Job Opportunities

 

Email your job description to NCCA to have it posted here! – ACFNCCA@GMAIL.COM


Specific Local Culinary Opportunities

Job Opportunity April 26, 2021

Executive Chef and Sous Chef at Sonesta

As the fastest growing hotel chain in the US, we now have thousands of new roles for talented people like you to become part of our expanding, amazing team. Click the red button below to search and apply for our many open roles in our current hotels and at corporate; OR click the green button to receive alerts when new roles become available. Join us. We can’t wait to meet you!

Sonesta job opportunities are posted and can be found at www.sonesta.com/careers

 


Job Opportunity April 15, 2021

Executive Chef at Sage Hospitality

Overview

King & Rye Restaurant, located in The Alexandrian Hotel in Alexandria, Virginia, is seeking an Executive Chef. The person in this position will lead the culinary team and will be responsible for the Restaurant, Cocktail Garden, and 10k square feet of meeting space. Our food & beverage operation will provide the executive chef ample opportunity to create a culinary experience that will draw guests and customers to our hotel & conference center.

Click for more and to apply.


Job Opportunity March 26, 2021

Executive Sous Chef

Overview

Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in‑park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment’s notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks.

Learn more and APPLY: https://jobs.cedarfair.com/job-detail/12502808/executive-sous-chef-doswell-va/


 

Job Opportunity March 19, 2021

Sous Chef

· Use management and organizational skills to the ensure efficient operation of all Primland kitchens, while supporting Primland’s culinary management team

· Ensure the food prepared in Primland’s kitchens is coordinated for timeliness and meets Primland standards, for all a la carte venues as well as all group and special events

· Ensure quality control of all food leaving the kitchen

· Guide and train culinary and stewarding staff in proper techniques in food preparation, storage, and equipment maintenance and cleaning

· Ensure daily maintenance and organization of food inventory in all storage areas

· Assist Chef and Executive Sous Chef with development of menu items on a regular and consistent basis

· Ensure banquet food items are not over produced

· Assist Chef and Executive Sous Chef with development of pick-up sheets and costing sheets

· Assist in the direction of regular product knowledge tastings, bringing dishes to daily lineups to present to FOH service staff

· Participate in development and direction of Culinary training protocols

· Assist in on-boarding of new employment hires, including orientation, training

· Display and cultivate in others a mindset of safety-first for all team members and Primland guests

· Participate in regular Culinary meetings

· Inspire the team!

Temporary Sous Chef

Needed for a luxury resort in the Blue Ridge Mountains: Temporary Sous Chef with luxury high-end and fast casual dining experience. This individual would support current culinary management in the daily operation of four outlets, in-room dining, golf-beverage cart service, banquets, and semi-permanent (outdoor) pop-up concepts. Willingness to get along, be a team below, and show daily enthusiasm required. Interest in living in an outdoorsy setting desirable.

Salary: $5,000 – $6,000/month DOE. Housing provided for two months, 50-55 hr work week

Contact:
RYAN DE RIEUX
Executive Sous Chef
T 276.222.3962 F 276.222.3816
PRIMLAND
2000 Busted Rock Road
Meadows of Dan, VA 24120
T 276.222.3800


Job Opportunity March 5, 2021

Whippoorwill Club Executive Chef – Armonk, NY

Description
Exciting executive chef opportunity with Whippoorwill Club (Whippoorwill) in Armonk, New York, by posting this position on your chapter website and emailing your members.  We have published the opportunity on ACF’s national job board, but wanted to reach out to ACF chapters as well.

Founded in 1928, Whippoorwill is a full-service private country club located in Armonk, New York, and represents an important part of its members’ lives by maintaining its traditions and continuing to invest in enhancing its facilities and membership experiences.

Whippoorwill’s clubhouse was recently renovated in 2018 and features both casual and formal dining options as well as popular al fresco dining in the spring, summer and fall.  The club has 430 members and has annual F&B revenues of $1.9M (70% a la carte).

Whippoorwill also features an 18-hole Donald Ross/Charles Banks-designed golf course that was recognized by Golfweek in 2018 as a “Top 100 Classic Course.” Other amenities include a new driving range and short-game practice area; six Har-Tru tennis courts and a new Tennis and Golf Performance Center; a new turf management facility; an active junior sports camp program; and an aquatic center.

