Food Operations Manager

Full Job Description

About the position: This position is Non-appropriated Fund (NAF) and will be assigned to the Pine Oaks Golf Course at Robins AFB, GA. Who May Apply: Open to everyone.

Applicants will be categorized by preference(s) and/or priority consideration eligibilities.

An applicant's eligibility will be determined based on eligibility claimed in the questionnaire and proof of eligibility MUST be provided with application by the closing date, 02/13/2026 Business Based Action, Military Spouse Preference, Outside Applicant Veteran, Spouse/Widow/Parent of Veteran, and Transition Hiring Preference In order to qualify, you must meet the experience requirements described below.

Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social).

You will receive credit for all qualifying experience, including volunteer experience.

Your resume must clearly describe your relevant experience; if the position allows for qualifying based on education, your transcripts will be required as part of your application.

Qualifying Experience: Progressively responsible experience in quantity cooking, preparation of a variety of food items, menu planning, quality and cost control of food preparation, inventory and storage procedures for food supplies and equipment, and procurement of food supplies and equipment.

The experience must include supervising personnel. In addition, the incumbent must have knowledge of dietetics, planning culinary activities, and portion control.

You will be evaluated on the basis of your level of competency in the following areas: Major Duties:

As a chef in a small to medium-sized kitchen, responsible for planning and managing functions of food activities.

Primary duties consist of planning and execution of Community Services Flight restaurant menus, catering menus or catering food service arrangements.

Provides forecast of required food items and establishes procedures to determine quantities, lead time for ordering, and obtains food items for preparation and cooking.

Using culinary skills, performs as a working chef in the day-to-day operation of the kitchen and all aspects of meal preparation.

Instructs cooks on proper techniques and methods of cooking and preparing a variety of food items in the art of fine culinary cuisine.

Checks food during and after preparation for conformance with high standard of quality. May operate a wide range of kitchen equipment including ovens, fryers and grills.

Ensures that all kitchens provide nutritious, safe, eye-appealing, properly flavored food. Initiates the preparation and development of new and unusual food items, specialty foods, and sauces.

Creates and plans new culinary menu items and recipes to support the interest of customers. Plans all menus for regular meals, fine dining and parties.

Conducts food operations for on-site or off-site dining. Formulates cyclic meal specials and menus for use in all food areas to ensure customer satisfaction.

Ensures current menu cost cards on all menu food items and the utilization of standardized recipes. Assesses food service related financial data and recommends actions to maintain financial solvency.

Responsible for the security and accuracy of monthly inventories of supplies and foods.

Complete routine walk-through inspections taking any necessary actions and meet all objectives for sanitation and environmental requirements.

As a departmental supervisor, incumbent is responsible for workforce management, recruitment, and staff training in assigned department.

Other duties include preparation of budgets, maintenance of payroll records, food costs, and reports. Performs other related duties as assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12882668