Clarification from the agency

Open to Public

Primary function is to plan, direct, and coordinate food management activities at the various clubs and mobile units within the Clubs Branch of the Business Operations Division.  Advises and supports club managers and Catering Manager. Oversees chefs and cooks in areas such as menu planning, development, cost controls, sanitation, employee training, and food preparation and presentation. Must meet all objectives with little or no supervision. Work is reviewed in terms of overall accomplishment of established goals and objectives.

Reports directly to the Clubs General Manager.  Develops standardized recipes and food specifications and ensures consistent execution of food preparation procedures.  Coordinates food service for protocol functions and coordinates control mechanisms to maximize labor efficiency and minimize expenses related to food service operations.

Plan, organizes work, and manages internal procedures and resources to ensure maximum productivity and economies.  Prepares internal office financial plans and related records and reports, and exercises authority on approved budget.  Monitors food programs on a regular basis and initiates corrective action to ensure support of operating programs of MCCS.  Manages new property resources and may provide direction on facility renovations and improvements.  Develops long range plans in conjunction with internal operating directives. Counsels and trains employees, schedules and directs work, appraises work performance, approves or disapproves leave, and personnel actions. Must be alert to substance abuse and take appropriate action.  Effectively supports the Marine Corps Equal Employment Opportunity and Sexual Harassment policies, and ensures compliance with fire, safety, and other environmental issues and programs.  Maintains and enforces security of supplies and equipment to preclude or minimize the potential for fraud, waste and abuse.

Provides World Class Customer Service with an emphasis on courtesy.  Assists customers and communicates positively in a friendly manner.  Acknowledges customers, smiles and makes eye contact.  Asks questions to determine, verify and solve problems.  Checks for satisfaction on the quality of goods and services.  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.  Uses required safety equipment and observes safe work procedures.  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.
 

Conditions of employment

• See Duties and Qualifications

EVALUATIONS:

Qualifications

PHYSICAL REQUIREMENTS & WORKING CONDITIONS:

Must have a fair degree of physical strength and be capable of the below:
1.    Twists and turns about the waist while standing and sitting.

2.    Works effectively in extremely stressful conditions.

3.    Performs repetitive physical task that may require the ability to lift 45 pounds and carry objects of up to 20 pounds for distances of up to 50 feet.
         
BASIC REQUIREMENTS:
1.    A minimum of four years of managerial, supervisory or technical experience at the Executive Chef level or equivalent.

2.    The ability to obtain certification at the Certified Executive Chef level or higher through the American Culinary Federation.

QUALIFICATION REQUIREMENTS:
1.    Extensive knowledge and ability to prepare and cook fresh, frozen, canned and dehydrated food products.

2.    Familiarity with carcass structure of beef, veal, lamb, pork, and poultry and the NAMP cuts produced from them.

3.    Knowledge of food/beverage cost control procedures and techniques.

4.    Ability to write accurate recipes with clear step by step instructions.

5.    Knowledge of applicable sanitation and safety requirements.

6.    Must have the necessary social skills to develop positive relations with customers, VIP's and visiting dignitaries.
                     

This activity is a Drug-free workplace.  The use of illegal drugs by NAF employees, whether on or off duty, cannot and will not be tolerated.  Federal employees have a right to a safe and secure workplace, and Marines, sailors, and their family members have a right to a reliable and productive Federal workforce.

Please include MONTH/YEAR and HOURS per week for all previous work experience listed on the resume. If there is no indication of time in position, we will credit the minimum.
 

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

Your application/resume and supporting documentation will be used to determine whether you meet the job qualifications listed on this announcement. This vacancy will be filled by the best qualified applicant as determined by the selecting official.

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