Kitchen Supervisor 500 Sign on Bonus

Summary

This Position is located within Commander Mid-Atlantic Region Fleet and Family Readiness Program The Purpose of this position to plan direct supervise and coordinate the food operation in addition the position will oversee food quality production and operational efficiency of the assigned facility along with culinary training of assigned staff.

Duties

MAJOR DUTIES

Responsible for determining quantities components and courses of meals and calculates prices to ensure prescribed profit margin. Establishes and maintains entrée item cards incorporating price changes as they occur. Plan menu aspects of monthly club calendar considering food market as they occur. Knows special events that will affect normal operations; holiday and seasonal variables; popularity of various meals and operating goals. Designs and implements decorated foods and artistic food arrangements for buffets and receptions.

Develops menu in consultation with the Club Manager using recipes involving many steps ingredients or long preparation time (e.g. complicated French and other ethnic recipes). Coordinates with the Club Manager in prioritizing the work of the kitchen staff and in directing certain kinds of food preparation. Develops new and creative menus and improves existing menus. Analyzes methods of food preparation. cooking and methods of garnishing by subordinates. Monitors decisions and adjustments regarding recipes for the number of servings and size of servings and approves those decision. Determines time and sequence of cooking operations to meet meal serving hours. Assures adherence to established menus. Develops and standardizes recipes. Prepares and cooks meats soups vegetables and a broad range of other food. Regulates cooking temperatures tests foods in cooking (seasons as appropriate etc.) Prepares or directs the preparation of complex salads and desserts. Determines patrons size. Instructs employees on fine points of cooking food preparation and cooking sanitation etc. and inspects food prepared by subordinates. Cuts trims or otherwise prepares meats. poultry seafood etc.. for cooking; cuts meats to specified size or weight. Assures that food preparation is economical and correct and is responsible for food profitability.

Develops and implements training programs with a high emphasis on sanitation personal hygiene and specialized food preparation In this regard supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs to ensure economical efficient and profitable food service. Designs and provides training for all food service workers which includes cooks. food service workers and wait staff.

Estimates consumption of and places orders for foodstuffs and other operating supplies. Contacts vendors and compares prices and quality. Assures that food deliveries meet quantity and quality specifications. Assures the proper receipt and storage of stock. Establishes controls to prevent pilferage spoilage waste or misuse in preparation and storage areas. Establishes and maintains appropriate inventories of foodstuffs and galley operating supplies.

Performs other related duties as assigned.

Supervisory Statement Hires Trains Coordinates and evaluates kitchen staff to include Cook Leaders Cooks and all Food Service Workers.

Requirements

Conditions of employment

• The employee must be able to obtain a Health Card prior to first day of work.
• Starting May 7 2025 non-affiliated individuals requesting access will need a REAL ID-compliant drivers license or another acceptable form of identification to access CNRMA Installations. (review required documents section for more information.)
• Must pass all applicable records and background check.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.

Qualifications

Resumes must include information which demonstrates experience and knowledge skills and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. A qualified candidate

Must have a minimum of five (5) years experience three (3) general and (2) two specialized. A certified graduate from a nationally recognized and accredited culinary arts institution is strongly preferred however equivalent and experience is acceptable. Must have the skill to work under pressure and be able to supervise and train staff in preparing and serving food storeroom operations laundry and bakery operations/services. Knowledge and ability to prepare a variety of pertinent reports and records.

Skill to plan establish and time the sequence of steps needed to have menu items ready for serving without overcooking or wasting. Sophisticated knowledge of dietetics and menu planning and pricing. Detailed knowledge of the superior ability to prepare a broad range of food including institutional lunches; deli salads; sandwiches etc. family dining fare; Mexican and other ethnic foods; seafood and other buffets; pizza; bakery products; and banquets for large groups (200-600). Knowledge of the characteristics for various raw and cooked foods to judge the product by color consistency temperature odor and taste.

Knowledge of the standards of cleanliness and hygiene in addition to food service sanitation practices and procedures OSHA safety regulations and the ability to exercise continuous safety control of all operating machinery in the kitchen dining room and bar areas. Knowledge and ability to inspect facilities purchasing and equipment for cleanliness and physical condition.

As a condition of employment the employee must be able to obtain a Health Card prior to first day of work. Afterwards must be able to successfully pass a Food Handlers Sanitation course thereafter to be updated and maintained annually. This position is subject to an irregular tour which may include weekends holidays and seasonal work.

Education

This position does not have a positive education requirement.

Additional information

Salary is dependent on experience and/or education.

Some positions have special requirements. Selectee may be required to complete a one (1) year probationary period. Participation in Direct Deposit/Electronic Fund Transfer within the first 30 days of employment is required. We utilize E-Verify to confirm selectees eligibility to work in the United States.

This announcement may be used to fill additional vacancies within 60 days of issuance of selection certificate. For positions requiring travel more than twice per year selectee may be required to obtain and maintain in good standing a Government-issued Travel Card for official government travel purposes.

Executive Order 12564 requires a Federal workplace free of illegal drugs. According to the Executive Order all Federal employees are required to remain drug free throughout their employment. Commander Navy Installations Command is a Drug-Free Federal Workplace. The use of illegal drugs will not be tolerated and use of or intoxication by illegal drugs will result in penalties up to and including removal from Federal Service.

Candidates should be committed to improving the efficiency of the Federal government passionate about the ideals of our American republic and committed to upholding the rule of law and the United States Constitution.

Required Experience:

Manager