Chef Operations Manager

Brighton Marine, Inc•Boston, MA

13h•Onsite

About The Position

Brighton Marine is a nonprofit social enterprise delivering healthcare, housing, and hope to veterans and military-connected families, with enterprise discipline in service to those who served. This is an opportunity to revamp our on-campus commercial kitchen and develop it into a dynamic, mission-driven program, dedicated to supporting veterans and our broader community through skill-building and opportunity. The Chef Operations Manager will lead daily kitchen operations while building toward a broader vision that includes catering expansion and workforce development programming for veterans and other community members. This role also entails managing vendors, preparing meals, and creating a welcoming experience. This role is ideal for a hands-on kitchen manager who enjoys cooking, mentoring, and is motivated to build an operation with long-term impact.

Requirements

3 – 5 years of experience in Food Service Management required.
High School Diploma/GED, Associates degree, or a Bachelor’s degree with a focus on Culinary Techniques, Food Safety, or Restaurant/Hospitality Management required.
Proficiency in software systems such as Microsoft Office, Point of Service (POS) Systems for kitchen operations, and financial management software.
Strong communication and interpersonal skills to interface with colleagues and customers of all different backgrounds.
Effective project management and multitasking abilities, with keen attention to detail.
Experience supervising and supporting staff, program participants, and volunteers.
Ability to perform essential job functions, including lifting, moving boxes, and pushing carts weighing up to 50–75 lbs. on a regular basis.
Ability to stand for extended periods during work shifts.
Capacity to multitask and perform hands-on operational duties in a fast-paced environment.
Candidates must be authorized to work in the United States without sponsorship now or in the future.

Nice To Haves

Serve Safe Food Handler Certification preferred.
Pro Start Certification of Achievement preferred.
American Culinary Federation (AFC) preferred.
Certified Fundamentals Cook (CFC) preferred.

Responsibilities

Reopen and independently manage kitchen operations, including daily breakfast and lunch service, as well as catered events, using prepared and partially-prepared food items.
Manage inventory, purchasing, vendor relationships, and budgeting to ensure efficient, cost-effective operations.
Establish and maintain key operational systems, including vendor ordering platforms, POS systems, and sanitation programs.
Ensure compliance with food safety standards and maintain a clean, organized kitchen environment.
Hire, train, and supervise support staff and volunteers as the department develops.
Develop schedules, assign daily responsibilities, and optimize team efficiency in operations.
Provide hands-on leadership and coverage as needed while fostering a collaborative, accountable, and mission-aligned team culture.
Coordinate staffing and food production for daily service, events, and catering opportunities.
Support workforce development initiatives by mentoring veterans, volunteers, and program participants through hands-on training.
Collaborate with leadership to grow the program, including catering expansion, staffing plans, and future culinary training programs.