Home › Companies › 1D2E115F0302B0BFA22751D541C9B65D › Dining Hall Facility Director
Dining Hall Facility Director
1D2E115F0302B0BFA22751D541C9B65D · Natick Dining Facility - Natick, MA 01760; 10 General Green Ave Bldg 1, Natick, MA, 1760, USA · On Site · Active · $85,000–$80,000 / year · Paycom ATS
Job facts
| Field | Value |
|---|---|
| Company | 1D2E115F0302B0BFA22751D541C9B65D |
| Title | Dining Hall Facility Director |
| Normalized title | - |
| Department / team | Restaurant - Food Service |
| Location | Natick, MA, United States |
| Work model | On Site |
| Employment type | Full Time |
| Salary | $85,000–$80,000 / year |
| Status | active |
| ATS provider | Paycom ATS |
| Posted / first seen | 2026-04-08 / 2026-05-31 |
| Changed / last seen | 2026-05-31 / 2026-06-06 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from 1D2E115F0302B0BFA22751D541C9B65D. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through Paycom ATS. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Natick. | Open |
| Department jobs | Active postings in Restaurant - Food Service. | Open |
| Work model jobs | Active On Site postings. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | 1D2E115F0302B0BFA22751D541C9B65D |
| Source | af93752f-acf6-4ec0-adb8-746931018bc9 |
| ATS provider | Paycom ATS |
Description
Description
WORK Inc.
Position Title: Dining Facility Manager
Department: AbilityOne
Reports To: AbilityOne Area Senior Project Manager
Location: Natick, MA
Schedule: Monday through Friday (Weekends as needed based on staffing)
Job Summary :
The Dining Facility Manager is responsible for managing all aspects of a government dining facility’s food service operations, ensuring compliance with military standards and contract requirements. The role requires on-site presence during all operating hours and may include weekend coverage. Responsibilities span quality control, food safety, personnel supervision, and administrative tasks.
Essential Functions: Responsible for:
The Dining Facility Manager is responsible for:
Quality & Safety Management
Implementing an approved quality control and inspection system.
Developing and enforcing a comprehensive employee safety and training program.
Reporting workplace injuries and managing referrals for medical services.
Conducting fire safety and prevention training.
Ensuring sanitation meets or exceeds government regulations.
Safeguarding access to government property, equipment, and keys.
Operations & Compliance
Securing all cash and documentation in accordance with AR 30-1.
Developing utility conservation and environmental compliance plans.
Managing facility maintenance plans per military specifications.
Training staff on food safety, menu planning, hygiene, and sanitation.
Maintaining plans for safeguarding and maintaining government property.
Managing financial records for audits.
Overseeing inventory management and annual reconciliations.
Reporting damages/losses and supporting government investigations.
Maintaining government equipment in good repair.
Managing subsistence inventories using military documentation.
Reporting pest control concerns.
Procuring janitorial supplies and recommending equipment purchases.
Menu & Food Services
Participating in monthly menu board meetings.
Providing multiple entrée options and specialized menus, including fitness meals.
Preparing box lunches and special meals as needed.
Posting daily menus with calorie information.
Implementing subsistence storage and excess minimization plans.
Ensuring food is prepared and served according to contract standards.
Providing cash change for patrons.
Managing food requisitions, ration accounting, and monthly reports.
Documenting all food production including A-rations and box lunches.
Tracking headcounts and meal counts.
Securing controlled forms and payment documentation.
Maintaining military-standard account records.
Reconciling accounts with TISA monthly.
Completing end-of-month reports.
Displaying required government posters.
Following preventive maintenance and self-help programs.
Performing light maintenance and inspections as required.
Personnel & Administrative
Acting as lead cook when necessary.
Managing customer feedback processes.
Overseeing all personnel management responsibilities.
Utilizing a Food Service Management Information System for operations.
Applying HACCP principles to ensure food safety.
Monitoring inventory and ordering processes.
Planning menus and managing food storage.
Handling calls, greeting visitors, and providing timely communication.
Responding to both Army and WORK Inc. personnel inquiries.
(The essential functions listed in this section are not limited only to the tasks indicated and may include other duties as assigned)
Qualifications
Qualification/Education/Experience:
Bachelor’s Degree in a related field or Minimum of five years experience in Food Service Operations.
Pervious work experience in Mess Hall or similar environment.
Working knowledge and understanding of all Military Paperwork, preferred but not required..
Supervisory Responsibilities
Interviewing, training, and recommending hires.
Assigning, directing, and evaluating work.
Addressing and resolving staff complaints.
Mathematical Skills:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent, ability to create and interpret graphs.
