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Executive Chef

Pacific Air Forces | Kadena Air Base, Japan

Posted Date 5/05/2025
Description About the position: This position is Non-appropriated Fund (NAF) and is located with the Business Flight on Kadena Air Base, Okinawa, Japan.


The Executive Chef is responsible for managing all aspects of the kitchen, ensuring exceptional food quality, consistent service standards, and high guest satisfaction. This role requires a blend of culinary creativity and operational efficiency to lead the culinary team effectively. Reports directly to the Business Operations Flight Chief.

Develops, plans, and executes culinary strategies aligned with organizational goals and brand identity. Leads menu development and innovation, ensuring offerings remain current with market trends and exceed customer expectations. Collaborates with suppliers and vendors to source premium ingredients, optimize procurement processes, and maintain the highest standards of culinary quality and brand integrity. Provides mentorship and guidance to culinary teams, fostering professional growth and a positive and productive work environment. Oversees food quality, presentation, and safety, ensuring consistent excellence across all locations. Implements and maintains rigorous standards in accordance with all applicable health and safety regulations. Manages food costs, budgets, and revenue strategies to optimize profitability while maintaining superior culinary quality and service. Keeps informed about industry trends and emerging technologies to enhance kitchen efficiency and culinary creativity. Ensures compliance with all health, safety, and sanitation regulations to protect both staff and guests. Develops, plans, and executes for high-profile catering events, such as the Air Force Birthday Ball Celebration, including menu development, budgeting, procurement, cost analysis, staff training, and seamless on-site execution. Assist operations managers and culinary teams with daily food production and the development of cyclical menus featuring current food trends and seasonal ingredients. Provides recommendations for cost control measures and optimizes the cost of goods across multiple operations to enhance profitability and efficiency. Oversees sanitation procedures for all food service outlets, including mobile units, ensuring compliance with all health and safety standards. Reviews sanitation reports from the U.S. Department of Army and U.S. Air Force and implements necessary corrective actions. Contributes to marketing and communication strategies, often serving as a spokesperson for special projects, events, and promotions. Leads product innovation and remains current on emerging food and flavor trends to maintain a competitive edge. Serves as the primary point of contact for the Prime Vendor Program, managing product selection, inventory levels, substitutions, and new product introductions. Equips culinary teams with the necessary tools, training, and guidance to achieve operational excellence. Ensures adherence to Equal Employment Opportunity (EEO) principles and fosters a harassment-free work environment. Performs other duties as assigned to support organizational goals.

If interested in this position please preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12732873Who May Apply: Open to everyone. Applicants will be categorized by preference(s) and/or priority consideration eligibilities. An applicant's eligibility will be determined based on eligibility claimed in the questionnaire and proof of eligibility MUST be provided with application by the closing date, 05/22/2025

The Area of Consideration for this vacancy announcement is US Citizens and legal US residents in Okinawa, Japan. Legal US residents must possess a social security number and be citizens of a NATO country. Must be able to provide documentation proving residence status overseas.

  • Business Based Action
  • Family Member Preference
  • Outside Applicant Veteran
  • Spouse/Widow/Parent of Veteran
  • Transition Hiring Preference

In order to qualify, you must meet the experience requirements described below. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. Your resume must clearly describe your relevant experience; if qualifying based on education, your transcripts will be required as part of your application.

Qualifying Experience:
Must have a minimum of three years of managerial and technical experience at the Executive Chef level or a related field and proven experience in senior culinary leadership roles, particularly in high-volume or multi-unit operations. Exceptional culinary skills complemented by extensive knowledge of diverse cuisines and the ability to prepare food in a variety of cooking techniques, business acumen in budgeting and financial analysis, communication skills to lead diverse teams, creativity in menu development, and familiarity with food safety regulations. Varied experience with cuisines from around the world and applied knowledge in food cost control, planning culinary activities, portion control, and writing accurate recipes are essential. Expertise in training kitchen staff and cooks on quality food preparation, efficient kitchen operations, and responsible cost management. Must possess strong leadership skills, a passion for culinary excellence, and commitment to upholding the organization's mission and values. Must be proficient in Microsoft applications. A graduate of the Culinary Institute of America or a comparable institution, with advanced certifications are highly desirable.Some federal jobs allow you to substitute your education for the required experience in order to qualify. This position does not allow for education substitution in order to qualify.

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