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  • Chef - Traditions ( Parris Island) - Full Time

    Posted: 10/06/2021

    Major Duties Primary function is to plan, direct, supervise, and coordinate the club’s galley and banquet operations. Responsible for food preparation, assigned personnel, inventory, food cost control, menu planning, requisitioning, training, directing and assisting cooks, preparing special dishes as required and general supervision of all banquet food related activities. Coordinates with catering manager and Executive Chef regarding parties, banquets, and protocol functions. Plans menus in consultation with the Executive Chef. Assures adherence to established menus, standardized recipes, and maintains recipe files. Supervises, directs, assists and participates in the preparation and cooking of food. Prepares work schedules and makes work assignments. Distributes workload, evaluates work performance, controls work attendance, and establishes leave schedules. Interviews and recommends hiring as well as termination or promotion of assigned personnel. Ensures food service personnel receive required food sanitation training. Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Takes action to solve problems quickly. Alerts the higher-level supervisor, or proper point of contact for help when problems arise. Adheres to safety regulations and standards. Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor. Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment. Performs other duties as assigned. Qualifications Three years professional experience in a high quantity production operation, and a variety of food preparation techniques, recipe specifications and development. Knowledge and ability to apply cost control techniques, prepare food requiring skill and execute large functions (300+ guests) in a timely manner, and to teach and train others. Must have demonstrated knowledge of special and modified diet foods. Must have the ability to use commercial food service equipment. Must be thoroughly familiar with sanitation and proper food protection procedures. Must have the ability to communicate effectively both orally and in writing. This is a mixed position where the incumbent must be able to lift and carry objects up to 45lbs independently and objects over 45lbs with assistance. How To Apply ll applications must be submitted online via the MCCS Careers website: www.usmc-mccs.org/careers Volunteer Experience- The amount of credit received for volunteer, internships and practicums is based on the amount of hours per week spent. Be sure to include the average hours per week worked in volunteer roles. ALL QUESTIONS MUST BE ANSWERED OR YOUR APPLICATION WILL NOT RECEIVE A COMPETITIVE SCORE. Resumes/applications emailed or mailed will not be considered for this vacancy announcement. To be considered for employment, the application or resume must be submitted online by 11:59 PM (EST) on the closing date of the announcement. Note: To check the status of your application or return to a previous or incomplete application, log into your MCCS user account and review your application status.

    New Group Name: Full Time

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