Summary This job is located at Naval Support Activity Monterey, home of the Naval Postgraduate School. The Primary purpose of this job is to provide for an executive chef who plans, directs, supervises and coordinates the Club's catering, casual dining, quick serve dining and Golf Course Restaurant operations. Executive Chef is responsible for executing all food production for a $4.5M operation. Responsibilities Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs to insure an economical, efficient and profitable food service. Also performs the duties of the Club Manager which entails assuring the satisfaction of patrons and organizing work load of employees so that operations are performed in a highly fashionably and timely manner. Takes responsibility of making decisions as problems, if any, arise and establishes high standards for the over-all operation of the club. Administrates training for all food service workers and laundry personnel which includes cooks, dishwashers, waitresses, waiters, bus-persons, bakers and launderers. Performs supervisory functions typical of a first-level supervisor. Prepares work schedules and makes work assignments. Distributes workload among appropriate galley personnel. Evaluates work performances. Trains and provides on-the-job training to subordinates. Controls work attendance. Establishes leave schedules. Initiates personnel and disciplinary actions. Incumbent must ensure that all personnel actions (i.e., selections for promotions, awards, reassignments, training, etc.) are free from discrimination based on race, color, sex, age, religion, national origin, or any other non-merit factors. Estimates consumption of and places orders for foodstuffs and other operating supplies through purchasing agent. May contact vendors and compare prices and quality. Inspects deliveries for quantity and quality. Establishes stock levels. Assures the proper receipt and storage of stock. Establishes controls to prevent pilferage, spoilage, waste or misuse in food preparation and storage areas. Maintains inventories of foodstuffs and galley operating supplies, as required. Plans menus in consultation with Club Manager. Assures adherence to established menus, standardizes recipes and menus, and maintains quantity recipe file. Supervises, directs, assists and participates in the preparation of and cooking of food items. Prepares 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 on size of food portions. Prepares special dishes and cooks food that requires skillful preparation, such as gourmet dishes and sauces. Instructs employees on fine points of cooking and on improved food preparation and cooking methods; checks methods of food preparation, cooking and garnishing, and tastes and inspects foods prepared by subordinates. Is responsible for the quality of foods and a variety of other dishes. Cuts, trims or otherwise prepares meats, poultry, seafoods, etc. for cooking; cuts meats to specified size or weight. Assures that food preparation is economical and technically correct, and is responsible for making the food preparation a profitable operation. Inspects food returned to the galley to determine the extent of wastage, using this information as a basis for modifying future menus or for cooking foods in a different manner. Plans ways to utilize left over foods. Requirements Conditions of Employment Qualifications Knowledge and ability to perform routine club management functions such as planning, basic principles, scheduling, extensive methods, techniques, practices and coordinating operations of the Dining services facilities. General knowledge of prices, dietetics, grades of food and meal planning, as well as reviewing establishments in the nearby communities regarding menus, pricing, services provided and other methods of operating. Ability to recommend any corrective action as deemed necessary. Knowledge to skillfully apply new methods in managing food, bar and beverage service and also equip employees for expert performance in the occupation. Knowledge of the methods of general cooking and baking, and 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 to supervise storeroom, laundry and bakery operations and services. Knowledge and ability to inspect facilities for cleanliness, sanitation and personal hygiene standards, and physical condition of furnishing and equipment. Knowledge and ability to prepare pertinent records and reports. Education N/A Additional Information 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. Non-U.S. citizens with fewer than three years of recent residential history in the U.S. may be determined ineligible for employment. 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.