Executive Chef at The Gables of Fitchburg

Fitchburg, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Sep, 26

Salary

30.0

Posted On

09 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Food Preparation, Inventory Management, Menu Costing, Staff Supervision, Food Safety, Portion Control, Kitchen Organization, Vendor Negotiations, Dietary Restrictions Management, Staff Training, Operational Management

Industry

Hospitals and Health Care

Description

Executive ChefWorking Chef / Food Service Manager 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. Schedule 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. Position Overview 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. Key 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 Qualifications 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 Experience with inventory management, food ordering, portion control, and menu costing preferred 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 Food safety certification preferred or willingness to obtain Must be comfortable in a role that includes cooking, cleaning, supervising, ordering, and problem-solving Compensation Pay range: $25–$30 per hour, based on experience and qualifications. This is a full-time hourly position, generally 40 to 50 hours per week. Overtime may be available based on scheduling and business needs. Estimated annual earnings are approximately $55,000–$85,000, depending on experience, hourly rate, overtime, and number of hours worked. Candidates with strong cooking experience, kitchen leadership, inventory control, food ordering, and menu costing experience may qualify for the higher end of the hourly range. Why Join Us Chef-focused leadership role Hands-on cooking position, not just management Hourly pay with overtime earning potential No late-night schedule Service period from 6:00 AM to 7:00 PM Stable full-time position in Fitchburg Opportunity to lead and improve a small kitchen operation Involvement in ordering, inventory, menu costing, and kitchen systems Supportive environment with front-of-house and kitchen staff in place We are looking for a dependable working chef who can cook, lead, clean, organize, control costs, and help deliver a consistent, high-quality dining experience every day. Qualifications: 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 Experience with food costing, inventory management, and vendor negotiations Excellent leadership, communication, and organizational skills ServSafe certification or equivalent food safety credentials required Proficiency with culinary software and online ordering systems is a plus

Responsibilities

The Executive Chef is responsible for hands-on kitchen leadership, including cooking on the line and managing daily food service execution. Key duties include supervising staff, managing inventory and ordering, and ensuring strict adherence to food safety and cleanliness standards.