Supervisory Food Specialist (Kitchen Manager)

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. A qualified candidate possess the following: Knowledge of the standards of personal cleanliness and hygiene, in addition to food service sanitation practices and procedures, OSHA safety regulations. Knowledge and ability to inspect facilities, purchasing and equipment for cleanliness and physical condition. Knowledge and ability to prepare a variety of pertinent reports and records. Knowledge of dietetics and menu planning and pricing. Knowledge and ability to prepare a broad range of food including institutional lunches; deli salads; sandwiches, family dining fare; Mexican and other ethnic foods; seafood and other buffets; pizza; bakery products; and banquets for large groups (200-600+). Knowledge of the characteristics for various raw and cooked foods, to judge the product by color, consistency, temperature, odor and taste. Skill to plan, establish and time the sequence of steps needed to have menu items ready for serving without overcooking or wasting. Skill in use of Microsoft Office Programs (e.g. word, excel, power point, outlook). Ability to perform the full-range of supervisory duties. Ability to develop and effectively deliver training in subject areas such as food preparation, storeroom operations, laundry and bakery operations/services, and etc.Ability to exercise continuous safety control of all operating machinery in the kitchen, dining room and bar areas. Ability to communicate effectively both orally and in writing.
This position is assigned to Commander, Navy Region Mid-Atlantic (CNRMA); Fleet and Family Readiness (FFR) Division (N9); Morale, Welfare, and Recreation (N92); Naval Station Great Lakes. Incumbent serves as a Supervisory Food Service Specialist planning, directing, supervising, and coordinating the food operation. The incumbent will oversee food quality, production, and operational efficiency of the assigned facility along with culinary training of assigned staff.