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Head Chef

Boston, MA (http://maps.google.com/maps?q=Boston+MA+USA+02116) • Food Services

Job Type

Full-time

Description

FLSA Status:Exempt

Pay range: Low$69,521 per yearHigh$76,474 per year

Schedule:Full time Sunday to Thursday- any 8 hours between 5:00 am – 2:00 pm. Occasional evenings may be needed, as planned and scheduled in advance. Holiday schedule hours required.

Job Summary:The Manager of Food Services oversees all aspects of SFH’s food services including oversight of the kitchen and dining room areas, ordering supplies, inventory management, meal planning, food preparation and serving of meals. The Manager of Food Services ensures meals are timely, well-planned, and nutritious and provided in a spirit of respect and dignity. The Manager collaborates across all SFH departments, ensuring our food services remain innovative and healthy eating and nutrition are integrated across all programs. The Manager of Food Services is an integral member of the Day Shelter and program leadership teams at SFH. The Food Services Manager is also responsible for upholding proper safety and sanitation practices.

Supervisory Responsibilities:

+ Day-to-day oversight of department staff and volunteers.

+ Interviews, selects, trains staff.

+ Provides constructive and timely performance communication.

+ Handles performance management including progressive warning and recommends termination of employees in accordance with agency policy/procedure.

Essential duties / responsibilities:

+ In collaboration with the Director of Day Shelter Services, designs, develops and implements management practices and protocols for the Food Services Department, ensuring Standard Operating Policies & Procedures are up to date and adhered to.

+ Oversees the day-to-day operations of SFH’s food services department, including the preparation of bulk meals for up to 500 guests, while ordering quality products and prioritizing food usage, deliveries and minimizing waste of products.

+ Collaborates with Volunteer Coordinator to ensure that staffing/volunteer levels meet or exceed minimum meal staffing requirements. Assists with training and providing direct oversight during shifts to volunteers.

+ Create and oversee an electronic inventory system and ensure budget compliance through strategic procurement, cost controls, and resource optimization.

+ Ensures, prepares, and serves timely, nutritious, well-balanced meals and maintenance of quality standards, including proper equipment operation and maintenance.

+ Develop and implement creative, nutrition-focused food programs and recipes that reflect the needs and preferences of the guests.

+ Build and maintain partnerships with local organizations and restaurants to coordinate in-service training and free food drives.

+ Collaborates with other departments to explore program innovation related to food services and their intersection with behavioral health, workforce development and housing.

+ Serves as first point of contact for all Food Services staff, providing consistent supervision and constructive feedback, training, and support when needed. Manage staff hours, ensuring overtime budget is adhered to.

+ Practices and ensures high work standards in food safety and sanitation. Follows HACCP procedures in the flow of food and ensures proper SERV Safe practices within the food services team and volunteers. Required to attend all staff meetings and leadership team meetings to ensure alignment with organizational goals.

+ Responsible for holding weekly team meetings and conducting regular staff supervisions to support performance and accountability.

+ Performs administrative duties such as timely and accurate submission of employee timesheets, timely completion of kitchen reports/checklists, tracking meal count trends, monitoring labor and food costs and delivery of timely and professional performance reviews.

+ Works with the Director of Day Shelter Services to create the annual program budget. Monitors all department costs and expenditures to ensure spending is on track and within budget. Adheres to all agency finance policies regarding submission of invoices and receipts.

+ Completes thorough written reports of incidents and/or accidents that occur in the kitchen and notifies supervisor and all other appropriate/designated staff.

+ Position requires one scheduled weekend day per week. Must be available to work on Thanksgiving and other key program holidays as required.

+ Adheres to agency code of conduct.

+ Performs other duties as assigned.

Requirements

Required Skills & Abilities:

+ Exceptional collaboration, communication, team building and diplomacy skills.

+ Ability to manage complex situations with patience, pacing, and consistency.

+ Demonstrate integrity by working with passion, commitment, and honesty, acting in the best interests of the Agency and staff.

+ Approach work in a collaborating and caring manner interacting with insight, sincerity, and compassion.

+ Keep current and proficient with necessary skills and knowledge.

+ Knowledge of and experience collaborating with external service vendors.

+ Strong customer service with ability to interact with a diverse staff and guest population.

+ Excellent verbal and written communication skills and ability to clearly present information to individuals and groups.

+ Strong verbal and written communication skills and ability to exercise sound judgment.

+ Be detail oriented, able to multi-task, and willing to work in a team-oriented environment.

+ Proficiency in English.

+ Excellent interpersonal and customer service skills

+ Excellent organizational skills with attention to detail.

+ Excellent time management skills with a proven ability to meet deadlines.

+ Ability to prioritize tasks and to delegate them appropriately.

+ Proficient with Microsoft Office Suite, related software, and Inventory management programs.

+ Ability to function well in a fast-pace and stressful environment.

+ Basic understanding of and commitment to taking a person-centered, recovery-oriented, and trauma-informed approach.

+ Strong analytical, problem-solving, organizational, and planning skills.

Education & Experiences:

+ High School degree or equivalent, required.

+ Formal certification or degree from a culinary arts institute required.

+ Bachelor’s degree preferred.

+ Must hold and maintain a valid ServeSafe Manager Certification.

+ A minimum of five years of related experience in a lead or supervisory role in a food services environment required.

+ Restaurant experience a plus.

+ Experience working within homeless services preferred.

+ Lived experience with homelessness and/or recovery a plus.

+ Human Service shelter or program experiences a plus.

+ Bi-lingual in Spanish a plus

SFH is an Equal Employment Opportunity Employer committed to a diverse and inclusive workforce where all staff can reach their fullest potential. We welcome everyone who has lived experience of homelessness and/or recovery, and those who have faced historic barriers to competitive employment, in particular Black, Indigenous, and People of Color (BIPOC), and those who are multi-lingual or multi-cultural and members of the LGBTQ+ community. Reasonable accommodations may be made to enable individuals with disabilities to perform these duties.