SUPERVISORY CHEF, NF-0101-04

*****JOB OPPORTUNITY*****

NON-APPPROPRIATED FUND (NAF) POSITION

 

ANNOUNCEMENT NUMBER: 16-229R

 

POSITION TITLE:  Supervisory Chef, NF-0101-04

 

SALARY: $55,000 to $75,000 per year                                   (Plus applicable allowances)

 

EMPLOYMENT CATEGORY: Regular Full Time, 40 hours per week

 

LOCATION: Commander, Navy Region Europe; Fleet and Family Readiness Program;

                      Morale, Welfare & Recreation (MWR); Food & Beverage Dept.; NSA Bahrain          

 

AREA OF CONSIDERATION: Worldwide

 

RELOCATION EXPENSES: Authorized

 

OPENING DATE:                     08 September 2016

CLOSING DATE:                     22 September 2016

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INTRODUCTION: This position serves as the Supervisory Chef for the Food and Beverage Division, Morale, Welfare and Recreation (MWR) Department, NSA Bahrain. The NSA Bahrain population is approximately 13,000 people including active duty military, family members, NAF and APF civilians, coalition forces, tenant commands and their dependents.  The Food & Beverage Division includes multiple operations located at several locations. Programs include catering, cafeteria, fast casual and fast food concepts, food trucks and kiosks. The Food & Beverage Division has multicultural workforce of over 170 personnel with an annual operating budget of over 11 million dollars.  The Food and Beverage Division currently serves over 5,500 transactions on a daily basis with no port loading. During larger ship visits, this number increases to approximately 7,500 transactions daily. The kitchen serves approximately 1.9 million covers a year.

 

MAJOR DUTIES AND RESPONSIBILITES: Plans and manages the day-to-day operation of a food service program where large volume food service and catering are a regular, substantial basis of the total food operation, which can include from approximately 5500 to as many as 7500 transactions a day. Plans for ship visits, special functions and other fluctuations in meal attendance. 

 

Develops daily, catering and specialty menus, balancing nutrition, quality and appeal. Prepares and oversees the preparation of meals from standard to moderately complex or requiring new cooking methods, balancing nutritional values of menus and ensuring quality of the total food service program.

 

Develops operating budget, identifying labor, equipment and supply cost elements. Controls pricing, storage, and food inventory levels. Volume and complexity may require directing the work of subordinate supervisors in two or more separate organizational segments. Directs subordinates in all phases of food preparation.

 

Initiates new food trends into current program offerings. Identifies employee training needs and assists in employee development. Conducts initial and refresher training for food and beverage staff to include food handlers certification and CARE (Controlling Alcohol Risks Effectively).

 

Responsible for the safety of the workers directed, and for the security of the facilities and equipment.  Develops performance standards, adjusts complaints and counsels employees on problems. Review job descriptions for currency and accuracy and makes necessary changes. Interviews candidates for vacancies and recommends selections. Ensures fair employment practices and that equal employment opportunity programs and implemented.

 

QUALIFICATIONS REQUIREMENTS: Must possess a 2-year degree in Culinary Arts from an accredited school AND a minimum of 5 years equivalent work experience at a high volume food service production, restaurant, hotel or catering environment. Additional experience may be accepted in lieu of degree if it demonstrates acquisition of similar knowledge in culinary arts and business operations gained from an accredited culinary arts program. American Culinary Federation (ACF) Certified Executive Chef (CEC) certification is preferred.

 

Demonstrated experience applying knowledge of the full range of principles, concepts and methods of food service facility operations, sanitation and maintenance of food service equipment.

 

Knowledge of financial planning and management, food and beverage controls and  accountability. Ability to analyze costs, accounts status, and plan budgets accordingly. Knowledge of standard point of sale and inventory control systems used in Food and beverage operations.

 

Knowledge of quality food and beverage preparation, presentation and storage. Extensive understanding of food and beverage menu development for an effective, attractive, and nutritional food and beverage program targeted to the specific markets serviced by each food service outlet in the system, considering the tastes, habits and preferences of each segment. Experience in the above with Department of Defense is preferred. Ability to create innovative, dynamic promotions to support the program.

 

 

Knowledge of food preparation equipment to recommend design and replacement needs. Experience with inspection of food service facilities. Ability to teach subordinate personnel culinary processes, sanitation, risk assessment while serving alcohol, and safe operation and maintenance of food service equipment. Skill in demonstration cooking.

 

HOW TO APPLY: Interested applicants may apply online at www.USAJOBS.gov. Emailed resume packages will NOT be accepted for this position. For the full announcement and to apply, visit https://www.usajobs.gov/GetJob/ViewDetails/449911300. Only resumes submitted according to the instructions on the job announcement listed at www.usajobs.gov will be considered.

 

Applicants who applied for vacancy announcement number 16-229 need not re-apply to this vacancy announcement to be considered.

 

The Department of Navy (DON) is an Equal Employment Opportunity Employer. All qualified candidates will receive consideration without regard to race, color, religion, sex, national origin, age, disability, marital status, political affiliation, sexual orientation, genetic information or any other non-merit factor. The DON provides reasonable accommodation to applicants with disabilities. Applicants with disabilities who believe they require reasonable accommodation should call 011-39-081-568-5612 or e-mail their request to NAFPersonnel@eu.navy.mil to ensure proper consideration. The decision to grant an accommodation will be made on a case-by-case basis.