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• Assists supervisor with coordinating and supervising the activities of cooks and food service workers engaged in preparing and cooking food to ensure economical and efficient food service operation.
• Oversees and participates in the preparation of a full range of foodstuffs which includes meats, poultry, seafood, vegetables, soups, sauces, grilled items and desserts. Regulates cooking temperatures, test foods and proper texture, flavor, and seasoning as appropriate.
• Prepare special dishes and cook food that requires skillful preparation such as special dishes and sauces.
• Instruct food service employees on points of cooking and on ways to improve food preparation, service, and cooking methods.
• Check methods of food preparation, garnishing, and inspect foods prepared by subordinates.
• Assists supervisor in selecting and hiring food service personnel.
• Provides on-the-job training concerning food preparation, service and proper sanitation and safety standards.
• Assumes responsibility for kitchen in absence of Head Chef.
• Attempts to resolve problems, such as substituting items on menus, reducing excess waste and spoilage.
• Notifies supervisor, or Facility Manage of delays.
• Establishes stock levels.
• Receives and checks foodstuffs and supplies for quality and quantity.
• Assures proper receipt and storage of stock.
• Ensures proper storage to prevent pilferage, spoilage, waste or misuse in food preparation and storage areas.
• Maintains inventories of food products and kitchen operating supplies.
• Participates in all inventories as required.

Conditions of employment

• 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 ability to perform routine management functions such as planning, scheduling, extensive methods, techniques, practices and coordinating operations of the mess.
• General knowledge of prices, dietetics, grades of food and meal planning, as well as reviewing establishments in nearby communities regarding menus, pricing, services provided and other methods of operating.
• Ability to recommend corrective action as deemed necessary.
• Knowledge to skillfully apply new methods in managing food, and also equip employees for expert performance in their duties.
• Knowledge of general methods of cooking, baking, preparing, and serving quality food in mass quantities for large groups of people.
• Knowledge and ability to supervise and train personnel in preparing and serving food and supervising store room, bakery operations, and services.
• Knowledge and ability to inspect facilities for cleanliness, sanitation, personal hygiene standards and physical condition of furnishings and equipment.
• Knowledge and ability to prepare pertinent records and reports.

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. Using the qualifications of the position, a predetermined rating criterion of KSAs will be used for each resume. Best qualified applicants will be referred to the hiring manager. The selecting official may choose to conduct interviews.