This position is located in the Army National Guard (ARNG), JFHQ Deputy Chief of Staff Logistics (DCSLOG) G-4, Distribution Management Division. The purpose of the position is to manage the daily ARNG State Food Service Program for state and federal National Guard operations, training, readiness missions, natural disasters, and Homeland Defense and/or Defense Support of Civil Authorities (HLD/DSCA).
(1) Food Service Management: Functions as the Food Service Agent for the Deputy Chief of Staff for Logistics in each state. Operates independently with minimal supervision to plan, direct, and monitor the Food Service Program, inclusive of subsistence procurement, subsistence budget obligations and expenditures, food service contracts, menu planning and approval, equipment replacement, and training. May serve as the financial activity manager for food service funds. Appointed as the Contracting Officer Representative (COR) for the Government approved food service office.
(2) Manages, implements, and coordinates food service plans which include developing annual budget estimates, food service equipment procurement for new and existing kitchens and dining facilities, development of equipment replacement schedules, food service kitchen design layout for new readiness center construction, and annual feeding estimates essential to provide funds, staffing, material, facilities and services needed to conduct the State ARNG Food Service program.
(3) Develops long range plans for the efficient and effective operation of the Food Service Program. Manages and implements statewide food service plans to support food service mission requirements. Makes certain such plans are in accordance with existing laws, regulations, directives and other guidance issued from higher echelons and outside sources i.e. Department of the Army G4 and US Army Quartermaster Center as well as initiating new or changed procedures to implement directives. Serves as the single point of contact for special requirements and programs such as food service automation, National Guard unit training support, state competitive food service contracts, mobility deployments, contingency planning, natural disaster preparedness and exercise planning. Provides technical advice to units regarding food service policy and evaluates for adherence to those policies. Provides food service support for unit training assembly (IDT), Annual Training exercises, Recruit Sustainment Program (RSP), State activation/inactivation, Federal mobilization/demobilization, new equipment training (NET), contingency, natural disaster, humanitarian support missions and exercise planning.
(4) Develops and recommends food service program policies, procedures, and guidance. Reviews and interprets regulations, directives and reports pertinent to these functions. Reviews and analyzes food service directives, regulations, and reference materials into an understandable format such as unit level Food Service SOPs and letters of instruction for use by units. Develops, coordinates approval, publishes, and disseminates local regulations and policies based on the analysis and a thorough understanding of current guidelines and procedures for the related programs. Accomplishes walk through inspections of food operations to include equipment operability, facility cleanliness, menu accuracy, plus fire, safety, and sanitation compliances at all State ARNG facilities, State Training Sites and at food preparation sites in the field and garrison. Uses judgment and initiative to meet challenges and solve problems associated with food services.
(5) Funds Management: Prepares cost estimates for food service programs and makes recommendations for long range goals and/or needs for food service to include equipment and facilities, training requirements, automation needs, sources/methods of supply, quality of products, environmental considerations of missions/ exercises, and available food service funds. Provides input to the food service account annual budget for food service management decision packages (MDEPS). Updates the state food service obligation plans for MDEPS and coordinates with the DCSLOG-G4 Budget Analyst for posting through the reserve and commitment systems. Reconciles food service budget with the DCSLOG-G4 and Budget Analyst in order to track and estimate future requirements using cost factors on a tri-annual basis. Purchases and/or authorizes food service equipment using the government purchase card (GPC). Coordinates with the United States Property and Fiscal Officer (USPFO) purchasing and contracting office for purchases and/or authorization of food service equipment. Reviews and reconciles special subsistence support requests and statements from commercial sources or other DOD agencies. Monitors food costs and establishes cross-check of price changes and fluctuations to prevent monetary losses from budget. Monitors unit feeding strength summary reports to ensure proper management and execution of appropriated funds.
(6) Coordinates and provides technical support for the ARNG Food Service Program. Provides liaison, menu board coordination, information pertaining to the status of training classes, assistance visits, etc. Participates and recommends through the DCSLOG-G4 to The Adjutant General (TAG) member appointments to the Food Management Assistance Team (FMAT) and the Food Service Management Board. Serves on construction planning committee and coordinates dining facility/kitchen plans and designs for new readiness centers construction and upgrades.
(7) Serves as the Contractor Officer Representative (COR). Coordinates with prime vendors for meal support. Oversees food service contractor performance. Establishes procedures to cross-check quality assurance, sanitation procedures, contract requirements and individual price changes to prevent monetary loss of food service systems. Acts as food services liaison with commercial vendors and contractors.
(8) As required, coordinates annually and during emergency and natural disasters with intra-agency officials such as State Emergency Management Agency (SEMA), county, other state and local authorities and inter-agency officials, which may include Central Intelligence Agency (CIA), Federal Bureau of Investigation (FBI), and Federal Emergency Management Agency (FEMA).
(9) Training: Develops plans, conducts and/or coordinates training for food service, logistics, and command personnel in the areas of records management, sanitation and food safety. This may include state or higher HQ sponsored workshops, seminars or conferences. Provides food service related information and participates in other state training courses. Represents the DCSLOG-G4 at food service meetings, pre-annual training conferences, major exercises and other appropriate sessions. Acts as food services liaison with DOD agencies, supporting installations, and Army managers and logisticians at various levels of command.
(10) Awards: Coordinates the administration of the Department of Army Philip A. Connelly Food Service Excellence Awards Program for the State. Conducts local command competition through visits and evaluations to subordinate units with food service capability. May act as an inspector or evaluator for units of other states during higher-level competition.
(11) Inspection/Assistance Visits: Conducts, coordinates, and evaluates inspections and assistance visits to ensure compliance with policies and regulations and to identify systemic problems. Provides guidance and assistance regarding the proper management of food service records, requisitioning, contracting, food preparation and sanitation.
(12) Exercises supervision over subordinate employees. Implements provisions of personnel management such as the Equal Employment Opportunity (EEO) program, merit promotion, career development, performance appraisals, counseling service, incentive awards and position management. Selects or contributes significantly to the selection of subordinates as required. Hears employee grievances and works with union representatives as necessary. Plans for and schedules assignments to subordinates. Provides training designed to improve employee performance. Develops performance standards and evaluates subordinates accordingly.
(13) Performs other duties as assigned.