Food Service Specialist - Executive Chef

Full Job Description

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.

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.

Major 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.