Supervisory Chef NF-03.

Responsibilities

• 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.
• Develops daily, catering, and 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 moderately complex and innovative cooking methods.
• 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.
• 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.

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 6 months) and maintain a Food Protection Manager Certification acquired through an American National Standards Institute (ANSI) accredited agency is required (i.e., ServSafe Food Protection Manager Certification Program).
• Position, duty hours, location and/or activity are subject to change based on mission requirements.

Qualifications

• Resumes must be two pages (or less).
• Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position.
• 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 Preferred: Applicants meeting the highly preferred will be referred first for hiring consideration.
• Highly Preferred: Possess work experience as a Sous Chef.
• Education: This job does not have an education qualification requirement.

Pay

• This job is part of a pay-banded system.
• Sunday premium pay for regularly scheduled employees may be authorized by the Garrison Commander.
• Night differential pay may be authorized by the Garrison Commander.

Benefits

• Regular full-time and part-time employees are eligible for enrollment in health and life insurance.
• Regular full-time and part-time employees are eligible for participation in 401k and retirement plans.
• Regular full-time and part-time employees are eligible for paid personal time off and federal holidays.
• NAF flexible employees, working in the United States or a U.S. citizen or spouse or child of a U.S. citizen working for a NAFI in a foreign area, are eligible to participate in the NAF 401(k) plan.
• Some flexible employees may also be eligible to receive health insurance.