Senior Chef & Catering Operations Lead

U.S. Army MWR; Bayamón (PR); On-site; USD 17,000 - 28,000; Full time

Benefits offered by this job

COLA 2.49%

Sunday premium pay

Job summary

U.S. Army MWR at Fort Buchanan, PR is seeking a food service supervisor to plan and manage daily operations for sit-down dining and catering, develop menus, forecast needs, and oversee safety, sanitation and budgets.

The role directs staff, handles performance management, training and development, and ensures efficient service delivery. Shift may include evenings, weekends, or holidays; requires physical ability and completion of pre-employment checks.

Qualifications

• Culinary work experience in sit-down restaurant or catering operations.
• Sous chef experience highly preferred.
• Accredited culinary program may substitute for experience.

Responsibilities

• Plans and manages the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation.
• Develops daily, catering, and specialty menus and provides forecasts for required tools, equipment, food items, and other supplies.
• Prepares and/or oversees the preparation of menu items which involve standard to moderately complex and innovative cooking methods.
• Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation, and overall efficiency of operations. Develops operating budget and identifies labor, equipment, and supply cost elements.
• Directs subordinates in all phases of service delivery and provides a full range of supervisory functions to include performance management, training and development, employee recognition, and conflict resolution.
• Performs other duties as assigned.

Skills

Culinary work experience

Sous chef experience

Education

Accredited culinary program

Job description

U.S. Army MWR at Fort Buchanan, PR is seeking a food service supervisor to plan and manage daily operations for sit-down dining and catering, develop menus, forecast needs, and oversee safety, sanitation and budgets.

The role directs staff, handles performance management, training and development, and ensures efficient service delivery. Shift may include evenings, weekends, or holidays; requires physical ability and completion of pre-employment checks.