EXECUTIVE CHEF

* RESUME AND COVER LETTER REQUIRED*

ABOUT DC CENTRAL KITCHEN:


DC Central Kitchen (DCCK) is an iconic nonprofit and social enterprise that combats hunger and poverty through job training and job creation. Our approach provides hands-on culinary job training while creating living-wage jobs and bringing nutritious, dignified food where it is most needed in our city. We serve scratch-cooked, farm-to-school meals in DC schools; deliver fresh, affordable produce to corner stores in neighborhoods without supermarkets; provide delicious catering; and operate cafes. Above all else, we are committed to creating a more just, equitable, and inclusive community, both outside our doors and right here on our team. We strive to offer a safe environment to learn, discover, and develop individual strengths, and pursue meaningful career pathways. As an Equal Opportunity Employer, we recognize and work to address the lasting effects of historic injustices and systemic racism, and we strongly encourage people of color, women, LGBTQ people, returning citizens, and people who have experienced poverty or homelessness to apply to join our team.

DEPARTMENT DESCRIPTION:

DC Central Kitchen (DCCK) is a national leader in the future of hunger relief, empowering the next generation of leaders to implement innovative models for combatting hunger, developing food systems, and helping communities to help themselves. The Culinary Operations department is an integral part of this innovative approach with a focus on consistent and efficient preparation of high-quality, delicious, and nutritious food products, food safety, and stellar customer service.


POSITION DESCRIPTION:

The Executive Chef provides overall culinary leadership for DC Central Kitchen's high-volume food production operations. This position is responsible for culinary strategy, menu development, food quality, food safety, kitchen performance, cost management, and development of the culinary production team. The Executive Chef leads culinary production through the Executive Sous Chef and works closely with Culinary Operations, Procurement, Culinary Logistics & Support, and program leaders to ensure menus and production meet program, customer, and organizational needs.

DUTIES AND RESPONSIBILITIES:

• Provide strategic oversight and daily communication with the COO and the culinary production team regarding production, facility, equipment, staffing opportunities and counseling, programming, menu, and standards.
• Provide overall culinary leadership for food production supporting School Foods, Community Meals, Healthy Corners, Cafés, Catering, special events, and other programs.
• Lead, coach, and develop the Executive Sous Chef and establish clear standards and accountability across the culinary production team.
• Lead menu and recipe development, testing, standardization, and execution in collaboration with program and business leaders.
• Establish and maintain standards for food quality, taste, presentation, portioning, recipe adherence, and production efficiency.
• Ensure food is produced safely, accurately, efficiently, and on schedule according to menus, recipes, production plans, and program requirements.
• Establish and maintain high standards for kitchen cleanliness, sanitation, organization, and overall operational readiness in partnership with Culinary Logistics & Support.

• Ensure compliance with HACCP, ServSafe, USDA, CACFP, local and state food safety requirements, and other applicable standards.
• Partner with the Culinary Operations Manager on production planning, scheduling, meal projections, staffing needs, and operational requirements.
• Partner with the Director of Procurement and AD, Culinary Logistics & Support on purchasing needs, product specifications, availability, substitutions, inventory considerations, and cost management.
• Collaborate with program leaders on menus and culinary needs for Cafés and Catering, Contract Meals, Healthy Corners, and other programs and services.
• Develop and manage culinary budgets and monitor food costs, labor costs, waste, productivity, and other controllable expenses.
• Evaluate kitchen capacity, equipment, staffing, workflows, and production processes and implement improvements that strengthen quality and efficiency.
• Establish appropriate staffing models and ensure culinary leaders effectively train, coach, schedule, and manage production staff.
• Partner with Culinary Job Training leadership to support student learning and practical kitchen experience while maintaining production and food safety standards.
• Partner with Guest Experience leadership to safely and effectively integrate volunteers into appropriate meal preparation activities.
• Foster a professional, accountable, collaborative, and inclusive kitchen culture and maintain strong cross-functional relationships throughout the organization.
• Perform other duties and tasks as required to maintain quality relationships with all our partners and customers and / or duties and tasks needed to drive the vision, mission, and values of DC Central Kitchen.

