Executive Chef

Meals on Wheels of Asheville and Buncombe Count, Inc.

Executive Chef
PURPOSE OF POSITION

Meals on Wheels of Asheville and Buncombe County provides freshly prepared nutritious lunchtime meals to approximately 700 homebound seniors Monday – Friday. We are looking for an Executive Chef to oversee all culinary operations, leading high-volume, from-scratch meal production of high-quality meals that meet senior nutrition requirements and food safety standards. This role combines culinary leadership with community service, while preparing Meals on Wheels for its next phase of growth, including a potential kitchen renovation designed to support production of 1,000 meals daily.

This role is ideal for a culinary professional seeking a stable, daytime schedule with the opportunity to make a meaningful daily impact in the community.

Hours are Monday - Friday, 5:00 AM - 1:00 PM. This position does not require work on weekends, nights, or holidays!

RESPONSIBILITIES:

• Lead and manage a team of food service professionals to ensure efficient workflows, consistent food quality, strict adherence to food safety standards, and timely preparation of meals and related items for delivery.
• Lead and supervise all aspects of meal production and food service operations, including kitchen food preparation, hot meal packing, cold cooler packing, assembly of bags containing shelf-stable meal items, dishwashing, and daily cleaning and sanitation of kitchen equipment, workspaces, and food service areas.
• Oversee and enforce all food safety protocols, including proper cooking and holding temperatures, temperature monitoring and documentation, and compliance with time and temperature requirements throughout meal packing, transport, and delivery.
• Design menus that balance flavor, nutrition, and cost‑effectiveness.
• Develop standardized recipes that meet senior nutrition guidelines.
• Plan and execute holiday and seasonal specialty meals.
• Monitor inventory, reduce waste, and maintain positive vendor relationships.
• Ensure all food safety, sanitation, and quality control standards comply with local and state health regulations.
• Track and report weekly production metrics.

REPORTS TO

• Executive Director

REQUIREMENTS

• Culinary education
• Proven culinary leadership experience in high‑volume or institutional settings.
• ServSafe certified
• Excellent organizational, communication, and problem‑solving skills
• Ability to lift up to 25 pounds and move up to 50 pounds.
• Valid NC driver’s license
• Pass a background check.
• Ability to read and follow recipes.
• Good interpersonal skills to interact with staff, volunteers and senior clients.

Pay: $55,000.00 - $60,000.00 per year

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Retirement plan

Experience:

• Culinary: 3 years (Preferred)
• Cooking: 3 years (Preferred)

Work Location: In person