Details: Competitive salary based on experience.
5/11 Dry Dock Avenue
REPORTS TO: General Manager
START DATE: March or April 2018
DURATION: 9 Months, Full Time Exempt
LOCATION: Thompson Island, Boston Harbor
The Executive Chef (EC) oversees and directly participates in high quality culinary service operations for Thompson Island. The EC reports to the General Manager and directly supervises the Catering and Dining Services Supervisor (CDS) sharing with the CDS supervision of the Dining Hall Services Coordinator. The EC is accountable for all food service staff performance and their quality execution of service. The EC and this team work together and alongside Operations, Events and Programs departments, to provide superb service and experience for every visitor to the Island campus, ensuring all aspects of food service reflect an atmosphere that supports the transformative education for Boston youth that is our mission. In that sense, the students who study with us are the EC’s first and most important customer. Likewise, our donors, trustees, fundraising and administrative staff that utilize the campus to build support for the mission are internal customers for whom an excellent culinary experience must be provided as well. Wedding and corporate event clients, providing much of the funding for the Island’s work with youth, must too have a superb experience that will lead them to come back and refer others to us. In sum, annual visits to Thompson Island include 5,000 youth, 18,000 adult hospitality clients, 1,600 adult education clients, 2,000 corporate volunteers and the Organization’s board members, with staff (to include 40+ in residence during peak season) ranging from 40-140 daily totals.
Daily Service includes: 120-seat dining hall for students and staff; 2 outdoor event locations with seating from 25-1500 people; plus conference meeting rooms seating up to 180.
Operating responsibilities include: In addition to on-site food preparation and supervision of all food preparation and service, the EC manages the finances, scheduling, staff hiring and supervision, and menus, as well as helping the organization move to the next level of innovation, managing cost, introducing healthier meals and promoting a green environment.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Maintain food and non-food inventory and inventory par control; establish and maintain controls to minimize food waste and loss;
Prepare and submit weekly, monthly, quarterly and annual reports with necessary data for applicable parts of the budget and operating costs;
Vendor sourcing, menu planning and meal costing, purchasing of all perishable foods, supplies and paper products;
Interview, hire, train, and supervise all kitchen seasonal and temporary staff;
Overall responsibility for the daily preparation of all meals served in the dining hall, and at all events and conferences;
Ensure that high standards of hygiene, cleanliness and safety are maintained in all kitchen areas including outdoor venues;
In conjunction with the Director of Operations and approved Vendors, perform scheduled maintenance checks on all kitchen equipment, report deficiencies, and request repair or replacement, to include pipes, ventilations, drains and safe storage of cleaning chemicals to maintain OSHA compliance;
In conjunction with the Director of Operations, coordinate and oversee all inspections required by the City of Boston, The Commonwealth of Massachusetts, and federal government for health and safety
Attend or designate attendance to all weekly Operations meetings;
Responsible for all aspects of food preparation, timely delivery and presentation to outdoor event locations;
In conjunction with Staffing Director, ensure proper staffing, maximum productivity and exceptional quality standards;
Submit bi-weekly payroll to Accounting;
Work closely with all departments to provide high quality, nutritious, cost effective product;
Scheduling of all meals with departments;
Provide front line support and maintain a positive and professional approach with coworkers and customers;
Perform other duties as directed by the General Manager
4 year culinary degree strongly preferred;
Serv-safe certified at manager level;
This is a working chef position which requires a hands-on and visible manager;
5+ consecutive years of progressive Culinary Management experience in any of the following: Institutional, corporate dining, or production kitchen experience with off-site catering
Proven leadership and work experience in high stress and high temperature environments;
Ability to manage multiple tasks in a fast-paced, dynamic environment;
Must be able to quickly and accurately perform calculations for recipes and ingredients;
Ability to clearly communicate kitchen commands in a noisy, high capacity kitchen;
Experience in conducting inventories, ordering perishable and non-perishable goods, par control, labor costing, food costing and scheduling;
Experience in setting budget controls, menu development and vendor sourcing;
Ability to use initiative and sound judgement to resolve problems quickly, fairly and accurately;
CPR and First Aid Training a plus;
Valid Driver’s License and clean driving history for up to 3 years;
The EC will be required to meet Organization’s prerequisites on standard CORI check prior to the start of employment
401(k) retirement plan with competitive match after 6 months consecutive employment. On-site accommodations provided for any required overnights. PTO and Sick Time. Work that engages a diverse and dynamic community of educators and other professionals, with the shared vision of shaping a better future for Boston’s youth. A quality work environment with access to the natural wonders and positive impacts of Thompson Island.
Minimum Education Required
How To Apply
Send cover letter (giving an overview of your experience, why you are interested in the position, and how you learned about it) and resume to: Norman Mael, General Manager, at NMael@ThompsonIsland.org All applications will be acknowledged.