Major duties and responsibilities will include:
- Serves as the technical and quality expert of culinary standards
- Creates and tests specialized recipes and develops specialized food preparation methods to meet the needs of the Veteran population
- Analyzes and performs quality improvement tasks for menus and food service arrangements.
- Applies advanced culinary techniques which minimize the use of restricted nutrients to develop refined and patient pleasing flavors, textures, and presentations
- Plans future advancement in food services, new techniques, procurement, and production needs
- Identifies culinary and food service developmental and training needs of employees
- Performs quality control on plate presentation, recipe compliance, taste quality control, plate waste studies and overall culinary controls.
- Develops culinary performance, technical standards, and quality improvement initiatives for food service operations
- Ensures compliance with Food and Drug Administration (FDA) Food Code, Hazard Analysis Critical Control Points principles, Joint Commission Standards, and food safety principles
- Provides budgetary input on food service operations and culinary program advancements
- Serves as Contracting Officer Representative (COR) for food service, food distribution, and purchase and maintenance of equipment contracts and oversees subsistence/supply ordering
- Performing related duties as required.
Work Schedule: Varied, to include Weekends and Holidays
Position Description Title/PD#: Food Services Specialist (Executive Chef)/ Physical Requirements: Requires physical exertion when lifting, bending, pushing, frequent walking, standing, stooping, reaching, stretching; and also when unpacking and/or tagging supplies and equipment and carrying moderately heavy items such as personal computers, equipment, subsistence, supplies and chemical supplies. Work involves regular and recurring exposure to moderate risks and discomforts associated with production areas, such as exposure to heat, odors or fumes used in work processes; works near operating kitchen equipment (knives, slicers, ovens, stoves, kettles, etc.). Some situations require you to continually stay alert and to take special safety precautions, including wearing special protective items of clothing.
