NDVS- Executive Chef – Southern Nevada State Veterans Home- Boulder City, Nevada

The Nevada Department of Veterans Services (NDVS) is hiring a contractual Executive Chef (Certified Executive Chef are encouraged to apply). Under the direction of the Southern Nevada State Veterans Home Administrator, this position will support daily food service operations at the Southern Nevada State Veterans Home. The Southern Nevada State Veterans Home is a 180-resident facility offering breakfast, lunch, nutritious snack, and dinner daily.

Responsibilities and Standards

Oversight of kitchen operations, food preparation, and presentation.

Assist with menu planning, design, and seasonal updates.

Ensure that kitchen operations comply with food safety, Centers for Medicare/Medicaid Services (CMS), Federal Veterans Affairs (VA) and OSHA regulations, including best practices for food handling, food storage, food hygiene, sanitation and cleanliness.

Engage with residents and address any dietary concerns or special requests to enhance the resident dining experience.

Maintain high standards of food: quality, flavor, presentation, palatability, temperature, and safety with a focus on meeting the specific nutritional needs of veteran residents.

Management of food cost, waste reduction, and infection control.

Establish and maintain inventory control procedures for receiving, storing, and issuing supplies and food products.

Improve veteran resident dining program satisfaction through high-quality and attentive service, including addressing concerns and feedback.

Assist with staff hiring, training, and scheduling.

Offer guidance and mentoring for food service staff.

Keep up to date with the latest culinary trends and industry certifications.

Collaborate with management for special events and themed menus.

Minimum Requirements

EDUCATION AND EXPERIENCE: Degree from a two-year, four-year or greater college degree in culinary arts. At least four years of experience in a high-volume food service operation. At least three years of culinary leadership or managerial experience. Required certification as a ServSafe Manager. Possess or obtain within 1-year Certified Dietary Manager certification.

Salary Information

$45.00- $51.00 per hour DOE.

Work Schedule – 40 hours per week, variable schedule to include occasional weekends and evenings.

This position is geographically located in Boulder City, Nevada.

To apply, please send resume and cover sheet to Sara Riggle at riggles@veterans.nv.gov.