Food Unit Leader

Responsibilities

Organization

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• Review common and leadership responsibilities.
• Receive briefing from Service Branch Director (SVBD) or Logistics Section Chief (LSC).
• Determine food and water requirements.
• Determine the method of feeding to best fit each facility or situation.
• Prepare, as necessary, a meal plan outlining when, where and what meals/food will be provided to response personnel during each operational period.
• Obtain necessary equipment and supplies.
• Ensure that well-balanced menus are provided.
• Account for responders who use incident supplied food services. Provide the information to Finance Section Chief (FSC) for modifying per diem rates.
• Order sufficient food and potable water from the Supply Unit (SPUL).
• Maintain an inventory of food and potable water.
• Maintain food service areas, ensuring that all appropriate health and safety measures are being followed.
• Supervise Food Unit personnel as appropriate.
• Maintain Form 214a Individual Log and forward to Documentation Unit Leader (DOCL) for disposition.
• Forms to Complete
• Incident Food Plan
• Prepare Incident Food Plan
• Form 214a Individual Log
• Document events/activities

Forms to Complete

Meetings to Attend