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.

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 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.