Executive Chef & Culinary Lead - Navy Dining & Events

Commander, Navy Installations Command; San Diego (CA); On-site; USD 56,000 - 69,000; Full time

Job summary

Commander, Navy Installations Command in San Diego, CA, is seeking a supervising chef to plan, direct, and coordinate food preparation for daily restaurant service, catered events, and special functions within Navy Region Southwest.

The role oversees cooks and food service workers, ensures adherence to menus and recipes, and enforces sanitation, safety, and cost-control standards while managing schedules and training staff.

Qualifications

• This position is not in a positive education series.

Responsibilities

• Oversees and participates in the preparation of a full range of foodstuffs which includes meats, poultry, seafood, vegetables, soups, sauces, grilled items and desserts.
• Supervise and coordinates the activities of cooks and food service workers engaged in preparing and cooking food to ensure economical and efficient food service operation.
• Responsible for decision making for food preparation problems and establish high standards for overall food service operation.
• Regulates cooking temperatures, test foods for proper texture, flavor, and seasoning as appropriate.
• Plans menus in consultation with Facility Manager and Catering staff.

Job description

Commander, Navy Installations Command in San Diego, CA, is seeking a supervising chef to plan, direct, and coordinate food preparation for daily restaurant service, catered events, and special functions within Navy Region Southwest.

The role oversees cooks and food service workers, ensures adherence to menus and recipes, and enforces sanitation, safety, and cost-control standards while managing schedules and training staff.