Chef de Cuisine Catering/Banquet Chef

About the role

Located in the U.S. Naval Academy's Business Services Division (NABSD), Retail Dining & Hospitality, at the U.S. Naval Academy, Annapolis, MD.

Responsibilities

• Directs work to be accomplished by staff.
• Assigns work based on priorities, difficulty and requirements of assignments, and staff capabilities.
• Assists with hiring, training, supervising, scheduling and evaluating the work of food production staff.
• Conducts annual performance reviews of staff.
• Participates in section staffing decisions.
• Ensures staff receives proper training to fulfill requirements of their positions.
• Addresses potential disciplinary and/or performance issues timely and takes appropriate corrective action.
• Directly supervises employees assigned to the Food and Beverage Program.
• Plans, directs and supervises the activities of the Food and Beverage operation.
• Plans food and beverage programs, menus, and internal controls for a successful food and beverage operation.
• Ensures proper relation of cost of goods to labor, food waste and spoilage.
• Develops and maintains stock control cards by electronic spreadsheet, par stock levels, and daily inventories.
• Prepares marketing lists, determines food and beverage requirements and related supplies.
• Inspects deliveries for quality and quantity.
• Maintains accountability of food and beverage equipment and supplies, and maintenance of sanitation and health inspection standards.
• Keeps abreast of the technical advances in food and beverage equipment and preparation procedures.
• Plans, reviews and prices lunch and dinner menus.
• Plans for the utilization of food surplus or leftovers; checks methods of preparation, portion size, appearance.
• Develops an income, expense, and capital expenditure budget for the food and beverage operation and submits to the supervisor for approval.
• Ensures food, bar and sundries inventories are taken at the times specified in the Monthly Close-out Report and conducts monthly inventories as assigned.
• Prepares different ethnic cuisines and specialty diets such as gluten free, vegan, and Paleo.
• Plans menus (with the Executive Chef) for all food outlets in the Club, off premise, special occasions and events.
• Ensures high standards of sanitation, cleanliness and safety throughout all kitchens and dining areas.
• Maintains controls to minimize food and supply waste and theft.
• Safeguards all food production employees by conducting continuous training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standardized recipes and techniques for food production and presentation that helps ensure consistently high quality and to minimize food cost; exercises portion control for all items served and assists in establishing menu-selling prices.
• Develops seasonal menu items with standardized recipes for the restaurant and for catering.
• Evaluates food products to ensure quality standards are consistently attained.
• Visits dining area periodically to welcome members