Supervisory Chef NF-03

Full Job Description

This position is located at the West Point Golf Course. Incentives and Bonuses Incentives may be authorized if it is determined to be in the best interest of the government.

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position.

A qualified candidate must possess the following: 1.

Three (3) years of culinary work experience in sit-down restaurant or catering operations which provided the knowledge, skills and abilities needed to manage and supervise a food service program as described above.

OR 2. Successful completion of an accredited culinary program (minimum of two years).

The experience must be reflected on your resume to be considered eligible for this position OR the education/certification must be reflected on your resume and your degree/transcript/certification uploaded at the time of application to be considered eligible for this position.

In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified": 1.

Prior experience performing inventory and placing orders. 2. Prior experience working with menu development and costing. 3. Prior experience working as a sous chef.

There are three highly preferred criteria. You must meet all criteria in order to be deemed a highly preferred candidate.

The experience listed above must be reflected on your resume to be considered a highly preferred candidate for this position.

Applicants meeting the Highly Preferred criteria will be referred first to the Selecting Official.

All other applicants will be referred for consideration if the certificate (referral list) is returned with no selection. Major Duties:

• 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.