Executive Chef – iCater Operations

Description SCHEDULE: 40 hours, Monday – Friday 5:30am- 7:30pm (hours vary based on operational need. Some holidays are required); this role is essential in the event of an emergency. Pays $105,000 - $162,000 annually DOE (Salary ranges provided are based on relevant experience and skill set) LOCATION: 444 Harrison Avenue (Food Services Building). Summary Of The Position The Executive Chef is responsible for the strategic leadership, culinary excellence, and daily operational management of iCater's production kitchen, catering services, and workforce development training environment. This role oversees food production, menu development, food safety compliance, financial performance, staff leadership, and trainee development while ensuring exceptional customer service and product quality. The Executive Chef serves as both a culinary leader and workforce development mentor, supporting iCater's mission through hands-on training, operational excellence, and sustainable business growth. The position works closely with leadership, volunteers, trainees, vendors, and community partners to deliver high-quality catering experiences and meaningful employment training opportunities. Requirements QUALIFICATIONS: Required Bachelor’s degree in Culinary Arts, Hospitality Management, Business Management, or related field preferredMinimum 7-10 years of progressive culinary leadership experienceMinimum 3-5 years of experience managing high-volume production kitchens or catering operationsExperience leading and developing culinary teamsStrong knowledge of food safety regulations and best practicesServSafe Manager Certification with Instructor/Proctor or ability to obtain upon hireExcellent communication and interpersonal skillsStrong computer skills including proficiency in Microsoft Office, particularly Word, Excel, and Outlook along with accurate data entry skillsAbility to sit or stand for long periods of time and utilize a computer in an office settingMust be able to lift at least fifty (50) pounds of weightAbility to bend, stoop, and access walk-ins (refrigerators and freezers) for extended periods of timeExcellent organizational skillsMust be able to work under pressure, set timelines and meet deadlines Preferred Experience within a social enterprise, nonprofit, or training-focused environmentExperience mentoring emerging culinary professionalsKnowledge of catering and event management operationsBilingual language skills are a plus Essential Functions Include But Are Not Limited To Culinary Leadership & Food Quality Lead all culinary operations, ensuring consistent quality, presentation, and flavor standardsDevelop and maintain innovative menus for catering, special events, and retail opportunitiesMonitor food production processes and implement continuous improvement initiativesEnsure all products meet company standards, customer expectations, and health regulationsEvaluate industry trends and introduce new menu concepts and culinary techniques Operations Management Direct daily kitchen, catering, and food production operationsManage production schedules, staffing plans, and workflow efficiencyEnsure appropriate utilization and maintenance of kitchen equipment and facilitiesDevelop operational procedures that support quality, consistency, and scalabilityProvide direct supervision, coaching, and mentorship to culinary trainees and staffCollaborate with workforce development staff to promote successful employment outcomesFoster an inclusive, supportive, and professional learning environment Financial Management Support the development and management of food and labor budgetsMonitor food costs, waste reduction initiatives, and purchasing effectivenessAnalyze operational performance and implement corrective actions when necessarySupport revenue growth through efficient production and high-quality service deliveryPrepare reports and recommendations for leadership regarding operational performance Food Safety & Compliance Maintain compliance with all local, state, and federal food safety regulationsEnsure adherence to HACCP, ServSafe, and sanitation standardsLead kitchen safety training and enforce workplace safety proceduresManage inspections and corrective action plans as neededMaintain required records and documentation Team Leadership Recruit, train, schedule, and develop culinary staffCreate a culture of accountability, teamwork, and continuous improvementConduct performance reviews and establish development plansModel professionalism, integrity, and customer-focused serviceSupport succession planning and professional growth opportunities Customer & Stakeholder Relations Collaborate with customers to design customized catering solutionsEnsure exceptional service and responsiveness to customer needsRepresent iCater with community partners, donors, vendors, and organizational leadersSupport special events, fundraising activities, and community engagement initiatives Core Competencies Strategic LeadershipCulinary ExcellenceFinancial AcumenOperational EfficiencyCoaching and MentorshipRelationship ManagementProblem-SolvingCustomer Service ExcellenceTeam DevelopmentMission Alignment Success Measures Food quality and customer satisfaction ratingsRevenue and budget performanceFood cost and waste management targetsFood safety compliance metricsStaff retention and engagementTrainee completion, certification, and employment outcomesOperational efficiency and on-time event execution SUPERVISION TO BE EXERCISED: The Executive Chef – iCater Operations will coordinate and provide direct supervision of 5-7 chefs, shippers, leads and coordinators and indirect supervision of all production staff and trainees. SUPERVISION RECEIVED: The Executive Chef – iCater Operations will receive supervision from the Director – iCater Enterprises. INTERNAL CANDIDATES, IF INTERESTED IN APPLYING FOR THIS POSITION, COMPLETE AN APPLICATION FOR PROMOTION/TRANSFER AND FORWARD IT TO THE HUMAN RESOURCES DEPARTMENT WITHIN 10 DAYS OF POSTING. Pine Street Inn is an Equal Opportunity/Affirmative Action Employer.