Culinary Director

Job Locations US-MA-Boston
Posted Date 2 weeks ago(9/14/2022 11:00 AM)
Job ID
# of Openings
Food, Agriculture, and Nutrition
Fiscal Sponsorship Organizations
Location : Name
Future Chefs


Future Chefs ( prepares Boston high school students to leave high school ready for quality employment and post-secondary education. With a focus on positive youth development, Future Chefs provides culinary training and authentic work-based learning to prepare teens with the hard skills they will need to succeed in the culinary industry, and most importantly the job readiness skills to succeed in any field.

Future Chefs’ model is based on the belief that every student is unique and flourishes in respectful, safe, stimulating settings that provide opportunities for growth, and relationships with caring, supportive adults who honor students’ lived experiences. Future Chefs occupies 5770 square feet of meeting, kitchen and office space on the first floor of The Clarion in Roxbury and is programming our space to build community-based collaborations that directly and indirectly support our mission. Future Chefs is a fiscally sponsored organization of TSNE (



Who You Are

You are a can-do, experienced culinary professional with a desire to share your broad culinary knowledge and passion for cooking in a community-based, after-school and out-of-school setting.  You are committed to operating a professional licensed kitchen with high standards of safety, sanitation.  You want to develop the leadership and culinary knowledge of participants and adult staff. You are a life-long learner, committed to leading and upholding a culinary setting that is diverse, inclusive, equitable and welcoming to all.  You care about all young people, respect healthy interpersonal boundaries and want to provide young people with the skills to succeed in the adult world of work without compromising their integrity and wellbeing. You seek to understand the impact of systematic racism on communities of color and teach/lead in ways that honor the lived experiences of young people in our program. You are a direct and respectful communicator who seeks to develop the systems needed to support a safe, professional, productive and convivial working environment. You do not waste resources and work to maintain green standards in the kitchen.


The Culinary Director oversees all kitchen operations, ensures quality culinary education and food production, supervises and supports culinary staff and collaborates with student services and fundraising teams. The Culinary Director is responsible for managing kitchen operations and culinary capacity across all areas of culinary activity. This includes Future Chefs’ primary programs: FC Prepares and FC Delivers, overseeing kitchen programming with school and community partners, and kitchen activities in service of fundraising and community engagement. The Culinary Director collaborates with the Director of Program and Partnerships to develop and manage all culinary-based youth programming and school partnerships. The Culinary Director will work with the Culinary Program Manager to supervise and manage the Culinary Instructional staff. This role requires consistent communication with youth employees and Program Staff to align and support outcomes measurement with the work experience. This position is a leadership position in the organization, reporting directly to the Executive Director.


  • Collaborate with culinary and program staff to develop and deliver culinary-based programming in a positive youth development framework.
  • Uphold professional standards of culinary training and ensure curriculum includes core culinary competencies: knife skills, safety and sanitation, basic cooking techniques.
  • Promote and share industry-based relationships and resources with FC youth and staff.
  • With Program Staff, hire and train youth staff on kitchen procedures and policy.
  • Share observations regarding post-secondary plans for FC Delivers youth interested in Culinary Careers.
  • Explore and develop culinary employment partnerships for Future Chefs participants.
  • Develop and maintain relationships with respected culinarians to expand educational opportunities and build a young person’s culinary network.
  • Work with program staff to develop and implement Summer Program. Planning includes; outcomes and measurements, employee recruitment, culinary staff schedule, culinary curriculum and training workshops and field trips.
  • Manage production schedule and learning goals for FC Delivers youth staff.
  • Ensure that all kitchen production promotes a work-readiness mindset.
  • Develop systems and manage delivery of culinary events and activities for outside clients/community partners.
  • Oversee scheduling, staffing, menu planning, production, pricing, and invoicing of culinary events and outside activities, such as: catering, culinary team building or other activities for outside clients.
  • Work with event planners and staff to consider licensing and food safety protocols related to kitchen operations.
  • Supervision of overall kitchen and food management.
  • Supervises the culinary staff in all aspects of managing the operational and production needs of the kitchen.
  • Work with managers and culinary staff to plan and prepare creative classroom and event menus and ensure high quality product for all ‘clients.
  • Lead staff and teens in best practices for safety and sanitation in the kitchen, classroom and external events.
  • Manage and oversee the kitchen schedule.
  • Systematize, track and oversee food procurement to control cost and waste.
  • Create budgeting procedure for kitchen-based food and equipment costs.
  • Work with Finance to identify affordable quality vendors, ensure timely payment of kitchen and related expenses.
  • Ensure compliance requirements are being met for all inspections on schedule.
  • Ensure the proper function, registration and maintenance of kitchen equipment, the FC Van and kitchen physical plant.


