Manage daily food production, preparation, and service for all meals.
Ensure strict adherence to approved monthly menus, recipes, portion sizes, and nutritional requirements.
Coordinate menu planning and submit menus and recipe variations to the COR for approval.
Oversee progressive food preparation to ensure freshness and patron flow.
Ensure compliance with sanitation, food safety, and hygiene requirements (CGTTP 4-11.12A, ServSafe).
Supervise kitchen staff and ensure proper training in food handling, sanitation, and safety.
Coordinate special dietary accommodations (vegetarian, halal, kosher, vegan) with the COR and affected personnel.
Monitor food inventory, storage, and waste to support cost control and prevent shortages.
Support premium meals, ethnic meals, and special event catering.
Associate’s degree in hotel/restaurant management or related field OR
Minimum of three (3) years of experience in a comparable food service program with management responsibility.
Military food service experience may substitute if the individual reached paygrade E-5 or higher and held that grade for at least two (2) years.
Current ServSafe Manager Certification (required).
Demonstrated experience supervising kitchen operations and staff.
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