Reasoning Ability:
Ability to define problems, collect data, establish facts and draw valid conclusions.
Ability to interpret an extensive variety of technical data in mathematical or diagram form and deal with several abstract and concrete variables.
Communication Demands:
The ability to read, analyze and interpret journals, financial reports and legal documents.
The ability to respond to common inquiries of complaints.
The ability to effectively present information to the Board of Directors, employees, program participants and members of the business community.
Environmental Demands:
The work is performed in a non-smoking environment. The work is normally performed in a temperature controlled zone, however, there are exceptions. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
General requirements:
1. Good standing balance, defined as the ability to stand and walk without a loss of
balance.
2. Full upper extremity range of motion defined as the ability to obtain:
Full shoulder flexion, extension, abduction, and rotation.
Full elbow flexion, extension, supination and pronation.
Full wrist flexion, extension, radial and ulnar deviation.
3 Normal upper extremity strength defined as the ability to move the specified
body part through a full range of motion against maximum resistance.
4. Full lower extremity range of motion defined as the ability to obtain:
Full hip flexion, extension, abduction, adduction and rotation.
Full knee flexion and extension.
Full ankle flexion and extension.
5. Normal lower extremity strength defined as the ability to move the specified
body part through a full range of motion against maximum resistance.
6. Full trunk range of motion as defined by the ability to obtain full flexion and
extension, rotation and side bending.
7. Full cervical range of motion as defined by the ability to obtain full flexion and
extension, lateral flexion and rotation.
*Continuous: Sitting, talking, standing, hearing
*Frequent: Reaching, walking, climbing stairs
*Occasional: Bending, Stooping
*Rarely: Lifting
Full job record
| Job ID | 95bf2a4e3e49b0afc79ce4f43f107dc8d4374fd1 |
| Org ID | b069c416-bbda-48d9-87f3-7f2238ce6f63 |
| Source ID | af93752f-acf6-4ec0-adb8-746931018bc9 |
| Board ID | af93752f-acf6-4ec0-adb8-746931018bc9 |
| Provider | paycom |
| Provider Job Key | 445269 |
| Title | Dining Hall Facility Director |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Natick Dining Facility - Natick, MA 01760; 10 General Green Ave Bldg 1, Natick, MA, 1760, USA |
| Department | Restaurant - Food Service |
| Team | — |
| Employment Type | full_time |
| Workplace Type | on_site |
| Remote Policy | — |
| Country | United States |
| Region | MA |
| City | Natick |
| Salary Raw | $85,000.00 - $80,000.00 Salary |
| Salary Min | 85,000 |
| Salary Max | 80,000 |
| Salary Currency | USD |
| Salary Period | year |
| Source URL | https://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=445269&clientkey=1D2E115F0302B0BFA22751D541C9B65D |
| Apply URL | https://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=445269&clientkey=1D2E115F0302B0BFA22751D541C9B65D |
| First Seen At | 2026-05-31 19:06:48Z |
| Last Seen At | 2026-06-06 09:56:05Z |
| Last Checked At | 2026-06-06 09:56:05Z |
| Last Changed At | 2026-05-31 19:06:48Z |
| Inactive At | — |
| Source Posted At | 2026-04-08 00:00:00Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=paycom/board=1D2E115F0302B0BFA22751D541C9B65D/date=2026-06-06/2026-06-06T09-56-04-017Z-a434e28bcc8e0d7367f63c7a1a514fa5f74519e8b65e8b8d3c5daed7c727dfc5.json |
Event Fields
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"description": "<div style=\"border:double windowtext 2.25pt; padding:1.0pt 1.0pt 1.0pt 1.0pt\">\r\n<p align=\"center\" style=\"border:none; text-align:center; padding:0in\"><span style=\"background:#e5e5e5\"><span style=\"font-size:12pt\"><span style=\"background:#e5e5e5\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"><span style=\"color:black\">WORK Inc.</span></span></span></b></span></span></span></span></p>\r\n\r\n<p align=\"center\" style=\"border:none; text-align:center; padding:0in\"><span style=\"background:#e5e5e5\"><span style=\"font-size:12pt\"><span style=\"background:#e5e5e5\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"><span style=\"color:black\">Position Title: Dining Facility Manager<br />\r\nDepartment: AbilityOne<br />\r\nReports To: AbilityOne Area Senior Project Manager<br />\r\nLocation: Natick, MA<br />\r\nSchedule: Monday through Friday (Weekends as needed based on staffing)</span></span></span></b></span></span></span></span></p>\r\n\r\n<p style=\"border:none; padding:0in\"> </p>\r\n</div>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"> </p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"> </p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><u><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Job Summary</span></span></u></b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">:</span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Calibri",sans-serif\">The Dining Facility Manager is responsible for managing all aspects of a government dining facility’s food service operations, ensuring compliance with military standards and contract requirements. The role requires on-site presence during all operating hours and may include weekend coverage. Responsibilities span quality control, food safety, personnel supervision, and administrative tasks.