Supervisory Chef NF03

Defense Logistics Agency; Richmond (VA); Presencial; USD 44 000 - 48 000; Tempo integral

Resumo da oferta

Defense Logistics Agency in Richmond, VA seeks an experienced Food Service Manager to oversee sit-down dining and catering operations, develop menus, forecast needs, and ensure quality and safety across the program.

The role includes budget development, cost control, staff supervision, training, and performance management. A culinary certification or degree and three years of Sous Chef or higher experience are highly preferred.

Qualificações

• Culinary work experience in sit-down restaurant or catering operations.
• Experience supervising a food service program and staff.

Responsabilidades

• Plans and manages day-to-day operation of a food service program including sit-down dining and catering.
• Forecasts for tools, equipment, and food items; prepares and oversees menu items.
• Ensures safety, proper storage, sanitation, and efficiency of operations through inspections.
• Develops operating budget; manages costs for labor, equipment, and supplies; oversees purchasing and production methods.
• Directs subordinates with performance management, training, and conflict resolution.

Conhecimentos

Culinary experience

Supervisory leadership

Menu planning

Formação académica

Culinary certification or degree

Descrição da oferta de emprego

Telework Eligible

No

Major Duties

• 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.
• 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.
• Balances nutritional values of menus and ensures the quality of the total food service program. 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. Controls pricing; food/supply ordering, storage, and issue; and food production methods and techniques.
• 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.

Qualification Summary

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position. A qualified candidate must possess the following: Culinary work experience in sit-down restaurant or catering operations which provided the knowledge, skills, & abilities needed to manage Supervise a food service program as described above. In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified": Possess and maintain an accredited culinary certification or degree. Possess at least three (3) years of experience as a Sous Chef or higher. Please Note: Experience MUST be reflected on your Resume and any supporting Documents and Transcripts MUST be uploaded to your documents at the time of application to be considered for Standard and/or Highly Qualified for this position. Applicants meeting the Highly Preferred criteria will be referred first to the Selecting Official. All other applicants may be referred for consideration at managements request.

Compensation:

$43,827-$48,001 per year