MWR Sous Chef

Navylifesw; Fallon (NV); On-site; USD 60,000 - 80,000; Full time

Job summary

The position is in the Food and Beverage Division of the Morale, Welfare and Recreation Department in the Navy Region Southwest. You will assist the Chef of a large catering operation or multiple facilities in planning, supervising, and coordinating food preparation for varied scheduled events.

Responsibilities include planning, scheduling, and coordinating mass meal production, supervising staff, ensuring sanitation, and maintaining records.

Qualifications

• Training from a culinary institute preferred.
• Plan, schedule and coordinate mass food preparation for large events.
• Knowledge of prices, dietetics and menu planning.
• Supervise and train personnel in food service and bakery/store operations.
• Inspect facilities for cleanliness, sanitation and hygiene standards.
• Prepare pertinent records and reports.

Responsibilities

• Assist the Chef of a large catering operation or multiple facilities in planning and coordinating food preparation for varied scheduled events.
• Supervise and coordinate operations to ensure timely service and consistency across sites.
• Train and supervise staff, and maintain records and reports as required.

Skills

Menu planning

Staff supervision

Food preparation

Sanitation standards

Record keeping

Cost and pricing awareness

Education

Culinary Institute Training

Job description

This position is located in the Food and Beverage Division of the Morale, Welfare and Recreation Department in the Navy Region Southwest. The purpose of this position is to assist the Chef of a large catering or multiple facilities in the planning, supervising and coordinating the food preparation, which require a number of items to be prepare and cooked simultaneously for varied scheduled events.

• Training from a culinary institute, preferred. 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 store room, 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.