This position is located at the 1918 Club which is apart of Fort Moore Family & Morale, Welfare and Recreation (MWR). 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. This is an open continuous announcement with bi-weekly cutoffs, starting 17 Sept 2024. Applications received prior to the cutoff date will be reviewed and possibly referred for consideration.

Duties

Within a club, restaurant, or lodging facility plans and manages the day-to-day food service program where full-service restaurant dining and catering are a regular, substantial basis of the total food operation. Develops daily, catering, specialty menus and provides forecasts for required tools, equipment, food items, and other supplies. Prepares and/or oversees the preparation of menu items which involve standard to complex and innovative cooking methods. Balances nutritional values of menus and ensures the quality of the total food service program. 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. Controls pricing; food/supply ordering, storage, and issue; and food production methods and techniques. Lower-level staff typically consists of subordinate chefs, skilled cooks, and other food service personnel. Provides a full range of supervisory functions.

Requirements

• Direct Deposit and Social Security Card is required.
• Meet qualification/eligibility/background requirements for this position.
• A one year probationary period may be required
• Satisfactorily complete an employment verification (E-Verify) check.
• Males born after 31 December 1959 must be registered or exempt from Selective Service, visit: www.sss.gov.
• Appointment is subject to the completion of a favorable suitability determination.
• Position, duty hours, location and/or activity are subject to change based on mission requirements.
• Work hours may involve weekend, weekdays, holidays and night duty.
• Subject to satisfactory completion of all pre-employment checks in accordance with AR 215-3, para.2.
• Incumbent may be required to complete a Tier 1 background investigation for a Common Access Card for physical access to federally-controlled facilities.
• The ability to obtain (within first six months of employment) and maintain a Food Protection Manager Certification acquired through an American National Standards Institute (ANSI) accredited agency is required.

Qualifications

**The information provided on your resume MUST clearly reflect ALL knowledge and experience listed under the minimum qualifications. You will be rated based solely from the information provided within your resume. Assumptions will not be made regarding your experience and the duties performed.** Minimum Qualifications: Culinary management experience in full-service restaurants and catering operations which included various cooking styles or techniques; menu planning; inventory and supply management; and staff supervision. Highly Preferred Criteria: Experience as an assistant/sous chef or successful completion of an accredited culinary program is highly preferred. **If you are relying on your education to meet qualification requirements:You MUST submit a copy of your transcript if you want to substitute your education for experience.**

Contacts

• Address EA-NAF-W6CRAA US ARMY GARRISON FT MOORE DO NOT MAIL Fort Moore, GA 31905 US
• Name: Sonja Jefferis
• Email: [email protected]