This position is located at 1918 Club which is a part of Fort Benning Family & Morale, Welfare and Recreation (MWR). To better expedite the hiring process, we recommend including full contact information (name, address, phone number, email, etc.) for professional and personal references on your resume. This is an open continuous announcement with weekly cutoffs, starting 29 May 2025. Applications received prior to the cutoff date will be reviewed and possibly referred for consideration.
**The information provided on your resume MUST clearly reflect ALL knowledge and experience listed under the minimum qualifications. You will be rated based solely from the information provided within your resume. Assumptions will not be made regarding your experience and the duties performed.** Minimum Qualifications: 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. Successful completion of an accredited culinary program may be substituted for experience. Highly Preferred Criteria: Experience as a sous chef **If you are relying on your education to meet qualification requirements: You MUST submit a copy of your transcript if you want to substitute your education for experience.**
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. 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. Develops operating budget and identifies labor, equipment, and supply cost elements.
Controls pricing; food/supply ordering, storage, and issue; and food production methods and techniques.