Executive Chef: Lead High-Volume, Mission-Driven Kitchen

ADP; Washington (District of Columbia); On-site; USD 95,000 - 110,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Paid Time Off (vacation, sick, and PTO

11 Company Paid Holidays

401(k) plan matching

Job summary

DC Central Kitchen, a nonprofit hunger-relief organization in Washington, DC, seeks an Executive Chef to provide strategic culinary leadership for high-volume food production. You will guide menu development, ensure food safety, manage costs, and develop the culinary production team to meet program and partner needs.

The role requires oversight of multiple programs (School Foods, Community Meals, Cafés, Catering) and collaboration with operations, procurement, and program leaders.

Qualifications

• 6–8 years of culinary management experience.
• Experience with large-volume food service operations.
• Familiarity with food safety standards (HACCP, ServSafe, USDA) and related regulations.
• DC DOH Food Safety Manager Certification or the ability to obtain within 90 days of employment; Incumbent must maintain certification.
• Current ServSafe Manager certification; Incumbent must maintain certification.
• Proficiency in Microsoft Office.

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.

Skills

Culinary management

Supervisory experience

Large-volume production

USDA programs knowledge

ServSafe Manager

Food safety

Microsoft Office

Staff development

Communication with leadership

Tools

Microsoft Office

Job description

DC Central Kitchen, a nonprofit hunger-relief organization in Washington, DC, seeks an Executive Chef to provide strategic culinary leadership for high-volume food production. You will guide menu development, ensure food safety, manage costs, and develop the culinary production team to meet program and partner needs.

The role requires oversight of multiple programs (School Foods, Community Meals, Cafés, Catering) and collaboration with operations, procurement, and program leaders.