Executive Sous Chef
14 hours ago
The Department of the Navy is seeking a highly skilled and experienced Executive Sous Chef to join our team. As a key member of our culinary team, you will be responsible for assisting in the planning, directing, and coordinating of food operations, including food quality, production, and operational efficiency.
Key Responsibilities- Determine quantities, components, and courses of meals, calculating prices to ensure a prescribed profit margin.
- Establish and maintain entree item cards, incorporating price changes as they occur.
- Plan monthly club menu calendars, considering food market trends and seasonal variables.
- Design and implement decorated foods and artistic food arrangements for buffets and receptions.
- Develop and standardize recipes, ensuring adherence to established menus.
- Supervise and train staff in preparing and serving food, storeroom operations, laundry, and bakery operations.
- Regulate cooking temperatures, test foods in cooking, and prepare or direct the preparation of complex salads and desserts.
- Instruct employees on fine points of cooking, food preparation, and cooking methods, sanitation, and safety procedures.
- Implement training programs with a high emphasis on sanitation, personal hygiene, and specialized food preparation.
- Estimate the consumption of foodstuffs and operating supplies, placing orders as directed.
- Assure that food deliveries meet quantity and quality specifications, and enforce internal controls to prevent pilferage, spoilage, waste, or misuse in preparation and storage areas.
- A minimum of three (3) years of experience in food service operations, with two (2) years of general experience and one (1) year of specialized experience.
- A certified graduate from a nationally recognized and accredited culinary arts institution is strongly preferred, but equivalent training and experience are acceptable.
- Ability to work under pressure, supervise and train staff, and prepare a variety of reports and records.
- Sophisticated knowledge of dietetics, menu planning, and pricing, as well as detailed knowledge of food preparation, cooking methods, and sanitation practices.
This position requires the ability to work in a fast-paced environment, with frequent exposure to heat, noise, and hazardous materials. The selected candidate must be able to lift up to 50 pounds and stand for long periods.
What We OfferThe Department of the Navy offers a competitive salary, comprehensive benefits package, and opportunities for professional growth and development. We are an equal opportunity employer and welcome applications from diverse candidates.
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