Chef Manager - Office of Naval Intelligence

Guest Services Inc; United States; On-site; USD 54,000 - 66,000; Full time

Job summary

Guest Services Inc. is seeking a Chef-Manager to oversee the daily production, preparation and presentation of all food in the venue, directing unit operations to meet client objectives and financial goals.

The role includes menu planning, cost analysis, staff supervision, ensuring budget compliance, inventory control, and maintaining safety and sanitation standards to provide high-quality service.

Qualifications

• High School Diploma or GED required.
• Culinary or Associate's degree in food service or related field required.
• Food Safety Certification required.
• Strong sanitation habits required.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Ability to interact and communicate well with the client.
• Ability to problem solve.

Responsibilities

• Plan and develop menus, and forecast portion specifications to unit.
• Analyze and cost food items.
• Ensure compliance with established budget.
• Recruit, supervise, train, schedule, discipline, and direct the staff.
• Control expenses.
• Determine food and supply needs for unit.
• Maintain inventory control of food and supplies.
• Maintain accounting records, daily reporting requirement, and cash control.
• Manage P&L statement.
• Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation and service of foods.
• Ensure food quality standards are met and amounts are sufficient to meet expected need.
• Maintain awareness of safety issues, and report them immediately to your manager.

Skills

Customer service

Communication

Problem solving

Team leadership

Education

High School Diploma or GED

Culinary or Associate's degree in food service or related field

Job description

Compensation Amount: 60,000.00 USD

Annual Job Summary:

The Chef-Manager is responsible for managing the daily production, preparation and presentation of all food in the venue; and directing and supervising the day to day operations in the unit. The Chef-Manager must also provide overall direction within the unit; to achieve operating and financial goals, to ensure food quality, and to meet client objectives and/or customer needs.

Job Description:

ESSENTIAL FUNCTIONS

• Plan and develop menus, and forecast portion specifications to unit.
• Analyze and cost food items.
• Ensure compliance with established budget.
• Recruit, supervise, train, schedule, discipline, and direct the staff.
• Control expenses.
• Determine food and supply needs for unit.
• Maintain inventory control of food and supplies.
• Maintain accounting records, daily reporting requirement, and cash control.
• Manage P&L statement.
• Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation and service of foods.
• Ensure food quality standards are met and amounts are sufficient to meet expected need.
• Maintain awareness of safety issues, and report them immediately to your manager.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

• High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field.
• Food Safety Certification.
• Strong sanitation habits.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Ability to interact and communicate well with the client.
• Ability to problem solve.

PHYSICAL AND MENTAL REQUIREMENTS

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit.
• Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire work day.
• Climbing steps regularly.
• Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
• Reading and writing work-related documents in English.
• Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
• Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
• Physical presence at the job site is essential to perform job duties.

EQUIPMENT USED

• Commercial Kitchen Machinery, Appliances, Tools, and Utensils.
• Typical office equipment (computer, fax, telephone, copier, among others).
• Point of Sale systems.

Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores.

Guest Services, Inc. is an Equal Opportunity employer.

All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.