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Supervisory Chef

Department of the Navy
Commander, Navy Installations Command
The New Sanno Hotel

Summary

The purpose of this position is to plan, direct, supervise, and coordinate the food preparation of daily restaurants/outlets service, catered and/or special events which require various dishes to be prepared and simultaneously cooked for varied scheduled events.

Overview

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Accepting applications
Posted today · Apply by 07/22/26
Due by 11:59 p.m. ET on July 22, 2026
Location
1 vacancy in the following location:
Work site options
Telework eligible
No
Remote job
No
Relocation expenses reimbursed
No
Salary
$55,000 - $65,000 per year

Plus Non-Taxable Post Allowance, if eligible

Pay scale & grade
NF 3
Promotion potential
None
Pay scale and grade determines the salary of the job.
Work schedule
Full-time
Travel Required
Not required
Appointment type
Permanent
Occupations and job series
Supervisory status
Yes
Federal service type
This job is in the Competitive Service
Represented by a union
No
Drug test
No
Security clearance
Not Required
Position sensitivity and risk
Non-sensitive (NS)/Low Risk
Jobs require a background check and some require a security clearance. The type depends on the job.
Background check type
Financial disclosure required
No
Some jobs require financial disclosure to identify conflicts of interests.
Announcement number
FFR26-0429
Control number
875644600

This job is open to

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Clarification from the agency

Who May Apply: SOFA sponsored applicants (Military Spouse Preference, Family Member Preference, and current Federal employees) currently residing in a 50-mile radius to include SOFA Seeking Applicants.

Duties

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  • Supervises and coordinates the activities of cooks and food service workers engaged in preparing and cooking food to ensure economical and efficient food service operation.
  • Performs supervisory functions for food preparation personnel.
  • Prepares work schedules and distributes work assignments.
  • Approves leave schedules.
  • Evaluates work performances.
  • Provides on-the-job training concerning food preparation, service and proper sanitation and safety standards.
  • Recommends hiring and disciplinary actions.
  • Provides hotel management status of kitchen operations as required when F&B Director and F&B Manager are absent.
  • Oversees and participates in the preparation of a full range of dishes which include meats, poultry, seafood, vegetables, soups, sauces, grilled items and desserts.
  • Responsible for resolving food preparation issues and establishing high standards for overall food service operation.
  • Regulates cooking temperatures, tests foods for proper texture, flavor, and seasoning as appropriate.
  • Prepares special dishes and cooks food that requires skillful preparation, such as gourmet dishes and sauces.
  • Instructs food service employees on fine points of cooking and on improved ways for food preparation, service, and cooking methods; checks methods of food preparation, garnishing, and taste and inspects foods prepared by subordinates.
  • Plans menus in consultation with F&B Director.
  • Assures adherence to established menus, standardized recipes and maintains quantity recipe file.
  • Estimates consumption of and places orders for food products and other operating supplies through procurement department.
  • Inspects deliveries for quantity and quality. Establishes stock levels. Assures proper receipt and storage of stock.
  • Establishes controls 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.
  • Creates new recipes using established systems for the betterment of guest experiences. Use initiative in administering various food and beverage services available to suit the needs of events and activities, deviating from traditional practices if necessary.

Requirements

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Conditions of employment

  • Incumbent must have or be able to obtain and maintain Tier 1 (NACI).
  • Must be able to obtain a food handler’s certificate within 60 days of hire.
  • Must have or be able to obtain and maintain a government driver’s license.
  • Must be able to work varied work schedules to include holidays, weekends, and evenings.
  • This position is not eligible for telework.
  • Basic conversational Japanese skills preferred but not required.

Qualifications

KNOWLEDGE REQUIRED OF POSITION

  • Knowledge of extensive methods, techniques and practices in coordinating operations of the mess and the skill and ability to perform routine management functions such as planning and scheduling tasks.
  • Knowledge of prices, dietetics, grades of food and meal planning.
  • Knowledge to skillfully apply new methods in managing food and equip employees to facilitate expert performance of their duties.
  • Knowledge of general and modern methods of cooking, baking, preparing and serving quality food in mass quantities for large groups of people.
  • Knowledge and ability to lead, supervise and train personnel in preparing and serving food and supervising storeroom, 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.
  • Ability to keep abreast of and monitor nearby establishments and communities regarding menus, pricing, services provided and other methods of operating.
  • Ability to maintain records and reports.
  • Ability to recommend corrective action as deemed necessary.

