Navy Region Southwest Fleet and Family Readiness (FFR)
MWR Sous Chef
Navy Region Southwest Fleet and Family Readiness (FFR), California, Missouri, United States, 65018
Overview
MWR Sous Chef at Navy Region Southwest Fleet and Family Readiness (FFR). This position is located in the Food and Beverage Division of the Morale, Welfare and Recreation Department.
Responsibilities
Assists supervisor with coordinating and supervising the activities of cooks and food service workers engaged in preparing and cooking food to ensure economical and efficient food service operation.
Oversees and participates in the preparation of a full range of foodstuffs which includes meats, poultry, seafood, vegetables, soups, sauces, grilled items and desserts. Regulates cooking temperatures, tests foods and ensures proper texture, flavor, and seasoning as appropriate.
Prepares special dishes and foods that require skillful preparation, such as special items and sauces.
Instructs food service employees on cooking points and methods to improve preparation, service and cooking.
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 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.
Assures 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.
Qualifications
Knowledge and ability to perform routine management functions such as planning, scheduling, extensive methods, techniques, practices and coordinating operations of the mess.
General knowledge of prices, dietetics, grades of food and meal planning, as well as reviewing establishments in nearby communities regarding menus, pricing, services provided and other methods of operating.
Ability to recommend corrective action as deemed necessary.
Knowledge to skillfully apply new methods in managing food, and also equip employees for expert performance in their duties.
Knowledge of general methods of cooking, baking, preparing, and serving quality food in mass quantities for large groups of people.
Knowledge and ability to supervise and train personnel in preparing and serving food and supervise store room, 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, preferred.
Conditions of Employment
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 background investigation.
Drug Policy and Workplace Requirements Executive Order 12564 requires a Federal workplace free of illegal drugs. According to the Executive Order, all Federal employees are required to remain drug free throughout their employment. Commander, Navy Installations Command is a Drug‑Free Federal Workplace. The use of illegal drugs will not be tolerated, and use of or intoxication by illegal drugs will result in penalties up to and including removal from Federal Service. Candidates should be committed to improving the efficiency of the Federal government, passionate about the ideals of our American republic, and committed to upholding the rule of law and the United States Constitution.
Acceptable Credentials In accordance with the Real ID Act of 2005, if a candidate or new hire requires access to a military installation and does not have a REAL ID, identity will need to be established. Identity is established by presenting either one (1)
Acceptable Credential
or by presenting an acceptable combination of
Source Identify Documents .
Acceptable Credentials
are listed in List A and
Acceptable Source Identity Documents
are listed in Lists B and C in the link below (page 3). If using an
Acceptable Credential , only one (1) from List A is required, and if using
Acceptable Source Identity Documents , one (1) from List B and one (1) from List C is required.
https://www.oni.navy.mil/Portals/12/Vistors/Base%20Access%20Form.pdf?ver=2017-08-28-065204-693
#J-18808-Ljbffr
MWR Sous Chef at Navy Region Southwest Fleet and Family Readiness (FFR). This position is located in the Food and Beverage Division of the Morale, Welfare and Recreation Department.
Responsibilities
Assists supervisor with coordinating and supervising the activities of cooks and food service workers engaged in preparing and cooking food to ensure economical and efficient food service operation.
Oversees and participates in the preparation of a full range of foodstuffs which includes meats, poultry, seafood, vegetables, soups, sauces, grilled items and desserts. Regulates cooking temperatures, tests foods and ensures proper texture, flavor, and seasoning as appropriate.
Prepares special dishes and foods that require skillful preparation, such as special items and sauces.
Instructs food service employees on cooking points and methods to improve preparation, service and cooking.
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 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.
Assures 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.
Qualifications
Knowledge and ability to perform routine management functions such as planning, scheduling, extensive methods, techniques, practices and coordinating operations of the mess.
General knowledge of prices, dietetics, grades of food and meal planning, as well as reviewing establishments in nearby communities regarding menus, pricing, services provided and other methods of operating.
Ability to recommend corrective action as deemed necessary.
Knowledge to skillfully apply new methods in managing food, and also equip employees for expert performance in their duties.
Knowledge of general methods of cooking, baking, preparing, and serving quality food in mass quantities for large groups of people.
Knowledge and ability to supervise and train personnel in preparing and serving food and supervise store room, 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, preferred.
Conditions of Employment
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 background investigation.
Drug Policy and Workplace Requirements Executive Order 12564 requires a Federal workplace free of illegal drugs. According to the Executive Order, all Federal employees are required to remain drug free throughout their employment. Commander, Navy Installations Command is a Drug‑Free Federal Workplace. The use of illegal drugs will not be tolerated, and use of or intoxication by illegal drugs will result in penalties up to and including removal from Federal Service. Candidates should be committed to improving the efficiency of the Federal government, passionate about the ideals of our American republic, and committed to upholding the rule of law and the United States Constitution.
Acceptable Credentials In accordance with the Real ID Act of 2005, if a candidate or new hire requires access to a military installation and does not have a REAL ID, identity will need to be established. Identity is established by presenting either one (1)
Acceptable Credential
or by presenting an acceptable combination of
Source Identify Documents .
Acceptable Credentials
are listed in List A and
Acceptable Source Identity Documents
are listed in Lists B and C in the link below (page 3). If using an
Acceptable Credential , only one (1) from List A is required, and if using
Acceptable Source Identity Documents , one (1) from List B and one (1) from List C is required.
https://www.oni.navy.mil/Portals/12/Vistors/Base%20Access%20Form.pdf?ver=2017-08-28-065204-693
#J-18808-Ljbffr