Marine Corps Community Services (MCCS) is looking for the best and brightest to join our Team! MCCS is a comprehensive program that supports and enhances the quality of life for Marines, their families, and others in the Marine Corps Community. We offer a team oriented environment comprised of military personnel, civilian employees, contractors and volunteers who keep the organization functioning smoothly and effectively.
MINIMUM QUALIFICATIONS: Bachelor's Degree in Culinary Arts or a related field or an appropriate combination of education and experience in culinary arts. Or three years professional experience as a Sous Chef with emphasis in both a la carte and banquet production. Ability to supervise kitchen staff. Must have multiple venue/outlet experiences. Knowledge and ability to apply cost control techniques, prepare food requiring skill and to teach and train others. Must have demonstrated knowledge of special and modified diet foods. Must have the ability to use commercial food service equipment. Must be thoroughly familiar with sanitation and proper food protection procedures. Must have the ability to communicate effectively both orally and in writing. This is a mixed position where the incumbent must be able to lift and carry objects up to 45lbs independently and objects over 45lbs with assistance.
SUMMARY OF DUTIES: Primary function is to plan, direct, supervise, and coordinate the facility's kitchen and buffets. Responsible for food preparation, assigned personnel, inventory, food cost control, menu planning, requisitioning, training, directing and assisting cooks, preparing special dishes as required and general supervision of all food related activities. Coordinates with catering manager regarding parties, banquets, and protocol functions. Plans menus in consultation with the facility manager. Assures adherence to established menus, standardized recipes, and maintains recipe files. Supervises, directs, assists and participates in the preparation and cooking of food. Prepares work schedules and makes work assignments. Distributes workload, evaluates work performance, controls work attendance, and establishes leave schedules. Interviews and recommends hiring as well as termination or promotion of assigned personnel. Ensures food service personnel receive required food sanitation training and follows NA VMED policies and guidance for cleanliness and sanitation standards. Maintains ServSafe Trainer certification and acts as facility trainer for ServSafe. Competency with MS Office, Catering and culinary software. Maintains and fosters relationships with vendors to include sales calls and workshops, conferences and seminars. Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Acknowledges customers, smiles and makes eye contact. Asks questions to determine, verify and solve problems. Checks for satisfaction on the quality of goods and services. Takes action to solve problems quickly. Alerts the higher level supervisor or proper point of contact for help when problems arise. Adheres to safety regulations and standards. Uses required safety equipment, and observes safe work procedures. Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor. Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment. Performs other duties as assigned.