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Job Summary
The Culinary Director is responsible for overall Food Service operations and across the FBI campus, including the FBI, DEA, Board Room, ERF, Hogan’s Alley, Executive Dining Room, catering operations, and all retail and offsite venues, as well as oversight of all additions and expansions to the contract scope. This role oversees all food production for FBI and DEA operations, works closely with the Catering Manager to coordinate and execute all catering events, and partners with the Dietitian to develop, maintain, and update standardized recipes, cycle menus for FBI and DEA, and seasonal and rotating menus for all offsite and retail locations. The Culinary Director supervises chefs and production staff at ERF and DEA to ensure consistent food quality, menu compliance, and adherence to ServiceSource, FBI contract, and state and local regulatory standards, while maintaining the highest professional culinary and sanitation practices. Leveraging extensive experience and judgment, this role leads the planning, development, testing, implementation, and training of new culinary concepts, menu enhancements, and products across all sites.
Primary Duties
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. These duties and responsibilities will be rated in the Annual Performance Review.
Supervise assigned staff to ensure all duties and responsibilities are performed in accordance with contract requirements; recruit, hire, train, evaluate, and coach staff; resolve work‑related or operational issues; and assume Director and/or General Manager responsibilities as assigned in their absence.
Collaborate with the Dietitian and Nutrition Manager to develop, implement, and maintain standardized recipes and nutritional reporting that support diverse dietary needs and comply with ServiceSource standards, applicable regulations, and contract requirements.
Develop, implement, and manage a four‑season cycle menu for FBI and DEA operations, including regular menu refreshes with on‑brand offerings and newly introduced items, as well as all required menu updates and seasonal offerings for offsite and retail venues, aligned with customer demographics, holidays, operational needs, and contract scope.
Manage food cost performance through menu costing, inventory control, forecasting, and procurement of all food and supplies, including support for catering operations and special events, while ensuring compliance with contractual food cost requirements.
Ensure adequate staffing levels and effective supervision across all locations while maintaining compliance with sanitation, food safety, and equipment maintenance and cleaning standards; manage labor utilization to meet contractual labor cost obligations and operational requirements; and work in coordination with Human Resources and Rehabilitation personnel to sustain compliance, performance, and workforce stability.
Additional Responsibilities
Procure food and related supplies necessary to support the Main Kitchen and all satellite and off-site operations.
Establish and enforce controls to minimize food and supply waste, shrink, and theft, while maintaining consistent product and food cost controls across all locations.
Develop, test, and implement recipes and food preparation techniques, and oversee presentation standards and portion control to ensure consistency, quality, and cost compliance.
Implement and deliver training programs to increase employee knowledge of safety, sanitation, HACCP procedures, accident prevention, and proper equipment use.
Coordinate with catering staff regarding food production requirements and execution for special events and high‑profile functions.
Personally prepare or directly supervise food items requiring advanced culinary skills and evaluate food products to ensure quality standards are consistently met.
Establish and maintain policies and procedures related to safety, sanitation, loss prevention, and preventive maintenance, ensuring consistent implementation and compliance across all operations.
Participate in menu advisory board meetings, attend regional food shows to identify on‑brand and new items, lead weekly culinary and catering meetings, and coordinate menu or service layout adjustments due to weather, structural issues, or other operational impacts.
Serve as mission‑critical personnel by remaining on call to support operations as needed, including evenings, weeknights, holidays, and during weather‑related events or emergency conditions, and perform other responsibilities as assigned.
Maintain high standards of sanitation, cleanliness, food safety, and regulatory compliance at all locations, including oversight of equipment maintenance and cleaning programs.
Preform other responsibilities as assigned.
Qualifications: Education, Experience, and Certification(s)
High School diploma or General Education Development (GED) required.
Bachelor’s degree in culinary arts or hospitality management preferred.
Current American Culinary Federation (ACF) and International Food Service Executives Association (IFSEA) culinary certifications required.
ServSafe Instructor/Proctor certification required, or ability to obtain within six (6) months of hire.
Minimum of five (5) years of progressive culinary experience required.
Minimum of five (5) years of supervisory or leadership experience required.
Prior experience in a contract food service environment preferred.
Ability to successfully obtain and maintain a Tier 5 FBI Security Clearance required.
Knowledge, Skills, and Abilities
Demonstrated organizational, planning, and coordination skills required to manage complex, multi‑site food service operations in a contract‑driven environment.
Ability to plan work schedules, assign duties, and provide or arrange training to ensure adequate coverage, regulatory compliance, and consistent service delivery.
Strong knowledge of food safety, sanitation, HACCP principles, and the ability to read, understand, follow, and enforce safety, security, and operational procedures.
Proven ability to plan and manage a variety of menus, including cycle, seasonal, retail, and catering menus, while balancing customer needs, operational constraints, and cost controls.
Working knowledge of inventory management, procurement, and ordering processes, with the ability to monitor food cost, waste, and purchasing compliance across multiple locations.
Knowledge of planning, scheduling, and forecasting techniques to support production, staffing, catering events, and special operational requirements.
Demonstrated supervisory and leadership skills with the ability to manage, coach, and motivate culinary and production staff in a diverse, fast‑paced environment.
High level of skill in cooking, food preparation, recipe development, and product evaluation, with the ability to ensure quality, presentation, and portion control standards are consistently met.
Knowledge of catering operations and set‑up procedures, including coordination for high‑profile events, conferences, and executive functions.
Strong interpersonal and communication skills with the ability to interact effectively with management, staff, customers, and a diverse range of stakeholders.
Bilingual skills preferred.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential function.
While performing the duties of this job, the employee is regularly required to stand; reach with hands and arms; and talk or hear. The employee is occasionally required to walk and sit. The employee may occasionally lift or move products and supplies, up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, and ability to adjust focus.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually loud.
What We Offer – for Benefit Eligible Employees May Include:
Because ServiceSource hires the best people, we work hard to provide benefits that make their lives better, so we offer a comprehensive benefit program which features:
Health coverage for you and your family through Medical, Dental, and Vision plans.
Financial protection with 100% company paid Disability, Life, Accidental Death & Dismemberment insurance.
A 403(b)-Retirement plan in which the company matches dollar for dollar on a generous percentage matching up to 3% of your contribution.
Tax advantages through Flexible Spending and Health Savings accounts that allow you to pay for specific healthcare and dependent care expenses with pre-tax dollars.
To help you manage your work and life needs, we offer an Employee Assistance Program, Wellness Program, and Tuition Assistance.
A generous paid time-off program in which the benefits increase based on your tenure with the company.
We are an Equal Employment Opportunity Employer, making employment decisions without regard to a person’s race, color, religion, sex (including pregnancy, sexual orientation, gender identity and transgender status), national origin, age (40 or older), veteran status, disability, or any other protected class. We are an E-Verify Employer and a drug-free workplace. Pre-employment background checks are required for all employment positions.
PAY TRANSPARENCY POLICY STATEMENT:
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information