Executive Chef - Healthcare Dining Leadership

Hebrew-Seniorlife-5; Boston (MA); On-site; USD 61,000 - 109,000; Full time

Job summary

Hebrew SeniorLife is seeking an Executive Chef for Hebrew Rehabilitation Center in Roslindale. You will lead all culinary operations across production kitchens, retail, and catering, ensuring CMS, DPH, and infection control compliance, while guiding mission-driven dining experiences for residents and guests.

You will develop menus with therapeutic diet considerations, train diverse kitchen staff, manage labor and food costs, and work with Nutrition leadership on policy and process improvements

Qualifications

• Bachelor’s Degree in Culinary Arts or Food Service Management from an accredited four-year institution (or equivalent experience).
• 3–5 years of culinary management experience in healthcare, contract food service, fine dining, or restaurant environments.
• SerV Safe certification is desirable or obtainable within designated timeframe.

Responsibilities

• Oversee all culinary operations, including labor and food cost control for assigned areas.
• Coordinate with the Dietary Manager, Purchasing Managers, Executive Sous Chef, Chef Manager, and Country Kitchen Supervisors on vendor selection, procurement, inventory, and cost controls.
• Collaborate with the Clinical Nutrition Team in recipe development, ensuring ingredients, flavor, cost, and resident nutrition requirements.
• Plan and maintain sanitation and safety programs compliant with CMS, DPH, and Infection Control standards.
• Develop onboarding and ongoing staff training, coaching, and performance development.

Skills

Advanced culinary skills

Recipe development

Food safety knowledge

Leadership

Training and development

Staff supervision

Interpersonal skills

Communication

Education

Bachelor’s Degree in Culinary Arts or Food Service Management

Tools

Computrition

Microsoft Office

Food service management systems

Job description

Hebrew SeniorLife is seeking an Executive Chef for Hebrew Rehabilitation Center in Roslindale. You will lead all culinary operations across production kitchens, retail, and catering, ensuring CMS, DPH, and infection control compliance, while guiding mission-driven dining experiences for residents and guests.

You will develop menus with therapeutic diet considerations, train diverse kitchen staff, manage labor and food costs, and work with Nutrition leadership on policy and process improvements