Description:
This position is located in the Food & Beverage division of the Morale, Welfare, & Recreation Department in the Navy Region Southwest. The purpose of this position is to assist the Chef of a large catering or multiple facilities in the planning, supervising, & coordinating the food preparation, which require a number of items to be prepared and cooked simultaneously for varied scheduled events.Requirements:
- Training from a culinary institute preferred.
- 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 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.
Feb 17, 2026;
from:
usajobs.gov