Executive Chef

Position: Executive Chef & Culinary Director

Status: Full Time, Exempt

Reports to: Executive Director

We are seeking a talented and mission-driven Executive Chef and Culinary Director to launch and lead our new, chef-led nutrition program focused on plant-forward, scratch-cooked meals for older adults. This is a rare opportunity to shape an innovative program from the ground up-developing seasonal menus, overseeing daily meal production, and setting a new standard for culinary excellence, nutrition, and hospitality at the Center.

This role will collaborate closely with our internal team, community partners, and volunteers to ensure the program reflects both the diverse needs of our members and the spirit of wellness and connection that defines our mission. The ideal candidate brings strong culinary and kitchen management experience, enjoys working in a team-oriented environment, and is passionate about creating healthy, delicious meals that enhance the lives of older adults.

Wayne Senior Center is a nonprofit senior community center that provides inclusive holistic wellness programs and meaningful connections to support older adults.

Schedule: Monday–Friday, with occasional evenings or weekends for special events
Compensation & Benefits: Salary range: $62,000–$65,000 DOE. Benefits include PTO, paid holidays, medical insurance, and retirement contribution.

Key Responsibilities

Include, but are not limited to the following (other duties may be assigned) :

Culinary Leadership & Meal Production

• Plan and execute seasonal, plant-forward menus for:
• Daily light breakfast program that supports healthy aging and social connection
• Daily congregate lunch meals that meet all applicable Pennsylvania Department of Aging (PDA) nutrition guidelines
• Special meals and dinners for holidays, fundraising events, and community gatherings
• Lead the daily preparation and service of all meals, with an emphasis on scratch cooking, nutrition, and visual appeal
• Oversee day-to-day food production, including working the line, following standardized recipes, and ensuring proper portioning

Kitchen Operations & Food Safety

• Serve as Person in Charge (PIC) and maintain a current ServSafe certification
• Maintain a clean, organized, and efficient commercial kitchen in full compliance with Delaware County Health Department, Delaware County Office of Services for the Aging, Pennsylvania Department of Aging nutrition and sanitation standards, Wayne Senior Center standards and the Willows Park Preserve standards.
• Ensure that all foods are stored, prepared, held, and served according to safe food handling procedures
• Maintain accurate inventory, place food and supply orders, and ensure sanitary storage and stock rotation.

Team & Volunteer Management

• Supervise, schedule, and support kitchen staff
• Provide ongoing training in kitchen safety, food handling, and customer service
• Foster a positive, team-oriented work environment and engage volunteers in the Center's mission through education and appreciation
• Participates in staff meetings and professional development trainings

Program Development & Community Engagement

• Collaborate with staff and community partners to develop and deliver food-based wellness activities such as cooking demos, seasonal tastings, nutrition education, and garden-to-table programs
• Serve as a visible and enthusiastic representative of the culinary program, cultivating relationships with local farms, food producers, and wellness-focused organizations

Inventory, Procurement & Budget Management

• Manage all food purchasing and vendor relationships
• Monitor food cost and usage to ensure purchasing stays within budget and aligns with meal participation levels
• Implement strategies to minimize food waste and maximize efficiency
• Maintain accurate documentation for food costs, participation, compliance reporting, production logs, and menus
• Explore and support mission-aligned revenue opportunities such as community dinners, special event catering, or packaged food offerings that can enhance the Center's visibility and sustainability

Qualifications

Culinary degree or equivalent experience.

Minimum 5 years of professional cooking experience, with at least 2 years in a leadership or kitchen management role.

Demonstrated experience in large-scale food production and proven ability to create plant-forward menus and prepare fresh, nutritious meals at scale.

Current ServSafe certification

Strong interpersonal skills; ability to collaborate with staff, volunteers, community partners, and older adults.

Ability to lift 50 lbs and stand for extended periods of time

Reliable personal transportation and ability to travel as needed

Job Type: Full-time

Pay: $62, $65,000.00 per year

Benefits:

• Health insurance
• Paid time off
• Retirement plan

Ability to Commute:

• Wayne, PA Required)

Work Location: In person