KITCHEN MANAGER NF3

Primary function is to actively plan, direct, supervise, and coordinate the facility's kitchen and dining room.

Oversees food preparation, assigned personnel, inventory and product acquisition, food cost control, requisitioning, training, directing and assisting cooks, preparing special dishes as required and general supervision of all food related activities.

Coordinates with catering manager regarding parties, banquets, and protocol functions for kitchen performance and front of the house execution. Plans menus in consultation with the facility manager. Assures adherence to established menus and standardized recipes.

Supervises, directs, and assists in the preparation and cooking of food Prepares work schedules and makes work assignments. Distributes workload, evaluates work performance, controls work attendance, and establishes leave schedules. Interviews and recommends hiring as well as termination or promotion of assigned personnel.

Ensures food service personnel receive required food sanitation training and follows NAVMED policies and guidance for cleanliness and sanitation standards. Maintains ServSafe Trainer certification and acts as facility trainer for ServSafe. Competency with MS Office, Catering and culinary software.

Maintains and fosters relationships with vendors to include sales calls and workshops, conferences and seminars. Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Takes action to solve problems quickly.

Alerts the higher-level supervisor, or proper point of contact for help when problems arise. Adheres to safety regulations and standards. Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor.

Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment. Performs other duties as assigned.

MINIMUM QUALIFICATIONS: Three years professional experience in supervising, directing and coordinating a full service kitchen. Skill in food preparation, supervising personnel in preparation of meals, product requisition, food cost control, training and directing cooks. Must have demonstrated knowledge of special and modified diet foods.

Must have the ability to use commercial food service equipment. Must be thoroughly familiar with sanitation and proper food protection procedures. Must have the ability to communicate effectively both orally and in writing.

This is a mixed position where the incumbent must be able to lift and carry objects up to 45lbs independently and objects over 45lbs with assistance.