MINIMUM QUALIFICATIONS:

• At least 6 to 8 years of culinary management experience; Prior supervisory experience and large-volume production experience in large-scale food service operations.
• Extensive familiarity with culinary operations, food service supply chain, and fulfillment logistics in food service industry.
• Prior experience in managing related USDA programs and regulations.
• Current DC DOH Food Safety Manager Certification or the ability to achieve this certification within 90 days of employment; Incumbent must maintain certification.
• Current ServSafe Manager certification; Incumbent must maintain certification.
• Computer proficiency in Microsoft Office (Word, PowerPoint, Excel, SharePoint).
• Demonstrated cultural competence and a commitment to the mission and values of DC Central Kitchen.
• Must be inspired to teach, mentor, and develop emerging talent, including graduates of the Culinary Job Training program that are just entering the hospitality field.

• Comfortable addressing challenges with ambiguous or incomplete information.
• Strong organizational skills and extreme attention to detail.
• Demonstrated ability to manage priorities and cross-functional projects in a dynamic environment.
• Ability to communicate timely and effectively with all levels of management, front-line personnel, as well as clients.
• Valid Driver's License and current ServSafe® Manager certification.
• A pre-employment background check and drug screening are required.

PHYSICAL DEMANDS:

• Must be capable of independent local travel.
• Must be able to attend and/or work occasional night, overnight, and weekend events or conferences.
• May occasionally move kitchen equipment or product weighing up to 50 pounds.
• Must be comfortable with moderate physical activity and the ability to stand and walk for up to 10 hours per day.
• Ability to maintain fast-paced activities for periods of up to 6 hours in length.
• Ability to perform general physical activities that require considerable use of arms, legs, and moving your whole body, such as: climbing, lifting, balancing, walking, stooping, and handling of materials; Ability to bend, lean, reach and stoop without hindrance; Possess fine motor skills, stand and/or walk for long periods.
• While performing the duties of this job, the employee is frequently required to sit, use hands, fingers, handle, or feel objects, tools, or controls; reach with hands and arms; climb stairs; balance; stoop, kneel or crouch; talk and hear; taste or smell.
• May occasionally move Audio/Visual and other office equipment or lightweight items weighing up to 25 pounds for various meeting and event needs; Some functions of this position may require moderate physical activity, including transporting, positioning, installing, or removing office equipment items, such as printers, computers, phones, etc.
• Will occasionally move about inside the office and commercial kitchen space to access supplies, materials, file cabinets, office machinery, etc.
• Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, and computer printer; constantly positions self to access and maintain computer equipment; and must be able to remain in a stationery position for at up to 50% of the time.
• Must be able to work in an environment where exposure to unusual elements such as extreme temperatures, fumes, dirt, smoke, loud noise, and a variety of odors is common.
• This job description is subject to change at any time.

BENEFITS:

• Medical, dental, and vision insurance
• Flexible Spending Accounts (healthcare, childcare, and parking)
• Paid Time Off (vacation, sick, and personal leave)
• 11 Company Paid Holidays
• Bonding Leave for new parents
• Commuter Benefits plan
• Matching 401(k) program
• Basic Life & Supplemental Life
• Short-Term & Long-Term Disability
• Wellness Reimbursement program

NOTE:


This document is an outline of the primary tasks assigned and may be changed at the discretion of management, formally or informally, either verbally or in writing. All team members are expected to assist DC Central Kitchen in achieving its goals even if such tasks are beyond the scope of this outline. The job description does not constitute an employment contract, implied or otherwise, other than an "at will" relationship and is subject to change by the employer as the needs of the employer and requirements of the job change.


DC Central Kitchen is an Equal Employment Opportunity employer and a Strengths-based organization.