Executive Chef

Job Type

Full Time


Details: Jamaica Plain




18 Marbury Terrace
Jamaica Plain
United States


Massachusetts’ free, home-delivered meals program for the critically ill—seeks a “hands-on” Kitchen Manager who is quality driven and passionate about food. Community Servings is a non-profit food and nutrition program focused on the nutritional needs of underserved populations across the state. Over the past 27 years, we have delivered over 7 million free meals to the critically ill in the context of medical nutrition therapy,

Reporting to the Director of Food Service, 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:


  • 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
  • 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
  • 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
  • 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 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.)
  • 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


Daily Kitchen Operations

  • 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 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
  • 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

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
  • Manages operations in compliance with health department requirements

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



  • 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.
  • 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

Professional Level

None specified

Minimum Education Required

No requirement

How To Apply