Executive Chef I

Job Description:I. Position Summary:The Executive Chef is responsible for the management, operation, and maintenance of all culinary functions, including production kitchens, retail, and catering operations, ensuring full compliance with all Department of Public Health (DPH) and Centers for Medicare & Medicaid Services (CMS) regulations at Hebrew Rehabilitation Center (HRC), Roslindale.As a key member of the Culinary and Nutrition Leadership Team, the Executive Chef works closely with the Director of Clinical Nutrition, Dietary Manager, and Assistant Director of Food Service to develop and implement policies, processes, and procedures aligned with the Diet Manual and in compliance with all federal, state, city, nutrition, and kosher regulations.The Executive Chef supervises and directs the training and performance of all culinary and kitchen staff engaged in food preparation and production, ensuring a safe, efficient, and respectful work environment. This role demonstrates a strong commitment to Hebrew SeniorLife’s mission and values, treating every interaction with residents, patients, and guests as an opportunity to provide a positive and meaningful dining experience while supporting dignity, choice, and excellence in care.II. Core Competencies:Advanced culinary skills, including preparation techniques, flavor development, and best practices in productionAbility to develop customized recipes aligned with patient needs and therapeutic diet requirementsIn-depth knowledge of federal, state, and local food safety and sanitation regulationsStrong ability to train, lead, direct, and supervise a diverse culinary workforceExceptional leadership, communication, and interpersonal skills, including motivation, delegation, and goal settingundefinedIII. Position Responsibilities:Operations Management:Oversee all culinary operations, including labor and food cost control for assigned areasCoordinate with the Dietary Manager, Purchasing Managers, Executive Sous Chef, Chef Manager, and Country Kitchen Supervisors on vendor selection, procurement, inventory, and cost controlsCollaborate with the Clinical Nutrition Team in recipe development, ensuring appropriateness related to ingredients, flavor, cost, and resident nutrition requirementsEnsure all recipes in the Computrition database are accurate with respect to flavor profile, yield, portion size, nutritional value, and preparation proceduresPlan and execute menus while maximizing product utilization and minimizing food waste across Café, Country Kitchen, and Catering operations, considering volume projections and menu popularityCollaborate with the Executive Chef at HRC-Newbridge to complete sanitation training, in-services, and ensure alignment with CMS protocols.Team Development:Develop and implement onboarding and orientation programs for newly hired chefs, cooks, culinary associates, and utility staffOversee ongoing staff training, coaching, and performance development to ensure consistent application of standards, policies, and protocolsPromote a safe, inclusive, and respectful workplace culture that supports engagement, diversity, and teamworkOrganize employee engagement initiatives and recognition programs to support morale and retentionCollaborate with Human Resources to maintain appropriate staffing levels, update employee records, and support performance evaluation and development processesRegulatory Oversight:Implement and enforce organizational safety standards in accordance with OSHA requirementsMaintain and update emergency food and supply inventory in compliance with CMS guidelinesCollaborate with Engineering and approved vendors to support safe kitchen equipment operation and ongoing maintenanceDevelop, organize, and maintain a comprehensive sanitation and food safety program for HRC Roslindale in compliance with CMS, DPH, and Infection Control standardsEstablish, implement, and support ServSafe Manager and Food Handler certification programs for managers, supervisors, and staffConduct and maintain monthly education and in-service training programs related to sanitation and safe food handling practices in accordance with HSL policiesInter-Departmental Relationship:Provide culinary operational support to other HSL campuses as neededWork in partnership with the Mashgiach to ensure proper handling and procurement of kosher foodsInteract with residents, patients, staff, and guests to promote satisfaction and responsivenessRepresent the organization in alignment with Hebrew SeniorLife’s cultural beliefs and valuesParticipate in management and leadership activities representing HRC operationsPromote employee engagement by gathering and acting upon staff feedbackMaintain a professional appearance in accordance with HRC standards and perform other duties as assignedIV. Qualifications :A successful Executive Chef must:Demonstrate commitment to Hebrew SeniorLife’s cultural beliefs and valuesHave proven experience leading and developing a diverse workforcePossess strong communication and interpersonal skills with the ability to inspire and motivate othersProvide clear direction and hold team members accountable to established standardsExhibit strategic thinking and future-focused visionHave experience in healthcare, senior living, or assisted living environments (preferred)V. Candidate pre-requisite requirements include:Bachelor’s Degree in Culinary Arts or Food Service Management from an accredited four-year institution (or equivalent experience)Strong skills in labor management, food cost control, and budget oversightThree (3) to five (5) years of culinary management experience in healthcare, contract food service, fine dining, or restaurant environmentsDemonstrated experience in purchasing, inventory control, and vendor managementAbility to effectively present information and communicate with staff, leadership, residents, and stakeholdersKnowledge of current food and catering trends with a strong focus on quality, presentation, sanitation, and cost managementExperience with P&L accountability and/or contract-managed food service preferredServSafe certification (or ability to obtain within designated timeframe)Proficiency in Microsoft Office and relevant food service management systemsVI. Physical Requirements:Must be able to lift, pull, and pushing 50 (fifty) pounds.See Physical Requirements sheet in OHRemote Type:On-siteSalary Range:$60,528.00 - $108,950.00 #J-18808-Ljbffr