Whippoorwill is seeking a creative executive chef who is passionate about the culinary craft and embraces the idea of “being the best” and striving for continuous improvement. Successful candidates are experienced leaders who are calm under pressure and have a “team first” mentality. And they have experience delivering a culinary program that competes with the exceptional dining experiences found in New York City and Westchester.

Salary is open and commensurate with qualifications and experience. This position offers an excellent benefits package including professional development.

Visit this link to view a brief video about the opportunity: http://bit.ly/whippoorwill-video

For more details about Whippoorwill Club, the job description, and instructions on how to apply, review the attached PDF or visit: http://bit.ly/whippoorwill-profile


Job Opportunity January 4, 2021

Atlas Brew Works Half Street Tap Room General Manager – Washington DC

Description:
DC’s own Solar Powered Craft Brewery is seeking an energetic and qualified hospitality veteran to join our growing team to manage our newest location steps from Nationals Park.

The Half Street Taproom General Manager is a vital part of the Atlas team and oversees a key component of our guest experience, brand, and growth. The General Manager is responsible for managing our team of Tap Room team, procuring supplies, and most importantly ensuring quality of service for our valued guests.

Atlas offers competitive compensation including health insurance, company sponsored retirement plan and flexible time off.

Responsibilities
The Half Street General Manager is responsible for overseeing the day to day operations of the Half Street Tap Room including, but not limited to:

  1. Ensuring guests enjoy a hospitable environment and the freshest local craft beer served by knowledgeable and friendly staff
  2. Hiring, training, and supervising staff. 
  3. Creating and maintaining a daily, weekly, and monthly schedule for staff and events.
  4. Working with our food partner to ensure clear communication and standards from back of the house.
  5. Holding staff accountable to company standards.
  6. Proper evaluation and execution of opening and closing procedures.
  7. Implement, maintain, and adjust SOPs.
  8. Set and achieve goals staff, and the taproom. 
  9. Maintain a secure, safe, sanitary, and healthy environment by enforcing health and legal regulations.
  10. Performing maintenance, general cleanliness, tap and line system maintenance, and working with the brewing team to coordinate beer rotation schedule.
  11. Ensure fiscal responsibility by managing daily inbound and outbound costs including negotiating, purchasing, and receiving supplies, maintaining and tracking inventory, and controlling labor costs.
  12. Maintain, create, and utilize personnel, monetary, and inventory reports.
  13. Collect and evaluate customer and staff feedback and react accordingly. 
  14. Work with all levels of management to achieve goals. Conduct daily staff meetings and weekly management meetings.
  15. Investigate and resolve staff and guest issues in a timely manner.
  16. Grow sales through creative events and promotions

Requirements

  1. A great attitude and desire to create the best hospitality experience for our guests
  2. A minimum of 3 years as a tap room manager or equivalent
  3. Excellent communication and organizational skills.  
  4. ABRA certified manager’s license
  5. Knowledge of financial aspects of business operations.
  6. Attention to detail, able to multi-task, and prioritize day to day activities in a fast pace environment. Ability to anticipate and proactively address problems in a fast-paced environment
  7. Basic understanding of beer production.
  8. Craft beer style knowledge and understanding. Cicerone Level 1 preferred. 
  9. Positive attitude and ability to work with a diverse set of people. 
  10. Self-motivated and exhibiting an aptitude for leading, coaching, and driving excellence
  11. Exceptional customer service skills.  Organization and cleanliness are a priority.
  12. Ability to lift 75+ lbs.
  13. Ability to manipulate 165 lbs kegs with/without dolly.
  14. Must be 21+ years of age.

CONTACT

Corey Poole, Director of Operations, Atlas Brew Works LLC

corey@atlasbrewworks.com

 


Job Opportunity June 19, 2020

Earls Kitchen + Bar

36 years ago, Leroy “Bus” Earl Fuller and his son Stanley Earl Fuller had a simple idea: to create a laid-back burger and beer joint filled with warm, friendly people. The first Earls restaurant opened in Edmonton, Alberta in 1984, and it quickly took off — and Earls has never looked back, opening locations across Canada and all over the US. While much has changed since Bus and Stan opened the first Earls restaurant all those years ago, many things are the same — Earls is still a family-owned business, run by great people who are passionate about serving delicious food and drinks in an inviting environment.

