Executive Chef

Jobtailor; Boston (MA); On-site; USD 90,000 - 120,000; Full time

Job summary

Hebrew SeniorLife in Roslindale seeks a seasoned Culinary Services Manager to lead production kitchens, retail, and catering. You will ensure compliance with health and CMS regulations, supervise staff, manage labor and food costs, and collaborate with clinical nutrition to align menus with resident needs.

Maintain Computrition recipes, plan menus to reduce waste, oversee purchasing and vendor relations, and develop onboarding/training programs while fostering a safe, inclusive workplace culture.

Qualifications

• Bachelor's degree or equivalent in culinary arts or food service management.
• Proven leadership and development of a diverse workforce.
• Strong communication and interpersonal skills to inspire others.
• Ability to provide clear direction and hold team members accountable.
• Strategic thinking and future-focused vision.
• Healthcare or senior living experience preferred.
• Labor management, food cost control, and budget oversight skills.
• 3–5 years of culinary management in healthcare, contract food service, fine dining, or restaurants.
• Experience with purchasing, inventory control, and vendor management.
• Ability to present information to staff, leadership, residents, and stakeholders.
• Knowledge of trends in food, catering, quality, sanitation, and cost management.
• P&L accountability and/or contract-managed food service experience preferred.
• ServSafe certification or ability to obtain within designated timeframe.
• Proficiency in Microsoft Office and relevant food service management systems.
• Ability to lift, pull, and push 50 pounds.

Responsibilities

• Manage, operate, and maintain culinary functions across production kitchens, retail, and catering.
• Ensure compliance with DPH, CMS, federal, state, city, nutrition, kosher, OSHA, and Infection Control regs.
• Supervise training and performance of culinary staff.
• Oversee labor and food cost control for assigned areas.
• Coordinate vendor selection, procurement, inventory, and cost controls.
• Collaborate with Clinical Nutrition on recipes aligned with ingredients, flavor, cost, and resident needs.
• Maintain accurate recipes in Computrition.
• Plan and execute menus to maximize utilization and minimize waste.
• Collaborate on sanitation training and CMS protocol alignment.
• Develop onboarding, orientation, training, coaching, and performance programs.
• Promote safe, inclusive, respectful, and engaged workplace culture.
• Organize employee engagement and recognition initiatives.
• Collaborate with HR on staffing, records, evaluations, and development.
• Implement OSHA safety standards and CMS guidelines.
• Maintain emergency food and supply inventory under CMS guidelines.
• Support safe kitchen equipment operation and maintenance with Engineering and vendors.
• Develop and maintain a sanitation and food safety program.
• Establish ServSafe Manager and Food Handler certification programs.
• Conduct monthly sanitation and safe food handling education.
• Provide culinary support to other Hebrew SeniorLife campuses as needed.
• Partner with Mashgiach on kosher handling and procurement.
• Interact with residents, patients, staff, and guests to promote satisfaction.
• Represent Hebrew SeniorLife's cultural beliefs and values.
• Participate in management activities representing HRC operations.
• Gather and act on staff feedback to promote engagement.
• Maintain professional appearance and perform other duties.

Skills

Culinary Leadership

Team Leadership

Strategic Thinking

Communication Skills

Interpersonal Skills

Employee Engagement

Budget Oversight

Purchasing

Vendor Management

P&L Accountability

Education

Bachelor's Degree in Culinary Arts or Food Service Management

Equivalent Experience

Tools

Computrition Database

Microsoft Office

Food Service Management Systems

Job description

• Manage, operate, and maintain all culinary functions, including production kitchens, retail, and catering operations at Hebrew Rehabilitation Center, Roslindale
• Ensure compliance with Department of Public Health, Centers for Medicare & Medicaid Services, federal, state, city, nutrition, kosher, OSHA, and Infection Control regulations
• Supervise and direct training and performance of culinary and kitchen staff
• Oversee labor and food cost control for assigned areas
• Coordinate vendor selection, procurement, inventory, and cost controls
• Collaborate with the Clinical Nutrition Team on recipes aligned with ingredients, flavor, cost, and resident nutrition requirements
• Maintain accurate recipes in the Computrition database
• Plan and execute menus while maximizing product utilization and minimizing food waste
• Collaborate with HRC-Newbridge on sanitation training, in-services, and CMS protocol alignment
• Develop onboarding, orientation, training, coaching, and performance development programs
• Promote a safe, inclusive, respectful, and engaged workplace culture
• Organize employee engagement and recognition initiatives
• Collaborate with Human Resources on staffing, employee records, evaluations, and development
• Implement organizational safety standards in accordance with OSHA requirements
• Maintain emergency food and supply inventory under CMS guidelines
• Support safe kitchen equipment operation and maintenance with Engineering and approved vendors
• Develop and maintain a comprehensive sanitation and food safety program
• Establish and support ServSafe Manager and Food Handler certification programs
• Conduct monthly sanitation and safe food handling education and in-service training
• Provide culinary operational support to other Hebrew SeniorLife campuses as needed
• Partner with the Mashgiach on kosher food handling and procurement
• Interact with residents, patients, staff, and guests to promote satisfaction and responsiveness
• Represent Hebrew SeniorLife's cultural beliefs and values
• Participate in management and leadership activities representing HRC operations
• Gather and act on staff feedback to promote employee engagement
• Maintain a professional appearance and perform other assigned duties

Requirements

• Bachelor's Degree in Culinary Arts or Food Service Management from an accredited four-year institution, or equivalent experience
• Proven experience leading and developing a diverse workforce
• Strong communication and interpersonal skills with ability to inspire and motivate others
• Ability to provide clear direction and hold team members accountable
• Strategic thinking and future-focused vision
• Experience in healthcare, senior living, or assisted living environments preferred
• Strong skills in labor management, food cost control, and budget oversight
• Three to five years of culinary management experience in healthcare, contract food service, fine dining, or restaurant environments
• Demonstrated experience in purchasing, inventory control, and vendor management
• Ability to present information and communicate with staff, leadership, residents, and stakeholders
• Knowledge of current food and catering trends, with focus on quality, presentation, sanitation, and cost management
• Experience with P&L accountability and/or contract-managed food service preferred
• ServSafe certification, or ability to obtain within designated timeframe
• Proficiency in Microsoft Office and relevant food service management systems
• Ability to lift, pull, and push 50 pounds

Core Competencies

Demonstrates expertise in culinary management, including food cost control, labor management, and compliance with health regulations. Proven ability to lead and develop diverse teams while ensuring high standards of food quality and safety.

Highest-signal resume keywords

• Culinary Management Experience
• Food Cost Control
• Labor Management
• ServSafe Certification
• Vendor Management

ATS Optimization Keywords

Hard Skills

• Culinary Arts
• Food Service Management
• Purchasing
• Inventory Control
• Budget Oversight
• Sanitation Program Development
• Menu Planning
• P&L Accountability
• Recipe Management
• Food Safety Compliance

Soft Skills

• Strong Communication
• Interpersonal Skills
• Team Leadership
• Strategic Thinking
• Employee Engagement

Certifications & Qualifications

• ServSafe Manager Certification
• Food Handler Certification

Industry Keywords

• Healthcare
• Senior Living
• Assisted Living
• Kosher Food Handling
• Department of Public Health Compliance
• Centers for Medicare & Medicaid Services
• OSHA Regulations
• Infection Control

Tools & Technologies

• Computrition Database
• Microsoft Office
• Food Service Management Systems