Direct, train, and supervise all food service personnel.
Oversee food preparation, serving, sanitation, and housekeeping to maintain continuous compliance with Coast Guard Food Safety and Sanitation standards (CGTTP 4-11.12).
Ensure adherence to approved menus, portion control, and progressive cooking procedures.
Manage cash handling, headcounts, and accurate completion of CG-4901 meal records.
Maintain readiness for all health and sanitation inspections, ensuring minimum scores of 85 or higher.
Qualifications:
Associate degree in Hotel/Restaurant Management or related field and five years of supervisory experience in institutional food service, or ten years of progressive food service experience with at least two in a leadership role.
Knowledge of Coast Guard food service operations, safety, sanitation, and quality assurance procedures.
Excellent leadership, communication, and organizational skills.
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