CORPORATE CHEF, NF-04/RFT, CAMP BUTLER, OKINAWA, JAPAN

About this role

MINIMUM QUALIFICATIONS: Minimum of ten years of progressively responsible culinary management experience, including at least five years as an Executive Chef or multi-venue culinary leader in a high-volume or resort-style food service environment.Relevant education may be used as a substitute for experience. Demonstrated expertise in menu development, recipe standardization, cost control, and inventory management across multiple operations.

Proven ability to mentor and develop diverse culinary teams, including training Executive Chefs, Local National kitchen foremen, and line cooks in both Western and Asian cuisine environments. Strong understanding of procurement processes, product sourcing, and vendor relations, with the ability to identify cost-effective solutions and ensure ingredient cross-utilization across venues. Extensive knowledge of food safety, sanitation, and occupational safety standards applicable to large-scale operations; ServSafe certification required (or must obtain within six months of hire).

Excellent communication, leadership, and organizational skills, with the ability to manage multiple projects, events, and initiatives in a fast-paced environment. American Culinary Federation (ACF) Certified Executive Chef (CEC) designation preferred or ability to obtain within one year of appointment. This activity is a Drug-free workplace. The use of illegal drugs by NAF employees, whether on or off duty, cannot and will not be tolerated.

Federal employees have a right to a safe and secure workplace, and Marines, sailors, and their family members have a right to a reliable and productive Federal workforce.

Source listing: usajobs