Kitchen Manager

Summary

This Position is located within Commander, Mid-Atlantic Region, Fleet and Family Readiness Program. The purpose of this position is to plan, direct, supervise and coordinate the food operation. In addition, the position will oversee food quality, production, and operational efficiency of the assigned facility along with culinary training of assigned staff.

Responsible for determining quantities, components and courses of meals and calculating prices to ensure prescribed profit margin. Establishes and maintains entrée item cards, incorporating price changes as they occur. Plans menu aspects of the monthly club calendar considering the food market as it develops. Knows special events that will affect normal operations; holiday and seasonal variables; popularity of various meals and operating goals.

Designs and implements decorated foods and artistic food arrangements for buffets and receptions.

Develops menus in consultation with the Club Manager using recipes involving many steps, ingredients or long preparation time (e.g. complicated French and other ethnic recipes). Coordinates with the Club Manager in prioritizing the work of the kitchen staff and in directing certain kinds of food preparation.

Develops new and creative menus and improves existing menus. Analyzes methods of food preparation, cooking and methods of garnishing by subordinates. Monitors decisions and adjustments regarding recipes for the number of servings and size of servings and approves those decisions. Determines time and sequence of cooking operations to meet meal serving hours. Assures adherence to established menus. Develops and standardizes recipes.

Prepares and cooks meats, soups, vegetables and a broad range of other foods. Regulates cooking temperatures, tests foods in cooking (seasoning as appropriate, etc.). Prepares or directs the preparation of complex salads and desserts. Determines patron size. Instructs employees on fine points of cooking, food preparation and cooking sanitation, etc., and inspects food prepared by subordinates. Cuts, trims or otherwise prepares meats, poultry, seafood, etc.

for cooking; cuts meats to specified size or weight. Assures that food preparation is economical and correct and is responsible for food profitability.

Develops and implements training programs with a high emphasis on sanitation, personal hygiene and specialized food preparation. In this regard, supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs to ensure economical, efficient and profitable food service. Designs and provides training for all food service workers, which includes cooks, food service workers, and wait staff.

Estimates consumption of and places orders for foodstuffs and other operating supplies. Contacts vendors and compares prices and quality. Assures that food deliveries meet quantity and quality specifications. Assures the proper receipt and storage of stock. Establishes controls to prevent pilferage, spoilage, waste or misuse in preparation and storage areas. Establishes and maintains appropriate inventories of foodstuffs and galley operating supplies.

Performs other related duties as assigned.

• Starting May 7, 2025, non-affiliated individuals requesting access will need a REAL
  -compliant driver’s license or another acceptable form of identification to access CNRMA Installations. (review required documents section for more information.)
• Must pass all applicable records and background check.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.

Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs.

Must have a minimum of five (5) years of experience, three (3) general and two (2) specialized. A certified graduate from a nationally recognized and accredited culinary arts institution is strongly preferred, however equivalent experience is acceptable.…