We will consider exceptional candidates who demonstrate a strong combination of the specific qualifications and skills described below.

  • Five or more years managing culinary operations in a professional kitchen: i.e. full service restaurant or institutional kitchen.
  • Proven success in managing catering and food production for external events.
  • Experience supervising a team of five or more in a culinary setting.
  • Strong background in savory cuisine in upscale or fine dining setting.
  • Has a depth of culinary knowledge in a variety of cuisines and the ability to share that knowledge.
  • Experience with, or strong interest in, working with ethnically diverse young people from low income communities.
  • Capacity to think and act intentionally and strategically to develop young people and help make positive shifts in attitudes and behavior.
  • Experience in applying the principles of Positive Youth Development in a Culinary setting or willingness to attend professional development opportunities to build that skill.
  • Commitment to serving historically marginalized youth of color.
  • Effective, clear communication and organizational skills.
  • Coaching and mentoring supervision style to support career goals for supervisees.
  • Ability to work collaboratively as part of a responsible, productive team.

Special job requirements:

  • Available to work during school year and mandatory summer program participation.
  • Must have a valid driver’s license, good driving record and an ability to drive the company van.
  • CORI check and driving record check required.
  • ServSafe Managers Certification.

Physical Demands/Work Environment


The physical demands described here are representative of those for this position. Reasonable accommodations will be made to enable individuals with disabilities to perform the functions. Work is performed in an office environment and in close proximity to other workers.


While performing the duties of this position, the employee is required to:

  • Talk, hear and see in the normal range with or without correction
  • Use hands or fingers, handle, or feel objects, tools or controls.
  • Move, Traverse; sit (usually for longer periods); reach with hands and arms; occasionally Ascend/Descend; and position self (to), move.
  • Make quick, precise adjustments to kitchen equipment.
  • Occasionally lift and/or move up to 50 pounds.
  • The noise level in the work environment is usually moderate.
  • Job is subject to significant occupational or environmental hazards.
  • Likelihood of personal injury would be relatively moderate.
  • Environmental and work hazards are present to a measurable degree.

Regarding COVID-19: TSNE considers the health and safety of our employees of the utmost importance, and due to the ongoing COVID-19 pandemic, and subject to your state and local laws, our policy requires that all employees performing in-person work at a TSNE designated office are fully vaccinated. For the purpose of this policy, fully vaccinated indicates that you have received a single dose of the Janssen vaccine, or both doses of the Moderna or Pfizer vaccine. Certain exemptions may be requested and will be considered by Human Resources.


Compensation and Benefits


Location: Work will be primarily performed Boston, MA. Work is not eligible for remote work.

Compensation: The starting salary for this position is $70,000 - $80,000/yr and is commensurate with experience.

Benefits: This position is eligible for a full benefits package.

  • Generous Paid-Time-Off (PTO): 12 paid holidays, 3 weeks vacation, 1 week personal holiday, and sick time for full-time staff;
  • 80% Employer-paid, $0 deductible Health Insurance through Harvard Pilgrim;
  • Low-cost MetLife Dental and Vision;
  • Flexible Spending Accounts (FSA) for Health and Dependent Care;
  • Employer-paid Life, Long- and Short-Term Disability Insurance;
  • Employer-paid Pension through TIAA;
  • ...and more!

TSNE/Future Chefs strives to achieve excellence through a diverse, equitable, and inclusive work environment that embraces all of our individual and collective differences. Black, Indigenous, People of Color, Middle Eastern and North African, Bilingual and/or Bicultural candidates, and LGBTQ2SIA+ candidates are strongly encouraged to apply. We value and honor the unique talents, learning styles, and lived experiences of each individual that enrich and strengthen our workplace culture, and we are proud to be an equal opportunity and affirmative action employer.


All employment conditions are based on an individual’s performance and job qualifications. TSNE/Future Chefs prohibits discrimination and harassment of any kind based on race, creed, color, religion, native language, gender, sexual orientation, gender identity/expression, national origin, physical or mental disability, age, genetic information, veteran status, marital status, parental status, pregnancy, race-based hairstyles, or any other protected characteristic stated by federal and state law. Regardless of any class’ protection under the law or lack thereof, TSNE/Future Chefs celebrates diversity and values the strengths that come with having a diverse team of employees. It is represented in our workplace culture, and it is who we are.


TSNE/Future Chef's EEO statement extends to volunteers, interns, contractors, vendors, and clients.


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