This position is located at Fort Walker, Virginia. 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.

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. Prepares and/or oversees the preparation of menu Items which involve standard to moderately 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. Develops daily, catering, and specialty menus and provides forecasts for required tools, equipment, food Items, and other supplies. 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. Performs other duties as assigned.

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.
• 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 Instltute(ANSI) accredited agency Is required (I.e., ServSafe).
• Must have and maintain a valid Driver's License
• Must be able to work a varying schedule Monday-Sunday with frequent changes that vary based on catering events. (Ex: 0400-0900, 0800-1600, 1400-1800, 1400-2200)

Qualifications

Standard Qualifications: 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. Highly Qualified: One (1) year of professional experience in a food and beverage program Possess a degree in Culinary Arts from an accredited program. Experience MUST be reflected on your Resume, Transcripts and License(s) must be uploaded to the Documents section at the time of application to be considered for Standard and/or Highly Qualified for this position. Applicants meeting the Highly Preferred criteria will be referred first to the Selecting Official. All other applicants may be referred for consideration at managements request.

Education

This job does not have an education qualification requirement.

Contacts

• Address AS-NAF-W2LQAA US ARMY GARRISON, FORT WALKER DO NOT MAIL Fort Walker, VA 22427 US
• Name: Mohit Singh
• Email: [email protected]