</span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"> </p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><u><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Essential Functions: Responsible for:</span></span></u></b></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">The Dining Facility Manager is responsible for:</span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Quality & Safety Management</span></span></b></span></span></p>\r\n\r\n<ol>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Implementing an approved quality control and inspection system.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Developing and enforcing a comprehensive employee safety and training program.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Reporting workplace injuries and managing referrals for medical services.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Conducting fire safety and prevention training.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Ensuring sanitation meets or exceeds government regulations.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Safeguarding access to government property, equipment, and keys.</span></span></span></span></span></li>\r\n</ol>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Operations & Compliance</span></span></b></span></span></p>\r\n\r\n<ol start=\"7\">\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Securing all cash and documentation in accordance with AR 30-1.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Developing utility conservation and environmental compliance plans.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Managing facility maintenance plans per military specifications.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Training staff on food safety, menu planning, hygiene, and sanitation.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Maintaining plans for safeguarding and maintaining government property.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Managing financial records for audits.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Overseeing inventory management and annual reconciliations.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Reporting damages/losses and supporting government investigations.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Maintaining government equipment in good repair.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Managing subsistence inventories using military documentation.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Reporting pest control concerns.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Procuring janitorial supplies and recommending equipment purchases.</span></span></span></span></span></li>\r\n</ol>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Menu & Food Services</span></span></b></span></span></p>\r\n\r\n<ol start=\"19\">\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Participating in monthly menu board meetings.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Providing multiple entrée options and specialized menus, including fitness meals.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Preparing box lunches and special meals as needed.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Posting daily menus with calorie information.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Implementing subsistence storage and excess minimization plans.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Ensuring food is prepared and served according to contract standards.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Providing cash change for patrons.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Managing food requisitions, ration accounting, and monthly reports.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Documenting all food production including A-rations and box lunches.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Tracking headcounts and meal counts.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Securing controlled forms and payment documentation.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Maintaining military-standard account records.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Reconciling accounts with TISA monthly.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Completing end-of-month reports.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Displaying required government posters.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Following preventive maintenance and self-help programs.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Performing light maintenance and inspections as required.</span></span></span></span></span></li>\r\n</ol>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Personnel & Administrative</span></span></b></span></span></p>\r\n\r\n<ol start=\"36\">\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Acting as lead cook when necessary.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Managing customer feedback processes.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Overseeing all personnel management responsibilities.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Utilizing a Food Service Management Information System for operations.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Applying HACCP principles to ensure food safety.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Monitoring inventory and ordering processes.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Planning menus and managing food storage.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Handling calls, greeting visitors, and providing timely communication.</span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Responding to both Army and WORK Inc. personnel inquiries.</span></span></span></span></span></li>\r\n</ol>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><i><span style=\"font-size:9.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">(The essential functions listed in this section are not limited only to the tasks indicated and may include other duties as assigned)</span></span></i></b></span></span></p>\r\n",
