g. Personnel. Determine how many personnel are needed to prepare, cook, present, and
serve the food. Schedule shifts and assign major duty areas. Make recommendations concerning
the promotion, assignment, and training of personnel. Assure assigned personnel are inspected
by the supervisor for personal hygiene. Coordinate with the contracting officer's representative
(COR) for matters concerning contracted dining facility attendants.
h. Security. Make sure the dining facility, food, equipment and cash are secure.
i. Preparation, Cooking and Serving. Develop Standing Operating Procedures (SOPs) for
kitchen, serving and dining facility operations. Prepare the production schedule and forms used
in the operation of the dining facility. Inspect the serving line to ensure items are available and
pleasantly merchandised. Conduct studies of diner preference and acceptance of different types
of food.
j. Sanitation. Supervise employee personal hygiene practices. Ensure sanitary storage,
preparation, transport, and serving of food. Maintain clean and sanitary food service facilities,
equipment, and utensils.
k. Safety. Supervise personnel on safety practices and operations. Assure personnel
observe appropriate safety and occupational health rules.
l. Training. Develop, implement, and supervise the OJT of assigned 92G personnel.
Supervise the administration of unit food service personnel participating in the cook's
apprenticeship program. Ensure food service personnel under your control are trained in the
principles of food service sanitation as outlined in TB MED 530 (Occupational and
Environmental Health Food Service Sanitation). Support the unit training program by ensuring
food service personnel are trained in common soldier skills and other required instruction.
7. Planning Phase. The food operations sergeant is charged with providing the best possible
food service support to the soldiers on the battlefield. You must make the most efficient use of
assigned personnel, equipment, facilities, and supplies. Coordinate closely with the commander,
food service officer, first sergeant, and the food advisor. They must be involved as early as
possible in the operations planning phase. Continually improve the food service teams'
proficiency by ensuring all assigned personnel are properly trained to work as part of the team.
a.
Prepare the trainee.
(1) Put the trainee at ease.
(2) Demonstrate the task. Show the trainee where to put ingredients, utensils and
equipment so they can be easily reached.
b.
Present the operation.
(1) Demonstrate the job step-by-step.
QM 6322
5-6
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