Today, Earls is based in Vancouver, British Columbia and has 67 locations across North America. Earls remains committed to offering guests premium globally-inspired food, with exceptional service in an authentic atmosphere.

The Sous Chef

Our Sous Chefs do meaningful work with big, excited and engaged teams. They’re the anchor for integrity, authenticity and quality, offer coaching and mentorship to up and coming cooks, and hold the standards for quality at heart. Multi-skilled with inventory and financial know-how, the Sous Chef works under the mentorship of the Head Chef to ensure kitchen operations run smoothly. They’re a cheerleader for their team’s success and never miss a chance to celebrate – especially when it comes to the small stuff.

Joining Earls also comes with perks to support you in your personal and professional journey. We’re committed to teamwork, community, and your learning and development. Our ultimate goal is that you leave here with tools in your pocket to live a life you’re on fire for; whether you stay with the company for 5 weeks or 5 (or more!) years.

As the Sous Chef, you’ll:

  • Create seamless flow of food out of the kitchen through planning and directing food preparation
  • Maintain zero station downtime through attentive awareness of kitchen tools and equipment
  • Keep the dollars and cents in check by supporting weekly inventory, labor cost and food cost reporting
  • Set your team up for success by contributing to kitchen partner scheduling
  • Coach, mentor and elevate the game of up to 20 line cooks, exercise leadership with your team on and off the line; fill a healthy pipeline of leadership-ready line cooks

What you bring to the line:

  • The belief that people are the source of extraordinary experiences
  • Exceptional culinary skills demonstrated by 3 – 5 years experience working in a commercial kitchen (or related experience); previous leadership experience a bonus
  • Ease in communication, the ability to delegate efficiently and revels in giving and receiving feedback
  • An innate drive to help others succeed and a generosity in sharing your skills and knowledge with your team
  • Curiosity and excitement at the prospect of job mobility and the opportunity of moving cities to open new markets
  • The ability to legally work in the USA (as a citizen, resident or holding other current and valid work permit)

How to apply:

Complete your online application through earlswantsyou.com. Due to the loads of keen and skilled applicants ready to take their career to the next level, we will only be responding to candidates who we would like to move forward to the interview stage with.

We can’t wait to hear from you!


Job Opportunity June 19, 2020

Earls Kitchen + Bar

36 years ago, Leroy “Bus” Earl Fuller and his son Stanley Earl Fuller had a simple idea: to create a laid-back burger and beer joint filled with warm, friendly people. The first Earls restaurant opened in Edmonton, Alberta in 1984, and it quickly took off — and Earls has never looked back, opening locations across Canada and all over the US. While much has changed since Bus and Stan opened the first Earls restaurant all those years ago, many things are the same — Earls is still a family-owned business, run by great people who are passionate about serving delicious food and drinks in an inviting environment.

Today, Earls is based in Vancouver, British Columbia and has 67 locations across North America. Earls remains committed to offering guests premium globally-inspired food, with exceptional service in an authentic atmosphere.

The Line Cook / Prep Cook

At Earls, our Line Cooks and Prep Cooks bring our culinary vision to life. The conductors of seamless dining experiences for our guests, our Line and Prep Cooks have a relentless desire to constantly improve their skills and lead the pack, keeping their talent fresh and their skills (and knives) sharp. They’re creative and curious, are inventive and adventurous, and navigate ‘white out conditions’ with calm, consistency and commitment to the entire team working as one. They’re truly a ‘cut above’ the rest.

Joining Earls also comes with perks to support you in your personal and professional journey. We’re committed to teamwork, community, and your learning and development. Our ultimate goal is that you leave here with tools in your pocket to live a life you’re on fire for; whether you stay with the company for 5 weeks or 5 (or more!) years.

As a Line Cook / Prep Cook, you’ll:

  • Be the hands and heart behind delivering on our mission of delivering irresistible food to guests to Earls
  • Create flow on the line by ensuring up to date knowledge of inventory levels at your station and timely delivery of orders
  • Develop an environment of connected, committed teamwork through communication, the willingness to help others win and your great attitude, drive and commitment
  • Be a business owner every shift you work, taking responsibility and accountability for the safety and cleanliness of your station, and quality of product you present.

