Executive Chef – iCater Operations

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).

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