Executive Chef I - Cambridge, MA

Hebrew SeniorLife is a renowned healthcare organization dedicated to providing comprehensive and compassionate care to senior citizens. Known for its commitment to excellence and innovation, Hebrew SeniorLife operates multiple campuses including the Hebrew Rehabilitation Center (HRC) in Roslindale and the Hebrew Rehabilitation Center at Newbridge on the Charles in Dedham. These facilities focus on delivering superior healthcare, rehabilitation, and daily living support services tailored to the needs of the elderly. As pioneers in elder care, they emphasize respecting patient dignity and ensuring a high quality of life through specialized programs including clinically driven nutrition and culinary services that meet federal, state, and local regulations including kosher standards. The Executive Chef position at Hebrew SeniorLife plays a pivotal role in the daily operation and management of all culinary activities across the HRC Roslindale and Newbridge campuses. This is a full-time, on-site role critical to ensuring that kitchen operations align with Department of Public Health (DPH) and Center for Medicare and Medicaid Services (CMS) standards. The Executive Chef leads the culinary and nutrition team by collaborating closely with the Director of Clinical Nutrition, Certified Dietary Manager, and Purchasing Manager to establish policies, procedures, and menus that satisfy patient dietary needs while adhering to strict food safety and kosher requirements. In this leadership position, the Executive Chef is responsible for supervising culinary personnel, ensuring the preparation of nutritious and flavorful meals, and maintaining exceptional standards of sanitation and safety. The role demands advanced culinary expertise including recipe development tailored to specialized diets, proficient knowledge of food handling regulations, and strong team development capabilities. The Executive Chef will manage operational budgets, control food and labor costs, and oversee all retail and catering operations to maximize quality and profitability. Additionally, the Executive Chef is tasked with forging a positive workplace culture by implementing onboarding and ongoing training programs, fostering employee engagement, and upholding safety protocols in accordance with OSHA standards. Critical to success in this role is the ability to work within a multidisciplinary team environment, supporting other regional campuses and maintaining high standards of kosher food procurement in partnership with the Mashgiach. The Executive Chef must embody the organization’s cultural values, ensuring that every interaction with residents and staff reflects respect, inclusion, and a commitment to superior service. This role represents an exceptional opportunity for culinary professionals with healthcare or assisted living experience to contribute meaningfully to senior care and diet management within a respected and supportive community healthcare environment.

• Bachelor's degree (B.A.) in Culinary and Food Service Management from four-year college or university
• Strong emphasis on labor and food cost capabilities and budget driven results
• Three (3) to five (5) years of culinary management experience in contract food service, fine dining setting, or restaurant with purchasing and inventory knowledge and control
• Must be able to effectively present information, and respond to questions from groups of managers, clients, customers and the general public
• Ability to strategically plan and articulate vision
• Ability to make presentations to professionals
• Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Knowledge of P&L accountability and contract-managed service experience is desirable
• Possess or have the ability to possess any required certifications such as ServSafe
• Proficiency in the use of general and discipline-specific computer software and systems including MS Office
• Must be able to lift, pull, and pushing 50 (fifty) pounds