Galleys

OCEANA GALLEY
Oceana Galley is a 5-Star accredited dining facility with continuous feed service, which means the galley is not shut down between meals. It is the only galley in the region with a drive thru. Each day, three entrées are offered plus a healthy alternative item on the main line. Monday through Friday, we have variety speed line plus a specialty bar. And there is a beautiful salad bar with over 25 items daily.

Continuous "all day feeding" meal hours:
Monday through Friday
Breakfast: 6 to 10 a.m.
Lunch: 10 a.m. to 2 p.m
Dinner: 2 to 5:30 p.m.
Drive thru: Monday through Friday,
8 a.m. to 2 p.m.

Weekends/Holidays
Breakfast: 8 to 11 a.m.
Lunch: 11 a.m. to 2 p.m.
Dinner: 2 to 5 p.m.

DAM NECK ANNEX GALLEY
GALLEY AT THE DUNES
Dam Neck's Galley at the Dunes Food Service Culinary Team has a two-fold mission. Our primary mission is to provide an attractive and nutritional meal 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 35 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) 492-7090/7089.

Continuous "all day feeding" meal hours:
Breakfast: 6 to 10 a.m.
Lunch: 10 a.m. to 2 p.m.
Dinner: 2 to 5:30 p.m.
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.

COMMUNICATING WITH YOUR FOOD SERVICE TEAM
There are 4 means of communicating with your Food Service Team.
We welcome your ideas and constructive suggestions!

1. A customer survey form is used to ask you, the customer, and your opinion of the food service in the dining facility. This survey form may be obtained at the Cashier's Desk at the entrance of the building.
2. A Customer Comment Card is available for all customers to fill out at any time. This form should be used to comment directly on the meal most recently provided. Comments should be constructive in nature. A written Comment Card can positively affect the outcome of future meals and investigate any possible problems. The Customer Comment Card is located on the Food Service Officer Suggestion Box located on the wall entering East Scullery Area.
3. You may attend or ask your division/departmental representative to bring up your suggestions at the Monthly Customer Service meeting held every first Thursday of the month.
4. You may also contact any of our Food Service Team when you see them in the Facility or stop by the Food Service Office.  read more...

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