Job Overview
Compensation
Hourly
Exact $24.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Training and development opportunities
Employee assistance program
flexible schedule
Job Description
Commander, Mid-Atlantic Region, Fleet and Family Readiness Program is a vital entity dedicated to supporting the well-being and morale of military personnel and their families. This organization provides comprehensive resources and programs designed to improve quality of life for service members through community support, recreational activities, and essential services. The Program is committed to maintaining high standards in all its operations, ensuring efficient and effective delivery of services to its diverse clientele across the Mid-Atlantic region.
The role within this organization is a crucial one, focusing on planning, directing, supervising, and coordinating food operations at an assigned facility. This position holds significant responsibility for overseeing food quality, production, and operational efficiency, ensuring that the culinary services provided meet stringent standards of excellence. The incumbent will also be deeply engaged in culinary training, guiding and developing assigned staff to enhance their skills and maintain high standards in food preparation and service.
This is an incredible opportunity for culinary professionals with substantial experience and a passion for leadership in a dynamic environment, where operational excellence and culinary expertise intersect. The role demands an individual capable of managing complex food service operations, including storeroom management, bakery and laundry services, while emphasizing safety, cleanliness, and regulatory compliance. The ideal candidate will have a sophisticated understanding of dietetics, menu planning, and pricing, alongside the ability to prepare a diverse range of foods, including institutional lunches, ethnic cuisines, bakery products, and banquets serving large groups.
The position requires high adaptability, including working under pressure and managing an irregular tour schedule that may include weekends, holidays, and seasonal work. Culinary training, operational leadership, safety oversight, and quality control are integral aspects of this multifaceted role. This employment type is classified as 'Other,' with no fixed education requirement, making experience and proven skill set the primary determinants for hiring. This position also mandates obtaining a Health Card before the first day of work and completion of a Food Handlers Sanitation course with annual updates, ensuring that health and safety standards are rigorously upheld at all times.
Overall, this position is designed for an accomplished culinary operations leader who thrives in a structured yet challenging environment, with a commitment to upholding the highest standards of food service within a key military support organization. This role is ideal for candidates eager to make a meaningful impact by delivering superior food service and culinary training in a well-regarded, mission-driven program.
The role within this organization is a crucial one, focusing on planning, directing, supervising, and coordinating food operations at an assigned facility. This position holds significant responsibility for overseeing food quality, production, and operational efficiency, ensuring that the culinary services provided meet stringent standards of excellence. The incumbent will also be deeply engaged in culinary training, guiding and developing assigned staff to enhance their skills and maintain high standards in food preparation and service.
This is an incredible opportunity for culinary professionals with substantial experience and a passion for leadership in a dynamic environment, where operational excellence and culinary expertise intersect. The role demands an individual capable of managing complex food service operations, including storeroom management, bakery and laundry services, while emphasizing safety, cleanliness, and regulatory compliance. The ideal candidate will have a sophisticated understanding of dietetics, menu planning, and pricing, alongside the ability to prepare a diverse range of foods, including institutional lunches, ethnic cuisines, bakery products, and banquets serving large groups.
The position requires high adaptability, including working under pressure and managing an irregular tour schedule that may include weekends, holidays, and seasonal work. Culinary training, operational leadership, safety oversight, and quality control are integral aspects of this multifaceted role. This employment type is classified as 'Other,' with no fixed education requirement, making experience and proven skill set the primary determinants for hiring. This position also mandates obtaining a Health Card before the first day of work and completion of a Food Handlers Sanitation course with annual updates, ensuring that health and safety standards are rigorously upheld at all times.
Overall, this position is designed for an accomplished culinary operations leader who thrives in a structured yet challenging environment, with a commitment to upholding the highest standards of food service within a key military support organization. This role is ideal for candidates eager to make a meaningful impact by delivering superior food service and culinary training in a well-regarded, mission-driven program.
Job Requirements
- Must have minimum five years of experience including three years general and two years specialized
- Ability to work under pressure
- Skilled in staff supervision and training
- Knowledge of food safety and sanitation standards
- Familiarity with OSHA safety regulations
- Ability to inspect facilities and equipment
- Must obtain a Health Card prior to employment
- Successful completion and maintenance of Food Handlers Sanitation course annually
- Availability to work irregular hours including weekends, holidays and seasonal shifts
Job Qualifications
- Minimum five years experience including three years general and two years specialized
- Certified graduate from a nationally recognized and accredited culinary arts institution preferred or equivalent experience
- Ability to work under pressure
- Skilled in supervising and training staff in food preparation and service
- Knowledge of dietetics, menu planning, and pricing
- Proficient in preparing a wide variety of foods including institutional, ethnic, bakery, and banquet foods
- Understanding of food characteristics to judge product quality
- Knowledge of cleanliness, hygiene, sanitation, and safety regulations
Job Duties
- Plan, direct, supervise and coordinate food operation
- Oversee food quality, production, and operational efficiency of the assigned facility
- Conduct culinary training of assigned staff
- Manage storeroom operations, laundry and bakery operations/services
- Prepare a variety of pertinent reports and records
- Ensure compliance with food service sanitation practices and OSHA safety regulations
- Inspect facilities, purchasing and equipment for cleanliness and physical condition
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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