Executive Chef

The Executive Chef is a member of the Leadership Team and is responsible for providing leadership to the Kitchen staff members and volunteers in the preparation and cooking of the highest quality, nutritionally balanced meals for the clients of Community Servings. This responsibility includes fostering a culture of excellence in the Kitchen and providing direct oversight of preparing regular and special diet meals, food safety and sanitation and employee safety. This responsibility also includes supporting the Director of Food Service in fulfilling the culinary vision for our meal program, and conducting effective inventory management financial management.

 

Primary Responsibilities:

Leadership

  • Leads by example and demonstrates Community Servings’ commitment to making clients’ safety, nutritional needs and overall well-being our first priority
  • Cultivates a positive team-oriented work environment
    ” Sets a tone of warmth, support and an energetic work flow in the Kitchen
  • Actively seeks opportunities to improve the efficiency and effectiveness of how we fulfill the Community Servings’ mission
  • Identifies potential in staff, trainees and volunteers and nurtures growth and creativity
  • Offers coaching, teaching and recognition on a regular basis
  • Serves as a role model to the Kitchen staff by maintaining high personal standards regarding timeliness, integrity, attendance, work ethic, interfacing with staff and volunteers and complying with Agency policies and practices
  • Establishes and communicates team goals that support the Kitchen’s strategic and operational priorities.
  • Works closely with all Leadership Team members to support collaboration and effective interaction between departments
  • Works closely with the Teaching Kitchen leadership to facilitate an impactful and meaningful learning experience for trainees during assigned time in the Kitchen

Management & Supervision

  • Provides day-to-day leadership and management of the production and packaging functions of the Kitchen
  • Supervises the Packaging Kitchen Manager, Chefs, Prep Cooks, Utility Workers and Shipper/Receiver
  • Initiates and facilitates hiring and on-boarding activities related to the Kitchen
  • Ensures that hiring and management practices are conducted in compliance with union and Agency requirements
  • Ensures Kitchen staff (i.e. regular and temporary) are oriented and trained at the onset of employment (e.g. cooking procedures, recipes, equipment location, food handling, special diets, safety procedures, etc.)
  • Provides ongoing and regular teaching and coaching of staff and trainees
  • Manages the Kitchen staff’s performance (e.g. preparation, cooking, cleaning, attendance, punctuality, productivity, recordkeeping, etc.) by conducting performance evaluations, creating development plans, managing the corrective action process and recommending terminations when necessary
  • Manages the staffing schedule, ensuring appropriate staffing for the required workload
  • Processes payroll for supervised staff
  • Conducts annual staff performance reviews in a timely fashion
  • Updates Kitchen staff job descriptions to reflect changes in work roles as appropriate

Daily Kitchen Operations

  • Oversees all Kitchen operations and supervises the Kitchen staff in the preparation, cooking, packaging, handling and storage of daily meals and bags
  • Conducts advanced daily planning and provides the Kitchen staff with written daily task lists for all preparation stations, ensuring that activity is appropriately delegated
  • Interacts daily with the Volunteer, Program, Client Services and Delivery staff to ensure a timely and accurate meal production and meal delivery schedule
  • Ensures that all diet requirements are met by directing staff to follow recipes and obtaining approval from the Manager of Nutrition Services for any recipe substitutions
  • Creates and follows Standard Operating Procedures (SOPs) for the Kitchen in compliance with Federal and State regulations and Agency policies
  • Communicates and reinforces SOPs and other Agency policies
  • Creates and maintains a system for production and packaging quality control checks in partnership with the Director of Food Service, Packaging Kitchen Manager and Manager of Nutrition Services
  • Performs logistical planning for holiday events and special projects as requested
  • Manages catering function e.g. luncheons, meetings, other special events
  • Performs cooking to supplement staffing needs when necessary

Menu Planning

  • Develops regular and special diet menu planning, ensuring that the nutritional needs of our clients are met in a cost-effective manner in partnership with the Director of Food Service and Manager of Nutrition Services
  • Ensures that the regular and special diet meals produced are of the highest quality and nutritionally balanced based on taste, visual observation, and other sensory assessment
  • Serves on the Nutrition Taskforce and supports all action plans that result from diet audits

Safety & Sanitation

  • Establishes, communicates and enforces Kitchen safety and sanitation policies to be followed by staff, trainees and volunteers in partnership with the Director of Food Service
  • ¬†Ensures compliance with federal and state government food handling and storage regulations through the establishment and enforcement of sanitation and ServSafe food handling procedures and the completion of all forms and logs in a timely and correct manner
  • Creates a comprehensive Kitchen environmental management program and ensures that daily task lists for Utility Workers are completed
  • Oversees that the Kitchen, equipment and internal and external storage areas are washed and cleaned in order to pass regular and non-routine inspections by the City of Boston Inspectional Services
  • Manages operations in compliance with health department requirements
  • Attends inspection walkthroughs with the Director of Food Service and ensures that action plans are facilitated if necessary
  • Serves on the Agency’s Safety Committee

Budget & Inventory Management

  • Communicates food and supply needs to the Director of Food Service in a timely manner to ensure no delay in quality food production. Supports the goal of ensuring that all requests for ordering of food and supplies are conducted in a cost-effective manner according to budgetary, quality and physical space constraints
  • Communicates kitchen equipment needs to the Director of Food Service and ensures that supplies, equipment, tools, dishware and silverware are properly used, stored, cleaned and maintained
  • Supports an accurate inventory by proper inventory receipt, control and storage
  • Annually develops and routinely ensures adherence to the Kitchen and Purchasing budgets in cooperation with the Director of Food Service, the Shipper/Receiver and the Chief Financial Officer by using the most cost-effective methods and approaches
  • Supports expense management of staff costs and overtime expense and supports the Director of Food Service in managing food and supply costs.

Other

  • Attends key events to represent Community Servings
  • Communicates equipment repair and maintenance needs to Director of Food Service in a timely fashion
  • Performs all other related duties and responsibilities as assigned

 

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the experience, knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Ability to work effectively with employees, volunteers, vendors and clients of different cultural and ethnic persuasions
  • Ability to effectively communicate in written, verbal, presentation and listening formats within a multi-cultural environment
  • Proficient in Microsoft Word, Excel and Outlook
  • Experienced in using electronic inventory management and payroll systems
  • Experience in large-scale food service operations
  • Basic knowledge of food nutrition
  • Strong knowledge about food handling, food safety and safety procedures
  • Experience working in a unionized environment preferred, but not required
  • Knowledgeable about cost-effective inventory management including ordering, receipt, storage and invoice processing
  • Demonstrated ability to plan, organize, influence and control functional operations
  • Ability to work cooperatively with other departments in order to meet functional responsibilities to our clients
  • Ability to work evenings and weekends is periodically required
  • ServSafe Certified

 

Education/Experience

Bachelors in Culinary Arts and ten (10) or more years’ experience in varied Kitchen operations including production or institutional settings with at least three (3) to five (5) years of supervisory/management experience or equivalent combination of education and experience.

To apply online, please click on the following link or cut/paste into your browser:
https://workforcenow.adp.com/jobs/apply/posting.html?client=servings&jobId=52484&lang=en_US&source=CC2

Human Resources
Community Servings
18 Marbury Terrace
Jamaica Plain, MA 02130
fax: 617.522.7770
email: fritzau@servings.org

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