Employer: Thompson Island Outward Bound Education Center

Expires: 04/02/2018

POSITION SUMMARY

The Executive Chef (EC) oversees and directly participates
in high quality culinary service operations for Thompson Island.  The EC reports to the General Manager and
directly supervises the Catering and Dining Services Supervisor (CDS) sharing
with the CDS supervision of the Dining Hall Services Coordinator. The EC is accountable for all food service
staff performance and their quality execution of service. The EC and this team
work together and alongside Operations, Events and Programs departments, to
provide superb service and experience for every visitor to the Island campus,
ensuring all aspects of food service reflect an atmosphere that supports the
transformative education for Boston youth that is our mission. In that sense,
the students who study with us are the EC’s first and most important
customer. Likewise, our donors,
trustees, fundraising and administrative staff that utilize the campus to
build support for the mission are internal customers for whom an excellent
culinary experience must be provided as well.
Wedding and corporate event clients, providing much of the funding for
the Island’s work with youth, must too have a superb experience that will lead
them to come back and refer others to us. In sum, annual visits to Thompson
Island include 5,000 youth, 18,000 adult hospitality clients, 1,600 adult
education clients, 2,000 corporate volunteers and the Organization’s board
members, with staff (to include 40+ in residence during peak season) ranging
from 40-140 daily totals.
Daily Service includes: 120-seat dining hall for
students and staff; 2 outdoor event locations with seating from 25-1500 people;
plus conference meeting rooms seating up to 180.
Operating responsibilities include: In addition to on-site
food preparation and supervision of all food preparation and service, the EC
manages the finances, scheduling, staff hiring and supervision, and menus, as
well as helping the organization move to the next level of innovation, managing
cost, introducing healthier meals and promoting a green environment.

ESSENTIAL DUTIES AND
RESPONSIBILITIES

·        
Maintain food and non-food inventory and
inventory par control; establish and maintain controls to minimize food waste
and loss
·        
Prepare and submit weekly, monthly, quarterly
and annual reports with necessary data for applicable parts of the budget and
operating costs
·        
Vendor sourcing, menu planning and meal costing,
purchasing of all perishable foods, supplies and paper products
·        
Interview, hire, train, and supervise all
kitchen seasonal and temporary staff
·        
Overall responsibility for the daily
preparation of all meals served in the dining hall, and at all events and
conferences
·        
Ensure that high standards of hygiene,
cleanliness and safety are maintained in all kitchen areas including outdoor
venues
·        
In conjunction with the Director of Operations
and approved Vendors, perform scheduled maintenance checks on all kitchen
equipment, report deficiencies, and request repair or replacement, to include
pipes, ventilations, drains and safe storage of cleaning chemicals to maintain
OSHA compliance
·        
In conjunction with the Director of Operations,
coordinate and oversee all inspections required by the City of Boston, The
Commonwealth of Massachusetts, and federal government for health and safety
·        
Attend or designate attendance to all weekly
Operations meetings
·        
Responsible for all aspects of food
preparation, timely delivery and presentation to outdoor event locations
·        
In conjunction with Staffing Director, ensure
proper staffing, maximum productivity and exceptional quality standards
·        
Submit bi-weekly payroll to Accounting
·        
Work closely with all departments to provide
high quality, nutritious, cost effective product
·        
Scheduling of all meals with departments
·        
Provide front line support and maintain a positive
and professional approach with coworkers and customers
·        
Perform other duties as directed by the General
Manager

 

ACCOUNTABILITIES

The EC Reports directly to the General
Manager and works alongside the Director of Event Sales and Operations, and
the Director of Operations. Direct reports to the EC include:
·        
Catering & Dining Supervisor
·        
Dining Hall Services Coordinator
And supports their oversight of:
·        
Food Service Staff
·        
Line Cooks
·        
Steward
·        
Dish Washer

QUALIFICATIONS

·        
4 year culinary degree strongly preferred
·        
Serv-safe certified at manager level

·        
This is a working chef position which requires
a hands-on and visible manager
·        
5+ consecutive years of progressive Culinary
Management experience in any of the following: Institutional, corporate
dining, or production kitchen experience with off-site catering
·        
Must be proficient in Delphi or equivalent,
Excel, Word and Outlook
·        
Proven leadership and work experience in high
stress and high temperature environments
·        
Ability to manage multiple tasks in a fast-paced,
dynamic environment
·        
Must be able to quickly and accurately
perform calculations for recipes and ingredients
·        
Ability to clearly communicate kitchen
commands in a noisy, high capacity kitchen
·        
Experience in conducting inventories,
ordering perishable and non-perishable goods, par control, labor costing, food costing and scheduling
·        
Experience in setting budget controls, menu
development and vendor sourcing
·        
Ability to use initiative and sound judgement
to resolve problems quickly, fairly and accurately
·        
CPR and First Aid Training a plus
·        
Valid Driver’s License and clean driving
history for up to 3 years
·        
The EC will be required to meet
Organization’s prerequisites on standard CORI check prior to the start of
employment
 

WORK
CONDITIONS

·        
25 minute boat ride to and from Thompson
Island from South Boston is part of the daily commute
·        
Non-traditional hours can include early
mornings, late nights and weekend work
·        
Overnights on Thompson Island sometimes
necessary; dorm room is set aside for Executive Chef use

·        
Varying weather conditions and exposure to
elements with work and service sites both in and out-of-doors

PHYSICAL
REQUIREMENTS

·        
All
positions reporting hours to the island, are required to assist loading and
unloading cargo from the boat as able.
This involves lifting and walking with parcels upwards of 50lbs on and
off moving docks and up/down ramps/gangways that are often steep and/or
slippery
·        
Must be able to remain on feet and/or stay
active for 8+ hours per day
·        
Must be able to remain focused and productive
in fast-paced and sometimes challenging environment with varying weather and
temperatures

 

COMPENSATION
AND BENEFITS

Salary
based on experience. 401(k) retirement plan with competitive match after 6
months consecutive employment. On-site accommodations provided for any required
overnights. PTO and Sick Time. Work that engages a diverse and dynamic
community of educators and other professionals, with the shared vision of shaping
a better future for Boston’s youth. A quality work environment with access to
the natural wonders and positive impacts of Thompson Island.

 

Thompson Island
Outward Bound Education Center is an equal opportunity employer and actively
seeks a diverse staff group, reflective of the communities it serves. All
qualified applicants will receive consideration for employment without regard
to race, color, religion, sex, sexual orientation, gender identity, national
origin, disability status, protected veteran status, or any other
characteristic protected by law.