Chef Manager

Position Title: Chef Manager

Location: USCG Sector Corpus Christi, TX

Key Responsibilities

• Manage daily food production, preparation, and service for all meals
• Ensure strict adherence to approved monthly menus, recipes, portion sizes, and nutritional requirements
• Coordinate menu planning and submit menus and recipe variations to the COR for approval
• Oversee progressive food preparation to ensure freshness and patron flow
• Ensure compliance with sanitation, food safety, and hygiene requirements (CGTTP 4-11.12A, ServSafe)
• Supervise kitchen staff and ensure proper training in food handling, sanitation, and safety
• Coordinate special dietary accommodations (vegetarian, halal, kosher, vegan) with the COR and affected personnel
• Monitor food inventory, storage, and waste to support cost control and prevent shortages
• Support premium meals, ethnic meals, and special event catering

Minimum Qualifications

• Associate’s degree in hotel/restaurant management or related field OR
• Minimum of three (3) years of experience in a comparable food service program with management responsibility
• Military food service experience may substitute if the individual reached paygrade E-5 or higher and held that grade for at least two (2) years
• Current ServSafe Manager Certification (required)
• Demonstrated experience supervising kitchen operations and staff

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