Job Overview
Employment Type
Full-time
Compensation
Salary
Range $45,000.00 - $60,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Life insurance
Disability insurance
Employee assistance program
Job Description
Davis & McDaniel Veterans Care Center is a distinguished healthcare establishment dedicated to providing exceptional care and services to veterans in Roanoke, Virginia. As a part of the Department of Veterans Services, it upholds a deep commitment to honoring and serving those who have served the nation by offering comprehensive and compassionate care tailored to meet the unique needs of veterans. This facility specializes in offering long-term care, supporting the health and well-being of its residents through a range of personalized services and professional expertise. Recognized for its commitment to quality and veteran-centric care, the center plays a vital role in the community, fostering an environment of respect, dignity, and wellness for all residents.
The Executive Chef position, formally titled Food Service Technician III, at Davis & McDaniel Veterans Care Center is a full-time salaried role falling within Pay Band 3 with a hiring range of $45,000 to $60,000. This critical role is embedded within the Trades and Operations department, specifically within the Nutrition Services team, aiming to provide outstanding food services that complement the care and health requirements of the veterans residing at the facility.
The Executive Chef is entrusted with the creation of innovative menus and recipes that are not only appealing but also meticulously meet the dietary and health needs of the residents. This role requires thorough planning and review of menus prior to food preparation, ensuring compliance with diet changes, proper recipe application, and facility procedures. A significant responsibility includes overseeing the ordering of food and supplies, managing inventory control, and ensuring budget adherence while maintaining high food quality standards.
Moreover, this role entails hands-on involvement in food preparation and service, ensuring meals align with planned menus, diet plans, and safety protocols, including temperature control and portion accuracy. The Executive Chef also oversees tray line operations, verifying meal accuracy and dietary compliance. Leadership responsibilities encompass assisting with staff interviews, hiring, performance management, coaching, and overall staff development to enhance the quality of nutrition services provided. The Executive Chef is also expected to foster positive relationships with residents, family members, visitors, and co-workers, ensuring an inclusive and respectful dining environment.
Maintaining safety, sanitation, and infection control standards is paramount, and the Executive Chef must ensure comprehensive adherence to these guidelines within the kitchen and dining areas. The role also supports and participates in continuous training and in-service education, contributing to the ongoing professional growth of the nutrition services team. Overall, the Executive Chef at Davis & McDaniel Veterans Care Center plays an essential role in promoting the health, satisfaction, and well-being of veterans through expert food service management and culinary excellence, within a supportive and veteran-focused care environment.
The Executive Chef position, formally titled Food Service Technician III, at Davis & McDaniel Veterans Care Center is a full-time salaried role falling within Pay Band 3 with a hiring range of $45,000 to $60,000. This critical role is embedded within the Trades and Operations department, specifically within the Nutrition Services team, aiming to provide outstanding food services that complement the care and health requirements of the veterans residing at the facility.
The Executive Chef is entrusted with the creation of innovative menus and recipes that are not only appealing but also meticulously meet the dietary and health needs of the residents. This role requires thorough planning and review of menus prior to food preparation, ensuring compliance with diet changes, proper recipe application, and facility procedures. A significant responsibility includes overseeing the ordering of food and supplies, managing inventory control, and ensuring budget adherence while maintaining high food quality standards.
Moreover, this role entails hands-on involvement in food preparation and service, ensuring meals align with planned menus, diet plans, and safety protocols, including temperature control and portion accuracy. The Executive Chef also oversees tray line operations, verifying meal accuracy and dietary compliance. Leadership responsibilities encompass assisting with staff interviews, hiring, performance management, coaching, and overall staff development to enhance the quality of nutrition services provided. The Executive Chef is also expected to foster positive relationships with residents, family members, visitors, and co-workers, ensuring an inclusive and respectful dining environment.
Maintaining safety, sanitation, and infection control standards is paramount, and the Executive Chef must ensure comprehensive adherence to these guidelines within the kitchen and dining areas. The role also supports and participates in continuous training and in-service education, contributing to the ongoing professional growth of the nutrition services team. Overall, the Executive Chef at Davis & McDaniel Veterans Care Center plays an essential role in promoting the health, satisfaction, and well-being of veterans through expert food service management and culinary excellence, within a supportive and veteran-focused care environment.
Job Requirements
- Knowledgeable of food service operations
- Ability to carry out the responsibilities of the position
- Knowledge of food safety and food preparation techniques
- Experience working as a cook or chef
- Must be able to read, write, and communicate effectively with others
- Must possess the physical ability to carry out the duties of the position with reasonable accommodations
- Must be able to work required overtime
- May be required to stand for extended periods of time
- Meet all health requirements as prescribed
- May be required to lift items weighing up to 50 lbs
- Must have communication and interpersonal skills sufficient to permit full performance of duties
Job Qualifications
- Knowledge of food service operations
- Ability to carry out position responsibilities
- Knowledge of food safety and food preparation techniques
- Experience working as a cook or chef
- Ability to read, write, and communicate effectively
- Physical ability to perform duties with reasonable accommodations
- Communication and interpersonal skills for full performance of duties
Job Duties
- Creates innovative recipes and menus that meet residents’ health needs
- Ensures proper recipes are utilized and updated
- Plans and reviews menus prior to food preparation
- Reviews diet changes and maintains menus in accordance with procedures
- Oversees food and non-food ordering and inventory control
- Makes decisions on utilization of leftover food products
- Produces menu items for catered or special events
- Ensures availability of food and supplies for meals
- Assists in inventorying, reporting, and storing incoming foods and supplies
- Reports hazardous conditions, equipment, accidents, and incidents
- Coordinates Nutrition Services with other departments
- Prepares and serves food in accordance with menus, diet plans, recipes, portion control, and temperature procedures
- Reviews menus and overproduced foods
- Assists in checking trays for menu and diet accuracy
- Ensures proper storage of foods and supplies
- Follows supervisors’ directions and adheres to policies and procedures
- Utilizes universal precautions and safety regulations
- May deliver and pick up trays
- Follows sanitation procedures
- Assists in interviewing, hiring, supervising, coaching, evaluating, and performance management
- Develops and monitors staff performance and staffing patterns
- Meets with cooks and assistants for development
- Communicates with residents to address concerns
- Oversees monthly resident food committee meetings
- Directs and assists in cleaning and sanitizing work areas and equipment
- Follows safety, infection control, and sanitation guidelines
- Maintains own work area cleanliness
- Assists with cleaning duties in kitchen and dining room
- Promotes positive relationships with residents, family, visitors, and co-workers
- Performs other duties within Nutrition Services goals
- Attends and participates in training and in-service education
- Assists in departmental orientation and training of staff
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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