Chef / Kitchen Supervisor

The Commander, Mid-Atlantic Region, Fleet and Family Readiness Program is a vital component of a broader organizational structure that supports the well-being and readiness of military personnel and their families. This program plays an essential role in enhancing quality of life through various services, including recreational, social, and food operations. Positioned within this context, the food service operation is a critical area where efficiency, quality, and adherence to standards directly impact the satisfaction and health of the community served. The Commander, Mid-Atlantic Region oversees these operations, ensuring they meet high standards and provide excellent service in a supportive environment aimed at fostering morale and welfare.

This specific position is geared towards directing, supervising, and coordinating the food operation of an assigned facility. The role demands a comprehensive approach to food quality, production standards, and operational efficiency. The incumbent will take charge of culinary training for assigned staff, ensuring they develop the necessary skills to deliver high-quality meals consistently. The position requires overseeing every facet of food preparation—from menu planning to the actual serving of meals—while maintaining strict hygiene and food safety standards. The successful candidate is expected to bring a refined skill set in culinary arts combined with strong leadership capabilities to manage staff and optimize workflows within the food service unit.

As an essential member of the Fleet and Family Readiness Program, the food operation manager will be responsible for supervising a diverse team working under pressure to meet varied dietary needs and preferences. The role demands sophisticated knowledge of dietetics, menu planning, and the ability to price meals realistically to balance quality and budget constraints. The operation includes preparing a wide range of food items such as institutional lunches, deli salads, sandwiches, family dining fare, ethnic cuisines including Mexican dishes, seafood, buffets, bakery products, and banquets that can cater to large groups of 200 to 600 or more individuals.

The role also requires adeptness in storeroom operations, laundry, and bakery services, as well as the ability to handle administrative tasks such as preparing reports and maintaining records related to food service operations. Health and safety are paramount in this position; therefore, the candidate must have detailed knowledge of cleanliness standards, food service sanitation practices, OSHA safety regulations, and the operation of kitchen machinery.

This position does not require a formal educational credential but strongly prefers candidates who are certified graduates of a nationally recognized and accredited culinary arts institution or possess equivalent experience. The ideal candidate will have at least five years of culinary experience, including three years of general food service and two years of specialized culinary work.

Employment in this role is categorized as Other and may involve irregular working hours, including weekends, holidays, and seasonal demands. Additionally, as a condition of employment, the candidate must obtain a Health Card before commencing work and subsequently complete an annual Food Handlers Sanitation course.

Overall, this role offers a challenging yet rewarding opportunity to contribute meaningfully to a community-oriented program by ensuring superior food service management, staff training, and operational efficiency that meets the distinctive needs of the Fleet and Family demographic.