Federal government of the United States
MWR Sous Chef
Federal government of the United States, California, Missouri, United States, 65018
Summary
This position is located in the Food and Beverage Division of the Morale, Welfare and Recreation Department in the Navy Region Southwest. The primary purpose is to assist the Chef of a large catering or multiple facilities in the planning, supervising, and coordinating the food preparation, which requires a number of items to be prepared and cooked simultaneously for varied scheduled events.
Overview Accepting applications. Open & closing dates: 12/16/2025 to 01/15/2026.
Salary: $23 to $23 per hour. Pay scale & grade: NF 2.
Location: 4 vacancies at Liberty Center/Fox Den, San Nicolas Island, Ventura County, CA.
Remote job. No telework eligibility. No travel required. Relocation expenses reimbursed. Permanent work schedule. Intermittent – 0‑40 hours per week.
Duties
Assists supervisor with coordinating and supervising the activities of cooks and food service workers engaged in preparing and cooking food to ensure an economical and efficient food service operation.
Oversees and participates in the preparation of a full range of foodstuffs, including meats, poultry, seafood, vegetables, soups, sauces, grilled items, and desserts. Regulates cooking temperatures, tests foods, and ensures proper texture, flavor, and seasoning.
Prepares special dishes and cooks food that requires skillful preparation, such as special dishes and sauces.
Instructs food service employees on cooking points and ways to improve food preparation, service, and cooking methods.
Checks methods of food preparation, garnishing, and inspects 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 the kitchen in the absence of the Head Chef.
Attempts to resolve problems, such as substituting items on menus and 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.
Ensures 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.
Requirements
Must successfully pass the E‑Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
Must meet federal suitability requirements, including successful completion of a background investigation.
Qualifications
Knowledge and ability to perform routine management functions such as planning, scheduling, extensive techniques, and coordinating operations of the mess.
General knowledge of prices, dietetics, grades of food, and meal planning, as well as reviewing local establishments regarding menus, pricing, services, and other methods of operating.
Ability to recommend corrective action as deemed necessary.
Knowledge to skillfully apply new methods in managing food and equip employees for expert performance.
Knowledge of general methods of cooking, baking, preparing, and serving quality food in mass quantities for large groups.
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.
Education Training from a culinary institute is preferred.
Additional Information Executive Order 12564 requires a federal workplace free of illegal drugs; all federal employees must remain drug‑free throughout employment. Violation may result in penalties, including removal from federal service.
All background checks, including E‑Verify, drug‑free workplace verification, and security checks, are mandatory for qualification.
Benefits Federal government of the United States.
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Overview Accepting applications. Open & closing dates: 12/16/2025 to 01/15/2026.
Salary: $23 to $23 per hour. Pay scale & grade: NF 2.
Location: 4 vacancies at Liberty Center/Fox Den, San Nicolas Island, Ventura County, CA.
Remote job. No telework eligibility. No travel required. Relocation expenses reimbursed. Permanent work schedule. Intermittent – 0‑40 hours per week.
Duties
Assists supervisor with coordinating and supervising the activities of cooks and food service workers engaged in preparing and cooking food to ensure an economical and efficient food service operation.
Oversees and participates in the preparation of a full range of foodstuffs, including meats, poultry, seafood, vegetables, soups, sauces, grilled items, and desserts. Regulates cooking temperatures, tests foods, and ensures proper texture, flavor, and seasoning.
Prepares special dishes and cooks food that requires skillful preparation, such as special dishes and sauces.
Instructs food service employees on cooking points and ways to improve food preparation, service, and cooking methods.
Checks methods of food preparation, garnishing, and inspects 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 the kitchen in the absence of the Head Chef.
Attempts to resolve problems, such as substituting items on menus and 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.
Ensures 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.
Requirements
Must successfully pass the E‑Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
Must meet federal suitability requirements, including successful completion of a background investigation.
Qualifications
Knowledge and ability to perform routine management functions such as planning, scheduling, extensive techniques, and coordinating operations of the mess.
General knowledge of prices, dietetics, grades of food, and meal planning, as well as reviewing local establishments regarding menus, pricing, services, and other methods of operating.
Ability to recommend corrective action as deemed necessary.
Knowledge to skillfully apply new methods in managing food and equip employees for expert performance.
Knowledge of general methods of cooking, baking, preparing, and serving quality food in mass quantities for large groups.
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.
Education Training from a culinary institute is preferred.
Additional Information Executive Order 12564 requires a federal workplace free of illegal drugs; all federal employees must remain drug‑free throughout employment. Violation may result in penalties, including removal from federal service.
All background checks, including E‑Verify, drug‑free workplace verification, and security checks, are mandatory for qualification.
Benefits Federal government of the United States.
#J-18808-Ljbffr