"jobCategory": "Restaurant - Food Service",
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"googleJobJson": "{\"@context\":\"https://schema.org/\",\"@type\":\"JobPosting\",\"title\":\"Dining Hall Facility Director\",\"identifier\":\"J0JR46445269\",\"url\":\"https://www.paycomonline.net/v4/ats/web.php/portal/1D2E115F0302B0BFA22751D541C9B65D/jobs/445269\",\"image\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=1D2E115F0302B0BFA22751D541C9B65D\",\"baseSalary\":{\"@type\":\"MonetaryAmount\",\"currency\":\"USD\",\"value\":{\"@type\":\"QuantitativeValue\",\"minValue\":85000,\"maxValue\":80000,\"unitText\":\"\"}},\"datePosted\":\"2026-04-08\",\"description\":\"Job DetailsLevel: ExperiencedJob Location: Natick Dining Facility - Natick, MA 01760Position Type: Full TimeEducation Level: 4 Year DegreeSalary Range: $85,000.00 - $80,000.00 SalaryTravel Percentage: NoneJob Shift: DayJob Category: Restaurant - Food Service\\r\\nWORK Inc.\\r\\n\\r\\nPosition Title: Dining Facility Manager\\r\\nDepartment: AbilityOne\\r\\nReports To: AbilityOne Area Senior Project Manager\\r\\nLocation: Natick, MA\\r\\nSchedule: Monday through Friday (Weekends as needed based on staffing)\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n \\r\\n\\r\\n \\r\\n\\r\\nJob Summary:\\r\\n\\r\\nThe Dining Facility Manager is responsible for managing all aspects of a government dining facility’s food service operations, ensuring compliance with military standards and contract requirements. The role requires on-site presence during all operating hours and may include weekend coverage. Responsibilities span quality control, food safety, personnel supervision, and administrative tasks.\\r\\n\\r\\n \\r\\n\\r\\nEssential Functions: Responsible for:\\r\\n\\r\\nThe Dining Facility Manager is responsible for:\\r\\n\\r\\nQuality & Safety Management\\r\\n\\r\\n\\r\\n\\tImplementing an approved quality control and inspection system.\\r\\n\\tDeveloping and enforcing a comprehensive employee safety and training program.\\r\\n\\tReporting workplace injuries and managing referrals for medical services.\\r\\n\\tConducting fire safety and prevention training.\\r\\n\\tEnsuring sanitation meets or exceeds government regulations.\\r\\n\\tSafeguarding access to government property, equipment, and keys.\\r\\n\\r\\n\\r\\nOperations & Compliance\\r\\n\\r\\n\\r\\n\\tSecuring all cash and documentation in accordance with AR 30-1.\\r\\n\\tDeveloping utility conservation and environmental compliance plans.\\r\\n\\tManaging facility maintenance plans per military specifications.\\r\\n\\tTraining staff on food safety, menu planning, hygiene, and sanitation.\\r\\n\\tMaintaining plans for safeguarding and maintaining government property.\\r\\n\\tManaging financial records for audits.\\r\\n\\tOverseeing inventory management and annual reconciliations.\\r\\n\\tReporting damages/losses and supporting government investigations.\\r\\n\\tMaintaining government equipment in good repair.\\r\\n\\tManaging subsistence inventories using military documentation.\\r\\n\\tReporting pest control concerns.\\r\\n\\tProcuring janitorial supplies and recommending equipment purchases.\\r\\n\\r\\n\\r\\nMenu & Food Services\\r\\n\\r\\n\\r\\n\\tParticipating in monthly menu board meetings.\\r\\n\\tProviding multiple entrée options and specialized menus, including fitness meals.\\r\\n\\tPreparing box lunches and special meals as needed.\\r\\n\\tPosting daily menus with calorie information.\\r\\n\\tImplementing subsistence storage and excess minimization plans.\\r\\n\\tEnsuring food is prepared and served according to contract standards.\\r\\n\\tProviding cash change for patrons.\\r\\n\\tManaging food requisitions, ration accounting, and monthly reports.\\r\\n\\tDocumenting all food production including A-rations and box lunches.\\r\\n\\tTracking headcounts and meal counts.\\r\\n\\tSecuring controlled forms and payment documentation.\\r\\n\\tMaintaining military-standard account records.\\r\\n\\tReconciling accounts with TISA monthly.\\r\\n\\tCompleting end-of-month reports.\\r\\n\\tDisplaying required government posters.\\r\\n\\tFollowing preventive maintenance and self-help programs.\\r\\n\\tPerforming light maintenance and inspections as required.\\r\\n\\r\\n\\r\\nPersonnel & Administrative\\r\\n\\r\\n\\r\\n\\tActing as lead cook when necessary.\\r\\n\\tManaging customer feedback processes.\\r\\n\\tOverseeing all personnel management responsibilities.\\r\\n\\tUtilizing a Food Service Management Information System for operations.\\r\\n\\tApplying HACCP principles to ensure food safety.\\r\\n\\tMonitoring inventory and ordering processes.\\r\\n\\tPlanning menus and managing food storage.\\r\\n\\tHandling calls, greeting visitors, and providing timely communication.\\r\\n\\tResponding to both Army and WORK Inc. personnel inquiries.\\r\\n\\r\\n\\r\\n(The essential functions listed in this section are not limited only to the tasks indicated and may include other duties as assigned)\\r\\nQualificationsQualification/Education/Experience:\\r\\n\\r\\n\\r\\n\\tBachelor’s Degree in a related field or Minimum of five years experience in Food Service Operations.\\r\\n\\tPervious work experience in Mess Hall or similar environment.