Food Service Specialist - Executive Chef

Summary

Are you seeking a better work-life balance? Join an exceptional organization that prioritizes Veterans for an outstanding career! With over 78 years of serving our nation's Veterans - the Veterans Canteen Service (VCS) is currently seeking a dynamic General Manager for our Washington - DC - VA Medical Center Canteen. Join our fast-paced environment if you have a passion for our Veterans and their families - along with prior multi-unit experience.

Qualifications

QUALIFICATION REQUIREMENTS: Food Service Operations Expertise: Demonstrated knowledge of food service operations - including the ability to oversee daily functions - improve processes - and resolve complex operational challenges in a regulated - high-volume environment. Culinary Knowledge and Continuous Learning: Working knowledge of formal culinary principles and procedures - typically gained through education or hands-on experience - with the ability to stay current on emerging culinary techniques - trends - and best practices. Food Safety and Regulatory Compliance: Proven knowledge and practical application of food safety standards - including food inspection methods - testing and measurement techniques - FDA Food Code requirements - and HACCP principles to ensure safe and compliant operations. Supply and Inventory Management: Strong understanding of supply management principles - including inventory control - storage - and distribution - to support efficient operations and minimize waste. Communication and Customer Service Skills: Demonstrated ability to communicate effectively both verbally and in writing - build positive working relationships - deliver strong customer service - and utilize computer systems and common office technology effectively.

Duties

• DUTIES: Duties of this position include - but are not limited to: Culinary Standards & Quality Oversight: Serve as the technical and quality expert - ensuring food safety - sanitation - and customer service standards are consistently met across all food operations
• Monitor compliance - conduct quality control - and implement improvements in menu execution - taste - and presentation
• Leadership - Direction & Performance Oversight: Provides day-to-day leadership by assigning work - setting clear performance standards - and directing staff in accordance with established policies
• Monitors work in progress and upon completion to ensure accuracy - timeliness - coordination - and accountability
• Menu Development & Recipe Innovation: Develop and implement specialized recipes and menus that reflect seasonal - cultural - and dietary needs
• Introduce modern techniques - equipment - and culinary trends to enhance product quality and customer satisfaction
• Event Planning & Catering Execution: Plan - coordinate - and execute small- and large-scale catering events - including those for high-ranking officials
• Ensure resources - staffing - and ingredients are managed to consistently deliver high-quality service
• Staff Training & Development: Identify training needs - provide or arrange learning opportunities - and coach employees to improve culinary skills - food safety practices - and operational efficiency
• Food Operations Management & Resource Planning: Coordinate and monitor all aspects of food production - including inventory forecasting - equipment - labor - and ingredient management
• Provide long-range planning and budget input to optimize operations and support culinary program advancement
• Customer Experience & Engagement: Ensure exceptional customer service by addressing concerns constructively - implementing feedback from focus groups - and adjusting operations to meet customer expectations while supporting organizational mission goals.