This position is located within Navy Region Southwest (NRSW) at the Broadway Complex Regional Office. The purpose of this job is to provide culinary support throughout NRSW in all 10 naval installation and support field activities. Implements creative menu ideas and dining concepts to revitalize NRSW QSR, catering and Essential Station Messing programs. Assist in developing standardized menus, cost control measures and menu engineering to maintain cost of goods and financial standards.

Duties

Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs to ensure an economical, efficient and profitable food service at NBSD. Performs duties of the Club manager which entails assuring the satisfaction of patrons and organizing work load of employees so operations are performed in a high quality 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 which includes cooks and dishwashers at NBSD and as requested, by Region Dining Services Program Manager. Perform supervisory functions typical of 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. 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 Managers and Region Dining Services Program Manager. Assures adherence to established menus, standardized recipes and menus, and maintains quantity recipe file. Supervises, directs, assists and participates in the preparation 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. Responsible for the quality of food and variety of other dishes. Cuts, trims or otherwise prepares meats, poultry, seafood's, 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 kitchen to determine the extent of waste, 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

• Must meet Federal Employment suitability requirements and successful completion of background investigation. Background Investigations are conducted using fingerprint identification and completion of background inquiry forms.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition 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

Contacts

• Address NAVBASE San Diego 750 Pacific Coast Highway San Diego, CA 92132-0058 US
• Name: Lora Sanders-VanNoy
• Email: [email protected]