\\r\\n\\tWorking knowledge and understanding of all Military Paperwork, preferred but not required..\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nSupervisory Responsibilities\\r\\n\\r\\n\\r\\n\\tInterviewing, training, and recommending hires.\\r\\n\\tAssigning, directing, and evaluating work.\\r\\n\\tAddressing and resolving staff complaints.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nMathematical Skills:\\r\\n\\r\\n\\r\\n\\tAbility to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.\\r\\n\\tAbility to compute rate, ratio, and percent, ability to create and interpret graphs.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nReasoning Ability:\\r\\n\\r\\n\\r\\n\\tAbility to define problems, collect data, establish facts and draw valid conclusions.\\r\\n\\tAbility to interpret an extensive variety of technical data in mathematical or diagram form and deal with several abstract and concrete variables.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nCommunication Demands:\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tThe ability to read, analyze and interpret journals, financial reports and legal documents.\\r\\n\\tThe ability to respond to common inquiries of complaints.\\r\\n\\tThe ability to effectively present information to the Board of Directors, employees, program participants and members of the business community.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nEnvironmental Demands: \\r\\n\\r\\nThe work is performed in a non-smoking environment. The work is normally performed in a temperature controlled zone, however, there are exceptions. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\\r\\n\\r\\n \\r\\n\\r\\nPhysical Demands:\\r\\n\\r\\nThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\\r\\n\\r\\n \\r\\n\\r\\nGeneral requirements:\\r\\n\\r\\n1. Good standing balance, defined as the ability to stand and walk without a loss of \\r\\n\\r\\n balance.\\r\\n\\r\\n2. Full upper extremity range of motion defined as the ability to obtain:\\r\\n\\r\\n Full shoulder flexion, extension, abduction, and rotation.\\r\\n\\r\\n Full elbow flexion, extension, supination and pronation.\\r\\n\\r\\n Full wrist flexion, extension, radial and ulnar deviation.\\r\\n\\r\\n3 Normal upper extremity strength defined as the ability to move the specified\\r\\n\\r\\n body part through a full range of motion against maximum resistance.\\r\\n\\r\\n4. Full lower extremity range of motion defined as the ability to obtain:\\r\\n\\r\\n Full hip flexion, extension, abduction, adduction and rotation.\\r\\n\\r\\n Full knee flexion and extension.\\r\\n\\r\\n Full ankle flexion and extension.\\r\\n\\r\\n5. Normal lower extremity strength defined as the ability to move the specified \\r\\n\\r\\n body part through a full range of motion against maximum resistance.\\r\\n\\r\\n6. Full trunk range of motion as defined by the ability to obtain full flexion and\\r\\n\\r\\n extension, rotation and side bending.\\r\\n\\r\\n7. Full cervical range of motion as defined by the ability to obtain full flexion and \\r\\n\\r\\n extension, lateral flexion and rotation.\\r\\n\\r\\n \\r\\n\\r\\n*Continuous: Sitting, talking, standing, hearing\\r\\n\\r\\n*Frequent: Reaching, walking, climbing stairs\\r\\n\\r\\n*Occasional: Bending, Stooping\\r\\n\\r\\n*Rarely: Lifting\\r\\n\",\"responsibilities\":\"\\r\\nWORK Inc.\\r\\n\\r\\nPosition Title: Dining Facility Manager\\r\\nDepartment: AbilityOne\\r\\nReports To: AbilityOne Area Senior Project Manager\\r\\nLocation: Natick, MA\\r\\nSchedule: Monday through Friday (Weekends as needed based on staffing)\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n \\r\\n\\r\\n \\r\\n\\r\\nJob Summary:\\r\\n\\r\\nThe Dining Facility Manager is responsible for managing all aspects of a government dining facility’s food service operations, ensuring compliance with military standards and contract requirements. The role requires on-site presence during all operating hours and may include weekend coverage. Responsibilities span quality control, food safety, personnel supervision, and administrative tasks.\\r\\n\\r\\n \\r\\n\\r\\nEssential Functions: Responsible for:\\r\\n\\r\\nThe Dining Facility Manager is responsible for:\\r\\n\\r\\nQuality & Safety Management\\r\\n\\r\\n\\r\\n\\tImplementing an approved quality control and inspection system.\\r\\n\\tDeveloping and enforcing a comprehensive employee safety and training program.\\r\\n\\tReporting workplace injuries and managing referrals for medical services.\\r\\n\\tConducting fire safety and prevention training.\\r\\n\\tEnsuring sanitation meets or exceeds government regulations.\\r\\n\\tSafeguarding access to government property, equipment, and keys.\\r\\n\\r\\n\\r\\nOperations & Compliance\\r\\n\\r\\n\\r\\n\\tSecuring all cash and documentation in accordance with AR 30-1.\\r\\n\\tDeveloping utility conservation and environmental compliance plans.\\r\\n\\tManaging facility maintenance plans per military specifications.\\r\\n\\tTraining staff on food safety, menu planning, hygiene, and sanitation.\\r\\n\\tMaintaining plans for safeguarding and maintaining government property.\\r\\n\\tManaging financial records for audits.\\r\\n\\tOverseeing inventory management and annual reconciliations.\\r\\n\\tReporting damages/losses and supporting government investigations.\\r\\n\\tMaintaining government equipment in good repair.\\r\\n\\tManaging subsistence inventories using military documentation.\\r\\n\\tReporting pest control concerns.\\r\\n\\tProcuring janitorial supplies and recommending equipment purchases.