Culinary Operations Lead – Dining & Catering

Obsolete Site; Jackson (SC); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Health insurance

401k plan

Paid time off

Federal holidays

On-base facilities

Job summary

The Army Non-Appropriated Funds (NAF) is seeking a Food Service Manager to oversee a sit-down dining and catering operation. Responsibilities include planning menus, forecasting needs, and ensuring safety and sanitation across the facility.

Qualified candidates will have culinary experience in restaurant or catering settings, with sous chef experience highly preferred. Education requirements are flexible, with a focus on applicable culinary training and demonstrated supervisory ability.

Qualifications

• Culinary work experience in sit-down restaurant or catering operations that show ability to manage and supervise a food service program.
• Experience as a Sous Chef is highly preferred.
• Successful completion of an accredited culinary program may be substituted for experience.

Responsibilities

• Plans and manages day-to-day operation of a food service program including dining and catering.
• Develops daily, catering, and specialty menus with forecasts for tools, equipment, and supplies.
• Oversees preparation of menu items using standard to moderately complex cooking methods.
• Conducts inspections for safety, storage, sanitation, and efficiency; develops budgets and labor/equipment costs.
• Directs staff with performance management, training, and conflict resolution.

Skills

Sous Chef

Food Service Supervision

Culinary Program Management

Job description

The Army Non-Appropriated Funds (NAF) is seeking a Food Service Manager to oversee a sit-down dining and catering operation. Responsibilities include planning menus, forecasting needs, and ensuring safety and sanitation across the facility.

Qualified candidates will have culinary experience in restaurant or catering settings, with sous chef experience highly preferred. Education requirements are flexible, with a focus on applicable culinary training and demonstrated supervisory ability.