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

• Associate degree in Culinary Arts or Culinary Management from an accredited college or culinary school. A culinary diploma or certificate from a recognized culinary program may be acceptable when combined with professional experience.
• Proven culinary leadership experience in high‑volume or institutional settings.
• ServSafe certified.
• Excellent organizational, communication, and problem‑solving skills.
• Good interpersonal skills to interact with staff, volunteers and senior clients.
• Ability to stand and walk for extended periods throughout the workday in a commercial kitchen and food packing areas.
• Ability to lift, carry, push, and pull food supplies, ingredients, kitchen equipment, and containers of prepared meals.
• Ability to bend, reach, stoop, and perform repetitive movements as needed for food preparation, meal packing, dishwashing, and cleaning.
• Ability to work safely around hot ovens, stovetops, commercial kitchen equipment, wet floors, and cleaning and sanitizing products.
• Ability to perform tasks requiring manual dexterity, coordination, and attention to detail.
• Valid NC driver’s license.
• Able to pass a background check.

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

Benefits:

• Health and Dental insurance
• Paid Holidays
• Vacation/Sick Time
• Food provided