Executive Chef

About the role

We are seeking an experienced and mission-driven Executive Chef to lead our Zucker Family Production Kitchen and Community Meals programs. This is an opportunity to combine culinary leadership with community impact, overseeing the preparation of nutritious meals while leading staff and volunteers who are committed to serving our neighbors.

Responsibilities

• Provide overall leadership and direction for the Zucker Family Production Kitchen.
• Oversee daily kitchen operations, meal production, workflow, sanitation, and food safety.
• Develop menus and coordinate high-volume meal preparation based on program needs and available resources.
• Manage food purchasing, inventory, storage, and utilization while minimizing waste.
• Ensure kitchen equipment, workspaces, and food preparation areas are maintained safely and appropriately.
• Oversee the successful production and execution of Community Meals programs.
• Manage the Community Meals budget and make responsible purchasing and operational decisions.
• Maintain accurate daily program records, production data, and required reporting.
• Ensure compliance with applicable food safety standards, inspection requirements, and organizational procedures.
• Build and maintain strong relationships with Community Meals program partners.
• Provide day-to-day leadership and support to the Production Kitchen Associate.
• Coordinate and work alongside volunteers with varying levels of culinary experience.
• Create a welcoming, organized, and respectful environment where volunteers understand their role and feel appreciated for their contributions.
• Communicate expectations clearly while promoting teamwork, accountability, and collaboration.
• Serve as an active member of the Community Programs leadership team.
• Partner with departments across the food bank to support successful program implementation and organizational priorities.
• Represent the Production Kitchen and Community Meals programs professionally with community partners, vendors, volunteers, and other stakeholders.
• Support and promote the organization's annual Chef's Feast fundraising event.
• Assist with special events and other organizational initiatives as needed.

Requirements

• Degree in Culinary Arts, Food-Service Operations, Culinary Education, or a related field (additional relevant professional experience may be considered in lieu of a degree).
• Minimum of four years of professional kitchen experience, including supervisory or management experience with responsibility for kitchen operations.
• Demonstrated experience with food-service supervision, menu development, and high-volume food preparation.
• Current ServSafe Manager Certification or equivalent.

Skills

• Strong knowledge of food safety practices, inspection requirements, culinary terminology, and commercial food-service equipment.
• Knowledge of budgeting, purchasing, inventory management, and basic business management principles.
• Excellent verbal and written communication skills.
• Strong organizational skills with the ability to prioritize and manage multiple responsibilities in a fast-paced environment.
• Demonstrated sense of urgency, initiative, accountability, and follow-through.
• Strong customer-service mindset and willingness to support others.
• Ability to develop and maintain positive professional relationships with employees