Education

  • When education is a basic requirement for the position, or when substituting education for experience, applicants MUST submit a copy of high school transcripts, college transcript, or a list of courses, which includes grades earned, completion dates, and quarter, and/or semester hours earned as part of the application package.
  • Foreign education must include evidence that it is comparable to education received at accredited educational institutions in the United States.
  • Transcripts from foreign colleges must be evaluated for U.S. equivalency in order to be considered. Applicants are responsible to obtain and submit proof of creditability of education as evaluated by a credentialing agency, which is a private U.S. organization.
  • Credential evaluations are not free and applicants are responsible for the cost of the selected service.
  • All substitutions of education for experience will be made in accordance with OPM approved qualification standards.
  • To receive consideration for a non-related degree or eligibility based on a combination of education AND experience, a college transcript is required.
  • All transcripts MUST show students name and the name of the awarding university or educational institution, degree type, awarded/conferred date, and the field of study
  • If your degree has not been awarded/conferred, you must provide a copy of your HS Diploma or equivalent along with transcript(s).
  • Only attendance and/or degrees from schools accredited by accrediting institutions recognized by the U.S. Department of Education are acceptable to meet positive education requirements or to substitute education for experience.
  • For additional information, please go to the Office of Personnel Management (OPM) and the U.S. Department of Education websites at http://www.opm.gov/qualifications and http://www.ed.gov/admins/finaid/accred/index.html

Additional information

  • Selection may be tentative pending the completion of the satisfactory employment reference checks.
  • Selectee may be required to complete a one (1) year probationary period.
  • Participation in the Direct Deposit/Electronic Fund Transfer is required.
  • Non-US Citizen or Non-US Bona Fide Resident Alien (Non-Green Card Holder) applicants who are SOFA sponsored must provide a completed police record check with at least seven (7) years of history from the embassy/consulate of their country of citizenship upon receipt of a formal job offer.
  • Employees (and their family members) who require medical or dental care in Japan may experience severe limitations accessing medical care both on the military installation and the local economy, and also could incur costly medical expenses. Access for civilian employees and their families to military medical and dental treatment facilities is on a space-available and reimbursable basis only.

Candidates should be committed to improving the efficiency of the Federal government, passionate about the ideals of our American republic, and committed to upholding the rule of law and the United States Constitution.

How you will be evaluated

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

Your application will be screened for the following minimum qualifications:

  • Sufficient experience as a chef supervisor OR
  • A cumulative 3 years of experience in a Hotel Kitchen environment in a leadership position OR
  • Successful completion of a Degree in Culinary Arts or Hospitality
Applicants who meet the minimum qualifications will be further evaluated for:
  • Years of experience as a chef supervisor
  • Experience as a Chef de cuisine, sous-chef, or executive level
  • Experience in financial management for a kitchen/restaurant
  • Degree/certificate in culinary arts

Commander, Navy Installations Command

CNIC offers innovative, exciting, and meaningful work linking military and civilian talents to achieve our mission and safeguard our freedoms. CNIC provides competitive salaries, comprehensive benefits, and extensive professional development and training. The mission of the Fleet and Family Readiness (FFR) Programs is to maximize the physical, emotional, and social development of the fleet, fighter, and family. FFR enables a ready Navy force through its Fleet Readiness, Family Readiness, and Housing Programs. We provide direct and support services to all non-appropriated fund (NAF) employees who work for Morale, Welfare, and Recreation (MWR) throughout the FFR Program worldwide.

Agency contact information

CNRJ NAF Human Resources
Phone
81-468-16-5446
Email
FFR_NAFRecruitment@us.navy.mil
Address
Joint Service Activity, The New Sanno Hotel
CNRJ NAF HRO (N941)
PSC 473 Box 12
FPO, AP 96349-0001
US

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Learn more about what it's like to work at Commander, Navy Installations Command, what the agency does, and about the types of careers this agency offers.

https://www.navymwr.org/

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