What you bring to the line:

  • The belief that people are the source of extraordinary experiences, and the desire to deliver irresistible food, every day.
  • Huge pride in the ability to juggle multiple tasks at once, a willingness to learn and an openness to feedback, coaching and mentorship.
  • Communication skills that foster teamwork and coordination up and down the line.
  • Required certifications to responsibly work in and create a safe and clean environment for food production and consumption (Food Safe Level 1 a bonus).
  • The ability to legally work in the USA (as a citizen, resident or holding other current and valid work permit).

How to apply:

Complete your online application through earlswantsyou.com. Due to loads of keen and skilled applicants ready to take their career to the next level with us, we will only be responding to candidates who we would like to move forward to the interview stage with.

We can’t wait to hear from you!


Job Opportunity June 19, 2020

Earls Kitchen + Bar

36 years ago, Leroy “Bus” Earl Fuller and his son Stanley Earl Fuller had a simple idea: to create a laid-back burger and beer joint filled with warm, friendly people. The first Earls restaurant opened in Edmonton, Alberta in 1984, and it quickly took off — and Earls has never looked back, opening locations across Canada and all over the US. While much has changed since Bus and Stan opened the first Earls restaurant all those years ago, many things are the same — Earls is still a family-owned business, run by great people who are passionate about serving delicious food and drinks in an inviting environment.

Today, Earls is based in Vancouver, British Columbia and has 67 locations across North America. Earls remains committed to offering guests premium globally-inspired food, with exceptional service in an authentic atmosphere.

The Dishwasher

The Dishwasher is a critical role that keeps our kitchens and restaurants running smoothly. Dishwashers help ensure that the line is well stocked with all the tools the kitchen needs and all the equipment guests require to enjoy their meal. Becoming a Dishwasher is a fantastic role for those interested in starting their career in the restaurant industry. Fun fact, our President started his career with Earls as a Dishwasher — so the opportunities are truly endless!

Joining Earls also comes with perks to support you in your personal and professional journey. We’re committed to teamwork, community, and your learning and development. Our ultimate goal is that you leave here with tools in your pocket to live a life you’re on fire for; whether you stay with the company for 5 weeks or 5 (or more!) years.

As a Dishwasher, you’ll:

  • Be a key contributor in the restaurant’s ability to deliver quality and engaging experiences for each guest.
  • Prioritize and process requests for clean tools and equipment, executing on flawless operations.
  • Prevent machinery downtime with proactive maintenance efforts and ongoing attention to working quality of all tools and equipment.
  • Be a business owner every shift you work, taking responsibility and accountability for the safety and cleanliness of your area, and quality and efficiency of your work.

What you bring to the team:

  • The belief that people are the source of extraordinary experiences, and the desire to contribute to something bigger than yourself, every day
  • A willingness to learn and an openness to feedback, coaching and mentorship
  • The ability to legally work in the USA (as a citizen, resident or holding other current and valid work permit)

How to apply:

Complete your online application through earlswantsyou.com. Due to loads of keen and skilled applicants ready to take their career to the next level with us, we will only be responding to candidates who we would like to move forward to the interview stage.

We can’t wait to hear from you!


Job Opportunity May 11, 2020

We are looking for an Executive Chef at Brae Burn Country Club.

THE EXECUTIVE CHEF OPPORTUNITY AT BRAE BURN COUNTRY CLUB

Brae Burn Country Club, a prestigious, family focused club located in Purchase, New York, is searching for a hands-on executive chef to grow, elevate and lead its active culinary program. The club embodies the concept of “family” with a very social and inclusive membership and a collaborative, professional and supportive team. Successful candidates have experience positively leading active a la carte dining programs as well as large banquet events simultaneously. If you have a track record of leading high quality, creative and consistent operations, as well as a passion for hospitality and “creating a home away from home for members and guests,” look no further than the executive chef opportunity at Brae Burn Country Club.

Click here to view a brief video about this opportunity.


 

Job Opportunity January 30, 2020
We are looking for an Executive Chef at Hermitage Country Club in Manakin-Sabot, VA.
Contact:
Stephen Burkhart, CCM | General Manager
1248 Hermitage Road Manakin Sabot, VA 23103
dir (804) 708.8922 | cell (919) 667.8772 | fax (804) 784.0338

www.hermitagecountryclub.com


 

Job Opportunity November 11, 2019

Restaurant Executive Chef
Starting Base Salary: $80,000 up to $100,000
Bonus Program
Medical, Dental, Vision Insurance
No Cost Life Insurance
401(k) Plan
Paid Vacation

Our client is looking for an experienced Executive Chef for one of their high-volume full-service concepts in the Fairfax, VA area.

