MWR Sous Chef (San Nicolas Island)

This position is located in the Food & Beverage division of the Morale, Welfare, & 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, & coordinating the food preparation, which require a number of items to be prepared and cooked simultaneously for varied scheduled events.

REMOTE & ISOLATED duty station- lodging is included ON SITE at SNI only.

Qualifications:

• 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 storeroom, 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.

Responsibilities:

• Assists the Supervisor with coordinating and supervising the activities of cooks and food service workers engaged in preparing and cooking food to ensure economical and efficient food service operation.
• Oversees and participates in the preparation of a full range of foodstuffs which includes meats, poultry, seafood, vegetables, soups, sauces, grilled items and desserts.
• Regulates cooking temperatures, tests foods for proper texture, flavors, and seasoning as appropriate.
• Prepares dishes and cooks food that requires skillful preparation, such as special dishes and sauces.
• Instruct food service employees on points of cooking and on ways to improve food preparation, service and cooking methods.
• Check methods of food preparation, garnishing, and inspect foods prepared by subordinates.
• Assists Supervisor in selecting and hiring food service personnel.
• Provides on the job training concerning food preparation, service and proper sanitation and safety standards.
• Assumes responsibility for kitchen in absence of Head Chef.
• Attempts to resolve problems such as substituting items on menus, reducing excess waste and spoilage.
• Notifies Supervisor or Facility Manager of delays.
• Establishes stock levels.
• Receives and checks foodstuffs and supplies for quality and quantity.
• Assures proper receipt and storage of stock.
• Ensures proper storage to prevent pilferage, spoilage, waste or misuse in food preparation and storage areas.
• Maintains inventories of food products and kitchen operating supplies.
• Participates in all inventories as required.

Salary : $22