Job Description:
I. Position Summary:
The Executive Chef is responsible for the management, operation, and maintenance of all culinary functions, including production kitchens, retail, and catering operations, ensuring full compliance with all Department of Public Health (DPH) and Centers for Medicare & Medicaid Services (CMS) regulations at Hebrew Rehabilitation Center (HRC), Roslindale.
As a key member of the Culinary and Nutrition Leadership Team, the Executive Chef works closely with the Director of Clinical Nutrition, Dietary Manager, and Assistant Director of Food Service to develop and implement policies, processes, and procedures aligned with the Diet Manual and in compliance with all federal, state, city, nutrition, and kosher regulations.
The Executive Chef supervises and directs the training and performance of all culinary and kitchen staff engaged in food preparation and production, ensuring a safe, efficient, and respectful work environment. This role demonstrates a strong commitment to Hebrew SeniorLife’s mission and values, treating every interaction with residents, patients, and guests as an opportunity to provide a positive and meaningful dining experience while supporting dignity, choice, and excellence in care.
II. Core Competencies:
Advanced culinary skills, including preparation techniques, flavor development, and best practices in production
Ability to develop customized recipes aligned with patient needs and therapeutic diet requirements
In-depth knowledge of federal, state, and local food safety and sanitation regulations
Strong ability to train, lead, direct, and supervise a diverse culinary workforce
Exceptional leadership, communication, and interpersonal skills, including motivation, delegation, and goal setting
III. Position Responsibilities:
Operations Management:
Oversee all culinary operations, including labor and food cost control for assigned areas
Coordinate with the Dietary Manager, Purchasing Managers, Executive Sous Chef, Chef Manager, and Country Kitchen Supervisors on vendor selection, procurement, inventory, and cost controls
Collaborate with the Clinical Nutrition Team in recipe development, ensuring appropriateness related to ingredients, flavor, cost, and resident nutrition requirements
Ensure all recipes in the Computrition database are accurate with respect to flavor profile, yield, portion size, nutritional value, and preparation procedures
Plan and execute menus while maximizing product utilization and minimizing food waste across Café, Country Kitchen, and Catering operations, considering volume projections and menu popularity
Collaborate with the Executive Chef at HRC-Newbridge to complete sanitation training, in-services, and ensure alignment with CMS protocols.
Team Development:
Develop and implement onboarding and orientation programs for newly hired chefs, cooks, culinary associates, and utility staff
Oversee ongoing staff training, coaching, and performance development to ensure consistent application of standards, policies, and protocols
Promote a safe, inclusive, and respectful workplace culture that supports engagement, diversity, and teamwork
Organize employee engagement initiatives and recognition programs to support morale and retention
Collaborate with Human Resources to maintain appropriate staffing levels, update employee records, and support performance evaluation and development processes
Regulatory Oversight:
Implement and enforce organizational safety standards in accordance with OSHA requirements
Maintain and update emergency food and supply inventory in compliance with CMS guidelines
Collaborate with Engineering and approved vendors to support safe kitchen equipment operation and ongoing maintenance
Develop, organize, and maintain a comprehensive sanitation and food safety program for HRC Roslindale in compliance with CMS, DPH, and Infection Control standards
Establish, implement, and support ServSafe® Manager and Food Handler certification programs for managers, supervisors, and staff
Conduct and maintain monthly education and in-service training programs related to sanitation and safe food handling practices in accordance with HSL policies
Inter-Departmental Relationship:
Provide culinary operational support to other HSL campuses as needed
Work in partnership with the Mashgiach to ensure proper handling and procurement of kosher foods
Interact with residents, patients, staff, and guests to promote satisfaction and responsiveness
Represent the organization in alignment with Hebrew SeniorLife’s cultural beliefs and values
Participate in management and leadership activities representing HRC operations
Promote employee engagement by gathering and acting upon staff feedback
Maintain a professional appearance in accordance with HRC standards and perform other duties as assigned
IV. Qualifications :
A successful Executive Chef must:
Demonstrate commitment to Hebrew SeniorLife’s cultural beliefs and values
Have proven experience leading and developing a diverse workforce
Possess strong communication and interpersonal skills with the ability to inspire and motivate others
Provide clear direction and hold team members accountable to established standards
Exhibit strategic thinking and future-focused vision
Have experience in healthcare, senior living, or assisted living environments (preferred)
V. Candidate pre-requisite requirements include:
Bachelor’s Degree in Culinary Arts or Food Service Management from an accredited four-year institution (or equivalent experience)
Strong skills in labor management, food cost control, and budget oversight
Three (3) to five (5) years of culinary management experience in healthcare, contract food service, fine dining, or restaurant environments
Demonstrated experience in purchasing, inventory control, and vendor management
Ability to effectively present information and communicate with staff, leadership, residents, and stakeholders
Knowledge of current food and catering trends with a strong focus on quality, presentation, sanitation, and cost management
Experience with P&L accountability and/or contract-managed food service preferred
ServSafe® certification (or ability to obtain within designated timeframe)
Proficiency in Microsoft Office and relevant food service management systems
VI. Physical Requirements:
Must be able to lift, pull, and pushing 50 (fifty) pounds.
See Physical Requirements sheet in OH
Remote Type
Salary Range:
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