processes to enhance overall efficiency and effectiveness.