Food Service Executive Chef

IAP World Services•McLean, VA

6h•Onsite

About The Position

As the Food Service Executive Chef, you will manage menu creation, all food preparations, kitchen cleaning and local national staff. Have a knowledge of diverse cooking techniques, i.e., Mexican, Italian etc. Prepare entrees and supervise preparation of side dishes and garnishments for all shifts. Cook or otherwise prepare food according to recipe. Cut, trim, and bone meats, poultry and fish for cooking. Estimate food consumption and requisition or purchase food items. Receive and examine food items and supplies to ensure quality and quantity meet established standards and specifications. Must be able to work within a budget and make menu changes to stay within targeted guidelines. Select and develop recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Supervise personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. Portion cooked foods, or give instructions to workers as to size of portions and methods of garnishing.

Requirements

High School diploma or equivalent
Completion of an accredited culinary course
5 to 7 years of related experience
ServSafe Certification required
Familiarity with Microsoft Office
Knowledgeable of MS Word and MS Excel
Must be able to lift 50lbs
Capable of working in austere environments/locations
Active Secret Clearance Required

Nice To Haves

Knowledge of diverse cooking techniques, i.e., Mexican, Italian etc.
Private Sector Chefs highly desired
Consideration will be given to relevant professional experience commensurate with assignment.

Responsibilities

Manage menu creation
Manage all food preparations
Manage kitchen cleaning
Manage local national staff
Prepare entrees
Supervise preparation of side dishes and garnishments for all shifts
Cook or otherwise prepare food according to recipe
Cut, trim, and bone meats, poultry and fish for cooking
Estimate food consumption and requisition or purchase food items
Receive and examine food items and supplies to ensure quality and quantity meet established standards and specifications
Make menu changes to stay within targeted guidelines
Select and develop recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation
Supervise personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods
Portion cooked foods, or give instructions to workers as to size of portions and methods of garnishing