Assistant Director Executive Chef

The Assistant Director - Executive Chef implements strategy for Food Service, Menu Building, Special Events, and Galley Inventory System.

RESPONSIBILITY LEVEL:

Implements strategy for Food Service, Menu Building, Special Events, and Galley Inventory System.

Oversees and directs staff in the development and implementation of departmental policies, procedures and programs.

Maintains operating budget and manages expenses.

Communicates budgetary performance.

Typically works on projects and initiatives that span 1-2 years and focuses on the creation of systems.

Responsible for the overall training and execution of any culinary related activities and competition.

PRINCIPAL DUTIES:

1.

Ensure the overall management and day-to-day operations follow the applicable contract in force.

2.

Responsible for financial accountability of consumable supplies, food and labor costs within the operation.

3.

Ensure galley manager, supervisors and staffs meet all requirements including but not limited to Goodwill policies and Goodwill Great Lakes Standard Operating Procedures (SOP) and government contract.

4.

Lead the annual CNIC initiative, as well as all other culinary competitive events, in all facets of programming as well as the training and development of the Great Lakes team which consists primarily of direct labor employees.

5.

Coordinate with Nutritional team to ensure compliance with healthy choice initiatives.

6.

Manage and maintain the Galley Inventory system through continual data administration with the procurement team in all areas of procurement.

Devise strategies for improvement of data input integrity with the management team in all areas of the galley inventory.

7.

Parterning with the procurement team, analyze and develop galley inventory reporting requirements to provide Goodwill Great Lakes leadership with food cost analysis, validity, variance, trend analysis, and menu/recipe construction within the inventory system.

8.

Coordinate with Goodwill Great Lakes Finance team regarding issues that may arise from the 10-day inventory process, providing feedback to the galley management team on areas of improvement.

9.

Coordinate with the Marketing/Special Events manager and Galley 535 Assistant Director to ensure special event menu inventory items are available with the Ordering Coordinator.

10.

Responsible for partnering with Process Review to develop training programs for the Special Events staff in the preparation and presentation of special menu requirements such as scratch cooking and special meal itineraries and processes, and the overall continued development of the entire cook staff on base.

11.

Serve as the Point of Contact/resource for key food service operational data and analysis.

12.

Coordinate with our Navy Customer on receiving Navy 5050 correspondence for special guests onboard RTC and notify the RTC Galley management team on events that impact their galley facility.

13.

Leading and Developing Talent: Manages departmental ...