\\r\\n\\r\\n\\r\\nMenu & Food Services\\r\\n\\r\\n\\r\\n\\tParticipating in monthly menu board meetings.\\r\\n\\tProviding multiple entrée options and specialized menus, including fitness meals.\\r\\n\\tPreparing box lunches and special meals as needed.\\r\\n\\tPosting daily menus with calorie information.\\r\\n\\tImplementing subsistence storage and excess minimization plans.\\r\\n\\tEnsuring food is prepared and served according to contract standards.\\r\\n\\tProviding cash change for patrons.\\r\\n\\tManaging food requisitions, ration accounting, and monthly reports.\\r\\n\\tDocumenting all food production including A-rations and box lunches.\\r\\n\\tTracking headcounts and meal counts.\\r\\n\\tSecuring controlled forms and payment documentation.\\r\\n\\tMaintaining military-standard account records.\\r\\n\\tReconciling accounts with TISA monthly.\\r\\n\\tCompleting end-of-month reports.\\r\\n\\tDisplaying required government posters.\\r\\n\\tFollowing preventive maintenance and self-help programs.\\r\\n\\tPerforming light maintenance and inspections as required.\\r\\n\\r\\n\\r\\nPersonnel & Administrative\\r\\n\\r\\n\\r\\n\\tActing as lead cook when necessary.\\r\\n\\tManaging customer feedback processes.\\r\\n\\tOverseeing all personnel management responsibilities.\\r\\n\\tUtilizing a Food Service Management Information System for operations.\\r\\n\\tApplying HACCP principles to ensure food safety.\\r\\n\\tMonitoring inventory and ordering processes.\\r\\n\\tPlanning menus and managing food storage.\\r\\n\\tHandling calls, greeting visitors, and providing timely communication.\\r\\n\\tResponding to both Army and WORK Inc. personnel inquiries.\\r\\n\\r\\n\\r\\n(The essential functions listed in this section are not limited only to the tasks indicated and may include other duties as assigned)\\r\\n\",\"employmentType\":\"FULL_TIME\",\"hiringOrganization\":{\"@type\":\"Organization\",\"name\":\"WORK INCORPORATED\",\"logo\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=1D2E115F0302B0BFA22751D541C9B65D\"},\"jobLocation\":{\"@type\":\"Place\",\"address\":{\"streetAddress\":\"10 General Green Ave Bldg 1\",\"addressLocality\":\"Natick\",\"addressRegion\":\"MA\",\"postalCode\":1760,\"addressCountry\":\"USA\"}},\"qualifications\":\"Qualification/Education/Experience:\\r\\n\\r\\n\\r\\n\\tBachelor’s Degree in a related field or Minimum of five years experience in Food Service Operations.\\r\\n\\tPervious work experience in Mess Hall or similar environment.\\r\\n\\tWorking knowledge and understanding of all Military Paperwork, preferred but not required..\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nSupervisory Responsibilities\\r\\n\\r\\n\\r\\n\\tInterviewing, training, and recommending hires.\\r\\n\\tAssigning, directing, and evaluating work.\\r\\n\\tAddressing and resolving staff complaints.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nMathematical Skills:\\r\\n\\r\\n\\r\\n\\tAbility to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.\\r\\n\\tAbility to compute rate, ratio, and percent, ability to create and interpret graphs.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nReasoning Ability:\\r\\n\\r\\n\\r\\n\\tAbility to define problems, collect data, establish facts and draw valid conclusions.\\r\\n\\tAbility to interpret an extensive variety of technical data in mathematical or diagram form and deal with several abstract and concrete variables.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nCommunication Demands:\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tThe ability to read, analyze and interpret journals, financial reports and legal documents.\\r\\n\\tThe ability to respond to common inquiries of complaints.\\r\\n\\tThe ability to effectively present information to the Board of Directors, employees, program participants and members of the business community.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nEnvironmental Demands: \\r\\n\\r\\nThe work is performed in a non-smoking environment. The work is normally performed in a temperature controlled zone, however, there are exceptions. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\\r\\n\\r\\n \\r\\n\\r\\nPhysical Demands:\\r\\n\\r\\nThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\\r\\n\\r\\n \\r\\n\\r\\nGeneral requirements:\\r\\n\\r\\n1. Good standing balance, defined as the ability to stand and walk without a loss of \\r\\n\\r\\n balance.\\r\\n\\r\\n2. Full upper extremity range of motion defined as the ability to obtain:\\r\\n\\r\\n Full shoulder flexion, extension, abduction, and rotation.\\r\\n\\r\\n Full elbow flexion, extension, supination and pronation.\\r\\n\\r\\n Full wrist flexion, extension, radial and ulnar deviation.\\r\\n\\r\\n3 Normal upper extremity strength defined as the ability to move the specified\\r\\n\\r\\n body part through a full range of motion against maximum resistance.\\r\\n\\r\\n4. Full lower extremity range of motion defined as the ability to obtain:\\r\\n\\r\\n Full hip flexion, extension, abduction, adduction and rotation.\\r\\n\\r\\n Full knee flexion and extension.\\r\\n\\r\\n Full ankle flexion and extension.\\r\\n\\r\\n5. Normal lower extremity strength defined as the ability to move the specified \\r\\n\\r\\n body part through a full range of motion against maximum resistance.\\r\\n\\r\\n6. Full trunk range of motion as defined by the ability to obtain full flexion and\\r\\n\\r\\n extension, rotation and side bending.\\r\\n\\r\\n7. Full cervical range of motion as defined by the ability to obtain full flexion and \\r\\n\\r\\n extension, lateral flexion and rotation.