Kitchen Manager NF-03

Summary

This position is located at McCoy's which includes Dining, Sports Bar, Bowling, Recreation and Leisure Activities and Conference and Catering Spaces. Incentives and Bonuses Incentives will not be paid. This position will have a first cut off of August 26, 2026, and applicants that submit a complete application packet prior to that date and found eligible may be given first consideration.

Duties

• •Manages two Food Service Programs within the Directorate of Family, Morale, Welfare and Recreation - Business Operations Division to include McCoy's and Whitetail Ridge Snack Bar.
• •Plans and manages all phases of food service program to include menu planning and pricing, oversees inventory and purchasing, food ordering, storage and issues.
• •Develops operating budget and data, identifying labor, equipment, and supply costs.
• •Supervises assigned staff. Participates in the selection of employees, directs on-the-job training of new employees, makes duty assignments consistent with operational requirements.
• •Performs other duties as assigned.

Qualifications

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position. A qualified candidate must possess the following: Work experience or education directly related to the duties to be performed. Knowledge of pricing methods and internal controls. Demonstrated work experience must be equivalent in complexity and difficulty to the next lower pay level. Possess a certificate for sanitation in food service or have the ability to obtain the certificate within three months of appointment. In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified": Experience in menu planning and create, event preparation and execution in a food service setting. Experience ordering supplies, receiving invoices and inventory. Customer service experience in a food service setting. A minimum of one year experience supervising, managing, or training employees in a kitchen setting.