MWR Chef (Supervisor)

NAVBASE San Diego; San Diego (CA); On-site; USD 55,000 - 75,000; Full time

Job summary

NAVBASE San Diego is seeking a Dining Services program lead within the Morale, Welfare and Recreation Department to plan, direct, supervise and coordinate daily restaurant service and events.

The role emphasizes managing food preparation, menu development, kitchen oversight, staff training, sanitation and record keeping to ensure high-quality mass catering.

Qualifications

• One year of experience with food preparation, menu development and kitchen oversight operations.
• Knowledge and ability to perform routine management functions such as planning, scheduling extensive methods, techniques and coordinating operations.
• General knowledge of prices, dietetics, grades of food and meal planning.
• Ability to recommend corrective action as deemed necessary.
• Knowledge to apply new methods in managing food and equip employees for expert performance.
• Knowledge of general methods of cooking, baking, preparing and serving quality food in mass quantities for large groups.
• Knowledge and ability to supervise and train personnel in preparing and serving food and supervising storeroom, bakery operations and services.
• Knowledge and ability to inspect facilities for cleanliness, sanitation, personal hygiene standards and physical condition of furnishings and equipment.
• Knowledge and ability to prepare pertinent records and reports.

Responsibilities

• Plan, direct, supervise and coordinate the food preparation for daily restaurant service, catered and special events.
• Oversee and train kitchen staff and storeroom operations.
• Ensure cleanliness, sanitation and safety standards.
• Prepare records and reports related to food service operations.
• Coordinate with events to meet varied scheduling demands.

Skills

Food preparation

Menu development

Kitchen oversight

Planning and scheduling

Staff training

Sanitation standards

Records and reports

Job description

This position is located in the Dining Services Division of the Morale, Welfare and Recreation Department within Navy Region Southwest. The purpose of this position is to plan, direct, supervise and coordinate the food preparation for daily restaurant service, catered and/or special events which require a number of items to be prepare and simultaneously cook for varied scheduled events.

• One year of experience with food preparation, menu development and kitchen oversight operations
• Knowledge and ability to perform routine management functions such as planning, scheduling extensive methods, techniques, practices and coordinating operations of the mess.
• General knowledge of prices, dietetics, grades of food and meal planning, as well as reviewing establishments in nearby communities regarding menus, pricing, services provided and other methods of operating.
• Ability to recommend corrective action as deemed necessary.
• Knowledge to skillfully apply new methods in managing food, and also equip employees for expert performance in their duties.
• Knowledge of general methods of cooking, baking, preparing and serving quality food in mass quantities for large groups of people.
• Knowledge and ability to supervise and train personnel in preparing and serving food and supervising storeroom, bakery operations and services.
• Knowledge and ability to inspect facilities for cleanliness, sanitation, personal hygiene standards and physical condition of furnishings and equipment.
• Knowledge and ability to prepare pertinent records and reports.