Head Chef /Kitchen Manager

Job Summary:

Congregation B’nai Zion is seeking a talented, hands-on Head Chef / Kitchen Manager to lead our kitchen operations and bring excellence, consistency, and creativity to every event and meal program.

With a spacious function room accommodating up to 250 guests and two dedicated kitchens, one dairy and one meat, this is an exciting opportunity for an experienced culinary professional to take ownership of daily operations, lead a kitchen team, and deliver outstanding food and service.

Reporting to the Executive Director and Executive Board, the successful candidate will oversee the day-to-day management and performance of the kitchen, maintain high standards of food quality and consistency, and foster a collaborative, service-focused team environment.

Why Join Congregation B’nai Zion?

• Take a leadership role in a dynamic kitchen and event environment.
• Manage two specialized kitchens—one dairy and one meat.
• Create exceptional dine in/takeout experiences and memorable events for our guests.
• This role is designed for a healthy work-life balance, with a standard schedule of approximately 40 hrs/week. Additional hours may occasionally be required, but these instances are not the norm.

If you are a passionate culinary leader who thrives in a hands-on role, takes pride in exceptional food and service, and has the experience to run a kitchen successfully, we would love to hear from you!

Key Responsibilities and Duties:

• Experienced in planning and designing menus for all meal programs
• Calculate costs (food & labor), manage stock, and coordinate with suppliers
• Direct kitchen operations and manage kitchen staff and food servers (training & culture),
• Oversee the food preparation, cooking, serving and cleaning processes
• Delegate tasks and resolve issues as they arise
• Ensure compliance with hygiene and federal, state and local health & safety regulations
• Coordinate with the office manager/office staff/ rabbi to ensure operations run smoothly
• Physical stamina and stress management ability to meet deadlines
• Maintain kitchen equipment, schedule repairs and additional maintenance as needed
• Collaborate with kitchen lead, under the direction of the Rabbi, on managing the Kashrut (Kosher) policies and procedures
• Must be available to work nights and weekends and some Jewish holidays

Qualifications:

• Culinary Arts Degree or Diploma preferred.
• Management experience of 3 to 5 years overseeing staff
• Business and financial acumen
• Basic Computer Skills: Microsoft Office (Excel, Word, Outlook) and Zoom
• Health and Safety certifications

Pay: $20.00 - $23.00 per hour

Expected hours: 40.0 per week

Benefits:

• Paid time off

Experience:

• Kitchen management: 3 years (Required)

License/Certification:

• Food Handler Certification (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person