POSITION SUMMARY:
The Executive Chef provides oversight of daily production of food used to create medically tailored meals. The Executive Chef is responsible for creating and implementing daily production plans and works with the food production team to meet weekly, monthly, and annual production goals. They work with the Director of Food Services to create the vision for using fresh ingredients to make nutritious and healthy foods that can be prepared and packaged, utilizing volunteers to meet the needs of clients. The Executive Chef is responsible for maintaining a positive environment in the production kitchen that meets all food safety standards and is welcoming of volunteers.
ESSENTIAL DUTIES & RESPONSIBILITIES
Provides leadership to the kitchen production staff by setting goals, meeting regularly with the team and individual staff and supporting the development of staff.
Plans for daily production, and creates production plan with supporting documents
Ensures staff and volunteers have clear direction on daily production plan and oversees
implementation
Trains kitchen production staff in proper food safety and sanitation practices and ensures practices are implemented in all aspects of production.
Works with the Director of Food Services and Culinary Dietician to ensure meals and food items meet nutrition standards, are high quality and meet the needs of clients.
Collaborates with Director of Food Services and Culinary Dietician to develop new menu items
Meal Planning and Production
Creates plans made in conjunction with Director of Food Services and team members to meet meal production needs.
Under the direction of the Director of Food Services supervises the preparation of meals
according to the daily/weekly production schedule.
Practices & maintains all safe food handling procedures during all cooking stages & throughout the kitchen & meal service areas. Ensures Production Log records are recorded daily
Communicates with Culinary Dietician around menu substitutions and flexibility and any approval needed for changes or adaptations to menus.
Participates in internal meal audits to ensure quality control of all foods prepared & distributed, as requested.
Assists with receiving food deliveries & kitchen supplies as needed
Supervises & participates in cleaning of all food service equipment such as dishes, flatware, pots, pans, serving equipment, stoves, sinks, & floors as needed. Creates deep cleaning schedule for all kitchen spaces
Ensures proper rotation & creative use of foods to reduce food waste, using the First-In First-Out Method (FIFO).
Assists Food Services team with maintaining an accurate inventory of all delivery items,
including food & kitchen supplies.
OTHER DUTIES:
Assists with organizing Moveable Feast events as required.
Other duties and responsibilities as assigned or requested
EDUCATION & EXPERIENCE:
AA Degree from an accredited culinary institution required or at least 5 years' experience as a cook in a commercial or production kitchen. Experience as an Executive Chef preferred.
At least 2 years of experience supervising culinary staff
Possess or can obtain Maryland ServSafe Manger certification
Must be able to work on site during production hours or an equivalent combination of education, training, and/or experience from which comparable knowledge, skill, and abilities have been attained.
KNOWLEDGE, SKILLS, & ABILITIES
Adherence to all Federal Health Insurance Portability and Accountability Act (HIPAA)
regulations, by protecting the privacy and security of all patient/client health information.
Knowledge of and adherence to Moveable Feast's Personnel Policies and Procedures.
Commitment to the mission and values of Moveable Feast.
Attention to detail and ability to multitask.
Must adhere to high ethical standards of integrity and discretion in working with confidential information.
Excellent customer service skills.
Demonstrated proficiency with Microsoft Outlook, Word, Excel, PowerPoint, SharePoint and Teams for calendaring, correspondence, presentations, special reports, spreadsheets,
Ability to stand at counter height for up to 4 or more hours; lift to 50 pounds
Must possess strong time management and organizational skills with the ability to prioritize tasks effectively.
Knowledge of Food safety practices especially regarding preparing meals for people with medical needs or specialty diets
The ability to work in a fast-paced environment.
Ability to work independently and with a team.
Ability to develop strong working relationships with internal staff and external stakeholders
Company DescriptionMoveable Feast has served Maryland for over thirty-five years, bringing healthy food and compassion to those living with chronic illnesses. The organization was founded during the height of the AIDS epidemic in 1989, to provide food, hope, and love to those living with HIV/AIDS, many of whom were members of the LGBTQ+ community. Today, our service extends to Marylanders living with heart disease, diabetes, and cancer, among other serious chronic illnesses.