Kitchen Manager
Duties Help Duties Summary This purpose of position is to plan, direct, supervise, and coordinate the kitchen and overall operations of Gray's Landing dining facility at NSF Dahglren, VA.
Learn more about this agency Responsibilities Supervise and coordinate activities of cooks and other facility personnel engaged in preparing, cooking and serving to ensure economical, efficient and profitable food service.
Takes responsibility of making decisions as problems, if any, arise and establishes high standards for overall operation of the restaurant.
Prepares work schedules and work assignments.
Evaluates work performance.
Ensures that policies, procedures and internal controls are met.
Estimates consumption of and assists in placing orders for food and other operating supplies through purchasing agents.
Plans menus in consultation with Food & Beverage Director.
Assures adherence to established menus, standardized recipes and menus, and maintains quantity recipe file.
Prepare and cooks meats, soups, vegetables and other foods.
Assures that food preparations are economical and technically correct, and is responsible for making the food preparation a profitable operation.
Inspects food returned to the kitchen to decide the extent of waste, using this information as a basis for modifying future menus or for cooking foods in a different manner.
Plans ways to use leftovers.
Oversees the day-to-day operations, to include supervising and directing work, ensuring a safe and pleasurable environment for all patrons.
Assists in evaluations, monitors services and operations, operating costs, maintenance of facilities and equipment.
May present the facility at various conferences, advisory group meetings and committees with command representatives, commercial activities, and government organizations concerning present of future facility operation or programs.
Coordinates with the Assistant Manager, Catering Manager and other facility personnel regarding catering events.
Travel Required Not required Supervisory status Yes Promotion Potential 03 Job family (Series) 1101 General Business And Industry Similar jobs Directors, Food Service Food Service Directors Food Service Managers Managers, Food Service Requirements Help Requirements Conditions of Employment Must have your salary sent to a financial institution of your choice by Direct Deposit/Electronic Funds Transfer Must be available to work nights, weekends and holidays Must successfully pass the E-Verify employment verification check.
Any discrepancies must be resolved as a condition of employment Qualifications Knowledge and ability to perform routing kitchen functions such as planning basic principles, techniques, practices and coordinating operations of the kitchen.
Must have a solid foundation of food and beverage experience.
Must possess knowledge of the organizational structure of food, beverage and entertainment.
Knowledge of prices.
Ability to recommend a corrective action as deemed necessary.
Knowledge to skillfully apply new methods in managing food service.
Knowledge of the method of general cooking, preparing and serving food and beverage.
Knowledge and ability to inspect facilities for cleanliness, sanitation and personal hygiene standards, as well as physical condition of the furnishings and equipment.
Knowledge and ability to prepare pertinent records and reports.
Education.
Estimated Salary: $20 to $28 per hour based on qualifications.
Learn more about this agency Responsibilities Supervise and coordinate activities of cooks and other facility personnel engaged in preparing, cooking and serving to ensure economical, efficient and profitable food service.
Takes responsibility of making decisions as problems, if any, arise and establishes high standards for overall operation of the restaurant.
Prepares work schedules and work assignments.
Evaluates work performance.
Ensures that policies, procedures and internal controls are met.
Estimates consumption of and assists in placing orders for food and other operating supplies through purchasing agents.
Plans menus in consultation with Food & Beverage Director.
Assures adherence to established menus, standardized recipes and menus, and maintains quantity recipe file.
Prepare and cooks meats, soups, vegetables and other foods.
Assures that food preparations are economical and technically correct, and is responsible for making the food preparation a profitable operation.
Inspects food returned to the kitchen to decide the extent of waste, using this information as a basis for modifying future menus or for cooking foods in a different manner.
Plans ways to use leftovers.
Oversees the day-to-day operations, to include supervising and directing work, ensuring a safe and pleasurable environment for all patrons.
Assists in evaluations, monitors services and operations, operating costs, maintenance of facilities and equipment.
May present the facility at various conferences, advisory group meetings and committees with command representatives, commercial activities, and government organizations concerning present of future facility operation or programs.
Coordinates with the Assistant Manager, Catering Manager and other facility personnel regarding catering events.
Travel Required Not required Supervisory status Yes Promotion Potential 03 Job family (Series) 1101 General Business And Industry Similar jobs Directors, Food Service Food Service Directors Food Service Managers Managers, Food Service Requirements Help Requirements Conditions of Employment Must have your salary sent to a financial institution of your choice by Direct Deposit/Electronic Funds Transfer Must be available to work nights, weekends and holidays Must successfully pass the E-Verify employment verification check.
Any discrepancies must be resolved as a condition of employment Qualifications Knowledge and ability to perform routing kitchen functions such as planning basic principles, techniques, practices and coordinating operations of the kitchen.
Must have a solid foundation of food and beverage experience.
Must possess knowledge of the organizational structure of food, beverage and entertainment.
Knowledge of prices.
Ability to recommend a corrective action as deemed necessary.
Knowledge to skillfully apply new methods in managing food service.
Knowledge of the method of general cooking, preparing and serving food and beverage.
Knowledge and ability to inspect facilities for cleanliness, sanitation and personal hygiene standards, as well as physical condition of the furnishings and equipment.
Knowledge and ability to prepare pertinent records and reports.
Education.
Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
