Executive Chef NF-04

2 weeks ago


West Point, United States Army Installation Management Command Full time

Plans and manages the day-to-day food service program where full-service restaurant dining and catering are a regular, substantial basis of the total food operation.
Develops daily, catering, and specialty menus; provides forecasts for required tools, equipment, food items, and other supplies.
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.
Provides a full range of supervisory functions to include performance management, training and development, employee recognition, and conflict resolution.


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