Qualifications:

  • Minimum of 5 years’ experience as a Sous Chef, Executive Sous Chef, or Executive Chef in a high-volume ($6M+) full-service scratch kitchen concept restaurant
  • Must be comfortable in a structured environment
  • Experience running a high paced busy scratch kitchen
  • Passionate about food quality and service
  • HSD/GED, Culinary Degree preferred

EOE – Equal Opportunity Employer

Please send resumes to: ctucker@patriceandassociates.com


Job Opportunity November 13, 2019

Jim Connolly, President of the ACF Epicurean Club of Boston and Corporate Executive Chef with Unidine Lifestyles is looking for GM, Dining Services Managers, System Executive Chef, Executive Chefs, Executive Sous Chefs for properties in Rockville, MD.  Great compensation packages with impressive benefits bundled with a good quality of life balance.

If you are interested, please forward your resume to jconnolly@unidine.com.

Thanks, Chef Jim


Job Opportunity August 28, 2019

As Chef Manager you will have full responsibility for ensuring the efficient management of the kitchen operations. This position plays a leading role in managing the entire food service operation, while ensuring client and customer satisfaction and meeting company and agency regulations. The Chef Manager has the ability to manage in a diverse work environment while remaining focused on fresh food and client and customer service satisfaction.

Essential Functions and Key Tasks:
Provide leadership in culinary production, operations and procurement.
Plans menus for daily food service operations.
Develops culinary team members through appropriate coaching, training and mentoring.
Provides leadership and guidance to team members in the preparation and serving of high quality and great tasting meals.
Implements and monitors compliance to standards and policies through understanding of regulated agency standards.
Identifies and implements continuous quality improvement procedures and maintains appropriate sanitation and safety levels in all department areas.
Utilizes culinary background to create and maintain an appealing and customer satisfying experience.

Education and Experience:
Minimum 2-5 years related experience as an Executive Chef or Chef Supervisor or equivalent level.
An undergraduate degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed the Certified Dietary Management program preferred.
The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements.

Work Environment:
Back-of-house.
Requires frequent lifting/transporting hot food items, ability to work inside kitchen area, interact with heated equipment, steam, and other at risk conditions.
Involves repetitive motion.
Frequent lifting, pushing, and carrying

Apply online at:

https://career8.successfactors.com/sfcareer/jobreqcareer?jobId=312708&company=CGNA&username= or reach out to Recruiting@unidine.com for more information about the role.


Job Opportunity July 18, 2019

The Department of Wellness, Culinary Arts and Hospitality at Prince George’s Community College is accepting adjunct faculty – culinary arts applications for the Fall 2019 semester.

Minimum Qualifications

  1. Bachelor’s degree or higher (or professional credential) in Culinary Arts, Hospitality, Food Service Management, or related Culinary/Hospitality field. Applicants with an associate’s degree in culinary arts and outstanding culinary arts professional experience as well as demonstrated competencies in culinary arts education may be considered.
  2. Full-time or part-time, teaching or training experience in Culinary Arts.
  1. Professional credentialing strongly preferred.

Please complete an employment application which can be found at Faculty Part Time –  Culinary Arts Posting.  

For additional information, please contact:

Natalie A Webb, MS, RDN, LD, FAND
Professor
Chair, Department of Wellness, Culinary Arts and Hospitality
Associate Dean, Health, Wellness, and Hospitality
Prince George’s Community College
301-546-0557

webbna@pgcc.edu


Job Opportunity November 21, 2018

Position title: Director F&B, Hotel AGM

There is an opening for an area Director of F&B position and hotel AGM open for the hotel Alexandrian and the Morrison House (both Autograph by Marriott) in Old Town Alexandria Virginia. The base package and bonus plan is exceptional and well within the market range. This includes moving expense, cell phone, dry cleaning and all other executive committee benefits and bonus plans. Any candidates can email or call me directly. If interested, please contact Donato Coluccio at (412) 897-6737.


Job Opportunity October 17, 2018

The Embassy of Canada in Washington, D.C. is seeking to hire a Sous Chef.

