MWR Chef (Supervisor)

Commander, Navy Installations Command•San Diego, CA

23h

About The Position

This position is located in the Dining Services Division of the Morale, Welfare and Recreation Department within Navy Region Southwest. The MWR Chef plans, directs, supervises, and coordinates food preparation for daily restaurant service, catered functions, and special events involving multiple items prepared and cooked simultaneously. The role oversees and participates in preparing a broad range of foods, including meats, poultry, seafood, vegetables, soups, sauces, grilled items, desserts, gourmet dishes, and other foods requiring skillful preparation. The chef coordinates and supervises cooks and food service workers to support an economical, efficient, and high-standard food service operation. The position also handles food preparation decisions, employee instruction and training, work scheduling and performance evaluation, menu planning, purchasing and inventory controls, and compliance with sanitation, safety, and equal employment opportunity standards.

Requirements

One year of experience in food preparation, menu development, and kitchen oversight operations.
Knowledge and ability to perform routine management functions, including planning, scheduling, applying methods and techniques, and coordinating mess operations.
General knowledge of prices, dietetics, food grades, and meal planning, including reviewing nearby establishments' menus, pricing, services, and operating methods.
Ability to recommend corrective action when necessary.
Knowledge of methods for managing food and equipping employees to perform their duties expertly.
Knowledge of cooking, baking, preparation, and service methods for quality food in large quantities.
Knowledge and ability to supervise and train personnel in food preparation and service, and to supervise storeroom and bakery operations and services.
Knowledge and ability to inspect facilities for cleanliness, sanitation, personal hygiene standards, and the physical condition of furnishings and equipment.
Knowledge and ability to prepare pertinent records and reports.
Must successfully pass the E-Verify employment verification check and resolve any discrepancies as a condition of employment.
Must meet federal suitability requirements, including successful completion of a background investigation.

Responsibilities

Oversee and participate in preparing a full range of food, including meats, poultry, seafood, vegetables, soups, sauces, grilled items, and desserts.
Supervise and coordinate cooks and food service workers to ensure economical and efficient food service operations.
Make decisions on food preparation problems and establish high standards for food service operations.
Regulate cooking temperatures and test food for appropriate texture, flavor, and seasoning.
Prepare special dishes, gourmet dishes, sauces, and other foods requiring skillful preparation.
Instruct employees on cooking techniques and improved food preparation and service methods; check preparation and garnishing methods and taste and inspect food prepared by subordinates.
Perform supervisory functions, prepare work schedules, distribute assignments, approve leave schedules, evaluate performance, provide on-the-job training, and recommend hiring and disciplinary actions.
Train employees in food preparation, service, sanitation, and safety standards.
Plan menus in consultation with the Facility Manager and Catering staff.
Supervise, direct, assist with, and participate in preparing and serving food items.
Ensure adherence to established menus and standardized recipes and maintain a quantity recipe file.
Estimate food and supply consumption and place orders through the procurement department.
Inspect deliveries for quantity and quality, establish stock levels, and ensure proper receipt and storage of stock.
Establish controls to prevent pilferage, spoilage, waste, or misuse in food preparation and storage areas.
Maintain inventories of food products and kitchen operating supplies and participate in required inventories.
Support the EEO Program and take positive actions to advance equal opportunity goals within the area of accountability.
Ensure equal opportunity and treatment in placement, promotion, training, details, assignments, and related personnel actions.