• 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 dishwashers.
• 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. 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.
• 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.
• Works with clients and customers to assess their needs, provide information or assistance, resolve their problems, or satisfy their expectations; knows about available products and services; is committed to providing quality products and services. Note: Clients and customers include any individuals who use or receive the services or products that your work unit produces, including the general public, individuals who work in the agency, other agencies, or organizations outside the Government.
• 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.
• The incumbent works under the administrative supervision of the Business Activity Site Manager who broadly defines missions and functions; keeps informed in the overall status of operations, problems and solutions; and reviews performance in terms of compatibility with overall management objectives and restaurant objectives. The incumbent works independently within prescribe methods and guidelines. Works reviewed from the overall standpoint in terms of meeting program needs and established objectives, compliance with legal regulatory requirements. Recommendations and decisions are considered technically authoritative and normally accepted with significant changes.
• Responsible for planning and assigning work, creating and posting work schedules, maintaining work standards and establishing good team relations, Conducts continuous on the job training. Deals with employees suggestions, complaints, grievances, and resolves problems in a tactful and diplomatic manner. Initiates hiring, corrective and/or disciplinary actions as warranted. Evaluates performance, and recommends pay adjustments/awards as warranted.
• Guidelines consist of DOD Navy policies and regulations on club management. Uses initiative in administering the various food services available to suit the needs of club activities, deviating from traditional practices if necessary.
• Work involves inspecting facility and employees for compliance with sanitation and personal hygiene standards; responsibility for multiple tasks with related steps and processes. Directs subordinates, inspects work in progress, and upon completion or compliance with directions; resolving working problems and takes necessary corrective action to overcome delays resulting from causes such as supply shortages or equipment breakdown. Informs manager of any major or continuing problems encountered. Maintains work records and reports as required.
• Provide expertise as specialist in food kitchen techniques and methods, the work involves management of kitchen services and criteria, which effects the adequacy, responsiveness and accuracy of operation administered by senior staff members.
• Contacts are with command representatives, vendors, suppliers, purchasing agents, subordinates and patrons. The purpose of contacts is to give or exchange information, resolve problems, and ensure quality services and goods.
• Regularly conducts inspections of all areas of food preparations, and storing areas, which requires walking, standing, and stooping. Conducts inventory of food and supplies on hand, requiring long hours of standing, reaching and crouching, Prepares inventory sheets monthly, which is mostly sedentary.
• Work is performed in a variety of locales. Most are lighted, heated and ventilated. However, outside programs and events will cause exposure to dusty or dirty conditions. Incumbent may be expected to be in inclement weather as well as in hot kitchens and around BBQ's, open-air party/event areas. Functions and areas will be dependent upon programs and events as assigned. Works about 30% of the time preparing paperwork. Spends 70% of the time in the facility cooking, directing, supervising, and fulfilling all the above requirements.

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 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.