Department of the Army
This position is located at the1917 Club. Click here for hours of operation. To better expedite the hiring process, we recommend including full contact information (name, address, phone number, email, etc.) for professional and personal references on your resume. Note: If claiming current/former NAF or APF Employee preference, you are required to submit a copy of DA Form 3434 or SF-50 with your supporting documents to be eligible for this preference
- Plans and manages the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation.
- Develops daily, catering, and specialty menus and provides forecasts for required tools, equipment, food items, and other supplies.
- Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation, and overall efficiency of operations. Develops operating budget and identifies labor, equipment, and supply cost elements.
- Directs subordinates in all phases of service delivery and provides a full range of supervisory functions to include performance management, training and development, employee recognition, and conflict resolution.
- Prepares and/or oversees the preparation of menu items which involve standard to moderately complex and innovative cooking methods.
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Listed under Hospitality, Retail & Service jobs.