\\r\\n\\r\\n \\r\\n\\r\\n*Continuous: Sitting, talking, standing, hearing\\r\\n\\r\\n*Frequent: Reaching, walking, climbing stairs\\r\\n\\r\\n*Occasional: Bending, Stooping\\r\\n\\r\\n*Rarely: Lifting\\r\\n\",\"experienceRequirements\":\"Qualification/Education/Experience:\\r\\n\\r\\n\\r\\n\\tBachelor’s Degree in a related field or Minimum of five years experience in Food Service Operations.\\r\\n\\tPervious work experience in Mess Hall or similar environment.\\r\\n\\tWorking knowledge and understanding of all Military Paperwork, preferred but not required..\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nSupervisory Responsibilities\\r\\n\\r\\n\\r\\n\\tInterviewing, training, and recommending hires.\\r\\n\\tAssigning, directing, and evaluating work.\\r\\n\\tAddressing and resolving staff complaints.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nMathematical Skills:\\r\\n\\r\\n\\r\\n\\tAbility to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.\\r\\n\\tAbility to compute rate, ratio, and percent, ability to create and interpret graphs.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nReasoning Ability:\\r\\n\\r\\n\\r\\n\\tAbility to define problems, collect data, establish facts and draw valid conclusions.\\r\\n\\tAbility to interpret an extensive variety of technical data in mathematical or diagram form and deal with several abstract and concrete variables.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nCommunication Demands:\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tThe ability to read, analyze and interpret journals, financial reports and legal documents.\\r\\n\\tThe ability to respond to common inquiries of complaints.\\r\\n\\tThe ability to effectively present information to the Board of Directors, employees, program participants and members of the business community.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\nEnvironmental Demands: \\r\\n\\r\\nThe work is performed in a non-smoking environment. The work is normally performed in a temperature controlled zone, however, there are exceptions. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\\r\\n\\r\\n \\r\\n\\r\\nPhysical Demands:\\r\\n\\r\\nThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\\r\\n\\r\\n \\r\\n\\r\\nGeneral requirements:\\r\\n\\r\\n1. Good standing balance, defined as the ability to stand and walk without a loss of \\r\\n\\r\\n balance.\\r\\n\\r\\n2. Full upper extremity range of motion defined as the ability to obtain:\\r\\n\\r\\n Full shoulder flexion, extension, abduction, and rotation.\\r\\n\\r\\n Full elbow flexion, extension, supination and pronation.\\r\\n\\r\\n Full wrist flexion, extension, radial and ulnar deviation.\\r\\n\\r\\n3 Normal upper extremity strength defined as the ability to move the specified\\r\\n\\r\\n body part through a full range of motion against maximum resistance.\\r\\n\\r\\n4. Full lower extremity range of motion defined as the ability to obtain:\\r\\n\\r\\n Full hip flexion, extension, abduction, adduction and rotation.\\r\\n\\r\\n Full knee flexion and extension.\\r\\n\\r\\n Full ankle flexion and extension.\\r\\n\\r\\n5. Normal lower extremity strength defined as the ability to move the specified \\r\\n\\r\\n body part through a full range of motion against maximum resistance.\\r\\n\\r\\n6. Full trunk range of motion as defined by the ability to obtain full flexion and\\r\\n\\r\\n extension, rotation and side bending.\\r\\n\\r\\n7. Full cervical range of motion as defined by the ability to obtain full flexion and \\r\\n\\r\\n extension, lateral flexion and rotation.\\r\\n\\r\\n \\r\\n\\r\\n*Continuous: Sitting, talking, standing, hearing\\r\\n\\r\\n*Frequent: Reaching, walking, climbing stairs\\r\\n\\r\\n*Occasional: Bending, Stooping\\r\\n\\r\\n*Rarely: Lifting\\r\\n\",\"industry\":\"Restaurant - Food Service\",\"validThrough\":\"2026-06-08\",\"workHours\":\"Day\",\"educationRequirements\":\"4 Year Degree\"}",
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"educationLevel": "4 Year Degree",
"qualifications": "<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><u><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Qualification/Education/Experience:</span></span></u></b></span></span></p>\r\n\r\n<ol>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Bachelor’s Degree in a related field or Minimum of five years experience in Food Service Operations.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Pervious work experience in Mess Hall or similar environment.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Working knowledge and understanding of all Military Paperwork, preferred but not required..</span></span></span></span></li>\r\n</ol>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"> </p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><u><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Supervisory Responsibilities</span></span></u></b></span></span></p>\r\n\r\n<ol>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Interviewing, training, and recommending hires.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Assigning, directing, and evaluating work.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Addressing and resolving staff complaints.</span></span></span></span></li>\r\n</ol>\r\n\r\n<p> </p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><u><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Mathematical Skills:</span></span></u></b></span></span></p>\r\n\r\n<ol>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Ability to compute rate, ratio, and percent, ability to create and interpret graphs.