Lead Cook Manager — Large-Scale Kitchen Operations

U.S. Department of the Navy; Pacific Beach (WA); On-site; USD 45,000 - 75,000; Full time

Job summary

U.S. Department of the Navy in Pacific Beach, WA seeks a qualified kitchen supervisor to oversee meal preparation and staff leadership at a large food service operation. The incumbent reports to the Naval Station Everett, Morale, Welfare and Recreation Director.

The role requires strong skills in equipment operation, menu planning, cost accounting, and food safety to ensure efficient, on-time service and quality control for large volumes.

Qualifications

• Must understand operation of mechanical equipment in the kitchen and problems relevant to food storage, composition of menus and training of staff.
• 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.

Responsibilities

• Lead a staff of cooks and food service workers.
• Coordinate and plan large-scale food preparation to meet service timelines.
• Ensure proper food storage, safety, and portion control across operations.

Skills

Menu planning

Staff training

Cost accounting

Food safety

Kitchen leadership

Job description

U.S. Department of the Navy in Pacific Beach, WA seeks a qualified kitchen supervisor to oversee meal preparation and staff leadership at a large food service operation. The incumbent reports to the Naval Station Everett, Morale, Welfare and Recreation Director.

The role requires strong skills in equipment operation, menu planning, cost accounting, and food safety to ensure efficient, on-time service and quality control for large volumes.