Chef

Job Description

Job Description

Description:

Summary:

At The Master’s Table Community kitchen, the Chef plays a vital leadership role in delivering a 5-star dining experience to our clients. This position is responsible for supervising, coordinating, and actively participating in all kitchen operations—from meal planning and preparation to execution and service. The Chef leads with purpose, guiding both staff and volunteers to uphold the highest standards of customer service and food safety. With a strong emphasis on nutrition, the Chef designs meals that support our healthy eating initiatives while maintaining the warmth and dignity of fine dining. This role is more than culinary - it’s about creating a welcoming, nourishing experience that uplifts every guest who walks through our doors.

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Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Collaborate with food prep staff and volunteers to plan and execute meals
• Ensure food is properly cooked, flavorful, and served promptly
• Monitor food quality and presentation throughout service
• Investigate and resolve food quality or service complaints
• Work closely with the Community kitchen Coordinator on all menu and food-related activities
• Maintain cleanliness of the kitchen, pantry, and back dock areas
• Ensure cleaning supplies are stocked and securely stored
• Clean and sanitize coolers, freezers, dry storage, and equipment weekly
• Perform daily cleaning of trays, cups, pots, pans, trash cans, carts, shelving, tables, floors, equipment, and walls
• Sweep and clean hallway floors; conduct end-of-shift walkthroughs
• Assist with restroom cleaning and overall facility upkeep
• Turn on and set up all kitchen equipment and workstations for volunteers
• Perform daily preventative maintenance on one piece of equipment and report status
• Ensure all equipment is cleaned and functioning properly
• Inspect building to uphold quality standards and regulations
• Confers with food preparation employees and other personnel to create meals and related activities
• Inspects building and maintains quality standards and regulations
• Maintains cleanliness of the facility and makes sure all cleaning supplies are available and secure in the kitchen; making sure all equipment is cleaned properly
• Complete required paperwork: fridge/freezer temperature logs, inventory counts, maintenance logs, cleaning logs, and Feeding America documentation
• Ensure compliance with licensing, hygiene, health, and safety regulations
• Stay current on nutritional guidelines and food safety standards
• Receive food deliveries and store products appropriately
• Maintain accurate inventory and ensure proper food storage protocols
• Greet guests and volunteers warmly; lead daily huddles and volunteer sign-in
• Provide clear directions and support to volunteers
• Foster a respectful, inclusive environment for all guests and team members
• Consistently work to enhance the appearance, experience, and operational flow of The Master’s Table

Supervisory Responsibilities

• Directly supervises volunteers in the kitchen and during service as needed
• Responsibilities include training volunteers and employees, planning and effectively directing work
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws

Supervisory Responsibilities

• Directly supervises volunteers in the kitchen and during service as needed
• Responsibilities include training volunteers and employees, planning and effectively directing work
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws

Key Competencies & Expectations

To thrive in the role of Chef at The Master’s Table Community Kitchen, an individual must consistently demonstrate:

• Teamwork & Commitment: A collaborative spirit and dedication to the mission of serving others with excellence.
• Strong Communication: Proficiency in both written and verbal communication to effectively lead, instruct, and inspire.
• Leadership & Organization: The ability to manage kitchen operations, coordinate volunteers, and maintain a structured, efficient environment.
• Problem Solving & Results Orientation: A proactive mindset with a focus on solutions and achieving high standards in meal service and kitchen performance.
• Professional Integrity: Trustworthiness, professionalism, and a strong work ethic in all interactions and responsibilities.
• Inclusive Leadership: A compassionate approach to guiding volunteers and a deep respect for serving individuals from diverse backgrounds with dignity and care.

Qualifications

To succeed in this role, individuals must be capable of performing each key responsibility effectively. The qualifications outlined below reflect the knowledge, skills, and abilities typically required. Reasonable accommodations will be provided to support individuals with disabilities in fulfilling the essential functions of the position.

• Ability to stand for long periods of time
• Organizational and time management skills
• Ability to work independently and with groups, large or small
• Basic audio/IT and computer skills and be proficient in Microsoft Office (Word, Excel, Outlook)
• Experience in food service program and knowledge of food industry standards
• Must have the ability to communicate respectfully with people of different backgrounds
• Actively interact and engage guests, volunteers, and potential donors
• Willing to work weekends and holidays
• Neat appearance to include wearing the company provided logo attire

Education and/or Experience

• Associates degree in Culinary Arts
• Lesser education with two-four years related experience and/or training; or equivalent combination of education and experience
• Must have high school or GED, some college preferred

Certificates, Licenses, Registrations

• ServSafe certification (or ability to obtain during introductory period)
• Must have valid driver’s license

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Regularly required to use hands to finger, handle, or feel and talk or hear
• Frequently required to stand; walk; sit; reach with hands and arms and taste or smell
• Occasionally required to climb or balance and stoop, kneel, crouch, or crawl
• Must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Frequently exposed to wet and/or humid conditions
• Noise level in the work environment is usually moderate.