Executive Director

Future Chefs (futurechefs.net) 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 Third Sector New England, Inc. (TSNE) (tsne.org).

The Executive Director serves as the thought leader for Future Chefs, providing a strategic vision for the future of the organization, promoting the mission of preparing teens for life and work after high school to funders, community partners, and policy advocates, while also representing the needs of the young people who participate in the program. The Executive Director facilitates the organization’s growth related to the systemization of operations, diversification of funding, and leveraging a network of community partners. The Executive Director manages the Advisory Board, which supports fundraising, operations, and strategy. The Executive Director also guides the Senior Leadership Team, which includes Directors of Programs and Partnerships, Development and Finance, and Community Engagement, to support strategic planning, program development, fundraising strategy, operations, and financial oversight. The Executive Director is the primary point of contact for TSNE, the fiscal sponsor, and shares responsibility for budget development and management to the Director of Development and Finance. Finally, the Executive Director oversees all organizational activities at a high level, providing guidance and support as needed, and ensuring that all human resource needs are met.

Essential Functions

Organizational Leadership

• Guide the day-to-day operations of Future Chefs, including programs and systems
• Oversee the Director of Program and Partnerships, partnering on program development and management as needed
• Oversee the Director of Development and Finance, partnering on developing a diverse funding stream
• Oversee the Director of Community Engagement, partnering on firmly establishing Future Chefs as a community asset
• Lead and supervise the Senior Leadership Team in overseeing that day-to-day operations are in alignment with strategic goals
• Ensure that program strategies are youth centered and respectful of the lived experiences of participants, visitors and partners

Fundraising and External Relations

• Support the organization’s fundraising as the primary steward for major donors. Support grants, special events, partnerships and other activities as needed
• Identify and steward new fundraising relationships; develop and expand community partnerships, sponsorships and in-kind relationships
• Actively recruit community members to play a role in supporting fiscal goal
• Represent the program’s vision and mission with all community and policy partners, advocating for quality school-to-career opportunities for participants.

Governance

• Regularly convene The Future Chefs’ Advisory Board to support fundraising, strategic planning and systems development within the construct of a fiscally sponsored organization
• In partnership with the Advisory Board, recruit and onboard new Advisory Board members as needed
• Leverage the expertise of Advisory Board members by identifying opportunities for Advisory Board engagement
• Ensure Advisory Board represents the needs of the program and its participants

Finance and HR

• With the Director of Development and Finance, proactively collaborate with TSNE to manage the organization’s finances (including budget and cash flow), ensuring fiscal responsibility and security
• Maintain best practices in human resource policies and hiring
• Ensure staff members receive annual performance evaluations, professional training and ongoing support
• Ensure that all contractual obligations are honored

Who You Are

• Experience: You have a demonstrated commitment to positive youth development and/or the culinary arts. You have served as a leader of an organization or as a strong mentor to staff and members of the community. You are able to bring together people to work towards a common goal with passion and determination. You have demonstrated success working with donors and funders.
• Attitude: You are a positive, committed team player, willing to dive-in and get your hands dirty with mission-based work. You think creatively, collaboratively and know what it takes to leverage resources at the ground level. You are an acknowledged “people person” able to forge new relationships and sustain long-term connections and a person who has a passion for food and justice.  
• Work Style: You have a big picture approach to your work but a keen eye to detail. You know that communication with staff, donors and community partners requires accuracy, integrity and warmth.  You are able to collaborate with staff members while also providing supportive guidance across departments and are motivated by new challenges and seeing work to completion. You are able to collaborate with staff members while also guiding your staff to success and inspiring them to improve.

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

• A minimum of 5-7 years as executive director or senior leader experience (preferably in a nonprofit organization)
• Expertise in the field of youth development
• Proven experience in fundraising
• Experience working in/with racially diverse communities
• Some knowledge of the culinary and/or hospitality industries a plus
• Passion for food, education, and social change
• Self-starter, highly motivated, dynamic and creative professional with an entrepreneurial spirit
• Excellent organizational abilities and capacity to manage multiple projects 
• Effective communication skills, with positive outlook and the ability to connect with people from a variety of different backgrounds
• A creative, resourceful, responsive style with a strong attention to detail and follow-through and the ability to work independently and as a team player

Special Job Requirements

• Ability to work flexible hours including occasional evenings and weekends, as needed
• Must pass CORI background check

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:

• Handle, or feel objects, tools or controls;
• Reach; traverse; sit (usually for longer periods of time); occasionally ascend/descend; and position self (to) move;
• Occasionally lift and/or move up to 25 pounds;
• The noise level in the work environment is usually moderate;
• Job is not subject to significant occupational or environmental hazards;
• Likelihood of personal injury would be relatively slight;
• Environmental and work hazards are not present to a measurable degree.

Compensation and Benefits

Location: Work will be primarily performed onsite - Boston, MA.

Compensation: The salary range for this position is $130,000 - $140,000/yr. and is commensurate with experience.

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

• Generous Paid-Time-Off (PTO): twelve paid holidays, three weeks of vacation, one week of personal holiday, and ability to accrue up to 487.5 hours of health leave time for benefited staff.
• 80% Employer-paid, offering some $0 deductible Health Insurance through Harvard Pilgrim along with several low-deductible plans;
• Low-cost Guardian Dental and Vision.
• Flexible Spending Accounts (FSA) for Health and Dependent Care.
• Employer-paid Life, Long- and Short-Term Disability Insurance.
• Employer-paid and Employee-paid 403b plan through TIAA.
• ...and more!

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

Please upload a resume and cover letter which describes how your qualifications and experience match the needs of Future Chefs.