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Job Description & How to Apply Below
Job Requirements:
- Serving and replenishing food; performing cashier services, cleaning dining facilities (to include both dining rooms, kitchen and bathrooms), equipment and utensils; cleaning tables in the dining areas; handling food, supplies, and equipment; and maintaining quality control.
- Special Requirements:
In special and emergency situations, including, but not limited to mobilization and surge requirements:
The Contractor shall perform the following additional tasks in the event of contingency, emergencies, or special events: cooking; baking; serving and replenishing food; preparing vegetables and fruits for the salad bar to ensure continued service and line servers. - Subsistence and Material Handling Rooms. The Contractor shall be responsible for dusting shelves, sweeping and mopping floors in cold storage and dry storage areas.
- Food Preparation Surfaces. The Contractor shall prepare foods that are the Contractor's responsibilities on surfaces that have been cleaned, rinsed, sanitized, and dried.
- Protection of Washed Foods. The Contractor shall store food not subject to further washing or cooking before serving, in a way that protects it against cross contamination.
- Preparation of Fruits and Vegetables for Pure Bar/Salad Bar. Contractor personnel shall prepare of raw fruits, vegetables and specialty salads for Pure Bar/Salad bars IAW Air Force recipes cards and perform the following functions in connection with the setup and break down of salad bar.
- Raptor Café Only - Service of Food. The contractor shall be responsible for the service of food at the Raptor Café daily, Monday - Friday. During Unit Training Assemblies (UTA) weekends, the contractor shall be responsible for the same tasks. The contractor shall be responsible for the service of food at the Crossbow Dining Facility during Unit Training Assemblies (UTA) weekends.
The Contractor shall provide food preparation service (cook support) for all menus to meet the performance requirements below:- The Contractor shall prepare and serve food in standard portions, IAW the Preface to The United States Air Force Food Service Menu serving standards, unless the patron requests smaller portions;
- Move full serving containers to serving line, perform standard cross panning procedures, and maintain proper temperature on serving lines.
- Set up and close down serving lines in accordance with the Food Service Production Schedule;
- Set up serving lines and salad bars at least 15 minutes, but not more than 30 minutes, before the start of the meal period;
- The Contractor shall cut and portion pastry items in accordance with standard recipes, prepare dessert displays and replenish desserts as needed throughout the meal period.
- Raptor Café Grab and Go. The contractor shall make up boxes and containers, assemble/prepare sandwiches/raps, and pack all menu meal components for pickup by others. The Contractor shall use commercial carryout boxes/bags and containers provided by contractor.
- The contractor shall prepare flight/ground meals such as sandwich meals, snack meals, frozen meals, and bite size meals
- Table Service. The contractor shall clean and sanitize all dining room tables, chairs, or benches at a rate sufficient to ensure availability to customers. Replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting.
- Beverage Bar and Dessert Display. The contractor shall prepare coffee and all other beverages in accordance with standard recipes and replenish the beverages as needed throughout the meal period. The contractor shall, in accordance with (IAW) standard recipes, prepare dessert displays and replenish desserts as needed throughout the meal period.
- Cashier Service Guest Flow Rate. The contractor shall perform cashier duties for each meal period maintaining a flow rate of guests to correspond with serving line flow rates specified in this contract.
- Sanitat…
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