search by region
Pacific-West West Central Mid-West South-East North-East
  • Region
Pacific-West West Central Mid-West South-East North-East
  • Location
  • to search by radius, close this filter and enter a zip code in the search box above
  • Compensation
  • Type
  • Category

Executive Chef (Father Alfred Center St. Anthony Foundation

  • Date Posted November 15, 2023
  • Location San Francisco, CA
  • Category Nonprofit
  • Job type Full-Time
Company description

Fr. Alfred Center (FAC) provides a residential recovery program to homeless men who are ready to create sober and stable lives for themselves. The Fr. Alfred Center’s year-long, abstinence-based program empowers men with no income or resources with the tools to overcome addiction and the support to establish productive and healthy lives. The holistic treatment offered through St. Anthony’s multiple services is rare in the field of recovery, and allows for immediate assessment and thoughtful resolution of clients’ medical, legal, vocational and educational needs, most or all of which have been affected profoundly by the cycles of poverty and addiction.

Job description


Essential Duties and Responsibilities   

Staff Performance and Development
  • With the approval of the FAC Director is responsible for the hiring, training, supervision and dismissal of all FAC meal service employees.
  • Provide timely and regular feedback on staff performance.
  • Responsible for training staff on department standard operating procedures.
  • Ensure staff are professional, demonstrate good customer service skills towards guests and other community members. Role model and set the expectation that staff treats all individuals with dignity and respect.
  • Facilitate regular staff meetings and team huddles.
Program Leadership, Administration, and Operations
  • Responsible for interviewing, hiring, onboarding tasks in Ulti-Pro, training, and familiarizing new staff with St. Anthony Foundation (SAF) programs.
  • Responsible for communicating the policies and procedures of St. Anthony’s to staff.
  • Responsible for the implementation of policies and procedures for the department.
  • Under the supervision of the FAC Sr. Manager advises on a yearly budget for approval, documents and reports monthly on spending for the FAC meals operations. Oversees work unit inventory.
  • Responsible for data entry into data management systems. Ensure that all data information is accurate and entered timely.
  • Ensure program policy and procedure documents are consistently maintained and up to date.
  • Provide for ongoing evaluation of work unit services and service delivery to ensure quality services and responsiveness to changing client needs and populations.
  • Provide information, recommendations, and assists in long range strategic planning for future services development and delivery.
  • Oversees all aspects of food operations at FAC including the preparation and serving of nutritious, good-tasting, well-presented, creative meals for up to 80 Residents and 25 Staff. This includes three meals plus snacks.
  • Responsible for monthly menu planning and posting the monthly menu.
  • Responsible for purchasing food and operating supplies for FAC meals.
  • Oversees the implementation and maintenance of an information system to track and record food and supply expenses and current inventory, to monitor expenses in relation to budget targets, to forecast future purchasing and storage needs, and to assist in budget planning and preparation.
  • Responsible for preparing receipts by budget codes and getting them to accounting in a timely manner.
  • Responsible for monitoring compliance with all sanitation and safe food handling standards appropriate to a food service facility in accordance with the DCHS, DPH and FAC standards.
  • Oversees kitchen operations and ensures food preparation and safety procedures are followed at all times.
  • Responsible for food quality control and ensures the daily meals are nutritionally balanced, and creates an environment in which clients feel welcome, recognized and satisfied.
  • Facilitates and helps ensure a safe environment (with respect to health and safety hazards) in the kitchen. Observes safety procedures and precautions. Assists in the identification of and maintains awareness of workplace and job hazards.
  • Maintains and solicits relationships with ongoing and new food vendors and donors as needed.
  • Oversees the receiving, storage, tracking, and security of food and supplies for the FAC meals operation and the solicitation, screening, transportation, storage, and outreach of donations for the FAC Meals operations.
  • Completes and maintains appropriate food safety records and other required forms neatly and accurately.
  • Responsible for regular evaluation of nutritional standards.
  • Facilitates monthly nutritional workshops for the Residents
  • Coordinates with OPS for the operations and maintenance of one van.
  • With the collaboration of the Operations Team contract janitorial and FAC House Coordinator coordinates and oversees the routine maintenance and cleaning of the dining room and kitchen facilities.
  • With the Operations Team and House Coordinator, oversees waste disposal and recycling for the FAC meals operations.
Interdepartmental and Community Relationships, Collaboration, and Communication
  • Consistently demonstrate integrity while working and representing St. Anthony’s.
  • Practice direct, respectful, open, and honest communication with their colleagues. Proactively seeks support from team members or management.
  • Treat all guests, staff, and community members with empathy, dignity, and respect. Seek to understand the other person's perspective and experience.
Minimum Qualifications
  • Culinary degree with three to four (3-4) years demonstrated work experience as an executive Chef; experience with residential facility preferred.
  • Holds a current Food Safety managers card in accordance with CA state law.
  • Strong organizational skills. Experience with menu planning, preparing budgets and purchasing.
  • Ability to move cases and bulk bags of food up to 50 pounds, and to perform the physical labor demanded by volume cooking.
  • Knowledge and understanding of working with people with substance use disorders preferred.
  • Experience supervising and training workers or volunteers assigned to the kitchen and serving line.
  • Excellent work habits: punctual, reliable, cooperative, and team oriented.
  • Ability to work non-traditional hours (early morning, weekend and holiday work required).
  • Excellent interpersonal, listening, oral, and written communication skills are required.
  • Ability to be polite, diplomatic, and firm. Can set limits and practice professional boundaries with guests, volunteers, donors, and coworkers.
  • Ability to respond to emergencies and high-pressure situations in a self-composed and self-assured manner.
  • Ability or willingness to learn to use information and communication technologies (computers, smartphones, and iPads) to find, evaluate, create, and communicate information.
  • Experience working in a non-profit or community-based social service agency with people experiencing homelessness or poverty desired.
  • Commitment to St. Anthony Foundation Statement of Values and a desire to work for a social services agency serving the poor.


Compensation this position is : salaried, varies DOE, $75,000.00 - $85,000.00 Application instructions Please click here to sign in and view application details.
If you are not registered, you'll be prompted to do so. Don't worry, it's free! Deadlineno deadline

Share this job