KITCHEN MANAGER, NF-1101-03

What to Expect Primary function is to actively plan, direct, supervise, and coordinate the facility's kitchen and food production.

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 Food & Beverage Operations Manager regarding parties, banquets, and protocol functions for kitchen performance and execution. Plans menus in consultation with the operations manager. 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.

Performs other related duties as assigned.

What are we looking for? Three years experience in supervising, directing and coordinating a full service kitchen; institutional food service experience preferred. Skill in food preparation, supervising personnel in preparation of meals, product requisition, food cost control, training and directing cooks.

Ability to supervise/lead employees in the accomplishment of work. Must have demonstrated knowledge of special and modified diet foods. Ability to use commercial food service equipment. Must be thoroughly familiar with sanitation and proper food protection procedures.

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.