Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
At least one year of supervisory experience in a high-volume food service environment.
At least one year of experience in a commercial galley or kitchen with comparable equipment.
Knowledge of sanitation procedures and food safety principles.
Ability to communicate effectively with government and contractor personnel.
Ability to read and maintain operational logs and compliance documentation.
Must obtain base access clearance prior to employment.
Responsibilities
Supervise daily scullery and pot shed personnel for seven-day-per-week operations.
Ensure proper dishwashing temperatures, sanitation procedures, and temperature-log compliance.
Enforce clean/dirty separation protocols and safety standards.
Maintain personnel records, medical certifications, and training documentation.
Conduct weekly inventory checks of government-issued dinnerware and equipment.
Report equipment issues, incidents, and discrepancies to the Government Contracting Officer Representative.
Ensure all operations meet inspection and quality-assurance standards.
Desired Qualifications
Experience working on U.S. military installations.
Familiarity with NAVSUP P-486 and Tri-Service Food Code.
Bilingual ability in English and Spanish.
Experience managing staff under Spanish labor agreements.
On-Site Manager – Scullery & Pot Shed Services
Location: NAVSTA Rota, Spain Position Type: Full-Time
Position Summary
The On-Site Manager oversees all scullery and pot shed operations at the Gateway Galley, ensuring full compliance with contract requirements, U.S. Navy sanitation standards, and applicable Spanish labor laws. The Manager serves as the primary liaison to the Government Contracting Officer Representative (COR) and ensures safe, sanitary, and uninterrupted meal support operations.
Key Responsibilities
Supervise daily scullery and pot shed personnel (7 days/week operations).
Ensure proper dishwashing temperatures, sanitation procedures, and temperature log compliance.
Enforce clean/dirty separation protocols and safety standards.
Maintain personnel records, medical certifications, and training documentation.
Conduct weekly inventory checks of Government-issued dinnerware and equipment.
Report equipment issues, incidents, and discrepancies to the COR.
Ensure all operations meet inspection and quality assurance standards.
Minimum Qualifications
Minimum one (1) year supervisory experience in a high-volume food service environment.
Minimum one (1) year experience in a commercial galley or kitchen with comparable equipment.
Knowledge of sanitation procedures and food safety principles.
Ability to communicate effectively with Government and contractor personnel.
Ability to read and maintain operational logs and compliance documentation.
Must obtain base access clearance prior to employment.
Preferred Qualifications
Experience working on U.S. military installations.
Familiarity with NAVSUP P-486 and Tri-Service Food Code.
Bilingual (English/Spanish).
Experience managing staff under Spanish labor agreements.