The purpose of this position is to plan, direct, supervise and coordinate the food preparation for daily restaurant serive, catedred and or special events which require a number of items to be prepare and simultaoneously cook for varied schedule events.

Duties

* Oversees and participate in the preparation of a full range of foodstuffs which includes meats, poultry, seafood, vegetables, soups, sauces, grilled items and deserts. Supervise and coordinates the activities of cooks and food service workers engages 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 temperature, test foods for proper texture, flavor, and seasoning as appropriate. Prepare special dishes and cooks' food that require skillful preparation, such as gourmet dishes and sauces. Instruct food service employee on fine point of cooking and on improved ways for food preparation serve and cooking methods, check methods of food preparation garnishing and taste and inspect oof prepared by subordinates. * Performs supervisory functions for food preparation personnel. Prepare work schedules and distributes work assignments. Approve leave scheduler. Evaluates work performances. Provides on the job training concerning food preparations, service and proper sanitation and safety standards. Recommends hiring and disciplinary actions. * Plans menus in consultation with facility Manager and Catering staff. Supervise, directs, assists and participates in the preparations of cooking and servicing food items. Assures adherence to established means, standardized recipes and maintains quantity recipe file. Estimates consumption of and place orders for food products and other operation supplies through procurement department. Inspects deliveries for quantity and quality. Establishes tock levels. Assures proper receipt and storage of stock. Establishes control to prevent pilferage, spoilage, waste or missue in food preparation and storage areas. Maintains inventories of food products and kitchen operating supplies. Participates in all inventories as required.

Requirements

• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Must meet federal suitability requirements including successful completion of background investigation.

Qualifications

Graduation from a culinary institute preferred. Knowledge and ability to perform routine management functions such as planning, scheduling extensive methods, techniques, practice 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 service 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 and preparing and serving quality food in mass quantities for large groups of people. Knowledge and ability to supervise and train personnel is preparing and serving food and supervise storeroom bakery operations and services. Knowlege and ability to inspect facilities for cleanliness sanitation personal hygiene standards and physical conditions of furnishings and equipment. Knowledge and ability to prepare perinent records and reports.

Education

N/A

Contacts

• Address NAVBASE Ventura County/Pt Mugu Bldg 1180, 29th Ave Port Hueneme, CA 93043 US
• Name: Sylvia Arreola
• Phone: 805-982-3921
• Email: [email protected]