Job Details

Lead Culinary Service Execution

The Lead Culinary Service Execution - Quality Assurance is a critical, field-based role and the department's front-line culinary and service expert, responsible for the consistent, flawless delivery of onboard culinary and service standards within their assigned territory. This hands-on position audits food and beverage service delivery across Amtrak's Cafes and Acela First Class to ensure compliance with established recipes, heating and plating guides, service delivery standards, and onboard policies. The role also supports test kitchen and other culinary development work — partnering with the menu development team to validate that proposed menus and recipes are feasible for consistent, high-quality execution in the onboard kitchen environment, and supporting the creation of culinary resources such as job aids and allergen guides. Combining deep culinary and service expertise with a focus on coaching and corrective action, this individual works directly with Lead Service Attendants to reinforce standards, address deviations in real time, and gather frontline feedback for continuous improvement. They are also instrumental in documenting and communicating non-compliant practices, malfunctioning equipment, or unclear instructions back to the department, driving continuous improvement in onboard resources and policies.

Essential Functions:

• Quality Program Development: Build and continuously refine a quality program for onboard culinary and service delivery — across all classes of service within assigned territory — establishing the audit standards, scoring methodology, and corrective action processes used to execute the remaining functions below.
• Audits: Conduct thorough and regular audits of onboard culinary and service delivery, focusing on compliance with established recipes, heating/cooking guides, plating guides, and service delivery standards across Cafes and Acela First Class.
• Onboard Culinary SME & Menu Executability: Serve as the primary Subject Matter Expert on onboard culinary capabilities, equipment, preparation methods, and operational constraints. Partner with the menu development team to assess and validate menu concepts for consistent, high-quality execution in the train environment.
• Test Kitchen & Product Evaluation: Own end-to-end management of the test kitchen, including organization, cleanliness, and sample inventory. Lead structured product testing and tastings, validating menu items under simulated onboard conditions to assess performance, feasibility, and scalability.
• On-the-Job Coaching & Training: Provide direct, real-time coaching to Lead Service Attendants, observing meal preparation and service in real-world conditions, addressing non-compliance, and reinforcing best practices. Design and lead structured training on culinary standards, menu requirements, and operational policy as needed.
• Field Documentation & Reporting: Systematically document all instances of non-compliance — including deviations from recipes or procedures, improper use of equipment, and service delivery gaps. Support development of culinary resources such as job aids, preparation guides, and allergen documentation, incorporating field and test kitchen insights. Report findings back to the department for further action.
• Equipment & Resource Feedback: Document and report back to the department any recipes, instructions, or equipment that are not calibrated correctly or are causing operational challenges, serving as a vital link between the field and policy development.
• Expert-Level Problem-Solving: Utilize deep culinary, service, and operational knowledge to quickly identify the root cause of execution issues and propose practical, on-the-spot solutions that adhere to established standards.

Minimum Qualifications:

• Bachelor's Degree or equivalent combination of education, training and/or relevant experience. Plus 6 years of relevant work experience.

Preferred Qualifications:

• Bachelor's Degree or equivalent combination of education, training and/or relevant experience in Hospitality, Food Service Management, or a related field. Plus 8 years of relevant work experience.
• Industry Experience: Prior experience in rail, airline, or other mobile/onboard operations environments, including direct experience with menu development or culinary program management in a transportation or large-scale catering setting.
• Certifications: ServSafe, HACCP, a formal quality auditing certification (e.g., CQA), or a culinary certification (e.g., Certified Executive Chef – CEC).
• Union Environment Experience: Experience coaching and influencing frontline performance within a unionized workforce.
• Multi-Site Audit Experience: Experience conducting audits across multiple locations or routes rather than a single fixed site.
• Systems & Tools: Experience with digital culinary management systems or recipe platforms.
• Process Improvement: Familiarity with Lean or Six Sigma principles in a culinary or operational context.

Knowledge, Skills and Abilities:

• Auditing & Compliance: Exceptional attention to detail and a proven ability to conduct thorough, consistent audits across culinary and service standards against detailed procedures.
• Culinary & Kitchen Operations: Expert-level knowledge of culinary techniques, food preparation processes, kitchen equipment, and the unique operational constraints of onboard or mobile kitchens.
• Menu Executability Assessment: Strong ability to critically evaluate menu designs for practical execution, resource requirements, and potential operational challenges.
• Coaching & Communication: Superior verbal and written communication skills, with a proven ability to provide constructive feedback, coach and influence frontline teams, build rapport and trust, and clearly convey culinary concepts to audiences ranging from frontline staff to senior management.
• Service Delivery Standards: Strong knowledge of hospitality and onboard service delivery standards, with the ability to evaluate consistency and quality of guest-facing service execution.
• Technical Documentation Support: Foundational understanding of how to contribute to and support the development of clear, concise culinary guides, job aids, and allergen information.
• Problem-Solving & Adaptability: Strong analytical skills to identify operational bottlenecks and develop creative, practical solutions within a dynamic, fast-paced environment.
• Food Safety & Compliance: In-depth knowledge of food safety regulations, HACCP principles, and allergen management.

The salary/hourly range is $84,900.00 – $110,052.00. Pay is based on several factors including but not limited to education, work experience, certifications, etc. Depending on an employee's assigned worksite or location, Amtrak may consider a geo-pay differential to be applied to the employee's base salary. Amtrak may offer additional incentive and pay programs to recognize and reward our employees, including a short-term incentive bonus based upon factors such as individual and company performance that is commensurate with the level of the position.

Health and Wellbeing Financial and Retirement Work and Family Life Support Health, Dental, and Vision Insurance 401K with Employer Match Generous Paid Time Off Wellness Programs Railroad Retirement Benefits Paid Caregiving Days and Backup Care Health Savings Account Public Service Student Loan Forgiveness Fertility and Family Building Benefits No-cost Personal Health Advocate Student Loan Assistance Adoption and Surrogacy Assistance Medical Plan Opt-out Credit Tuition and Education Reimbursement Paid Family Leave Life Insurance Rail Pass Privileges Short- and Long-term Disability Insurance Employee Assistance Program No-cost Financial Advisor Sessions Commuter and Flexible Spending Accounts