Cook Leader (Pac Beach)

Navy Life PNW; Northern (KY); Hybrid; USD 42,000 - 60,000; Full time

Job summary

Navy Life PNW is seeking a kitchen supervisor for a facility at Pacific Beach, WA, a 47-acre property including 39 hotel rooms, 30 cottages, 43 RV spaces, food and bar service, gift shop and equipment rental. The incumbent reports directly to the Naval Station Everett, WA, Morale, Welfare and Recreation Director.

The role emphasizes managing large-scale food preparation, staff leadership, and cost awareness to maintain quality and on-time dining operations in a military community setting.

Qualifications

• Must understand operation of mechanical equipment in the kitchen and related food storage.
• Knowledge of percentages and elementary cost accounting preferred.
• Plan, coordinate and time sequence steps to prepare food on time without waste.
• Lead a staff of cooks and food service workers.
• Must possess basic reading, writing and math skills to read and interpret complex recipes and computer changes.

Responsibilities

• Lead a staff of cooks and food service workers.
• Prepare large quantities of food in an industrial or restaurant setting.
• Train staff on food preparation and safety.
• Ensure timely service and quality control.
• Read and interpret complex recipes and adjust portions as needed.

Skills

Kitchen equipment

Cost accounting

Menu planning

Staff leadership

Math literacy

Job description

Position is located in Pacific Beach, WA on a 47-acre property that includes 39 hotel rooms, 30 cottages, 43 RV spaces, food and bar service, gift shop and a recreation equipment rental program. Incumbent reports directly to the Naval Station Everett, WA, Morale, Welfare and Recreation Director.

• Must understand the operation of mechanical equipment in the kitchen and problems relevant to food storage, composition of menus and training of staff. Knowledge of percentages and elementary cost accounting is strongly preferred.
• Must possess skills to plan, coordinate and time sequence steps to prepare food on time without overcooking or waste; ability to recognize characteristics of food in deciding that raw materials are fresh and judge food by color, consistency, temperature, odor and taste.
• Must have demonstrated experience and/or training in the preparation of large quantities of food in an industrial or restaurant setting.
• Must have the ability and skill to lead a staff of cooks and food service workers.
• Must possess basic reading, writing and math skills to read and interpret complex recipes and computer changes required to increase/decrease the number of portions.