Supervisory Chef (NF-03) – Food Service Operations

About the role

The Supervisory Chef leads the day‑to‑day operations of a sit‑down restaurant and catering program, ensuring high‑quality food service and compliance with safety standards.

Key responsibilities

• Plan and manage daily, catering and specialty menus, forecasting tools, equipment and supplies.
• Oversee preparation of menu items ranging from standard to moderately complex and innovative dishes.
• Conduct regular inspections for safety, food storage, sanitation and operational efficiency.
• Develop operating budgets, monitor labor, equipment and supply costs.
• Direct subordinates in all service phases, handling performance management, training, recognition and conflict resolution.

Required profile

• Culinary experience in sit‑down restaurant or catering operations, preferably as a sous chef.
• Ability to obtain and maintain a Food Protection Manager Certification (e.g., ServSafe) within six months.
• Physical ability to lift 40 lb unassisted and occasionally heavier items with assistance.
• Must meet background, E‑Verify, and age requirements (18 years).

Required skills

• Food Protection Manager Certification (ServSafe or equivalent).
• Menu development and budgeting.
• Kitchen safety and sanitation inspections.
• Supervisory and performance management.

What we offer

• Eligibility for health and life insurance, 401(k) and retirement plans.
• Paid personal time off and federal holidays.
• Access to on‑base facilities such as fitness centers and libraries.
• Potential COLA and premium pay for Sundays and night shifts.