MWR SOUS CHEF (DINING SERVICES) INTERNAL TO DEPARTMENT

Full Job Description

This position is located in the Food & Beverage division of the Morale, Welfare, & Recreation Department in the Navy Region Southwest.

The purpose of this position is to assist the Chef of a large catering or multiple facilities in the planning, supervising, & coordinating the food preparation, which require a number of items to be prepared and cooked simultaneously for varied scheduled events.

Training from a culinary institute preferred.

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 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.

Major Duties:

Assists the 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 for proper texture, flavors, and seasoning as appropriate.

Prepares dishes and cooks food that requires skillful preparation, such as special dishes and sauces.

Instruct food service employees on points of cooking and on ways to improve food preparation, service and cooking methods.

Check methods of food preparation, garnishing, and inspect 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 kitchen in absence of Head Chef.

Attempts to resolve problems such as substituting items on menus, 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.