** Supervisory Food Service Specialist**

**Department of the Navy**

** Commander, Navy Region Mid-Atlantic**

**Location**

2 vacancies in the following location:

** Relocation expenses reimbursed**

No

** Telework eligible**

No

**Duties**

** Summary**

This position is assigned to Commander, Navy Region Mid-Atlantic (CNRMA); Fleet and Family Readiness (FFR) Division (N9); Morale, Welfare, and Recreation (N92); Joint Expeditionary Base Little Creek Fort Story. Incumbent serves as a Supervisory Food Service Specialist planning, directing, supervising, and coordinating the food operation. The incumbent will oversee food quality, production, and operational efficiency of the assigned facility along with culinary training of assigned staff.

**Responsibilities**

**Duties include but are not limited to:**

Plans, directs, supervises, and coordinates the clubs kitchen. 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.

Responsible for determining quantities, components and courses of meals and calculates prices to ensure prescribed profit margin. Establishes and maintains entree item cards, incorporating price changes as they occur. Plan menu aspects of monthly club calendar considering food market as they occur. Aware of special events that will affect normal operations; holiday and seasonal variables; popularity of various meals and operating goals. Designs and implements decorated foods and artistic food arrangements for buffets and receptions.

Develops new and creative menus in consultation with the Club Manager using recipes involving many steps, ingredients or long preparation time (e.g. complicated French and other ethnic recipes).

Develops and standardizes recipes. Monitors decisions and adjustments regarding recipes for the number of servings and size of servings and approves those decisions. Determines time and sequence of cooking operations to meet meal serving hours. Assures adherence to established menus.

Analyzes methods of food preparation, cooking and methods of garnishing by subordinates.

Prepares and cooks meats soups, vegetables and a broad range of other food. Regulates cooking temperatures, tests foods in cooking (seasons as appropriate, etc.).

Prepares or directs the preparation of complex salads and desserts. Determines portion size. Instructs employees on fine points of cooking, food preparation and cooking methods, sanitation, etc., tastes and inspects food prepared by subordinates. Cuts, trims or otherwise prepares meats, poultry, seafood, etc. for cooking; cuts meats to specified size or weight. Assures that food preparation is economical and correct and is responsible for food profitability.

Develops and implements training programs with a high emphasis on sanitation, personal hygiene and specialized food preparation.

Estimates consumption of and places orders for foodstuffs and other operating supplies.

Contacts vendors and compares prices and quality. Assures that food deliveries meet quantity and quality specifications. Assures the proper receipt and storage of stock.

Establishes controls to prevent pilferage, spoilage, waste or misuse in preparation and storage areas. Establishes and maintains appropriate inventories of foodstuffs and galley operating supplies.

Responsible for the maintenance and cleanliness of the kitchen, its equipment, and dishwashing tasks.

Provides administrative and/or technical supervision (including hiring, discipline, evaluation, and training) for Lead Cooks, Cooks, Food Service Workers, and Facility Assistants.

Directs work to be accomplished by staff; coordinates with the Club Manager in prioritizing the work of the kitchen staff and in directing certain kinds of food preparation to ensure economical, efficient and profitable food service.

Oversees and directs staff in cleaning the kitchen to include utensils, refrigerators, stoves, tables, storage areas, equipment, and work areas.

Conducts annual performance reviews of staff.

Designs and provides proper training to staff ensuring staff fulfill requirements of their positions.

Addresses potential disciplinary and/or performance issues timely and takes appropriate, corrective action(s) as necessary.

Supports CNICs Equal Employment Opportunity (EEO) policy; fosters a work environment free of discrimination, harassment, and/or reprisal; ensures all subordinate staff understand and adhere to the policy; and ensures treatment of all staff is fair and equitable.

**Travel Required**

Occasional travel - At discretion of Mgmt.

** Supervisory status**

Yes

** Promotion Potential**

03

**Requirements**

** Conditions of Employment**

+ Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.

+ Secret Clearance required, must provide proof of U.S. Citizenship. ** Qualifications**

**Resumes must include information which demonstrates experience, knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs.**

A qualified candidate possess the following:

Knowledge of the standards of personal cleanliness and hygiene, in addition to food service sanitation practices and procedures, OSHA safety regulations.

Knowledge and ability to inspect facilities, purchasing and equipment for cleanliness and physical condition.

Knowledge and ability to prepare a variety of pertinent reports and records.

Knowledge of dietetics and menu planning and pricing.

Knowledge and ability to prepare a broad range of food including institutional lunches; deli salads; sandwiches, etc., family dining fare; Mexican and other ethnic foods; seafood and other buffets; pizza; bakery products; and banquets for large groups (200-600+).

Knowledge of the characteristics for various raw and cooked foods, to judge the product by color, consistency, temperature, odor and taste.

Skill to plan, establish and time the sequence of steps needed to have menu items ready for serving without overcooking or wasting.

Skill in use of Microsoft Office Programs (e.g. word, excel, power point, outlook).

Ability to perform the full-range of supervisory duties.

Ability to develop and effectively deliver training in subject areas such as food preparation, storeroom operations, laundry and bakery operations/services, and etc.

Ability to exercise continuous safety control of all operating machinery in the kitchen, dining room and bar areas.

Ability to communicate effectively both orally and in writing.

**Education**

To qualify based on education alone, a qualified candiate must possess the following:

A Bachelors degree **and** one full year of graduate level education in Culinary Arts, Food Service Management, or in a related field.

****Must provide a copy of your College Transcripts (showing degree awarded/conferred) when you apply.****

**Additional information**

**Conditions of Employment Cont.:**

Hours of work will vary as required by the needs of the program to include rotating shifts, irregular tours of duty including evenings, weekends, and holidays.

Must be able to obtain and maintain a Secret Clearance.

Must obtain and maintain a Health Card prior to first day of work.

Must pass a Food Handlers Sanitation course and must be able to update and maintain annually.

Salary is dependent on experience and/or education.

Some positions have special requirements. Selectee may be required to complete a one (1) year probationary period. Participation in Direct Deposit/Electronic Fund Transfer within the first 30 days of employment is required. We utilize E-Verify to confirm selectees eligibility to work in the United States. Salary is dependent on experience