Department Of Defense Fort Rucker , AL 36362
The Area of Consideration for this vacancy announcement is world-wide. (Military Spouse Preference (MSP) and Involuntarily Separated Military Preference (ISMP) eligible candidates are included in the area of consideration.)
This position is located at The Landing.
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Plans, develops and manages all phases of food preparation in a restaurant where formal dining and catering are a regular and substantial basis of the total food operation.
Creates daily, catering and specialty menus.
Provides motivating leadership, direction, supervision, and guidance to kitchen staff members. Directs subordinates in all phases of food preparation. Oversees the preparation of meals which involve complex or new cooking methods.
Develops operating budget, identifying labor, equipment and supply cost elements. Controls pricing, food production methods and techniques.
Executes catering events on and off site for upwards of 800 guests.
Ensures food is prepared to quality standards and that staff are mindful of the cost standards associated with food preparation.
Offers suggestions or creative ideas that improve upon the catered event's overall quality and financial performance.
HelpRequirements Conditions of Employment
Direct Deposit and Social Security Card is required
Meet qualification/eligibility/background requirements for this position
A one year probationary period may be required
Satisfactorily complete an employment verification (E-Verify) check
Completed and signed DA Form 3433 is required prior to entrance on duty
Must obtain Servsafe Food Protection Manager Certification within the first 6 months of employment
Attend Team Member Orientation within the first 30 days of employment
Successful completion of a pre-employment health Assessment
Satisfactory completion of pre-employment bachground checks to include a National Background Investigation
A service agreement of one year may be required if an Incentive is authorized
Education or work experience in the culinary field which demonstrates the ability to function as an Executive Chef in a professional kitchen.
At least 6 months of work experience directing the operation of a formal dining or catering program at a resort, hotel, club or restaurant.