CORPORATE CHEF, NF-04/RFT, CAMP BUTLER, OKINAWA, JAPAN
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Before you apply
LocationCamp Foster, Japan
Work modeon-site
Typefull-time
SeniorityLead
Experience10+ yrs
DepartmentCAMP BUTLER MCCS
Company size10,000+ people
PostedOct 29, 2026 · 1w ago
Verified live3d ago
At a glanceSummarised by Seekless from the posting.
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
Demonstrated expertise in menu development, recipe standardization, cost control, and inventory management across multiple operations
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
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
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)
Excellent communication, leadership, and organizational skills, with the ability to manage multiple projects, events, and initiatives in a fast-paced environment
American Culinary Federation (ACF) Certified Executive Chef (CEC) designation preferred or ability to obtain within one year of appointment
Social Security Card is required to be presented during the application process
All military and DoD civilian spouses are required to provide a copy of their sponsor's orders during the application process
Employment is contingent upon the successful completion of a National Agency Check and Inquiries (NACI)
Direct Deposit of total NET pay is mandatory as a condition of employment
Summary
Marine Corps Community Services (MCCS) is looking for the best and brightest to join our Team! MCCS is a comprehensive program that supports and enhances the quality of life for Marines, their families, and others in the Marine Corps Community. We offer a team oriented environment comprised of military personnel, civilian employees, contractors and volunteers who keep the organization functioning smoothly and effectively.
Duties
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.
Requirements
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.
Legal
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
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.
Required documents
Varies - Review “OTHER INFORMATION”
How to apply
All applications must be submitted online via the MCCS Careers website: www.usmc-mccs.org/careers
Resumes/applications emailed or mailed will not be considered for this vacancy announcement. To be considered for employment, the application or resume must be submitted online by 11:59 PM (EST) on the closing date of the announcement.
Note: To check the status of your application or return to a previous or incomplete application, log into your MCCS user account and review your application status.
Please Note: Due to character limitations in USAJOBS, the full Position Description may not display. Please refer to MCCS Careers for the complete Major Duties and additional details.
Social Security Card is required to be presented during the application process.
All military and DoD civilian spouses are required to provide a copy of their sponsor¿s orders during the application process.
Other information
GENERAL INFORMATION: Applicants are assured of equal consideration regardless of race, age, color, religion, national origin, gender, GINA, political affiliation, membership or non-membership in an employee organization, marital status, physical handicap which has no bearing on the ability to perform the duties of the position. This agency provides reasonable accommodations to applicants with disabilities. If you need a reasonable accommodation for any part of the application and hiring process, please notify the agency. The decision on granting reasonable accommodation will be on a case-by-case basis.
It is Department of Navy (DON) policy to provide a workplace free of discrimination and retaliation. The DON No Fear Act policy link is provided for your review: https://www.donhr.navy.mil/NoFearAct.asp.
As part of the employment process, Human Resources Division may obtain a Criminal Record Check and/or an Investigative Consumer Report. Employment is contingent upon the successful completion of a National Agency Check and Inquiries (NACI). For all positions requiring access to firearms or ammunition, the Federal Government is prohibited from employing individuals in these positions who have ever been convicted of a misdemeanor crime of domestic violence, or a felony crime of domestic violence adjudged on or after 27 November 2002. Selectees for such positions must submit a completed DD Form 2760, Qualification to Possess Firearms or Ammunition, before a final job offer can be made.
Direct Deposit of total NET pay is mandatory as a condition of employment for all appointments to positions within MCCS.
Required Documents:
*Education/certification certificate(s), if applicable.
*If prior military, DD214 Member Copy
*Resume that does not exceed 2 pages
**IMPORTANT: To align with the Merit Hiring Plan, Federal Agencies will not accept resumes that exceed two pages. Accordingly, the NAF HRO will only consider resumes that are two pages or fewer. Resumes exceeding this
limit will not be referred and will be deemed ineligible for consideration.
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.
Involuntarily separated members of the armed forces and eligible family members applying through the Transition Assistance Program must submit a written request/statement (may be obtained from the MCCS Human Resources Office) and present ID card with ¿TA¿ stamped in red on front of card.
INDIVIDUALS SELECTED FROM THIS ANNOUNCEMENT MAY BE CHANGED TO PART-TIME OR FULL-TIME AT MANAGEMENT’S DISCRETION WITHOUT FURTHER COMPETITION.
ALL ONLINE APPLICATIONS MUST BE RECEIVED BY 1159PM EASTERN STANDARD TIME (EST) ON THE CLOSING DATE LISTED IN THE JOB POSTING.