Food Bank Name Foodlink, Inc.
Rochester, NY
Post Date July 21, 2017
Job Title Executive Chef
Description Executive Chef position available in Rochester, NY
Opportunity Type Job
Job Responsibilities

Essential Duties and Responsibilities include the following. Other duties may be assigned.

  • Develop menus that source (or incorporate) regionally fresh products, meet or exceed nutritional guidelines and inspire healthy eating in the communities we serve.
  • Execute daily operations with efficiency and professionalism, with an eye towards developing staff.
  • Ensure efficient food safety and facility management by maintaining complete knowledge of relevant best practices and procedures, including opening and closing procedures.
  • Ensure compliance with regulatory standards and work towards improving systems and processes.
  • Work with the COO to complete the Preventive Controls Food Safety Plan and attain SQF certification.
  • Demonstrate an understanding of federal, state and Feeding America operating requirements and successfully pass all audits and inspections.
  • Plan and price menu items, orders supplies, and keep records and accounts.
  • Create and manage the department budget, minimizing expenses through efficiency gains. Actively participate in the annual budgeting process.
  • Maintain transparent cost monitoring and reporting. Maintain accurate inventory levels and assure FIFO, and proper food rotation and flow of food.
  • Work closely with the Safety & Facilities Supervisor to communicate equipment repairs and maintain all proper facility logs.
  • Work with the COO and Director of Nutrition to plan daily, weekly, and monthly business goals
  • Work closely with the Director of Work force Development and the volunteer department to utilize volunteer, community service and WEP interns to support the kitchen operations and provide work experience opportunities.
  • Work closely with the Director of Work force Development to launch the Culinary Career Development Institute, ensuring industry relevance and kitchen efficiency
  • Handle difficult/challenging situations with professionalism, integrity and compassion and an orientation towards solutions.
  • Participate in senior leadership meetings.
  • Participates in special projects and performs other duties as assigned. People Management
  • Lead, engage and inspire a large, highly motivated team while ensuring consistent follow-up and accountability
  • Embody Foodlink’s core values in her/his leadership style, including Respect, Stewardship and Accountability, Collaboration, Urgency, Service, Integrity, Diversity, Teamwork, Safety and Sharing of Information.
  • Build a culture that allows for openness and innovation, ensuring that all team members understand Foodlink’s values and actively incorporate them into daily decision making
  • Mentor kitchen management staff building leadership skills and supporting personal development
  • Work closely with the management team and Human Resources to identify a pipeline for leadership and advancement opportunities
  • Interview, hire and train employees; make strategic, proactive personnel decisions full, addressing complaints and resolving problems to maintain positive culture and ensure productivity
  • Conduct annual performance reviews/evaluations. Maintain accurate and timely personnel reports and works in collaboration with Human Resource to ensure effective personnel management.
  • Translate strategic goals into viable work plans for the kitchen and its staff;
  • Establish annual goals and objectives for the department; build commitment to strategies, goals and objectives among key stakeholders.
  • Delegate duties and responsibilities as necessary
Application Qualifications

Minimum Qualifications Education and Certifications:

Culinary Arts Degree from an accredited culinary program. ServSafe or other Food Safety Management Certification required. Experience: Minimum of five (5) years of progressive culinary experience and kitchen management. High volume, complex foodservice operations and high-touch customer service environment experience highly desirable. Non-profit experience is a plus.

Skills/Competencies: Must have a commitment and capacity to both ensure high quality food production and develop high quality staff; this includes progressive leadership skills, solid customer service skills, strong math, communication and organizational skills.

  • Ability to use computerized food ordering and planning system and experience with Microsoft applications.
  • Advanced knowledge of nutrition and food trends with a focus on quality (fresh, local, and in-season),
  • Expert knowledge of production, sanitation, and food cost controls.

Along with our diverse work environment and culture, we offer a number of benefits to our employees including: 401(k) Plan with company match Paid Holidays Paid Vacation Health Insurance Dental Insurance Health Savings Account (HSA) with employer contribution Employer Paid Life/Accidental Death & Dismemberment/Long-Term Disability Employee Assistance Program A "9-5" food service schedule Flexible, family oriented work enviornment

Deadline August 2, 2017
How to Apply

Apply via email to or via mail to the address below. Foodlink Attn: Human Resources 1999 Mt. Read Blvd. Rochester, NY 14615

About the Organization
Additional Information

One way that Foodlink addresses the impact of extreme poverty and hunger in our community is by providing healthy meals and snacks to children year-round. In December 2017 Foodlink relocated its kitchen and value added processing center to a new, state-of-the art Community Kitchen at our Mount Read Blvd Headquarters.  This $4.6 million investment was made with the support of regional experts, local and state government and committed community partners to enable Foodlink to meet the needs of hungry children and seniors in our region. The Community Kitchen has three pillars:

  • Healthy Meals: We prepare and deliver thousands of nutritious breakfasts, lunches, snacks and after-school meals daily, via Federal nutrition programs such as CACFP, SFSP, Senior Feeding, National School Lunch and other vended contracts.
  • Local Value-Added Processing: We drive economic development by investing hundreds of thousands of dollars in locally-grown produce, and engaging in small-scale processing to increase access and consumption of these healthy foods. 
  • Food and Culinary Career Training:  We will be home to a one-of-a-kind culinary and food manufacturing workforce development institute that builds pathways out of poverty for hard-to-place workers.

The Executive Chef (EC) builds on the past 12 years of Foodlink’s successful growth to bring the Community Kitchen and Processing Center to its full potential.  The EC is responsible for the implementation and support of all production within Foodlink’s Community Kitchen, including the development and continued innovation of a 4-week cycle menu, creation of nutritious meals and snacks, and the daily expediting of 4000+ meals to nearly 70 sites across Rochester. The Executive Chef has oversight responsibilities of value added processing of fresh produce for both internal use and external sales.  The EC also executes occasional special event catering for board meetings and community engagements. The EC is responsible for directing all kitchen functions to include menu development, inventory, ordering and purchasing, food cost controls, food safety and sanitation, staff training and personnel management. This position leads and or informs the training of kitchen staff, training participants, interns and volunteers ensuring food safety measures are met and food quality is never compromised.

A successful candidate for this position brings creativity, enthusiasm, and passion for Foodlink’s mission.  Excellent communication skills, and pride in both the food produced and the staff developed in the Kitchen are essential.  S/he must be able to demonstrate an ability to work well under pressure, maintain organization and efficiency, exhibit initiative, innovation and flexibility within the competing demands of a multi-functioning, nonprofit teaching kitchen. This is a hands on position in which the Executive Chef will lead by example, rolling up their sleeves in the kitchen approximately 80% of the time, with the remaining 20% of their time spent on administrative tasks.


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