MWR Chef (Supervisor)

One year of experience with food preparation, menu development and kitchen oversight operations 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.

Oversees and participates in the preparation of a full range of foodstuffs which includes meats, poultry, seafood, vegetables, soups, sauces, grilled items and desserts. Supervise and coordinates the activities of cooks and food service workers engaged in preparing and cooking food to ensure economical and efficient food service operation. Responsible for decision making for food preparation problems and establish high standards for overall food service operation.

Regulates cooking temperatures, test foods for proper texture, flavor, and seasoning as appropriate. Prepare special dishes and cook food that requires skillful preparation, such as gourmet dishes and sauces. Instruct food service employees on fine points of cooking and on improved ways for food preparation, service, and cooking methods; check methods of food preparation, garnishing, and taste and inspect foods prepared by subordinates. 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. Plans menus in consultation with Facility Manager and Catering staff. Supervises, directs, assists and participates in the preparation of cooking and serving food items.

Assures adherence to established menus, standardized recipes and maintains quantity recipe file. Estimates consumption of and place 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. Provides EEO Program support and takes all positive actions needed to assure and advance equal opportunity and EEO goals within the incumbent's area of accountability. Insures that all persons receive full equal opportunity and treatment in placement, promotion, training, details, assignments, and related personnel actions.