Executive Chef | Lead Large-Scale Dining & Catering

U.S. Department of the Navy; Monterey (CA); On-site; USD 95,000 - 135,000; Full time

Job summary

U.S. Department of the Navy is seeking an Executive Chef to oversee the Club's catering, casual dining, quick-serve dining, and Golf Course Restaurant operations at Naval Support Activity Monterey.

The role directs, plans, and coordinates all food production for a $4.5M operation, ensuring quality, efficiency, and compliance with standards. The Executive Chef will manage dining services, supervise staff, implement menus, and apply modern culinary techniques to serve large groups across multiple

Qualifications

• Knowledge and ability to perform routine club management functions such as planning, basic principles, scheduling and coordinating operations of dining services facilities.
• Knowledge of prices, dietetics, meal planning, and reviewing nearby offerings to inform menus and services.
• Ability to apply new methods in managing food, bar and beverage service and to prepare staff for high performance.
• Knowledge of mass food preparation and serving quality meals in large quantities.
• Knowledge to supervise and train personnel in food prep, service, storeroom, laundry and bakery operations.
• Knowledge to inspect facilities for cleanliness, sanitation and personal hygiene standards.

Responsibilities

• Plan, direct, supervise and coordinate the Club's catering, casual dining, quick-serve dining and Golf Course Restaurant operations.
• Execute all food production for a $4.5M operation.
• Ensure compliance with sanitation and safety standards and maintain efficient dining services.

Skills

Club management

Food production

Staff supervision

Menu planning

Job description

U.S. Department of the Navy is seeking an Executive Chef to oversee the Club's catering, casual dining, quick-serve dining, and Golf Course Restaurant operations at Naval Support Activity Monterey.

The role directs, plans, and coordinates all food production for a $4.5M operation, ensuring quality, efficiency, and compliance with standards. The Executive Chef will manage dining services, supervise staff, implement menus, and apply modern culinary techniques to serve large groups across multiple