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

Clarification from the agency

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 NONAPPROPRIATED FUND POSITION DESCRIPTION NONAPPROPRIATED FUND POSITION DESCRIPTION 

JOB TITLE:                          Chef Executive             

BUSINESS TITLE:               Corporate Chef

FLSA: Exempt 

JOB SERIES:1101                                                                           PAY LEVEL: NF-04                             

INTRODUCTION: 

The incumbent serves as the Corporate Chef for Marine Corps Community Services (MCCS) Okinawa and provides enterprise-wide culinary leadership, innovation, and standardization for all MCCS food and beverage operations. Reporting directly to the Director, Food & Beverage, and working collaboratively with the Deputy Director, the Corporate Chef is responsible for the development, refinement, and execution of menus, recipes, and culinary programs across all MCCS Okinawa dining and entertainment facilities. The position ensures consistent food quality, cost efficiency, and operational excellence throughout the organization by guiding and mentoring culinary teams, collaborating with procurement and supply divisions, and driving innovation across multiple venues and service concepts. 

DUTIES AND RESPONSIBILITIES: 

The Corporate Chef provides professional culinary expertise and enterprise-level leadership for all MCCS Okinawa food and beverage operations, ensuring each facility delivers consistent quality, presentation, and value aligned with established MCCS standards. The incumbent leads menu development, recipe standardization, and culinary innovation for all clubs, restaurants, catering services, and special events throughout the region. Works closely with the Director, Food & Beverage, to translate strategic objectives into creative, executable culinary programs that enhance customer satisfaction and financial performance. 

Serves as the principal advisor on all culinary matters, leading the design, testing, and implementation of new menu items, seasonal offerings, holiday buffet menus, and limited-time offers (LTOs). Oversees the completion and accuracy of cost cards and recipe documentation for every menu item, ensuring each operation maintains precise food cost control and compliance with enterprise systems. Conducts regular tastings, menu evaluations, and product assessments to maintain a high standard of culinary excellence and uniformity across all MCCS operations. 

Mentors and trains Executive Chefs, Local National kitchen foremen, and cooks, establishing a culture of professionalism, accountability, and continuous improvement within all MCCS Okinawa kitchens. Develops and delivers training programs that elevate skill levels in food preparation, presentation, and safety, while fostering innovation and collaboration across installations. Coordinates with the Deputy Director to ensure facility-level teams receive ongoing support, culinary guidance, and development opportunities. 

Collaborates closely with the Supply and Procurement Divisions to manage ingredient sourcing, monitor stock levels, and identify new products or suppliers that improve quality, reduce cost, and enhance cross-utilization of ingredients across multiple venues. Reviews vendor performance, identifies opportunities for consolidated purchasing, and supports the negotiation of favorable pricing. Advises management on product substitutions and cost-saving alternatives that maintain or enhance menu quality and consistency. 

Leads the culinary planning and execution of large-scale events such as the Marine Corps Birthday Ball, holiday buffets, and special functions, ensuring quality, efficiency, and presentation meet the highest standards. Provides culinary input on event logistics, staffing, and production flow to guarantee operational success. Participates in marketing initiatives and brand development efforts to promote new culinary programs and special events, supporting MCCS Okinawa¿s mission of delivering high-quality dining experiences to Marines, Sailors, and their families. 

Provides technical consultation for new kitchen design, layout, and equipment specification in support of renovation and capital projects. Ensures that kitchen operations are efficient, safe, and aligned with current food service technology and best practices. Maintains awareness of culinary trends, nutritional considerations, and customer preferences to guide the long-term development of MCCS menus and dining concepts. 

Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Takes action to solve problems quickly. Alerts the higher-level supervisor, or proper point of contact for help when problems arise. 

Adheres to safety regulations and standards. Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor.  Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment. 

Performs other related duties as assigned.Performs other related duties as as
 

Conditions of employment

• See Duties and Qualifications

EVALUATIONS:

Qualifications

MINIMUM QUALIFICATIONS: 

1. 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. 

2. Demonstrated expertise in menu development, recipe standardization, cost control, and inventory management across multiple operations. 

3. 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. 

4. 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. 

5. 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). 

6. Excellent communication, leadership, and organizational skills, with the ability to manage multiple projects, events, and initiatives in a fast-paced environment. 

7. 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. 

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

Your application/resume and supporting documentation will be used to determine whether you meet the job qualifications listed on this announcement. This vacancy will be filled by the best qualified applicant as determined by the selecting official.

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