The Boys & Girls Clubs of Metro South is the preeminent youth development organization in Southeastern Massachusetts, serving more than 2,500 youth annually from infancy to adulthood from nearly 50 zip codes at our Clubhouses in Brockton and Taunton, 100-acre Camp Riverside property, and at several community extension sites across the region. BGCMS is fueled by a critical mission “to nurture strong minds, healthy bodies and community spirit through youth-driven, high-impact programming in safe and fun environments” to ensure that every child in need of support, opportunity, and belonging has a positive place to spend their out-of-school hours. We hold an intrinsic belief that every child deserves an equal chance to pursue the American Dream – to have a genuine opportunity to realize their full potential to achieve a great future.
The Director of Culinary Operations / Chef oversees the production of all food at the Boys & Girls Clubs of Metro South locations and for all contracts including Club meals, Blue Spoon Community Kitchen, catering, special events, and future programming. This position requires a high level of strategic thinking, hands-on leadership, professional integrity, consensus-building, and the ability to influence positive change while “leading by example.” The Director of Culinary Operations / Chef reports to the Vice President of Operations and serves in a critical role, responsible for all culinary operations activities including but not limited to inventory control, menu development and efficiency, kitchen safety and training, equipment and facility maintenance and safeguarding, contract-related activities, catering and retail production, staffing management, and staff development.
The Director of Culinary Operations / Chef is expected to collaborate and coordinate with various departments as well as members of the C-Suite to ensure timely and effective preparation of safe, high-quality products and the development and implementation of new social enterprise programs. The Director of Culinary Operations / Chef will be responsible for maintaining a systems-oriented workspace that will foster a culture of responsibility and accountability throughout the culinary team. The Director of Culinary Operations / Chef is integral in the organization’s growth and expansion into a diverse revenue-generating market sector while sustaining our “Local, Conscious Cuisine.”

QUALIFICATIONS:

• At least 2 to 5 years of culinary management experience; Prior supervisory experience and large-volume production experience in large-scale food service operations.
• Extensive familiarity with culinary operations, food service supply chain, and fulfillment logistics in food service industry. Culinary degree preferred.
• Prior experience preferred in managing related USDA programs and regulations.
• Current ServSafe Manager certification; Incumbent must maintain certification.
• Knowledge of program planning, organizational design, budgeting, and administrative operations.
• Demonstrated experience managing a team of direct service staff.
• Instructor /Proctor certification with ServSafe within two years of employment
• Superior organizational skills, attention to detail, and project management experience, including the ability to work efficiently and effectively to meet deadlines in a cross-functional, team-based environment.
• Demonstrated resource management, budgeting, and analytical skills – including the ability to compile and analyze data for planning and reporting purposes.
• Technological proficiency, including a command of the Microsoft Office Suite, and familiarity with using a database to track and extract information.
• Exemplary communication skills (written and verbal) are needed, including the ability to present in front of large groups, interact with and motivate stakeholders, represent the organization at community events and meetings, and write professionally in emails, etc.
• Ability to relate effectively to diverse groups of people (staff, families, youth, etc.) and a track record of building and sustaining meaningful relationships with individuals and teams from all socioeconomic backgrounds.
• Commitment to professionalism including high expectations and standards of quality, a strong work ethic and personal code of ethics, accountability, and dependability.
• Self-motivated and goal-oriented with the ability to set effective objectives for teams and individuals and take ownership for results.
• Demonstrated commitment to the values of diversity, inclusiveness, and empowerment.
• Willing to provide leadership daily in a normal eight-hour day and early, late, night, and weekend hours due to nature of operations and seasonality. This position does not provide for remote work options.
• Certifications: As outlined in BGCMS Training Academy upon hire or within allocated training timelines.
• This position requires a valid driver’s license and will require frequent local travel.