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Specific Local Culinary Opportunities
Job Opportunity November 11, 2019
Restaurant Executive Chef
Starting Base Salary: $80,000 up to $100,000
Medical, Dental, Vision Insurance
No Cost Life Insurance
Our client is looking for an experienced Executive Chef for one of their high-volume full-service concepts in the Fairfax, VA area.
- 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: firstname.lastname@example.org
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 email@example.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.
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.
- 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.
- Full-time or part-time, teaching or training experience in Culinary Arts.
- 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
Chair, Department of Wellness, Culinary Arts and Hospitality
Associate Dean, Health, Wellness, and Hospitality
Prince George’s Community College
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:
• 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.
Candidates must demonstrate clearly how they meet the Education and Experience requirements listed
Language: English (The ability to work in French would be an asset.)
Education: Culinary School Certification from an accredited facility.
• 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 of professional food handling and safety practices. Knowledge of budget preparation and reconciliation. Knowledge of Canadian cuisine and ingredients.
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
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, firstname.lastname@example.org