Director of Community Kitchen & Executive Chef

Feed More collects, prepares and distributes food to neighbors in need. With a service area that stretches across 34 cities and counties, our comprehensive programs and Agency Network are dedicated to providing our communities with access to quality food and healthy meals year round.

With the help of over 100 employees, close to 300 members of Feed More’s Agency Network and around 200 volunteers a day, Feed More is able to carry out its mission of fighting hunger throughout Central Virginia. Feed More is a proud member of Feeding America and Meals on Wheels America.

At Feed More, we want everyone to have a seat at the table. We envision our table as a lively gathering of wonderfully, unique individuals where differences are encouraged and appreciated. And, of course, our table is full of good, nutritious food.

Our Diversity, Equity, and Inclusion policy is both the right thing to do, and a compelling business rationale. Feed More recognizes its talented and diverse workforce as a key competitive advantage and our business success reflects the quality and skill of our people. That’s why Feed More is committed to seeking out and retaining the finest talent.

This position is responsible for the daily operations of the Community Kitchen, which includes planning, organizing, directing, and managing the program.  This role anticipates planned growth of programs and continually studies ways of improving all phases of the Food Services operation.

Community Kitchen

Chief Collaboration & Programs Officer

Full-time, Salaried, Exempt

Meals on Wheels Production Supervisor, Kitchen Resource Coordinator, Nutritionist, Assistant Kitchen Manager

Development and management of department operating and capital budget.

Major Job Accountabilities:

• Responsible for all food service operations.
• Responsible for all food safety aspects of food production.
• Responsible for development and management of departmental budget.
• Establishes standards for monitoring quality control of all products.
• Develops chain of custody for foods including Critical Control Points (CCP’s) from receipt to delivery to client to ensure food safety.
• Provides adequate job training to ensure a mutual understanding of expectations and responsibilities for all staff and volunteer positions.
• Develops and consistently maintains exceptional community relationships with all clients and agencies.
• Works with procurement manager to maximize use of donated foods.
• Develop standardized recipes including modified recipes for special diets.
• Ensure that all recipes and appropriate adjustments are finalized and entered into production system.
• Assists with recruitment and selection of kitchen staff.
• Works with Nutritionist to develop seasonal cycle menus to meet nutritional and cost requirements, to assure nutritional value of meals and to develop methods for evaluating customer satisfaction.
• Implement criteria for maintaining proper sanitation schedule, enforcing safety procedures and sanitation throughout the Community Kitchen

Other Critical Duties:

Food Production

Control culinary excellence over daily production of kitchen and meal packaging operations by:

• Oversight of daily production and food quality, monitoring recipes for accuracy and acceptability, tracking food production and work progress by frequent kitchen walkthroughs. Tastes and approves all food before it leaves the prep area.
• Develop and document production processes, sanitation schedules and other processes as it relates to daily operations.
• Draft and revise production sheets as necessary to reflect printed cycle menu with quantities including alternate dietary selections approved by Dietician and Director of Food Services
• Forecast estimated number of meals per day for each service needed.
• Coordinate activities with other internal departments, participates in management team meetings.
• Schedule employees and volunteers according to production needs.
• Determine priorities of daily production and assign staff and volunteers accordingly.
• Utilize food service management software with computer skills sufficient to navigate software as well as MSWord, Excel, Internet, Outlook, etc. and perform on-line ordering.
• Required, on occasion, to perform/assist all functions for all positions at each of the kitchen stations and the Meal Packaging Room.
• Supervise completion of packaging to meet production schedule.
• Monitor, revise, and maintain kitchen records and make regular reports to supervisor.
• Exhibit genuine concern for providing the best nutrition in appealing meals for the elderly, at-risk children, and adults.
• Ensure that all activities conform to established ServSafe and HACCP guidelines.
• Responsible for maintaining proper sanitation schedule, enforcing safety procedures and proper sanitation throughout the kitchen.
• Ensure compliance with food safety, sanitation, and overall workplace safety standards by conducting system audits, follow-up and documentation.
• Possess advanced knowledge in the areas of cooking techniques for quantity food service production, food specifications, food safety, and food service equipment.
• Ensure that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner, according to established procedures, performance standards, and local health department regulations.
• Basic knowledge of nutritional values of food and therapeutic dietary requirements; ability to apply knowledge operationally.
• Responsible for purchasing and receiving of all food and supplies.
• Ensure that inventory levels for both food and non-food items are properly and adequately maintained.
• Complete on-line orders from established vendors.
• Affect cost savings while minimizing impact on quality.
• Provide leadership, coaching and development oach and provide training for volunteers in the proper methods of food preparation.
• Attend management meetings, makes presentations as requested.

Facility Management

• Understand equipment usage and operation. Manage maintenance of facility and equipment through preventive maintenance, repairs, security measures, and adherence to safety and sanitation requirements.

• A two-year degree or certification in the field of Culinary Arts.
• 7-10 years of management experience in the food service or related industry
• Must be highly motivated and possess excellent oral and written communications skills.
• Must have experience working with the latest, state-of-the-art kitchen equipment.

• Proficient in MS Office: i.e. Word, Excel and Outlook
• Ability to interact effectively with individuals of diverse backgrounds, experiences, and personalities
• Highly motivated with strong interpersonal skills
• Ability to meet crises calmly and show initiative and flexibility in day-to-day operations

• Responsible for development and management of departmental budget.
• Develop contingency plans for various scenarios in cases of inclement weather or natural disasters
• Must have own automobile and be prepared to use it on the job.
• Must be able to multi-task, work with limited supervision and to meet tight deadlines.
• Superb judgment is required as it relates to the use of confidential information.

• Four-year degree in the field of Culinary Arts.
• 10+ years of management experience in the food service industry.
• Strong understanding of sound financial management and budgeting principals.
• Strong understanding of geriatric and children’s nutritional needs.

In addition to competitive wages, we’re proud to offer full time employees with comprehensive medical, dental, and vision benefits, 401K, generous paid time off, 11 paid holidays and more. Benefits include:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Health savings account
• Life insurance
• Paid time off
• Retirement plan
• Vision insurance

Interested candidates should submit their resume and cover letter by September 26, 2025. We kindly request no phone inquiries or emails.