Culinary Department Manager

Job Type

Full Time


Minimum: $50,000
Maximum: $50,000



Start Date


Application Deadline



174 Portland Street
United States


Join us for exciting career with Community Work Services in Boston!

Please make sure you read the complete job description, location, compensation, and requirements prior to applying for this position. Please make sure you have completed the application when applying to the requisition.

Location:Community Work Services, 174 Portland Street, Boston, MA

FSLA Status:Exempt

Compensation:Starting at $50K DOE

Talent Acquisition Specialist/Recruiter:Tracy Barbour

Founded in 1877, Community Work Services is a Boston based subsidiary of Fedcap Rehabilitation Services (, which focuses on delivering high-quality workforce development services to help people who face barriers to get the employment skills and supports they need to move towards greater self-sufficiency. We are looking for a passionate and mission-driven Culinary Department Manager who will oversee the Culinary Arts Department as well as the implementation of the Culinary Arts Training including instructing the food service training program and managing the daily operations of the CWS cafeteria and catering department.

This position will oversee the Culinary Arts Department as well as the implementation of the Culinary Arts Training including instructing the food service training program and managing the daily operations of the CWS cafeteria and catering department. This position will also include coordinating a guest chef program, field trips and ServSafe test preparation. This position monitors and communicates students' progress with the Workforce Development team in addition to supporting students during the job search period.

Essential Functions

Culinary Instruction:

  • Responsible for the instruction of trainees in the culinary arts using existing curriculum.
  • Responsible for development of written lesson plans based on the existing curriculum.
  • Administer written and practical tests related to the curriculum.
  • Evaluate the student's ability to comprehend, perform and retain practical techniques, report assessment in weekly New Starts meetings with the Workforce Development team.
  • Grade weekly quizzes, exams and final practical exams.

ServSafe Instruction:

  • Teach the ServSafe curriculum; maintain and integrate industry standards into training.
  • Evaluate the student's ability to comprehend, perform and retain information for the purpose of passing the ServSafe exam and work with trainees on an individual basis as needed to teach the material.
  • Proctor quizzes and retest students when needed.

Guest Chef Program Coordination:

  • Reach out to new chefs and maintain relationships with existing chefs for volunteer guest chef opportunities as well as identifying special community projects that promote training and experiential learning.
  • Oversee guest chef visits including pre-ordering, set-up and clean-up assistance utilizing trainees as needed.
  • Conduct follow-up with the trainees following a guest chef lesson.

Culinary Field Trip Coordination:

  • Network with chefs, food service and hospitality professionals to secure new field trip opportunities and maintain relationships.
  • Collaborate with the Workforce Development team to arrange transportation, escorting of students and other necessary accommodations for field trips.

Workforce Development Team Support:

  • Assist with recruitment of candidates for the training program and participate in assessment, matriculation, graduation and graduate support activities.
  • Conduct assessments and relay feedback to the Workforce Development team regarding potential candidates for the Café Careers Culinary Arts Training Program.
  • Support and mentor trainees utilizing a positive and encouraging approach.
  • Attend weekly New Starts meeting and relay trainee feedback from both the food service and Café Careers training programs to the WFD team.
  • Assist WFD with placement assistance including developing internship sites, culinary chef mentors and employment-partnerships prior to and during job search.
  • Coordinate with WFD for site visits to potential employment partners to engage site chefs in culinary training activities as well as employment information forums.

Knowledge, Skills and Abilities:

  • A high degree of technical ability to relay information in a manner that provides a positive learning experience and instills a passion for the culinary arts industry
  • Ability to demonstrate concern and sensitivity towards trainees and their individual needs and learning styles while still providing consistent training and education for all students.
  • ServSafe Instructor and Proctor preferred.
  • Knowledge of and ability to follow Agency policies and procedures.
  • Knowledge of and ability to follow department policies and procedures.
  • Ability to communicate clearly and effectively both verbally and in writing.
  • Ability to be flexible, adapt to changing situations, meet deadlines, and work under pressure.
  • Ability to plan and schedule personnel as required.
  • Excellent customer service skills.
  • Ability to resolve problems within scope of responsibilities.
  • Excellent organizational skills.
  • Ability to interact effectively and professionally with staff and management.
  • Ability to work independently and take initiative when appropriate.
  • Knowledge of and ability to use a computer and work in a windows software environment using Microsoft office.


  • Culinary Arts Bachelors Degree
  • ServSafe Certification required; ServSafe Instructor and Proctor preferred.
  • 3-5 years of relevant industry experience at a chef level or higher with related management experience.
  • Experience with curriculum development and teaching experience in culinary or non-culinary environment strongly preferred.

Job Type: Full-time

Salary: $50,000.00 /year

Professional Level


Minimum Education Required

4-year degree

How To Apply

You can apply to the requisition on our website here: