Executive Chef / Director of Culinary Training Position

Division: CVI

Department: Troop Café

Shift: 1st

Status: Exempt

Reports to: President/CEO


Job Purpose

The Executive Chef & Director of Culinary Training is responsible for all food production, including Troop Cafe, banquet functions, and other outlets. They are also to develop menus, food purchase specifications, and recipes as well as supervise all staff. Furthermore, the Executive Chef is to develop and monitor the food and labor budget for the department. The Executive Chef is also responsible for the administration of the Culinary Training program in coordination with the Center for Veteran’s Issues, Ltd. ETE program. Most importantly they are to maintain the highest professional food quality and sanitation standards.

Duties and Responsibilities

  • Plans menus for Troop Café and all catering services
  • Schedules and coordinates the work of assistant cooks and the trainees to assure that food preparation is economical and technically correct and within budgeted labor cost goals
  • Approves the requisition of products and other necessary food supplies 
  • Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times 
  • Establishes controls to minimize food and supply waste and theft 
  • Safeguards all food preparation by implementing training to increase employee/trainee knowledge about safety, sanitation, and accident prevention principles 
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and establishes menu selling prices 
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met 
  • Cooks or directly supervises the cooking of items that require skillful preparation
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
  • Evaluates products to assure that quality, price, and related goods are consistently met
  • Evaluates trainees for base-line skills and implements appropriate curriculum to ensure adequate skills for outside placement after a three to six month training period
  • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment 
  • Provides training and professional development opportunities for all kitchen staff 
  • Periodically visits dining area when it is open to welcome patrons
  • Support safe work habits and a safe working environment at all times
  • Perform other duties as directed

Other Skills and Abilities

  • Effective communication skills
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high-quality time management and organizational skills
  • Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form


  • Bachelor’s in the culinary arts or culinary arts management with ten years’ progressive experience in the culinary arts field
  • SafeServe certified
  • Reliable transportation
  • Valid Wisconsin driver’s license and current automotive insurance

Working Conditions

While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment as well as above-normal temperatures in the kitchen and below normal temperatures in freezers and refrigerators.

Physical Requirements

Work is physical in nature and consists of walking, standing, bending, stooping, reaching as well as carrying and lifting to sometimes more than 50 pounds.

Direct Reports

There is a Manager of Culinary Operations as well as two to three food service assistants and a varying number of trainees in the trainee program.


Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.