What are the responsibilities and job description for the Executive Chef position at Boys & Girls Clubs of Atlantic City?
General Description
The Executive Chef is responsible for the safe, compliant, and high-quality execution of the organization's culinary and hospitality program, including hands-on from-scratch food production, USDA program compliance, kitchen team leadership, and procurement/budget management, with a parallel focus on culinary exploration, career preparation, and skill development for teens. This role ensures program alignment with the strategic plan while fostering skill development and career preparation opportunities in the hospitality industry.
Essential Responsibilities, Culinary Production & Food Safety
- Personally prepare and oversee from-scratch preparation of all meal components, including proteins, grains, vegetables, and sides, ensuring consistency, quality, and USDA meal pattern compliance across breakfast, lunch, snack, and dinner service.
- Maintain active managerial control of food safety.
- Ensure safe food handling and storage practices at all sites.
- Design and execute a standardized 4-week cycle menu.
- Train and certify kitchen staff and eligible job-training participants in ServSafe standards.
Essential Responsibilities, Procurement, Ordering & Budget
- Own the end-to-end food ordering process.
- Manage the kitchen's food budget.
- Cultivate and manage relationships with distributors and vendors.
- Manage food donation and rescue partnerships
- Delegate ordering/ data-entry functions when appropriate while retaining accountability.
Essential Responsibilities, Team, Partnerships & Youth Engagement
- Supervise and coordinate kitchen staff.
- Collaborate with internal and external partners.
- Develop social enterprise initiatives.
- Establish training opportunities and job placements.
- Involve Club members directly in the food program.
- Design and implement career preparation programs.
- Develop and maintain a garden program.
- Ensure Teen Services alignment with Formula for Impact Assessment.
- Promote the program within the community.
- Maintain kitchen facilities and equipment.
- Perform additional duties as assigned.
Qualifications & Requirements
Physical & Mental Demands
- Ability to stand or sit for extended periods.
- Ability to safely operate commercial kitchen equipment.
- Proficiency with office equipment and systems.
- Valid driver's license required.
- Strong analytical, planning, and project management skills.
- Excellent verbal and written communication skills.
Education & Experience
- Bachelor's degree in a related field OR
- Minimum five years of equivalent culinary/hospitality experience.
- Current ServSafe Food Protection Manager certification required.
- USDA CACFP/NSLP compliance experience preferred.
Pay: $45,000.00 - $55,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
Salary : $45,000 - $55,000