Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,000.00 - $58,000.00
Benefits
Health Insurance
Life insurance
Participation in 401k and retirement plans
Paid Personal Time Off
Federal holidays off
Professional development opportunities
Access to on-base facilities such as fitness centers and libraries
Job Description
1918 Club is a distinguished part of the Fort Benning Family & Morale, Welfare and Recreation (MWR) system, dedicated to providing exemplary food service and hospitality to military personnel, their families, and the broader community. As a key establishment within Fort Benning, the 1918 Club offers a unique dining experience that blends tradition with modern culinary excellence, catering to a diverse clientele who value quality, service, and a welcoming atmosphere. The club is committed to ensuring customer satisfaction through meticulously planned menus, professional service, and a well-maintained facility that reflects pride and professionalism. Being part of the MWR, 1918 Club... Show More
Job Requirements
- Direct deposit and Social Security card is required
- Meet qualification, eligibility, and background requirements for the position
- A one year probationary period may be required
- Successfully complete an employment verification (E-Verify) check
- Males born after 31 December 1959 must be registered or exempt from Selective Service
- Position, duty hours, location and/or activity are subject to change based on mission requirements
- Work hours may include weekend, weekdays, holidays, and night duty
- Certificate of Medical Examination required
- Subject to satisfactory completion of pre-employment checks in accordance with AR 215-3, para. 2
- May be required to complete a Tier 1 background investigation for Common Access Card physical access
- Ability to obtain and maintain a Food Protection Manager Certification within the first six months of employment
- Physical effort including lifting over 50 pounds and standing for long periods
Job Qualifications
- Culinary work experience in sit-down restaurant or catering operations providing knowledge, skills, and abilities to manage and supervise a food service program
- Successful completion of an accredited culinary program may be substituted for experience
- Experience as a sous chef is highly preferred
Job Duties
- Plan and manage the day-to-day operation of a food service program where sit-down restaurant dining and catering are a substantial part of operations
- Develop daily, catering, and specialty menus and forecast required tools, equipment, food items, and other supplies
- Prepare and/or oversee the preparation of menu items involving standard to moderately complex and innovative cooking methods
- Balance nutritional values of menus and ensure quality of the food service program
- Conduct regular inspections and evaluations for safety, food storage, kitchen sanitation, and operational efficiency
- Develop operating budgets and identify labor, equipment, and supply cost elements
- Control pricing, food/supply ordering, storage, issuance, and food production methods and techniques
Job Location
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