Support the Military's Quality of Life programs! The Morale, Welfare, and Recreation (MWR) department of Commander, Navy Installations Command (CNIC) provides fitness, recreation, lodging and food and beverage programs for service members, their families, retired military and civilian employees. This position is assigned to the Non-Appropriated Fund (NAF) Food and Beverage; Fleet Readiness; Commander, Navy Installations command (CNIC); NBK Bremerton - All-American Restaurant.
Must understand the operation of mechanical equipment in the kitchen and problems relevant to food storage, composition of menus and training of staff. Knowledge of percentages and elementary cost accounting is strongly preferred. Must possess skills to plan, coordinate and time sequence steps to prepare food in deciding that raw material are fresh and judge food by color, consistency, temperature, odor and taste. Must have demonstrated experience and/or training in the preparation of large quantities of food in an industrial or restaurant setting. Must have the ability and skill to lead a staff of cooks and food service workers. Must possess basic reading, writing and math skills to read and interpret complex recipes and computer changes required to increase/decrease the number of portions.
Assists the supervisor in the daily training, guidance and supervision of kitchen staff which includes cooks and food service workers who are responsible for preparing and cooking a variety of food in large quantities. Relays instructions received from the supervisor and ensures the work is carried out in compliance with instructions given and food service sanitation practices and procedures. Demonstrates proper methods and may inspect work in progress and upon completion to ensure a quality product is served. Reports the status of work in progress and any causes of delays to the supervisor. Make recommendations to the supervisor in regards to approval/disapproval of leave; awards, hiring or corrective disciplinary actions as needed; may contribute to the evaluation of performance. May act for the Cook Supervisor in his/her absence. Using a full range of quantity cooking procedures from common or frequently used to new or difficult recipes, prepares a variety of meats, poultry, seafood, vegetables, sauces and gravies. On a daily basis, prepares four or more menu items for one meal, which involves planning and coordinating a variety of steps to ensure that all items are ready for serving at the same time. In addition, may prepare men items using special or difficult recipes involving many steps, ingredients or long preparation time in preparation of catered or special events. Estimates consumption of food items and places orders for food and other operating supplies. Ensures proper receipt and storage of inventory. May be asked in conjunction with the manager to cost and price menus. Responsible for proper storage, refrigeration, and labeling good in accordance with sanitation regulation at all times. Ensures trash is removed continually as needed. May direct the work of lower graded cooks and/or food service workers in the timely preparation and delivery of food and the proper cleanliness of work area and equipment. Performs other duties as assigned.