Job Description
Job DescriptionPosition Title: Chef Manager
Location: USCG Sector Corpus Christi, TXKey Responsibilities
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Manage daily food production, preparation, and service for all meals.
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Ensure strict adherence to approved monthly menus, recipes, portion sizes, and nutritional requirements.
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Coordinate menu planning and submit menus and recipe variations to the COR for approval.
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Oversee progressive food preparation to ensure freshness and patron flow.
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Ensure compliance with sanitation, food safety, and hygiene requirements (CGTTP 4-11.12A, ServSafe).
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Supervise kitchen staff and ensure proper training in food handling, sanitation, and safety.
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Coordinate special dietary accommodations (vegetarian, halal, kosher, vegan) with the COR and affected personnel.
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Monitor food inventory, storage, and waste to support cost control and prevent shortages.
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Support premium meals, ethnic meals, and special event catering.
Minimum Qualifications
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Associate’s degree in hotel/restaurant management or related field OR
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Minimum of three (3) years of experience in a comparable food service program with management responsibility.
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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.
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Current ServSafe Manager Certification (required).
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Demonstrated experience supervising kitchen operations and staff.
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