Executive Chef

Amentum•Williamsburg, VA

1d•$70,000 - $85,000

About The Position

Amentum is seeking an Executive Chef in the Williamsburg area of Virginia. The Executive Chef directs the daily activities in the kitchen/cafeteria, manages the food service program and will supervise and evaluate food service personnel The Executive Chef shall provide oversight of the food service operations and contribute to planning, Ordering, scheduling, and quality inspections of the work performed for this effort. The Executive Chef shall demonstrate and apply highly developed interpersonal and communication (written and verbal) skills.

Requirements

Experience: 5+ years of experience in a similar role or as a sous chef.
Education: Culinary school degree or equivalent experience.
Leadership: Ability to motivate a large team, delegate effectively, and maintain a positive work environment under extreme pressure.
Technical Skills: Advanced knowledge of culinary techniques, food safety regulations, and menu planning
Valid Driver’s license
US Citizen
Demonstrated interpersonal skills needed to relate positively customers.
Proficient in Microsoft Office applications.
Proven experience working as a supervisor in the hospitality industry.
The ability to work in a fast-paced environment.
The ability to stand for extended periods.
Strong management skills.
Excellent organizational skills.
Effective communication skills.
Exceptional customer service skills.
Must have a government issued clearance at time of application

Responsibilities

Menu & Recipe Development: Designing innovative menus and unique recipes that align with the establishment's theme and seasonal availability.
Kitchen Operations: Overseeing back-of-house operations, including station setup, equipment maintenance, and ensuring a steady flow of dishes during service.
Staff Leadership: Must possess strong leadership abilities. The Executive Chef is responsible for hiring, training, and mentoring a diverse kitchen team, from sous chefs to dishwashers. This includes setting schedules and conducting performance reviews.
Financial Control: Proficiency in budgeting, financial planning, and analyzing food cost data.
Quality Control & Compliance: Ensuring all dishes meet high standards of taste and presentation before leaving the kitchen. They are strictly responsible for enforcing local, state, and federal food safety (HACCP) and sanitation standards.
Expediting: Coordinating orders during service to ensure timely, high-quality delivery.