Position title: Sous Chef
Section: Events Production Team
Location: Embassy of Canada, Washington, D.C.
Position no: EXT-TBD Level: GS-03
Starting salary: $22.06/hour USD plus benefits
Competition no: 2692
Date posted: 10/02/2018
Closing date: 10/16/2018 6:00 PM EST.
Employment Tenure: Term There is one term position to be filled: it has a specified period of employment of two years with the possibility of a term extension or change in status to indeterminate as required by operational needs. This selection process may be used to create an eligibility list of qualified candidates for this position and similar positions with various tenures, including indeterminate, term and acting opportunities at the Embassy of Canada in Washington. When you submit your application, you must specify all types of employment tenures for which you wish to be considered, e.g., indeterminate, term and/or acting.

CANDIDATES CAN ONLY APPLY VIA THE LINK BELOW:
www.wfca-tpce.com/vacancyView.php?requirementid=2692&source=PO

Open to:
• Persons residing in the United States. Relocation will not be paid in any circumstance. Employees of the Embassy of Canada in Washington, DC. Employees of any Canadian Mission in the United States. Relocation will not be paid in any circumstance. Spouses and dependents of Canada-based staff at the Embassy of Canada.
• All applicants must:
Have independent work authorization in the United States and status in accordance with United States protocol directives for foreign missions. Reside in the United States. Meet all of the Essential Requirements stated below. Submit a resume and a cover letter by the closing date. The covering letter must:
O Demonstrate how you meet the essential requirements under language, education and
experience; o Confirm residency in the United States; o Confirm independent work authorization in the United States.
Note: Failure to provide any of the information required above will result in your application being rejected. All communication relating to this process, including email correspondence may be used in the assessment of qualifications.
Summary of duties:
Under the direction of the Head of the Events Production Team, the incumbent is responsible for preparing all culinary aspects of Canada’s mission representation abroad including assisting with identifying appropriate Canadian and local cuisine and assembling such cuisine for official and unofficial hospitality events both at the Official Residence and in the executive dining facilities on the sixth floor of the Chancery; (including formal and informal breakfasts, luncheons, dinners, cocktails, receptions, staff events and others as requested).
The incumbent is often required to work independently. Flexibility and adaptability are integral to the role as event schedules and requirements can change with short notice.
Condition of employment (must be met):
Eligibility for a Government of Canada Reliability Status which includes a criminal and credit background check; and Independent work authorization in the United States and status in accordance with U.S. protocol directives for foreign missions. Work overtime on short notice and be available for occasional duties outside of normal working hours, i.e., evenings, weekends, and some overnight travel. Available to start immediately.
Essential requirements:
Candidates must demonstrate clearly how they meet the Education and Experience requirements listed
below:
Language: English (The ability to work in French would be an asset.)
Education: Culinary School Certification from an accredited facility.
Experience:
• Experience as a cook/chef for at least 3 years in a professional environment including for official functions. Experience developing and reconciling event budgets.
• Rated requirements:
Candidates who meet the Education and Experience requirements will be assessed on the following qualifications. The assessment may be a written test, an interview, an in-basket exercise, a skills test, or any combination of these methods.
Knowledge:
• Knowledge of professional food handling and safety practices. Knowledge of budget preparation and reconciliation. Knowledge of Canadian cuisine and ingredients.
• Abilities:
Ability to develop menus highlighting Canadian cuisine and ingredients. Ability to work as part of a team and build and nurture networks and alliances. Ability to manage daily activities in a food services operation including special events. Ability to communicate effectively orally and in writing. Ability to create, manage and reconcile budgets for multiple events. Ability to manage and maintain an inventory.
• Personal Suitability:
Sound judgement Good interpersonal skills Initiative Detail oriented
Discretion Adaptability and flexibility
• Asset Qualifications:
Food handler safety training an asset. Supervisory skills are an asset. Knowledge of baking and pastries an asset. Ability to read, write and speak French.
• Selection procedure:
The staffing process will consist of a review of all applications to ensure that applicants meet the essential requirements. Failure to meet any of the essential requirements eliminates candidates from further consideration in the competition. Only those applicants who meet these will be contacted by the Human Resources Section for an interview or other form of assessment of the Rated Requirements.
The assessment may include an interview, a written test and other tests that will consist of a series of questions designed to evaluate each applicant’s knowledge, abilities and personal suitability for the position.
The Embassy offers a competitive salary, generous leave and a strong benefits package to include medical, dental, long term and short term disability, and a retirement savings plan to name a few.
The Embassy is committed to conducting inclusive, barrier-free selection processes.

