About this role

In order to meet the basic requirement of the Junior Executive Chef position, NF-1101-04, you must meet one of the following: a) Three (3) years of specialized experience in a culinary role. Specialized experience includes: use of more advanced culinary techniques; preparing complete meals with several dishes for special diets; culinary supervision; OR b) Three (3) full years of graduate level education. YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION: Experience leading, supervising, or managing a culinary team.

Experience leading culinary teams for Banquets or large-scale events is preferred. Communication and problem-solving skills, with the ability to coordinate effectively across culinary, stewarding, purchasing, and catering teams. Strong ability to lead, motivate, and discipline culinary staff while fostering a culture of accountability and pride. Proficiency in organizing workflow, managing par levels, and implementing standard operating procedures that support consistency and efficiency.

Experience using food inventory software is preferred. Skill in menu scaling, recipe standardization, and production flow management for both retail and catering operations. Experience using recipe creation software is preferred. Knowledge and skill in using techniques or practices to maintain flavor balance, consistency, and presentation quality in demanding or multi-unit environments.

Source listing: usajobs