Supervisory Chef NF-03

This position is located at the1917 Club. Click here for hours of operation. To better expedite the hiring process, we recommend including full contact information (name, address, phone number, email, etc.) for professional and personal references on your resume. Note: If claiming current/former NAF or APF Employee preference, you are required to submit a copy of DA Form 3434 or SF-50 with your supporting documents to be eligible for this preference

Major duties

• Plans and manages the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation.
• Develops daily, catering, and specialty menus and provides forecasts for required tools, equipment, food items, and other supplies.
• Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation, and overall efficiency of operations. Develops operating budget and identifies labor, equipment, and supply cost elements.
• Directs subordinates in all phases of service delivery and provides a full range of supervisory functions to include performance management, training and development, employee recognition, and conflict resolution.
• Prepares and/or oversees the preparation of menu items which involve standard to moderately complex and innovative cooking methods.

Qualifications

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position. Culinary work experience in sit-down restaurant or catering operations which provided the knowledge, skills, and abilities needed to manage and supervise a food service program as described above. Experience as a sous chef is highly preferred. Successful completion of an accredited culinary program may be substituted for experience.