The Executive Chef will implement and support all kitchen food related programs at Second Harvest Food Bank and St. Joseph Diner including the food production (preparation and execution) of children and senior meals on a large scale. The Executive Chef will be responsible for managing kitchen functions to include menu development and preparation, training, sanitation, safety, and personnel management. This position directs the training of culinary staff and kitchen workers engaged in preparing and cooking foods to ensure overall satisfaction. This position demands creativity within its daily operations, excellent communication skills, and the ability to maintain the highest culinary expectations according to SHFB standards. The Executive Chef must be able to work well under pressure, demonstrate organization skills, exhibit self-motivation and must be flexible with scheduling according to business demands.
• Manages, supports and trains the Production Cooks in order to achieve the Community Kitchen’s mission goals.
• Expert knowledge of food with a focus on quality (fresh, local, and in-season), production, portion control, and sanitation to produce recipes for use in the Community Kitchen and St. Joseph Diner for both senior and children’s programs.
• Conducts menu and meal cost analysis to respond to volume and various food service deliveries including Summer Food Service Program, Kid’s Café and Senior Café to ensure cost control. Creativity required to be able to utilize donated products in meal planning and production.
• Works with Procurement Manager on the Sealed Bid Process across all subsidized programs.
• Ensures compliance with regulatory standards and works towards improving systems and processes.
• Responsible for daily, weekly and monthly planning of business goals in conjunction with the Vice President &COO.
• Attends food safety classes to obtain and keep appropriate certifications (e.g., ServSafe) and provides training for all members of the Community Kitchen.
• Develops, implements and revises the Hazard Analysis and Critical Control Point (HACCP) plan and Sanitation Plan.
• Ensures Community Kitchen and St. Joseph Diner is compliant with all regulatory agencies and maintains current licenses to operate.
• Confers with the communications team in marketing the Community Kitchen and St. Joseph Diner to the community and prospective social enterprise customers.
• Leads production efforts during disaster situations.
• Plans and executes culinary services for special agency-related community events, including disasters and other emergency events within our 23 parish service region.
• Works toward establishing new relationships with prospective commissary kitchen clients.
• Maintains records and completes all required paperwork in a timely fashion.
• Complies with all SHFB policies and procedures and the policies of other organizations with which the company has contractual obligations.
• Participate in meetings and committees as appropriate.
• Comply with all SHFB policies and procedures.
• Maintain a professional, positive, and courteous demeanor.
• Perform other duties as assigned to meet company needs.
Education: Bachelor’s Degree in public administration, business or related field, or equivalent experience
At least five years of full-time experience in a professional kitchen or convention center food service with at least three years in management and/or 10 years foodservice management experience. Some experience in a teaching and/or social service role preferred.
Skills and Capabilities
The ideal candidate will possess many of these professional and personal abilities and attributes:
• ServSafe certified, or equivalent, in safe food handling (or, willingness to work towards certification).
• Excellent problem-solving skills and behavior management skills.
• Ability to motivate and manage staff; supporter of diversity.
• Critical thinking skills to review, assess, and implement programs.
• Exceptional organizational skills and attention to detail teamed with a flexible and adaptable style, an entrepreneurial spirit, and innovative thinking.
• Excellent personal and relationship building skills, and a work style combining respectful collaboration and the ability to work effectively with all levels within the organization.
• Strong time management and multi-tasking skills. Ability to align priorities with the company’s strategic goals.
• Commitment to the mission of SHFB; ability to work in a fast-paced, expanding environment.
• Must have reliable transportation and current automobile insurance.
Allowable Substitutions: Combination of education, experience, and/or training that provides the required knowledge and skills for the position may be may be considered in lieu of education and/or experience at the company’s discretion.
How to Apply:
1. Email resume and cover letter (with salary requirements) to firstname.lastname@example.org
2. Type “Executive Chef” as the only content in the subject line of your email.