Enclosure 1-Sample Position Description.pdf
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- Attached to
- GEWA Concessionaires’ Agreement
- Solicitation number
- 80HQTR23HGEWA
About this file
This enclosure provides sample position descriptions for food service roles to be filled under solicitation number 80HQTR23HGEWA for concessionaire services at the National Aeronautics and Space Administration Goddard Space Center. Positions include a Food Services Manager, Catering Manager, Cafeteria Manager, Executive Chef, First Cook, Cook, Cashier, Salad Maker, Line & Pantry Worker, and Dishwasher & Support. Duties outlined cover overseeing and managing food service operations and staff, ordering supplies, budgeting, menu development, food preparation, customer service, safety compliance, and cleaning responsibilities. The solicitation seeks to establish an agreement to provide these food service positions at Goddard Space Center.
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ENCLOSURE 1
SAMPLE POSITION DESCRIPTIONS
RFP #: 80HQTR23HGEWA
AGREEMENT #: TBD
MARCH 2023
RFP 80HQTR23HGEWA
SAMPLE POSITION DESCRIPTIONS
1. Food Services Manager
• Supervises, manages, oversees the entire food service program/operations of the Exchange, including cafeteria services and catering services.
• Develop and implement creative/innovative menus and new food and beverage concepts to meet current trends and desires of customers.
• Develop costing, pricing, and merchandising of menus to meet profit plan objectives and inventory control objectives.
• Maximize the profitability and return on investment of the food service program.
• Responsible for purchasing of food and beverage products and supplies.
• Ensure the highest level of customer service and food and beverage quality.
• Responsible for the supervision and productivity of all employees in the food service program including proper staffing, training, and performance management.
• Overall responsibility for manpower scheduling in accordance with anticipated business volume and profit guidelines.
• Responsible for activities of personnel that result in efficiency and will help instruct personnel in the proper service techniques toward customers and provide training.
• Must maintain a growing and up-to-date knowledge and awareness of all developments, trends and methods in food profession and industry and translate these into products and services.
• Provide back-up, operational support to Cafeteria Managers (vacation, illness, etc.).
• Ensure the dining areas and kitchens are clean, attractive, and well-maintained; and
• Responsible for compliance with food safety requirements and standards and for follow- up of all food safety inspection findings.
2. Catering Manager
• Responsible for cooking and coordinating for, catered, special events. Specific duties include:
• Coordinating special events.
• Working with customers to plan special events.
• Scheduling events.
• Advising customers about menus and prices for events
• Prepare estimates for events.
• Order food and supplies.
• Coordinate temporary help for events such as waiters and bartenders.
• Attend events and troubleshoot real-time problems.
• Purchasing kitchen and dining room equipment for special events.
• Serve as the head chef in charge of all food preparation for catered events.
• Responsible for marketing to GSFC employees about catering services.
• Generating ideas for new products that can be offered
• Responsible for customer service.
• Addressing customer complaints in a timely and sufficient manner.
• Promptly reporting all mishaps and taking required corrective action; and
• Occasionally assisting with daily operations if short staffed
3. Cafeteria Manager
• Responsible for managing and overseeing all activities at the cafeterias on-site at GSFC. Specific duties include:
• Performing price comparisons for necessary inventory.
• Ordering inventory for both cafeterias.
• Develop and maintain the annual budget for cafeteria operations.
• Responsible for customer service at the cafeterias.
• Addressing customer complaints.
• Training employees to provide excellent customer service.
• Generating ideas for new products that can be offered.
• Supervising cafeteria staff.
• Overseeing employee’s work.
• Scheduling employees shifts.
• Approving timecards.
• Recruiting, interviewing, and hiring cafeteria staff.
• Training staff members.
• Monitoring catering program.
• Approving daily sales receipts.
• Occasionally assisting with cafeteria operations if short staffed.
• Occasionally assisting with daily operations if short staffed.
• Develop and recommend policies related to food services.
• Make recommendations for increased savings and cost reduction.
• Ensure food is prepared in accordance with proper standards.
• Ensuring effective safety and health information is communicated to on-site employees, and that training is provided in the safety and health requirements of their assignments.
• Conducting monthly safety inspections; and
• Promptly reporting and investigating all mishaps and taking required corrective actions.
4. Executive Chef
• Ordering inventory for both cafeterias and cafes.
• Generating ideas for new products that can be offered.
• Monitoring catering program.
• Developing new recipes and implementing additions to the menu.
• Writing the weekly menus.
• Promptly reporting and investigating all mishaps and taking required corrective action.
• Ensure food is prepared in accordance with proper standards and maintained at required temperature.
• Occasionally assisting with cafeteria operations if short staffed.
• Overseeing employee’s work.
5. First Cook:
• Operates the kitchen equipment and follows all recipes.
• Consistently prepares high quality food in the appropriate quantities and serving sizes.
• Cook entrees, specials, etc. in conjunction with the cafeteria manager, develops cooking plans and schedules including advanced preparation.
• Coordinates and leads the cooking/kitchen staff performs clean-up and other duties as assigned.
6. Cook:
• Operates kitchen equipment and follows appropriate recipes.
• Prepares high quality food in the appropriate quantities and serving sizes.
• Cook entrees, specials, other menu items, scratch baking items, and any required “next day cooking.”
• Performs clean-up and other duties as required.
7. Cashier:
• Primary responsibility is operation of the cash register for lunch and breakfast and/or performing cash management functions.
• Preps area for breakfast & lunch (i.e., sets-up milk, juice, coffee & tea and restocks area around the register).
• Closes area around the register and performs other duties as assigned.
8. Salad Maker:
• Prepares individual specialty salads, preps, and stocks the salad bar (i.e., vegetables, cheeses, cold meats, Jell-O, etc.), prepares salad dressings, and ensures any next day prep is completed.
• Ensures the salad bar is fully stocked during lunch.
• Cleans kitchen and salad area, and performs other duties as assigned.
9. Line & Pantry Worker:
• Preps frozen and precooked baked items, sandwich meats, cheeses, lettuce, tomatoes, baked potatoes, fresh cookies, etc.
• Assists in preparing and stocking the salad bar.
• Sets-up serving line, serves customers, and operates the fry and/or grill.
• Cleans kitchen and tables and performs other duties as assigned.
10. Dishwasher and Support:
• Preps cleaning area and serving area.
• Restocks dishes and serving trays, cleans tables, etc.
• Cleans walk-in coolers and freezers.
• Preps breading meats each day, wash dishes, cleans kitchen, and performs other as assigned
File details come from the government source that posted it. Updated .