Food and Beverage Direct Hiring Event - September 16th, 2025 bei Department of the Navy

Other

Duties

Catering Manager (NF 1103-03) Responsible for managing all aspects of the conference & catering operations. Incumbent makes recommendations, if needed. Cost functions, prepares contracts, signs and obtains client signature and deposits, if required. Coordinates food and beverage needs with appropriate personnel. Arranges required supplies, decorations, equipment, and personnel. Maintains private party book and contract files. Follows-up with client evaluation of services rendered. Prepares private party brochures and advertising material. May provide input into establishing catering prices. Supervises private party personnel. The incumbent plans, schedules, coordinates and directs the work of lower grade personnel, resolves most conflicts, interprets policy and determines methods and practices required to complete and maintain conference & catering programs and activities. May be required to use a cash register and POS system. Maybe called upon to perform duties of subordinate positions. Responsible for the active sales effort of the conference and catering operation. Works directly under the supervision of the Business Activity Manager Site Manager. Performs other related duties as assigned. Cook - Lead (NL 7404-08) Assists the supervisor in daily training, guidance and supervision of kitchen staff to include cooks, and food service workers. Relays instructions received from the supervisor and ensures the work is carried out in compliance with the instructions given and food service sanitation practices. Makes recommendations to the supervisor in regards to approval/disapproval of leave; awards; and hiring; may contribute to employee evaluations. Estimates consumption of food items and places orders for food and other operating supplies. Performs other duties as assigned, Cook (NA 7404-04) Performs a variety of tasks such as grilling, frying, baking and preparing a variety of foods to include, but not limited to grill items like hamburgers, hot dogs, bacon, eggs, sausage, by watching while the items are cooking, turning as required; regulating temperature and removing when done Measures and weighs ingredients according to recipes or as directed in the preparation many types of main meal dishes like lasagna, meatloaf, and herb baked chicken. Prepares main meal side dishes of starches, vegetable and grain items with work performed on salads, desserts, juices, fruit trays etc Prepares toasts, salads, salad dressing, and sandwiches. Prepares fresh vegetables and fruits for serving according to instructions and / or recipes. Places cooked food in serving dishes in steam carts and food service lines. Washes and cleans kitchen equipment. Keep refrigerators, grills, equipment and working area clean and all food items FIFO and Date Tagged. May be required to assist in inventory taking Performs other related duties as assigned. Food Service Worker (NA 7408-02) Performs tasks with several steps or sequence of tasks such as: sets up food service counters, steam tables, dining room tables, hot and cold food service stands. Set up glasses, silverware, butter, condiments, salads, desserts, bread and cold beverages on serving counter as instructed. Maintain concept environment, equipment, utensils and surfaces in a sanitary clean and neat condition. Incumbent responsibilities may include scraping and pre-rinsing dishes, glasses and flatware for washing. Separate food waste and trash. Loads dishes into the dishwasher; hand washes dishes. Stacks and stores clean dishes. Scrapes, cleans, scrubs, washes or wipes ranges, ovens, fryers and urns. Cuts, scrapes, chops, dices or peels fruit and vegetables. Removes soiled dishes, glasses and flatware from tables and carries to the dish-washing area. Cleans tables or paper, other trash or soiled linens and wipes clean tables. Performs other duties as assigned. Waiter/Waitress (NA 7420-02) Performs routine duties of servicing banquets for set menu or taking individual orders Assists with banquet and event preparation including set up and break down Clears and cleans tables and immediate area, and resets the table in preparation for the next guests Servies side dishes such as salads, fruit dishes, bread, dessert, wine or other beverages Performs other duties as assigned Bartender (NA 7405-03) Maintains stock of inventory. Receives payment or charges to member's account. Makes change and is accountable for cash fund. Assist in taking inventory and maintaining records. Keeps bar clean and area stocked properly at all times. Washes bar equipment, glassware and utensils. May perform other sanitation duties within assigned work area as required. Performs other related duties as required.

