Summary The purpose of this position is to assist in the planning, directing, supervising and coordinating the food operation to include food quality, production and operational efficiency of all food operations. Responsibilities Assists the Chef/Kitchen Supervisor with the following responsibilities: Determining quantities, components and courses of meals, calculating prices to ensure prescribed profit margin. Establishes and maintains entree item cards, incorporating price changes as they occur. Planning monthly club menu calendar, considering food market as they occur. Knows special events that will affect normal operations; holiday and seasonal variables; popularity of various meals and operating goals. Designs and implements decorated foods and artistic food arrangements for buffets and receptions. Develops menu in consultation with the supervisor, using recipes involving many steps, ingredients or long preparation time (e.g. complicated French and other ethnic recipes). Coordinates with the supervisor in prioritizing the work of the kitchen staff and in directing certain kinds of food preparation. Develops new and creative menus and improves existing menus. Analyzes methods of food preparation, cooking and methods of garnishing by subordinates. In consultation with the supervisor, determines and adjusts recipes for the number of servings and size of servings. Determines time and sequence of cooking operations to meet meal serving hours. Assures adherence to established menus. Develops and standardizes recipes. Prepares and cooks meats soups, vegetables and a broad range of other food. Regulates cooking temperatures, tests foods in cooking (seasons as appropriate, etc.) Prepares or directs the preparation of complex salads and desserts. Determines portion size. Instructs employees on fine points of cooking, food preparation and cooking methods, sanitation, etc., tastes and inspects food prepared by subordinates. Cuts, trims or otherwise prepares meats, poultry, seafood, etc for cooking; cuts meats to specified size or weight Assures that food preparation is economical and correct and is responsible for food profitability. Implements training programs with a high emphasis on sanitation, personal hygiene and specialized food preparation. In this regard, supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs to ensure economical, efficient and profitable food service. Assists in the design and training of all food service workers which includes cooks, food service workers and wait staff. Estimates the consumption of foodstuffs and operating supplies, placing orders as directed. May contact vendors and compare prices and quality. Assures that food deliveries meet quantity and quality specifications. Assures the proper receipt and storage of stock. Enforces internal controls to prevent pilferage, spoilage, waste or misuse in preparation and storage areas. Maintains appropriate inventories of foodstuffs and galley operating supplies. Performs other related duties as assigned. Acts as Kitchen Supervisor in the absence of the Chef. Requirements Conditions of Employment Qualifications Must have a minimum of three (3) years' experience, two (2) general and (1) one specialized. A certified graduate from a nationally recognized and accredited culinary arts institution is strongly preferred, however equivalent training and experience is acceptable. Must have the skill to work under pressure and be able to supervise and train staff in preparing and serving food, storeroom operations, laundry and bakery operations/services. Knowledge and ability to prepare a variety of pertinent reports and records. Skill to plan, establish and time the sequence of steps needed to have menu items ready for serving without overcooking or wasting. Sophisticated knowledge of dietetics and menu planning and pricing. Detailed knowledge of the superior ability to prepare a broad range of food including deli salads; sandwiches, etc., family dining fare; Mexican and other ethnic foods; seafood and other buffets; bakery products; and banquets for large groups (200-600+). Knowledge of the characteristics of a variety of raw and cooked foods, sufficient to judge the product by color, consistency, temperature, odor and taste. Knowledge of the standards of personal cleanliness and hygiene, in addition to food service sanitation practices and procedures, OSHA safety regulations and the ability to exercise continuous safety control of all operating machinery in the kitchen, dining room and bar areas. Knowledge and ability to inspect facilities, purchasing and equipment for cleanliness and physical condition. Education Additional Information Salary is dependent on experience and/or education. Some positions have special requirements. Selectee may be required to complete a one (1) year probationary period. Participation in Direct Deposit/Electronic Fund Transfer within the first 30 days of employment is required. We utilize E-Verify to confirm selectee's eligibility to work in the United States. Salary is dependent on experience and/or education. This announcement may be used to fill additional vacancies within 60 days of issuance of selection certificate. Spouses of active duty military members of the Armed Forces may receive preference in hiring under this announcement if they are among the best qualified referred and are within reach of selection. Spouse Preference does not apply to NF 04 and NF 05 positions. Please clearly identify in your application that you are asking for spouse preference and complete the Request for Military Spouse Preference form and submit a copy of current PCS orders. Failure to submit current PCS orders with application will prevent spousal preference from being granted. Acceptance or declination of a regular full or part-time non-appropriated or appropriated fund position ends your ability to claim this preference. For positions requiring travel more than twice per year, selectee may be required to obtain and maintain in good standing a Government-issued Travel Card for official government travel purposes. Executive Order 12564 requires a Federal workplace free of illegal drugs. According to the Executive Order, all Federal employees are required to remain drug free throughout their employment. Commander, Navy Installations Command is a Drug-Free Federal Workplace. The use of illegal drugs will not be tolerated, and use of or intoxication by illegal drugs will result in penalties up to and including removal from Federal Service. SELECTIVE SERVICE REQUIREMENT: If you are a male born after December 31,1959 and at least 18 years of age, employment law (5 U.S.C. 3328) requires that you must register with the Selective Service System (military draft), unless you meet certain exemptions. If applicable, failure to register will prevent you from being considered for employment. To register, please visit the Selective Service web site at https://www.sss.gov/register/.