MWR Sous Chef

About this role

Training from a culinary institute, preferred. Knowledge and ability to perform routine management functions such as planning, scheduling, extensive methods, techniques, practices and coordinating operations of the mess. General knowledge of prices, dietetics, grades of food and meal planning, as well as reviewing establishments in nearby communities regarding menus, pricing, services provided and other methods of operating.

Ability to recommend corrective action as deemed necessary. Knowledge to skillfully apply new methods in managing food, and also equip employees for expert performance in their duties. Knowledge of general methods of cooking, baking, preparing and serving quality food in mass quantities for large groups of people. Knowledge and ability to supervise and train personnel in preparing and serving food and supervising store room, bakery operations and services.

Knowledge and ability to inspect facilities for cleanliness, sanitation, personal hygiene standards and physical condition of furnishings and equipment. Knowledge and ability to prepare pertinent records and reports.

Source listing: usajobs