Plans work schedules for food service personnel and submits schedules to the MWR Director for approval.

Plans the anticipated requirements for supplies and places orders based on menus and any booked parties/events.

Motivates subordinates to operate as an effective working unit. Explains work requirements, methods and procedures as needed; defines the standards of quality and quantity to be met; instructs subordinates on difficult work operations; reviews work while in progress or on completion; and changes work plans, work assignments and methods as necessary to reduce or control costs and to accomplish the work as effectively as possible.

Responsible for planning and scheduling of leave. Prepares performance ratings of subordinates in conjunction with MWR Director. Recommends disciplinary actions as needed. Works in close conjunction with MWR Director to ensure efficient operation of Food and Beverage operation.

Advises MWR Director of overall work progress and special situations or problems and employee morale.

Conducts monthly inventories on the first, or first business day after the end of the month and turns in, in a timely manner to the MWR Expeditor.

The Cook Supervisor is expected to prepare, cook and serve food. Maintain all kitchen equipment and working areas in a clean, neat and orderly fashion according to sanitation requirements.

Conditions of employment

• Must be 18 years of age or older and have a high school diploma or equivalent.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Must meet federal suitability requirements including successful completion of background investigation.

Qualifications

• Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures.
• Thorough knowledge of the full range of food preparation principles including the techniques and procedures necessary to develop new or revise current recipes and to prepare and cook food in large quantities.
• Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes.
• Skill to perform tasks involving several procedures to prepare and cook food in large quantities.
• Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards.
• Skill to develop standardized recipes for quantity cooking; able to expand and modify recipes according to the capacity of the equipment in the kitchen as well and in response to adjustments in the number of servings required.
• Skill to manage various cooking processes so that food items are served at their peak taste, texture, and appearance with minimum holding periods and so that safe and critical temperature and time control points are met.
• Ability to coordinate a full range of food preparation activities involving quantity food production where a number it items are cooked simultaneously and require varied cooking methods, timing requirements, many ingredients, and numerous interrelated steps.
• Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skill.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

All resumes will be reviewed to determine if they meet the hiring eligibility and qualification requirements listed in this announcement, and will be rated based on the information provided in the resume to determine the level of knowledge, skills and abilities (KSAs) related to the job requirements.