MWR Executive Chef

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

This job is located at Naval Support Activity Monterey, home of the Naval Postgraduate School. The Primary purpose of this job is to provide for an executive chef who plans, directs, supervises and coordinates the Club's catering, casual dining, quick serve dining and Golf Course Restaurant operations. Executive Chef is responsible for executing all food production for a $4.5M operation.

• Knowledge and ability to perform routine club management functions such as planning, basic principles, scheduling, extensive methods, techniques, practices and coordinating operations of the Dining services facilities.
• General knowledge of prices, dietetics, grades of food and meal planning, as well as reviewing establishments in the nearby communities regarding menus, pricing, services provided and other methods of operating. Ability to recommend any corrective action as deemed necessary.
• Knowledge to skillfully apply new methods in managing food, bar and beverage service and also equip employees for expert performance in the occupation.
• Knowledge of the methods of general cooking and baking, and 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 to supervise storeroom, laundry and bakery operations and services.
• Knowledge and ability to inspect facilities for cleanliness, sanitation and personal hygiene standards, and physical condition of furnishing and equipment.
• Knowledge and ability to prepare pertinent records and reports.