Hours of work:
Normal hours of work for this position are in accordance with the Terms and Conditions of Employment for Locally Engaged Staff (LES) in the United States of 40 hours per week. The incumbent must be able to work overtime on short notice and be available for occasional duties outside of normal working hours, i.e., evenings, weekends, and some overnight travel.

Method of application:
Apply online at http://www.wfca-tpce.com/vacancyView.php?requirementid=2692&source=PO


Job Opportunity September 17, 2018

COMPANY: The Johns Hopkins Health System Corporation
TITLE: Director of Culinary Operations and Corporate Chef

Summary
The JHHS Director of Culinary Operations and Corporate Chef (Corporate Chef) is responsible for providing culinary expertise and successful culinary leadership for Food and Culinary Services for the Johns Hopkins Health System. Responsible for planning, organization and follow up skills, with the ability to prioritize and manage multiple projects with sensitive deadlines and changing environments. The corporate chef will ensure adherence to all culinary standards and operational excellence for the Johns Hopkins Health System. The corporate chef will lead, coach and develop teams of skilled chefs to achieve guest satisfaction while maintaining effective costs and profits with consistent execution. The corporate chef will be responsible for menu development; testing and standardization of recipes and training of food service teams on related concepts and execution. The corporate chef will have close interaction with other members of the JHHS Food and Culinary Services leadership team, procurement, and preferred vendor representatives.

Principal Duties and Responsibilities
Provides overall direction for culinary development by assuming all aspects of project development including trend and flavor profiles relative to region and other demographic elements, recipes from an ingredient, flavor, cost and nutritional perspective.

Lead Food and Culinary Standards Committee to ensure all ingredients and recipes are evaluated and approved for use within JHHS facilities. Recipes are managed via the CBORD database to ensure completeness, accuracy and consistency. Provide leadership to the ongoing monitoring compliance and execution of culinary standards across a regional portfolio.

Responsible for leading each project through a culinary scope document that details the complete deliverables of the project including a detailed timeline. Ensures that all development projects are delivered within budget and associated schedule.

Responsible for leveraging strategic external relationships with vendors, professional organizations and other partners to ensure open communications and improved outcomes for culinary programs.

Provides oversight to the development of training tools for program implementation. Should include key materials to include manuals, panning diagrams, plating specifications and associated flow diagrams. Also responsible for creating culinary workshops and presentations.

Responsible for quality, financial and safety related performance metrics. Uses data sets for statistical analysis in a complete and accurate manner allowing identification of performance outliers.

Provides direction for regulatory compliance of food production areas and ensures that menus, production methods, portions and service meet federal state and districts standards

Acts as a preceptor to the students in dietetics education programs and other education programs as identified.

Collaborate with Clinical Nutrition Leaders and the Employee Wellness Steering Committee to improve the health, wellness and sustainability offerings and to implement organizational goals. Ensures that all kitchens provide nutritious, safe eye-appealing and properly flavored foods.

Provide coaching and guidance improve the skill set of culinary staff, and provide the appropriate tool set to perform their jobs.

Provide support to Food and Culinary Services Initiatives across the Johns Hopkins Health System including conversion to self-operation, program implementation and physical renovations. Will require travel to and from facilities in Maryland, Florida and the District of Columbia and be present in those facilities as scheduled.

Responsible for development of local culinarians and ensuring effective working relationships across various stakeholder groups and within affiliates.

Required Knowledge, Skills and Abilities
B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience.

Minimum of seven to ten years of progressive culinary/kitchen management experience, depending upon formal degree or training.

Must have experience in high volume, multi-site, complex foodservice operations.

Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation and food cost controls.

Must have active Serv-Safe manager certification

Strong supervisory, leadership, hands-on management and coaching skills

Ability to communicate on various levels to include senior management, departmental, customer and associate levels

Demonstrated financial, budgetary, and food control experience

TO APPLY CONTACT: Angelo Mojica – (410) 550-8562, amojica1@jhmi.edu