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About the Role

The Associate Director of CHEFS & Social Enterprise provides strategic culinary and operational leadership for CHEFS’ production kitchens, ensuring government-contracted and private meals are produced to contract specifications, nutritional standards, food-safety requirements, and financial targets. This is a fully onsite, client-facing role requiring direct service delivery.

Responsibilities

• Conduct quarterly consultations with nutritionists and standard-of-care representatives regarding meals.
• Monitor and manage compliance across all government meal contracts, ensuring specific contract, nutritional, and financial requirements are met.
• Update government-contract meals semi-annually to ensure product integrity, ingredient utilization, and costing goals.
• Set standards for private and catering meals to meet CHEFS standards of taste, style, quality, and cost.
• Lead thoughtful sourcing of products and ingredients.
• Manage unit costs across all revenue verticals to meet aggregated targets per annual budget goals.
• Claim refunds and reimbursements from broadline distributors.
• Oversee inventory management, including monthly inventories of all perishables and single-use service ware.
• Lead monthly meetings with the Finance Department, including a variance analysis of all production-related costs.
• Ensure the timely submission of all invoices and receivables.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control.
• Ensure bi-weekly payroll and tip reporting are submitted in a timely manner.
• Own HACCP execution and compliance across operations.
• Monitor and manage compliance for all government meal contracts, providing required quarterly and annual documentation.
• Oversee kitchen facilities compliance and maintenance for three commercial kitchens.
• Ensure proactive maintenance of kitchen equipment and all food-and-beverage areas.
• Provide supervision of the Sous Chef and production kitchen staff, including hiring, onboarding, performance management, and corrective action.
• Foster a culture of accountability, mentorship, and professional growth.
• Develop team members through cross-training and educational opportunities.
• Build and maintain relationships with vendors, suppliers, distributors, customers, and the community.
• Provide leadership and top-level support for events.
• Report regularly to the Director of Workforce Development on all aspects of the operation.
• Lead weekly Kitchen Team meetings and daily line ups.
• Proactively seek out and execute new business lines, catering opportunities, and revenue streams.
• Partner on strategic planning, pricing, and capacity needs to support sustainable program growth.
• Evaluate the feasibility of new contracts, clients, and offerings, and lead their launch and operational integration.
• Lead marketing initiatives.
• Lead capital and equipment planning for the kitchens.
• Oversee catering client management and the Catering Manager.
• Set student-training initiatives and goals.
• Own the technical and culinary components of the training curriculum and oversee its execution.
• Oversee student training in the production kitchen and set culinary technique standards.
• Attend weekly case-management meetings and provide weekly student updates.

Requirements

• 7+ years of progressive culinary leadership experience, including Executive Chef or equivalent leadership in a high-volume or production kitchen environment including financial success oversight.
• ServSafe certification required.
• HACCP certification required.
• Strong financial acumen, including food cost, inventory, purchasing, labor management, and budgeting.
• Proven team leadership and people-development experience.
• Expertise in menu development, food safety, sanitation, and regulatory compliance.
• Must secure and pass fingerprint image (Live Scan) screening, a background check, and annual TB screenings.
• Will honor and abide by Episcopal Community Services’ organizational values and its policies and procedures.
• Demonstrate behavior that supports the organization’s mission, vision, and values.
• Adhere to all program, funder, and organizational policies, and procedures.
• Communicate effectively and model integrity, fairness, and ethical business practices.

Skills

• Culinary leadership
• Operational leadership
• Financial performance management
• HACCP compliance
• Facilities compliance
• Vendor and community relationship management
• Team development
• Student integration into meal production
• Menu development
• Food safety
• Sanitation
• Regulatory compliance
• Inventory management
• Purchasing
• Labor management
• Budgeting
• Marketing initiatives
• Capital and equipment planning
• Client management
• Catering management
• Training curriculum development
• Culinary technique
• Case management
• Proficiency with inventory and ordering systems
• Proficiency with point-of-sale platforms

Location

• 1068 Mission Street - San Francisco, CA 94104

Work Type

• Full Time
• Fully onsite
• Client-facing
• In-person interaction
• Direct service delivery

Experience Level

• 7+ years of progressive culinary leadership experience
• Executive Chef or equivalent leadership in a high-volume or production kitchen environment
• Multi-unit experience a plus

Education Level

• Culinary degree (Preferred)

Salary/Compensations

• $122,492.00 - $128,004.00 Salary
• External Candidates: $122,492 - $124,329
• Internal Candidates: $126,166 - $128,004

Benefits

• Industry leading healthcare benefits to support your physical and mental well-being.

About the Company

• At Episcopal Community Services (ECS), employees work with participants who may be experiencing homelessness, behavioral health conditions, substance use challenges, and other difficult life circumstances.
• CHEFS is, first and foremost, a school.
• Every member of our team interacts with, guides, and helps develop our students.
• All staff are expected to approach their daily work as an opportunity to teach: modeling professionalism, sharing knowledge generously, and setting an example through their craft.
• Whether demonstrating a technique, explaining a process, or simply working alongside a student, everyone at CHEFS contributes to our students’ growth and success.

Equal Opportunity

• ECS will consider for employment qualified applicants with arrest and conviction records as consistent with San Francisco's Fair Chance Ordinance.
• ECS values a workplace where every individual is respected, supported, and given equal opportunity to thrive.
• We are an equal opportunity employer dedicated to creating a welcoming and inclusive environment for all.