Executive Chef

• iCater Operations

PINE STREET INN INC

• 3.6 Boston, MA Job Details Full-time $105,000
• $162,000 a year 1 day ago Qualifications Kitchen health and safety standards Customer communication Staff supervision Microsoft Outlook Food service health code compliance Food Safety Manager Certification Safety regulations Spreadsheets Cooking Regulatory/legal compliance standards in production Managing kitchen staff ServSafe Food Manager Certification General management Quality data entry

Full Job Description Description:

SCHEDULE

40 hours, Monday

• Friday 5:30am
• 7:30pm (hours vary based on operational need. Some holidays are required); this role is essential in the event of an emergency. Pays $105,000
• $162,000 annually DOE (Salary ranges provided are based on relevant experience and skill set)

LOCATION

444 Harrison Avenue (Food Services Building).

SUMMARY OF THE POSITION

The Executive Chef is responsible for the strategic leadership, culinary excellence, and daily operational management of iCater's production kitchen, catering services, and workforce development training environment. This role oversees food production, menu development, food safety compliance, financial performance, staff leadership, and trainee development while ensuring exceptional customer service and product quality. The Executive Chef serves as both a culinary leader and workforce development mentor, supporting iCater's mission through hands-on training, operational excellence, and sustainable business growth. The position works closely with leadership, volunteers, trainees, vendors, and community partners to deliver high-quality catering experiences and meaningful employment training opportunities.

Requirements:

QUALIFICATIONS

REQUIRED:

Bachelor's degree in Culinary Arts, Hospitality Management, Business Management, or related field preferred Minimum 7-10 years of progressive culinary leadership experience Minimum 3-5 years of experience managing high-volume production kitchens or catering operations Experience leading and developing culinary teams Strong knowledge of food safety regulations and best practices ServSafe Manager Certification with Instructor/Proctor or ability to obtain upon hire Excellent communication and interpersonal skills Strong computer skills including proficiency in Microsoft Office, particularly Word, Excel, and Outlook along with accurate data entry skills Ability to sit or stand for long periods of time and utilize a computer in an office setting Must be able to lift at least fifty (50) pounds of weight Ability to bend, stoop, and access walk-ins (refrigerators and freezers) for extended periods of time Excellent organizational skills Must be able to work under pressure, set timelines and meet deadlines

PREFERRED

Experience within a social enterprise, nonprofit, or training-focused environment Experience mentoring emerging culinary professionals Knowledge of catering and event management operations Bilingual language skills are a plus

ESSENTIAL FUNCTIONS INCLUDE BUT ARE NOT LIMITED TO

Culinary Leadership & Food Quality Lead all culinary operations, ensuring consistent quality, presentation, and flavor standards Develop and maintain innovative menus for catering, special events, and retail opportunities Monitor food production processes and implement continuous improvement initiatives Ensure all products meet company standards, customer expectations, and health regulations Evaluate industry trends and introduce new menu concepts and culinary techniques Operations Management Direct daily kitchen, catering, and food production operations Manage production schedules, staffing plans, and workflow efficiency Ensure appropriate utilization and maintenance of kitchen equipment and facilities Develop operational procedures that support quality, consistency, and scalability Provide direct supervision, coaching, and mentorship to culinary trainees and staff Collaborate with workforce development staff to promote successful employment outcomes Foster an inclusive, supportive, and professional learning environment Financial Management Support the development and management of food and labor budgets Monitor food costs, waste reduction initiatives, and purchasing effectiveness Analyze operational performance and implement corrective actions when necessary Support revenue growth through efficient production and high-quality service delivery Prepare reports and recommendations for leadership regarding operational performance Food Safety & Compliance Maintain compliance with all local, state, and federal food safety regulations Ensure adherence to HACCP, ServSafe, and sanitation standards Lead kitchen safety training and enforce workplace safety procedures Manage inspections and corrective action plans as needed Maintain required records and documentation Team Leadership Recruit, train, schedule, and develop culinary staff Create a culture of accountability, teamwork, and continuous improvement Conduct performance reviews and establish development plans Model professionalism, integrity, and customer-focused service Support succession planning and professional growth opportunities Customer & Stakeholder Relations Collaborate with customers to design customized catering solutions Ensure exceptional service and responsiveness to customer needs Represent iCater with community partners, donors, vendors, and organizational leaders Support special events, fundraising activities, and community engagement initiatives Core Competencies Strategic Leadership Culinary Excellence Financial Acumen Operational Efficiency Coaching and Mentorship Relationship Management Problem-Solving Customer Service Excellence Team Development Mission Alignment Success Measures Food quality and customer satisfaction ratings Revenue and budget performance Food cost and waste management targets Food safety compliance metrics Staff retention and engagement Trainee completion, certification, and employment outcomes Operational efficiency and on-time event execution

SUPERVISION TO BE EXERCISED

The Executive Chef

• iCater Operations will coordinate and provide direct supervision of 5-7 chefs, shippers, leads and coordinators and indirect supervision of all production staff and trainees.

SUPERVISION RECEIVED

The Executive Chef

• iCater Operations will receive supervision from the Director
• iCater Enterprises.

INTERNAL CANDIDATES, IF INTERESTED IN APPLYING FOR THIS POSITION, COMPLETE AN APPLICATION FOR PROMOTION/TRANSFER AND FORWARD IT TO THE HUMAN RESOURCES DEPARTMENT WITHIN 10 DAYS OF POSTING.

Pine Street Inn is an Equal Opportunity/Affirmative Action Employer.