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Executive Chef

Application Deadline: 11/30/2019

Organization: Mighty Mitchell Hall, 10th Force Support Squadron - United States Air Force Academy

Location: United States Air Force Academy, Colorado Springs, Colorado

Salary: $60,000

Website: www.usafasupport.com/mitchell-hall.html

Contact Details:

Apply for this job through USA Jobs Website www.usajobs.gov

Questions regarding the position can be sent to edward.adelman.2@us.af.mil

Organization Details

Mighty Mitchell Hall is the largest Dining Facility in the United States Air Force serving over 3.5 million meals per year. Our primary mission is to feed the 4,400 cadets that reside at the United States Air Force Academy. Our dining room is 1.7 acres and seats the entire cadet population in a single seating. Our focus is on providing our customers with nutritious quality meals to enable them to excel academically and athletically.


- Plans, organizes, and oversees the activities of the 10th FSS Culinary and Food Preparation sections, comprised of 40 cooks and 17 prep staff.

- Establishes, revises, or reviews policies, procedures, mission objectives, and organization design for the staff, as necessary to eliminate work problems or barriers to mission accomplishment, promote team building, implement quality improvements, or in response to concerns with regulatory compliance and/or customer requirements.

- Plans work for accomplishment by subordinate units, sets and adjusts short-term priorities, and prepares schedules based on consideration of difficulty of requirements and assignments such that the experience, training, and abilities of the staff are effectively utilized to meet organization and needs of 4,400 cadet patrons.

- Balances workload and provides overall direction and vision to the su ordinate unit chiefs on a wide range of culinary, food preparation, food code, sanitation, and administrative issues.

- Identifies need for change in organization priorities and takes action to implement such changes.

- Establishes review systems for the organization that make certain government needs are met and validated, and that economy and quality of operations are maintained or improved.

- Develops the menu for the Cadet Dining Facility for the Cadet Wing in collaboration with Dietitian.

- Serves as a culinary focal point for computerized products in the menu management system. Collaborates with the Dietitian to develop, generate, review and analyze recipes and enters into the food management system.

- Trains newly assigned personnel on the daily operation of the food service management system as necessary.

- Guides and mentors lower grade civilian cooks in the planning and coordination of work at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations. Develops and instructs culinary development program for cooks and prep staff.

- Addresses subordinates concerns, whether perceived or real, and follows up with appropriate action to correct or eliminate tension in the workplace. Ensures that subordinate supervisors have effective interpersonal, communication, and managerial skills to supervise in a workplace with diverse employees.

- Must work well with others and promote a positive team environment. Exercises courtesy, tact and diplomacy with staff, guests and management.

- Establishes, develops, and maintains effective working relationships with USAFA Leadership, USAFA Mission Elements, the Cadet Wing, 10th Mission Support Group, 10th Air Base Wing Safety, AF Services Activity, and Military Public Health officials.

Required Qualifications

- This is a government position and will require a background check. Applicant must be VRA/VEOA eligible veteran, or NAF employee, or internal AF employee, or military spouse preference, or other Federal Agency transfer.

- Culinary Degree

- In-depth knowledge of nutrition and large scale menu planning

- Knowledge of administrative practices and regulatory guidelines (FDA & Tri Service Food Code) in nutrition and food preparation (includes budgeting, menu planning and evaluation, portion control, sanitation, ground safety, food safety, food service equipment) for institutional food service management program, knowledge of recipe development and have the ability to determine food items commercially available for use in the large-scale food service organization.

- Ability to plan, organize, and direct the functions and mentor, motivate, and appraise the staff of an organization through subordinate supervisors.

- Ability to communicate both orally and in writing in English fluently. Demonstrated ability to work well with others and promote a positive team environment. Exercises courtesy, tact and diplomacy with staff, guests and management.

- Ability to provide culinary oversight, education, and mentoring to subordinate cooking and food preparation personnel.

- In-depth experience with large scale institutional feeding in a University Environment.

- Experience with Menu Management Software highly desireable. (CBORD, Computrition)

EEO Statement

The USAF is an equal opportunity employer.