Qualifications

Catering Manager (NF 1103-03) Three years of experience that demonstrates knowledge of conference/catering sales and familiarity with related procedures, policies and pricing based on either a military or civilian sector environment versed in catering to the needs of the military and/or civilian clients with similar requirements/structure. Possess the skills necessary to assist customers in planning successful conference/catering events. Ability to perform the full-range of supervisory duties. Ability to prepare reports, forecast sales, and complete simple contractual arrangements. Ability to communicate effectively both orally and in writing with various levels of employees and command personnel. Must be familiar with Microsoft Office software programs. Employee must have a valid driver's license and be able to travel between work sites. Knowledge of and skill in the application of a broad range of management principles, concepts and methodology to a variety of activities, events and services for the conference & catering program assigned. Ability to make decisions regarding what needs to be done including the assessment of the size and mix of the combined patron community; cost targets; product and service adequacy standards; and required changes or exceptions to operational policies. Similarly, the incumbent must be able to evaluate the effectiveness of contracted services and functions. Ability to recognize problems and develop a recommended solution. Cook - Lead (NL 7404-08) Must understand the operation of mechanical equipment in the kitchen and problems relevant to food storage, composition of menus and training of staff. Knowledge of percentages and elementary cost accounting preferred. Must have demonstrated experience and/or training in the preparations of large quantities of food in an industrial or restaurant setting. Schedule may include evenings and weekends. Cook (NA 7404-04) Must be able to follow recipes and combine ingredients for plain or fancy food dish items as well as specialty salads and other cooked dishes Skill to perform tasks with several steps and use judgment in the performance of sequential tasks. Simple arithmetic and the ability to read instructions is required Working knowledge of common sanitation procedures to prevent cross contamination. Must know the operation of bake, holding ovens and pizza makers Must be able to relate inventory levels to purchasing requirements; and understand food storage and sanitation requirements Must have good verbal and written communication skills. Food Service Worker (NA 7408-02) Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures. Knowledge of techniques for measuring ingredients and basic understanding of recipe construction. Knowledge of basic arithmetic in order to count the number of tables and serving bowls required to determine the number of servings a container will yield. Working knowledge of diet principles. Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes. Skill to perform tasks involving several procedures. Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards. Skill to develop standardized recipes for quantity cooking; able to expand and modify recipes according to the capacity of the equipment in the kitchen as well and in response to adjustments in the number of servings required. Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skill. Waiter/Waitress (NA 7420-02) Must meet Federal Employment suitability requirements and successful completion of background investigation May have to lift, push, pull or carry up to 40 lbs. on a recurring basis Complies with proper procedures, methods, dress and hygiene codes Must be able to work a schedule that meets the needs of the program Bartender (NA 7405-03) Knowledge and skill to mix and serve beverages from a bar using a variety of liquor, soda, beer, and wine. Pre-mixed beverages, such as daiquiris, are served; however, beverages of the exotic variety are not mixed or served. Skill in preparing beverages, in correct proportion and mixtures to use. Ability to recognize intoxicated or unruly patrons and to resolve problem or seek assistance if needed. Ability to reconcile collected tabs or chits with quantities and sale of items dispensed. Must be CARE Certified. Must be 21 years of age. Must be able to walk or stand for prolonged periods of time. Incumbent required attendance of sanitation training course to obtain valid health card. Frequently handles objects weighing up to 20 lbs and occasionally objects weighing up to 40lbs.

Education

There is no education requirement for this position.

Other Information

If you would like to apply utilizing your Military Spouse Preference, you must supply a printed copy of your spouses' complete set of orders and marriage certificate to the Human Resources representative onsite prior to the interview and selection process. Selectee may be required to complete a one (1) year probationary period. Participation in Direct Deposit/Electronic Fund Transfer within the first 30 days of employment is required. We utilize E-Verify to confirm selectee's eligibility to work in the United States. This announcement may be used to fill additional vacancies within 60 days of issuance of selection certificate. For positions requiring travel more than twice per year, selectee may be required to obtain and maintain in good standing a Government-issued Travel Card for official government travel purposes.Executive Order 12564 requires a Federal workplace free of illegal drugs. According to the Executive Order, all Federal employees are required to remain drug free throughout their employment. Commander, Navy Region Mid-Atlantic Command is a Drug-Free Federal Workplace. The use of illegal drugs will not be tolerated, and use of or intoxication by illegal drugs will result in penalties up to and including removal from Federal Service.