KITCHEN MANAGER, NF3/RFT

Primary function is to actively plan, direct, supervise, and coordinate the facility¿s kitchen and dining room. Oversees food preparation, assigned personnel, inventory and product acquisition, maintains cost cards, requisitioning, training, directing and assisting cooks. Prepares special dishes as required and provides general supervision of all food-related activities. Coordinates with catering manager regarding parties, banquets, and protocol functions for kitchen performance and front of the house execution. Plans menus in consultation with the facility manager or the Business Operations Director. Assures adherence to established menus and standardized recipes. Supervises, directs, and assists in the preparation and cooking of food. Ensures food service personnel receive required food sanitation training and follows NAVMED policies and guidance for cleanliness and sanitation standards. Maintains ServSafe Trainer certification and acts as facility trainer for ServSafe. Competent in