Executive Chef
Apply NowCompany: EPISCOPAL COMMUNITY SERVICES OF SAN FRANCISCO
Location: San Francisco, CA 94112
Description:
Job Details
Job Location
1068 Mission Street - San Francisco, CA
Position Type
Full Time
Salary Range
$81,913.55 - $84,334.64 Salary
Job Category
Restaurant - Food Service
Description
POSITION SUMMARY:
Responsible for CHEFS kitchen management and all aspects of CHEFS kitchen operations. Acts as immediate supervisor to CHEFS kitchen staff and as resource to the CHEFS management team for information, opportunities, and services regarding food provisions for any and all CHEFS activities.. Works as a member of the CHEFS Kitchens Social Enterprise to facilitate a team environment that is dedicated to providing the highest quality meals and services to ECS clients while simultaneously enhancing the training opportunities afforded to CHEFS culinary training students
DUTIES AND RESPONSIBILITIES INCLUDE:
Key responsibilities:
1. Responsible for delivery of up to 1,000 per day to ECS shelters (500+ residents) and other agencies or locations as necessary.
2. Works closely with the Chef Instructors to integrate culinary students into the activities of meal preparation and delivery.
3. Management of kitchen staff, including recruitment, hiring, supervision, training, and termination, when necessary. Follows policies, procedures, rules and guidelines of Episcopal Community Services. When supervising union members, follow guidelines established in the Collective Bargaining Agreement. Ensures all kitchen personnel obtain proper Food Handling & Food Safety certification by a local, accredited body. Ensures that all new staff members are trained and have received appropriate orientation.
4. Responsible for completion of all personnel information including probationary assessments and employee appraisals. Responsible for all timely and accurate submission of Paycom.
5. Creates monthly menus and posts weekly communications to guide kitchen staff when preparing meals.
6. Quarterly consultations with City-appointed nutritionist and Standards of Care representative to ensure compliance with health, safety and dietary regulations; responsible for implementation of associated regulatory procedures and preparation of all materials for follow-up.
7. Responsible for weekly inventory of perishables, non perishables and packaging, cost control, and quality of ingredients, and identifying discrepancies in order to ensure accurate records.
8. Regular communication and collaboration with ECS maintenance departments and external maintenance companies for mission of kitchen service requests and repairs.
9. Responsible for timely and accurate submission of invoices for account payments; keeps accurate records of expenditures and communicates regularly with ECS Finance Department.
10. Fields and responds to all relevant client complaints.
11. When using designated ECS vehicles, utilizes the skills and techniques of defensive driving, obeying all DMV directives and traffic laws.
12. Coordinates and oversees all food service operations ensuring a safe environment for staff and participants and serves as a member of the ECSs Safety Committee.
13. Meets regularly with the Director of CHEFS and Social Enterprise and the CHEFS Business Development Manager and CHEFS kitchen team. Attends all meetings as assigned or as required.
14. Ensures that ECS kitchen facilities and equipment are code-compliant and are kept clean and safe at all times.
Performs other relevant duties as assigned.
Qualifications
QUALIFICATIONS:
1. A Culinary Arts Degree preferred.
2. Five years of first-hand experience in a commercial or institutional kitchen environment (restaurants, catering, hospitals, hotels, etc.) with at least three years of management or supervisory experience.
3. Hands-on approach to all aspects of kitchen operations, including strong organization, coaching, and mentoring.
4. Experience working with underserved populations preferred.
5. Understanding of and identification with the mission and values of Episcopal Community Services.
6. Strong written, verbal and interpersonal communication skills.
7. Ability to take initiative, and has a flexible, collaborative work style.
8. Possession of a valid California drivers license.
9. Basic knowledge of emergency procedures.
10. Proficient in Microsoft Suite including email, Teams, excel, word, video calls, and data entry.
11. This position requires certification in Food Handling & Food Safety by a local accredited body (may be obtained on the job).
12. Conversational in Spanish is a plus.
13. At least 5 years of leadership experience supervising staff to include: selection of staff, training, development, performance evaluations, progressive discipline, taking appropriate disciplinary action and knowing when to partner with Senior Leadership and Human Resources.
14. Joyful and optimistic with an authentic level of compassion; emotionally mature with a good sense of humor.
15. Must have the ability to welcome and respect co-workers and client populations as unique individuals with different backgrounds, perspectives as well as differences in personalities, skill sets, life experiences, and knowledge bases
OTHER: Must secure and pass finger image screening, a background check, and annual TB screenings. The incumbent will honor and abide by Episcopal Community Services organizational values and its policies and procedures.
ECS will consider for employment qualified applicants with arrest and conviction records as consistent with San Francisco's Fair Chance Ordinance.
