Executive Chef – Club & Catering Operations Leader

Naval Postgraduate School; Monterey (CA); On-site; USD 80,000 - 110,000; Full time

Job summary

Naval Postgraduate School seeks an Executive Chef to lead the NSAM Food & Beverage operations at Monterey. You will plan, direct, supervise and coordinate catering, casual dining, quick serve dining and Golf Course Restaurant services, ensuring high quality food production for a $4.5M operation.

Responsibilities include staffing, scheduling, menu development, sanitation, and adherence to federal standards. Full-time, 35-40 hours per week with relocation assistance negotiable.

Qualifications

• Knowledge and ability to perform routine club management functions such as planning, scheduling and coordinating operations of dining services facilities.
• General knowledge of prices, dietetics, meal planning, and reviewing nearby establishments for menus and services.
• Ability to supervise and train personnel in food preparation and service, storeroom, laundry and bakery operations.
• Knowledge of methods of general cooking and baking for mass quantities.
• Ability to inspect facilities for cleanliness, sanitation and hygiene standards.
• Ability to prepare pertinent records and reports.

Responsibilities

• Plan, direct, supervise and coordinate Club catering, casual dining, quick-serve dining and Golf Course Restaurant operations.
• Execute all food production for a $4.5M operation.
• Oversee staffing, scheduling, and training of dining services staff.
• Maintain quality, safety, and sanitation standards.
• Coordinate with stakeholders to ensure service excellence.

Skills

Club management

Menu planning

Staff supervision

Food production leadership

Sanitation and safety

Budgeting & cost control

Job description

Naval Postgraduate School seeks an Executive Chef to lead the NSAM Food & Beverage operations at Monterey. You will plan, direct, supervise and coordinate catering, casual dining, quick serve dining and Golf Course Restaurant services, ensuring high quality food production for a $4.5M operation.

Responsibilities include staffing, scheduling, menu development, sanitation, and adherence to federal standards. Full-time, 35-40 hours per week with relocation assistance negotiable.