- 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.
- Balances nutritional values of menus and ensures the quality of the total food service program.
- Conducts regular inspections and evaluations to ensure safety proper food storage, kitchen sanitation, and overall efficiency of operations.
- Performs other duties as assigned.
Supervisory Chef NF-03 - Annville, United States - Department Of The Army
Description
Summary
This position is located at Fort Indiantown Gap Community Club.
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