ECS is an equal opportunity employer. Affirming diverse identities and lived experience, we strive to create an inclusive environment where all employees feel a sense of belonging.
Job Location
1068 Mission Street - San Francisco, CA
Position Type
Full Time
Salary Range
$81,913.55 - $84,334.64 Salary
Job Category
Restaurant - Food Service
Description
POSITION SUMMARY:
Responsible for CHEFS kitchen management and all aspects of CHEFS kitchen operations. Acts as immediate supervisor to CHEFS kitchen staff and as resource to the CHEFS management team for information, opportunities, and services regarding food provisions for any and all CHEFS activities.. Works as a member of the CHEFS Kitchens Social Enterprise to facilitate a team environment that is dedicated to providing the highest quality meals and services to ECS clients while simultaneously enhancing the training opportunities afforded to CHEFS culinary training students
DUTIES AND RESPONSIBILITIES INCLUDE:
Key responsibilities:
1. Responsible for delivery of up to 1,000 per day to ECS shelters (500+ residents) and other agencies or locations as necessary.
2. Works closely with the Chef Instructors to integrate culinary students into the activities of meal preparation and delivery.
3. Management of kitchen staff, including recruitment, hiring, supervision, training, and termination, when necessary. Follows policies, procedures, rules and guidelines of Episcopal Community Services. When supervising union members, follow guidelines established in the Collective Bargaining Agreement. Ensures all kitchen personnel obtain proper Food Handling & Food Safety certification by a local, accredited body. Ensures that all new staff members are trained and have received appropriate orientation.
4. Responsible for completion of all personnel information including probationary assessments and employee appraisals. Responsible for all timely and accurate submission of Paycom.
5. Creates monthly menus and posts weekly communications to guide kitchen staff when preparing meals.
6. Quarterly consultations with City-appointed nutritionist and Standards of Care representative to ensure compliance with health, safety and dietary regulations; responsible for implementation of associated regulatory procedures and preparation of all materials for follow-up.
7. Responsible for weekly inventory of perishables, non perishables and packaging, cost control, and quality of ingredients, and identifying discrepancies in order to ensure accurate records.
8. Regular communication and collaboration with ECS maintenance departments and external maintenance companies for mission of kitchen service requests and repairs.
9. Responsible for timely and accurate submission of invoices for account payments; keeps accurate records of expenditures and communicates regularly with ECS Finance Department.
10. Fields and responds to all relevant client complaints.
11. When using designated ECS vehicles, utilizes the skills and techniques of defensive driving, obeying all DMV directives and traffic laws.
12. Coordinates and oversees all food service operations ensuring a safe environment for staff and participants and serves as a member of the ECSs Safety Committee.
13. Meets regularly with the Director of CHEFS and Social Enterprise and the CHEFS Business Development Manager and CHEFS kitchen team. Attends all meetings as assigned or as required.
14. Ensures that ECS kitchen facilities and equipment are code-compliant and are kept clean and safe at all times.
Performs other relevant duties as assigned.
Qualifications
QUALIFICATIONS:
1. A Culinary Arts Degree preferred.
2. Five years of first-hand experience in a commercial or institutional kitchen environment (restaurants, catering, hospitals, hotels, etc.) with at least three years of management or supervisory experience.
3. Hands-on approach to all aspects of kitchen operations, including strong organization, coaching, and mentoring.
4. Experience working with underserved populations preferred.
5. Understanding of and identification with the mission and values of Episcopal Community Services.
6. Strong written, verbal and interpersonal communication skills.
7. Ability to take initiative, and has a flexible, collaborative work style.
8. Possession of a valid California drivers license.
9. Basic knowledge of emergency procedures.
10. Proficient in Microsoft Suite including email, Teams, excel, word, video calls, and data entry.
11. This position requires certification in Food Handling & Food Safety by a local accredited body (may be obtained on the job).
12. Conversational in Spanish is a plus.
13. At least 5 years of leadership experience supervising staff to include: selection of staff, training, development, performance evaluations, progressive discipline, taking appropriate disciplinary action and knowing when to partner with Senior Leadership and Human Resources.
14. Joyful and optimistic with an authentic level of compassion; emotionally mature with a good sense of humor.
15. Must have the ability to welcome and respect co-workers and client populations as unique individuals with different backgrounds, perspectives as well as differences in personalities, skill sets, life experiences, and knowledge bases
OTHER: Must secure and pass finger image screening, a background check, and annual TB screenings. The incumbent will honor and abide by Episcopal Community Services organizational values and its policies and procedures.
ECS will consider for employment qualified applicants with arrest and conviction records as consistent with San Francisco's Fair Chance Ordinance.
ECS is an equal opportunity employer. Affirming diverse identities and lived experience, we strive to create an inclusive environment where all employees feel a sense of belonging.