This position is located in the Food and Beverage Division of the Morale, Welfare and Recreation Department in the Navy Region Southwest. The primary purpose of this position is to perform various duties to facilitate food preparation; food service, maintain cooking and serving equipment and areas in a clean and orderly condition.

Duties

1. Assists Supervisor with coordinating and supervising the activities of cooks and food service workers engaged in preparing and cooking food to ensure economical and efficient food service operation. Oversees and participates in the preparation of a full range of foodstuffs which includes meats, poultry, seafood, vegetables, soups, sauces, grilled items and desserts. Regulates cooking temperatures, test foods for proper texture, flavor, and seasoning as appropriate. Prepare special dishes and cooks food that requires skillful preparation, such as special dishes and sauces. Instruct food service employees on points of cooking and on ways to improve food preparation, service, and cooking methods. Check methods of food preparation, garnishing, and inspect foods prepared by subordinates. 2. Assists Supervisor in selecting and hiring food service personnel. Provides on­ the-job training concerning food preparation, service and proper sanitation and safety standards. Assumes responsibility for kitchen in absence of Head Chef. Attempts to resolve problems, such as substituting items on menus, reducing excess waste and spoilage. Notifies supervisor, or Facility Manage of delays. 3. Establishes stock levels. Receives and checks foodstuffs and supplies for quality and quantity. Assures proper receipt and storage of stock. Ensures proper storage to prevent pilferage, spoilage, waste or misuse in food preparation and storage areas. Maintains inventories of food products and kitchen operating supplies. 4. Participates in all inventories as required. 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 employeesfor expert performance in their duties. 5. Knowledge of general methods of cooking, baking, preparing and serving quality food in mass quantities for large groups of people. 6. Knowledge and ability to supervise and train personnel in preparing and serving food and supervising store room, bakery operations and services. Knowledge and ability to inspect facilities for cleanliness, sanitation, personal hygiene standards and physical condition of furnishings and equipment.

Requirements

• Must pass all applicable records and background check.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• This is job qualifies for our up to $7500 incentive bonus program.

Qualifications

Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. A qualified candidate possess the following Training from a culinary institute, preferred. Knowledge and ability to perform routine management functions such as planning, scheduling, extensive methods, techniques, practices and coordinating operations of the mess.

Education

This position does not have a positive education requirement.

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]