Duties
Assists the Chef/Kitchen Supervisor with the following responsibilities:
Determining quantities, components and courses of meals, calculating prices to ensure prescribed profit margin. Establishes and maintains entree item cards, incorporating price changes as they occur. Planning monthly club menu calendar, considering food market as they occur. Knows 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 menu in consultation with the supervisor, using recipes involving many steps, ingredients or long preparation time (e.g. complicated French and other ethnic recipes). Coordinates with the supervisor in prioritizing the work of the kitchen staff and in directing certain kinds of food preparation. Develops new and creative menus and improves existing menus. Analyzes methods of food preparation, cooking and methods of garnishing by subordinates. In consultation with the supervisor, determines and adjusts recipes for the number of servings and size of servings. Determines time and sequence of cooking operations to meet meal serving hours. Assures adherence to established menus. Develops and standardizes recipes. 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.
Implements training programs with a high emphasis on sanitation, personal hygiene and specialized food preparation. In this regard, supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs to ensure economical, efficient and profitable food service. Assists in the design and training of all food service workers which includes cooks, food service workers and wait staff.
Estimates the consumption of foodstuffs and operating supplies, placing orders as directed. May contact vendors and compare prices and quality. Assures that food deliveries meet quantity and quality specifications. Assures the proper receipt and storage of stock. Enforces internal controls to prevent pilferage, spoilage, waste or misuse in preparation and storage areas. Maintains appropriate inventories of foodstuffs and galley operating supplies.
Performs other related duties as assigned. Acts as Kitchen Supervisor in the absence of the Chef.
How to Apply
To be considered for this vacancy you must apply and complete the online questionnaire and submit the documentation specified in the Required Documents section above.
The complete application package must be submitted by 11:59 PM (EST) on 01/20/2025 to receive consideration.
To preview the Application Questionnaire, please click the following link: https://apply.usastaffing.gov/ViewQuestionnaire/12660676
To begin, click Apply to access the online application. You will need to be logged into your USAJOBS account to apply. If you do not have a USAJOBS account, you will need to create one before beginning the application.
It is your responsibility to ensure your application package (resume, supporting documents, and responses to the questionnaire) is complete, accurate, and submitted by the closing date.
Additional information on how to complete the online application process and submit your online application may be found on the https://help.usastaffing.gov/Apply/index.php?title=ApplicantTo verify or check the status of your application, log into your USAJOBS account. Once logged in, the Welcome screen lists your applications, your application status and the date it was last updated. For information on what each Application Status means, visit: https://www.usajobs.gov/Help/how-to/application/status.
The Department of the Navy (DON) is an Equal Employment Opportunity Employer. Applicants are assured of equal consideration regardless of race, color, national origin, religion, sex, age, mental or physical disability, genetic information, reprisal, marital status, political affiliation, sexual orientation, or any other non-merit factor. This agency provides reasonable accommodations to applicants with disabilities. Applicants with disabilities who believe they may require reasonable accommodations should email their request to nsapplications@nhr-ma.com to ensure proper consideration is given. The decision on granting reasonable accommodation will be on a case-by-case basis.
Next steps
All applicants will be notified regarding their status by email. Applicants will either be contacted for an interview or sent an email of non-selection 3-6 weeks after the announcement closing date.
Please notify us if your contact information changes after the closing date of the announcement. Also, note that if you provide an inaccurate email address or if your mailbox is full or blocked (e.g., spam-blocker), you may not receive important communication that could affect your consideration for this position.
This announcement may be used to fill additional vacancies within 60 days of issuance of selection certificate.