• Supervise and coordinate activities of cooks and other facility personnel engaged in preparing, cooking and serving to ensure economical, efficient and profitable food service.
• Takes responsibility of making decisions as problems, if any, arise and establishes high standards for overall operation of the restaurant.
• Administers training for all food service workers, cooks and dish washers.
• Prepares work schedules and work assignments. Distributes workload among appropriate facility personnel.
• Evaluates work performance. Trains and provides on the job training to subordinates. Determines and maintains staffing levels, recommending, assists and at times, executing personnel actions such as hiring and termination.
• Controls work attendance and establishes leave schedules. Works closely with staff to maintain open lines of communication.
• Ensures that policies, procedures and internal controls are met.
• Assists in estimating consumption of and assists in placing orders for food and other operating supplies through purchasing agent. May contact vendors and compare prices and quality.
• Establishes stock levels. Maintains control to prevent pilferage, spoilage, waste, or misuse in food preparation and storage areas. Maintains inventories of food and kitchen operating supplies as required.
• Plans menus in consultation with Business Activity Site Manager and Regional Program Manager.
• Assures adherence to established menus, standardizes recipes and menus, and maintains quantity recipe file.
• Supervises, directs, assists and participates in preparation of cooking of food items.
• Prepare and cooks meats, soups, vegetables, and other foods.
• Regulates cooking temperatures, tests foods in cooking, seasons as appropriate, etc.
• Prepares or directs the preparation of complex salads and desserts. Decides size of food portions. Instructs employees on fine points of cooking and on improves food preparation and cooking methods; checks methods of food preparation cooking, and garnishing, and tastes and inspects food prepared by subordinates.
• Responsible for the quality of foods and variety of dishes. Assures that food preparations are economical and technically correct, and is responsible for making the food preparation a profitable operation. Inspects food returned to the kitchen to decide the extent of waste, using this information as a basis for modifying future menus or for cooking foods in a different manner. Plans ways to use leftovers.
• Oversees the day to day operations, to include: supervising and directing work, ensuring a safe and pleasurable environment for all patrons, ensuring the cleanliness and good repair of the facility, reporting any damages, mechanical or other breakage or malfunction, and reporting/correction of safety hazards.
• Ensures that training programs are established that will inform employees of the benefits of their employment and teach them to be thoroughly knowledgeable of their particular duties. Provides adequate supervision to see that those duties are carried out. Ensures equal opportunity employment practices.
• Assists in evaluations, monitors services and operations, operating costs, maintenance of facilities and equipment.
• Organizes, administers and supervises established policies and operational procedures. Solves problems showing sound judgment exercising diplomacy and tact in dealing with patrons.
• May represent the facility at various conferences, advisory group meetings, and committees with command representatives, commercial activities, and government organizations concerning present or future club operation or programs.
• Coordinates with the Business Activity Site, Catering Manager and facility personnel regarding catering events.
• Performs other related duties as assigned

Conditions of employment

• This position is subject to background check in accordance with federal regulations
• This position involves work on workdays and may involve weekends, and holidays, as well as rotating shifts.
• Physical exertion is involved in standing and walking for long periods, some bending, stooping and lifting is required.
• Position requires evenings and weekends when there are scheduled events

Qualifications

• Knowledge and ability to perform routine kitchen functions such as planning basic principles, techniques, practices and coordinating operations of the kitchen.
• Must have a solid foundation of food and beverage experience.
• Must possess knowledge of the organizational structure of food, beverage and entertainment. Knowledge of prices. Ability to recommend a corrective action as deemed necessary.
• Knowledge to skillfully apply new methods in managing food service.
• Knowledge of the method of general cooking, preparing and serving food and beverage.
• Knowledge and ability to inspect facilities for cleanliness, sanitation and personal hygiene standards, and physical condition of the 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.

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.