• Head Chef

    St. Francis House (Boston, MA)


    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:

    + Designs, develops and updates food service protocols and practices with the Director of Day Shelter to ensure adherence to standard operating policies and procedures.

    + Manages daily food service operations, ensuring bulk meal preparation for up to 500 guests while minimizing waste.

    + Collaborates with the Volunteer Coordinator to ensure proper staffing and provides training and support to the volunteers.

    + Oversees and manages the electronic inventory system and ensures budget compliance through strategic procurement and cost control.

    + Prepares and serves nutritious meals on a timely basis, maintaining high food quality standards and proper equipment function.

    + Designs nutrition-focused meal programs and recipes based on guests' preferences and needs.

    + Builds and maintains partnerships with local organizations and restaurants for food drives and training.

    + Collaborates with other departments to innovate food services related to behavioral health, workforce development, and housing.

    + Supervises Food Services staff, providing feedback, training, and support; manages staff hours to stay within budget.

    + Ensures food safety and sanitation, following HACCP and SERV Safe practices.

    + Leads weekly team meetings and staff supervision to support performance and accountability.

    + Performs administrative duties such as timesheets, kitchen reports, meal tracking, and performance reviews.

    + Collaborates with the Director of Day shelter Services on the annual program budget, monitors department costs, and follows financial policies at the agency for submitting invoices and receipts.

    + Documents incidents and accidents in the kitchen and notifies the appropriate staff.

    + Works one weekend day per week and as required is available on key holidays, including Thanksgiving.

    + Adheres to the agency’s code of conduct and performs other assigned duties.

    + Performs other duties as assigned

    Requirements

    Required Skills & Abilities:

    + Strong collaboration, communication, and team-building skills.

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

    + Demonstrates integrity, passion, and commitment while acting in the best interests of the agency and staff.

    + Approaches work with compassion, sincerity, and care.

    + Keeps current with necessary skills and knowledge.

    + Experience collaborating with external service vendors.

    + Strong customer service skills with diverse populations.

    + Excellent verbal and written communication skills, able to present clearly to individuals and groups.

    + Detail-oriented, able to multitask and work in a team environment.

    + Proficient in English, with strong interpersonal skills.

    + Excellent organizational and time management skills, able to meet deadlines and prioritize tasks.

    + Proficient in Microsoft Office Suite, inventory management software, and related programs.

    + Ability to work well in a fast-paced and stressful environment.

    + Commitment to person-centered, recovery-oriented, and trauma-informed care.

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

    Education & Experiences:

    + High School degree or equivalent required.

    + Bachelor’s degree preferred.

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

    + Valid ServeSafe Manager Certification required.

    + Minimum of 5 years’ experience in a lead or supervisory food services role required.

    + Restaurant experience a plus.

    + Lived experience with homelessness and/or recovery, and experience in human service shelters or homeless services, is a plus.

    + Bilingual 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.