Dam Neck’s Galley at the Dunes Food Service Culinary Team has a two-fold mission. Our primary mission is to provide attractive nutritional meals to each customer and patron in a clean, sanitary and pleasant environment. Secondly, the Food Service Culinary Team is tasked with providing provisions support for the Dining Facility and each of the Tenant Commands to include hot meals and box lunches when needed during the course of the year as well as in the case of unforeseen circumstances and or emergencies. Dam Neck Galley is the Essential Messing Facility for the Dam Neck Annex Base.
In fulfilling our primary mission the Food Service Team is assigned 36 Culinary Specialists and 38 civilian employees from Chesapeake Services System, ( An Ability One Program Company that hires countless people with severe developmental disabilities vastly improving the quality of their lives.) to serve as Food Service Attendants. Our Dining Facility is modern in design divided into 5 different setting sections to include a main serving line, fast food serving line and an outdoor BBQ Pit area when weather permits, and is outfitted with the latest equipment. This will benefit the Food Service Team by effectively utilizing all its resources and providing outstanding capability to practice advanced culinary techniques for meal preparation. Aggressive administrative policy and an effective training program will ensure our records keeping and skills will support our primary and secondary missions.
Our secondary mission is to plan, load, and manage provisions. The Food Service Team will continuously plan to carry a high limit of 7 days endurance of food items with the exception of fresh fruits, and vegetables that will have a high limit of 5 days. This load plan will enable the dining facility to maintain readiness when tasked with short notice requirements as well as any unforeseen circumstances/emergencies.
A 21-day Cycle Menu is utilized in feeding our customers. Advantages for this type of menu planning are to reduce redundancy normally found in a 35-day cycle menu. Cycle Menus must be approved by a NAVSUP Dietician or by a local regional medical center dietician.
Food Service Team is always looking for constructive comments to improve food quality and overall operation of your Dining Facility. We actively seek your participation as customers to help us in these areas. Food Service Officer and Leading Culinary Specialist can be reached anytime for assistance at (757) 492-7090 and (757) 492-7089.
We will maintain a cafeteria/buffet atmosphere conducive to the highest standards of food service and achieve the most efficient meal service possible Wholesome, well balanced, and satisfying meals will be served under the most sanitary conditions possible, in an environment that is conducive to good dining. In carrying out our mission, we will ensure that:
You are provided a menu which is varied and nutritious Your food preferences are given primary consideration Your meals are properly prepared and appealingly served at the appropriate temperature Each meal is served on time in a prompt and courteous manner.
Providing 5 Star Dining For Military Personnel