</span></span></span></span></li>\r\n</ol>\r\n\r\n<p> </p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><u><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Reasoning Ability:</span></span></u></b></span></span></p>\r\n\r\n<ol>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Ability to define problems, collect data, establish facts and draw valid conclusions.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Ability to interpret an extensive variety of technical data in mathematical or diagram form and deal with several abstract and concrete variables.</span></span></span></span></li>\r\n</ol>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"> </p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><u><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Communication Demands:</span></span></u></b></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"> </p>\r\n\r\n<ol>\r\n\t<li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">The ability to read, analyze and interpret journals, financial reports and legal documents.</span></span></span></span></span></li>\r\n\t<li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">The ability to respond to common inquiries of complaints.</span></span></span></span></span></li>\r\n\t<li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">The ability to effectively present information to the Board of Directors, employees, program participants and members of the business community.</span></span></span></span></span></li>\r\n</ol>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"> </p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><u><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Environmental Demands:</span></span></u></b><u> </u></span></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">The work is performed in a non-smoking environment. The work is normally performed in a temperature controlled zone, however, there are exceptions. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</span></span></span></span></span></p>\r\n\r\n<div style=\"page-break-after:always\"><span style=\"display: none;\"> </span></div>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><u><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Physical Demands:</span></span></u></b></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"> </p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">General requirements:</span></span></b></span></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">1. Good standing balance, defined as the ability to stand and walk without a loss of </span></span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"> balance.</span></span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">2. Full upper extremity range of motion defined as the ability to obtain:</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"> Full shoulder flexion, extension, abduction, and rotation.</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"> Full elbow flexion, extension, supination and pronation.</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"> Full wrist flexion, extension, radial and ulnar deviation.</span></span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">3 Normal upper extremity strength defined as the ability to move the specified</span></span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"> body part through a full range of motion against maximum resistance.</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">4. Full lower extremity range of motion defined as the ability to obtain:</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"> Full hip flexion, extension, abduction, adduction and rotation.</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"> Full knee flexion and extension.</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"> Full ankle flexion and extension.</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">5. Normal lower extremity strength defined as the ability to move the specified </span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"> body part through a full range of motion against maximum resistance.</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">6. Full trunk range of motion as defined by the ability to obtain full flexion and</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"> extension, rotation and side bending.</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">7. Full cervical range of motion as defined by the ability to obtain full flexion and </span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"> extension, lateral flexion and rotation.</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"> </p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">*Continuous: </span></span></b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Sitting, talking, standing, hearing</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">*Frequent:</span></span></b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"> Reaching, walking, climbing stairs</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">*Occasional: </span></span></b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">Bending, Stooping</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:48px; text-indent:-.5in\"><span style=\"font-size:12pt\"><span style=\"tab-stops:31.7pt 1.5in 2.8in\"><span style=\"font-family:"GoudyOlSt BT",serif\"><b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\">*Rarely: </span></span></b><span style=\"font-size:10.0pt\"><span style=\"font-family:"Goudy Old Style CG ATT"\"> Lifting</span></span></span></span></span></p>\r\n",
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