Chef Manager

Key Responsibilities

• 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.

Minimum Qualifications

• 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.