MWR Sous Chef

Commander, Navy Installations Command•Fallon, NV

12d

About The Position

This position is in the Food and Beverage Division of the Morale, Welfare and Recreation Department in Navy Region Southwest. The Sous Chef assists the chef of a large catering operation or multiple facilities with planning, supervising, and coordinating food preparation for scheduled events requiring multiple dishes to be prepared and cooked simultaneously. The role helps supervise cooks and food service workers, oversees and participates in preparation of a broad range of foods, and supports efficient food service operations. It also involves employee instruction and training, kitchen oversight when the Head Chef is absent, inventory and supply management, and ensuring food is properly received, stored, and prepared. Applicants must pass E-Verify and meet federal suitability requirements, including a background investigation. The position has no education qualification requirement. A selectee may be required to complete a one-year probationary period. Federal employees must remain drug-free throughout employment.

Requirements

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.
Knowledge and ability to perform routine management functions such as planning, scheduling, using extensive 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 as necessary.
Knowledge to apply new food-management methods and equip employees to perform their duties expertly.
Knowledge of general cooking, baking, preparation, and service methods for quality food in mass quantities for large groups.
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 relevant records and reports.
Must remain drug-free throughout federal employment.
Non-U.S. citizens with fewer than three years of recent residential history in the United States may be determined ineligible for employment.
May be required to complete a one-year probationary period.
Participation in Direct Deposit/Electronic Fund Transfer is required within the first 30 days of employment.
For access to a military installation, candidates or new hires without a REAL ID must establish identity using the acceptable credentials or identity-document combinations described in the posting.

Nice To Haves

Training from a culinary institute is preferred.

Responsibilities

Assist the supervisor with coordinating and supervising cooks and food service workers to support economical and efficient food service operations.
Oversee and participate in preparing meats, poultry, seafood, vegetables, soups, sauces, grilled items, desserts, and other foodstuffs.
Regulate cooking temperatures and test foods for appropriate texture, flavor, and seasoning.
Prepare special dishes and foods requiring skillful preparation, including sauces.
Instruct food service employees on cooking and ways to improve food preparation, service, and cooking methods.
Check food preparation and garnishing methods, and inspect food prepared by subordinates.
Assist the supervisor in selecting and hiring food service personnel.
Provide on-the-job training in food preparation, service, sanitation, and safety standards.
Assume responsibility for the kitchen in the Head Chef’s absence.
Attempt to resolve operational problems, including menu substitutions and reducing excess waste and spoilage.
Notify the supervisor or Facility Manager of delays.
Establish stock levels and receive and check foodstuffs and supplies for quality and quantity.
Ensure stock is properly received and stored to prevent pilferage, spoilage, waste, or misuse.
Maintain inventories of food products and kitchen operating supplies, and participate in inventories as required.