Executive Chef

The Gables of Fitchburg•Fitchburg, MA

9d•$25 - $30•Onsite

About The Position

We are seeking a hands-on Working Chef / Food Service Manager for our Fitchburg location. This is first and foremost a chef’s position. The person in this role must be comfortable working on the line, preparing food, maintaining consistency, and taking direct responsibility for daily kitchen execution. This is not a desk management position. The successful candidate will be actively involved in cooking, cleaning, organizing, ordering, supervising staff, and making sure the operation runs smoothly from start to finish. This is a full-time hourly position, generally 40 to 50 hours per week, depending on business needs and scheduling. Our service period runs from 6:00 AM to 7:00 PM, with no late nights. This is a hands-on working chef position responsible for daily kitchen leadership and food service execution. The role is generally a single-person leadership position, meaning the chef must be able to work independently, stay organized, and remain active on the line during service. With this position in place, the operation would include approximately 3 people cooking / working in the kitchen, approximately 12 front-of-house staff. Shared responsibility for cleaning, organization, food preparation, and daily service execution. The Working Chef / Food Service Manager will be expected to lead by example, remain active on the line, assist with cleaning and organization, and help ensure both kitchen and dining operations are consistent, clean, efficient, and well-managed.

Requirements

Prior chef, lead cook, kitchen manager, or food service management experience required
Must be willing and able to work on the line as a primary part of the job
Strong cooking skills and practical kitchen knowledge required
Ability to lead a small kitchen team while remaining hands-on
Ability to communicate effectively with front-of-house staff and management
Strong organizational skills and attention to cleanliness
Dependable, professional, and able to work independently
Must be comfortable in a role that includes cooking, cleaning, supervising, ordering, and problem-solving
Proven experience as an Executive Chef or similar senior culinary leadership role, preferably in assisted living or healthcare settings
Strong knowledge of nutrition, food safety, and dietary restrictions for seniors
ServSafe certification or equivalent food safety credentials required

Nice To Haves

Experience with inventory management, food ordering, portion control, and menu costing preferred
Food safety certification preferred or willingness to obtain
Experience with food costing, inventory management, and vendor negotiations
Proficiency with culinary software and online ordering systems is a plus

Responsibilities

Work on the line and actively participate in daily food preparation and service
Prepare meals consistently according to established standards, recipes, and presentation expectations
Lead daily kitchen operations during scheduled service periods
Supervise and support kitchen staff, including cooks, prep staff, dishwashing, and cleaning responsibilities
Coordinate food timing and communication between the kitchen and approximately 12 front-of-house staff
Maintain a clean, organized, and sanitary kitchen throughout the day
Take responsibility for daily cleaning standards, kitchen organization, and end-of-shift procedures
Manage food inventory and maintain proper stock levels
Place food and supply orders in a timely and cost-conscious manner
Monitor food usage, reduce waste, and maintain proper storage, labeling, and rotation procedures
Assist with menu planning, menu costing, portion control, and pricing analysis
Maintain consistency in recipes, preparation, presentation, and quality
Train and coach kitchen staff on food preparation, cleanliness, safety, and efficiency
Assist with scheduling and staffing needs for kitchen operations
Ensure compliance with food safety, sanitation, and workplace standards
Address day-to-day operational issues quickly and professionally
Work with ownership/leadership to improve systems, control costs, and maintain a reliable dining operation