Supervisory Chef NF-03
Department of the Army, West Point, NY, United States
Food Service Program Manager
Plans and manages the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation.
Develops daily, catering and specialty menus and provides forecasts for required tools, equipment, food items, and other supplies.
Prepares and/or oversees the preparation of menu items which involve standard to moderately complex and innovative cooking methods.
Develops operating budget and identifies labor, equipment, and supply cost elements. Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation and overall efficiency of operations.
Directs subordinates in all phases of service delivery and provides a full range of supervisory functions to include performance management, training and development, employee recognition and conflict resolution.
Plans and manages the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation.
Develops daily, catering and specialty menus and provides forecasts for required tools, equipment, food items, and other supplies.
Prepares and/or oversees the preparation of menu items which involve standard to moderately complex and innovative cooking methods.
Develops operating budget and identifies labor, equipment, and supply cost elements. Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation and overall efficiency of operations.
Directs subordinates in all phases of service delivery and provides a full range of supervisory functions to include performance management, training and development, employee recognition and conflict resolution.