Chef - Warrior Eatery

Navy Life PNW; Washington; On-site; USD 38,000 - 58,000; Full time

Job summary

Navy Life PNW is seeking a kitchen professional to support the MWR program at NBK Bangor Warrior Eatery, delivering food and beverage services for service members and their families.

The role requires knowledge of kitchen operations, sanitation, and reporting; the candidate will work on site at NBK Bangor with a focus on quality and efficiency.

Qualifications

• Experience in food and beverage service.
• Ability to plan and coordinate kitchen operations.
• Knowledge of kitchen pricing and cost control.
• Ability to inspect facilities for cleanliness and safety.
• Prepare relevant records and reports.

Responsibilities

• Perform routine kitchen functions including planning, techniques, and coordinating kitchen operations.
• Demonstrate solid food and beverage experience.
• Understand the organizational structure of food, beverage, and entertainment; advise on corrective actions.
• Apply new methods in managing food service.
• Know methods of cooking, preparation, and serving.
• Inspect facilities for cleanliness, sanitation, hygiene, and equipment condition.
• Prepare pertinent records and reports.

Skills

Food and beverage knowledge

Kitchen planning basics

Food safety and sanitation

Pricing awareness

Records and reporting

New method implementation

Cooking fundamentals

Facility inspection

Job description

Support the Military's Quality of Life programs! The Morale, Welfare, and Recreation (MWR) department of Commander, Navy Installations Command (CNIC) provides fitness, recreation, lodging and food and beverage programs for service members, their families, retired military and civilian employees. This position is assigned to the Non-Appropriated Fund (NAF) Food and Beverage; Fleet Readiness; Commander, Navy Installations command (CNIC); NBK Bangor - Warrior Eatery.

• Knowledge and ability to perform routine kitchen functions such as planning basic principles, techniques, practices and coordinating operations of the kitchen.
• Must have a solid foundation of food and beverage experience.
• Must possess knowledge of the organizational structure of food, beverage and entertainment. Knowledge of prices. Ability to recommend a corrective action as deemed necessary.
• Knowledge to skillfully apply new methods in managing food service.
• Knowledge of the method of general cooking, preparing and serving food and beverage.
• Knowledge and ability to inspect facilities for cleanliness, sanitation and personal hygiene standards, and physical condition of the furnishings and equipment.
• Knowledge and ability to prepare pertinent records and reports.