KITCHEN MANAGER - Naval Air Station Jacksonville, United States - Department Of The Navy

Description

Summary

This position is located at Mulligan's - Casa Linda Oaks Golf Course within Morale, Welfare and Recreation on Naval Air Station Jacksonville, FL. The purpose of this position is to perform the duties of Kitchen Manager of back of the house operations. You will perform a variety of technical, administrative functions and tasks. Incumbent will report to the Food and Beverage Manager.

Duties

This position serves as Kitchen Manager to include Back House operations for Mulligan's. Incumbent serves as central point of contact for matters relating in day-to-day operation of the kitchen. Incumbent will also be expected to personally prepare a wide variety of foods for daily use.

• Plans menus for all meals served. Is responsible for variety, nutritional value and ensuring well-balanced meals are provided.
• Determines quantity of foods to be procured on a monthly, weekly and daily basis, and amounts to be cook daily, based on historical information and current information relative to the patrons to be served in connection with private parties or other social functions contracted for.
• Contacts vendors to obtain prices of items and determines quantities to be ordered and prepares procurement forms for supervisors' approval.
• Performs inspections of deliveries for correctness and quality of items ordered.
• Responsible for ensuring high quality presentation of food items/orders that leave the kitchen; receives and investigates complaints on the quality/quantity and/or preparation of food provided by employees assigned to the kitchen.
• Maintains records/reports concerning food services operation to include inventory, menus, recipes, purchasing and sanitation to name a few examples.
• Ensures above standard sanitation and food safety requirements are adhered to and must be present for all inspections and audits and answer all questions for inspectors and auditors concerning food service operation.
• Solves problems that may arise with patrons or employees in a tactful and diplomatic manner.
• Handles routine day to day problems as they arise. In case of serious problems, contacts the supervisor for guidance and assistance.
• Provides instruction and guidance to all staff members on functions taking place during their shifts. Works with bartenders, cooks, waiters/waitresses and others to ensure planned events take place as scheduled.
• Incumbent will provide on-the-job training to subordinates; prepares and submits work schedules for employees ensuring that all stations are adequately covered in the kitchen and front house at all times.
• Ensures all kitchen equipment is operating properly and notifies supervisor of the need for repairs.
• Interviews and makes recommendations to supervisor concerning hiring of employees.
• Recommends changes in personnel status and apprises.
• Manages work performance of subordinates.
• Exercises primary supervisory control over employees assigned to the kitchen and front house wait staff including scheduling, approving leave, counseling and disciplining employees and providing input for annual employee appraisals in accordance with NAF personnel instructions and EEO policies.
• Stays abreast of all planned functions including caters events, private parties etc that are scheduled for the activity.
• Incumbent will have oversight and be actively involved in kitchen operations as well as be responsible for menu planning for all meals to include parties, banquets, and other contracted functions.
• Ensures well-balanced meals are prepared, determines quantity of food to be procured on a monthly, weekly, and daily basis, and amounts to be cooked.
• Exercises primary supervisory control over employes assigned to the kitchen. Incumbent is responsible for scheduling kitchen employees, approving leave, counseling and disciplining employees and providing input to the Food and Beverage Manager for employee performance appraisals annually.
• Incumbent maintains all records and / or reports required by the Food and Beverage Manager and higher authority concerning food services operation.