Propel Kitchens
Executive Chef/Chief Operations Officer (COO)
Propel Kitchens, Saint Louis, Missouri, United States, 63146
Executive Chef/Chief Operations Officer (COO)
Propel Kitchens is a mission-driven food service social enterprise dedicated to transforming lives through scratch-made meals, culinary workforce training, and community-centered solutions to food insecurity. We partner with schools, community agencies, and nonprofits across the St. Louis region to nourish children, families, and seniors while developing pathways to economic opportunity.
We are seeking a dynamic, highly skilled, and community-focused Executive Chef & Chief Operations Officer (COO) to join our leadership team and guide the next phase of organizational growth.
Position Summary The Executive Chef & COO is responsible for leading all culinary operations, food production, food safety compliance, workforce training, and operational excellence across Propel Kitchens’ programs. This dual-role leader oversees kitchen management, menu development, staff training, client services, and operational strategy while ensuring high-quality, culturally relevant meals for all ages—especially school-aged children.
The ideal candidate has 10–15 years of progressive culinary leadership experience, advanced culinary certifications (AFC or equivalent), instructional experience, and a deep commitment to addressing food insecurity through community-based food systems.
Key Responsibilities Culinary Leadership & Menu Development
Oversee all aspects of culinary operations, food production, and menu design.
Develop culturally relevant, nutritionally balanced menus for diverse populations, including school-aged children, adults, and seniors.
Ensure meals meet USDA, CACFP, NSLP, and local compliance requirements.
Standardize recipes, production sheets, and food costing tools for accuracy and efficiency.
Maintain relationships with local farmers, vendors, and partners to support fresh and local sourcing.
Operational Leadership & Strategy
Serve as a key member of the executive leadership team, guiding organizational strategy, growth planning, and capacity building.
Oversee daily back-of-house and front-of-house operations, logistics, procurement, and quality control.
Establish and monitor KPIs for culinary and operational performance.
Lead continuous improvement initiatives to strengthen efficiency, safety, and product quality.
Oversee fleet operations and delivery systems to ensure timely, accurate meal service.
Food Safety & Compliance
Ensure strict adherence to ServSafe, FDA Food Code, and local health department regulations.
Implement and monitor HACCP plans and SOPs for all kitchen operations.
Train staff and trainees on food safety, sanitation, allergen management, and safe food handling.
Conduct regular audits to maintain a safe, compliant, and inspection-ready facility.
Workforce Development & Instruction
Teach culinary fundamentals, advanced techniques, safety practices, and industry professionalism.
Develop curriculum aligned with industry standards, employer needs, and Propel Kitchens’ training goals.
Mentor trainees with diverse backgrounds, including individuals facing barriers to employment.
Support job placement and career advancement opportunities for program graduates.
Supervise kitchen managers, chefs, culinary instructors, and production staff.
Build a positive, inclusive team culture grounded in excellence, accountability, and continuous learning.
Provide coaching, evaluations, and professional development opportunities.
Ensure adequate staffing for production, events, and special projects.
Community & Client Engagement
Serve as a public-facing representative of Propel Kitchens in community initiatives and partnerships.
Engage with school administrators, nonprofit partners, and community stakeholders regarding menu needs and program impact.
Support outreach efforts related to food insecurity, culinary education, and community health.
Qualifications Required
10–15 years of professional culinary experience, including at least 5 years in a senior leadership role.
ServSafe Manager Certification (additional ServSafe Instructor/Proctor certification preferred).
AFC certifications or equivalent advanced culinary credentials.
Demonstrated experience teaching or training culinary students or staff.
Expertise in producing culturally responsive meals for diverse populations, especially children.
Strong knowledge of USDA Child Nutrition Programs and institutional food service operations.
Experience managing budgets, food costing, procurement, and kitchen inventory systems.
Ability to operate in a fast-paced, mission-driven environment.
Strong leadership skills with a commitment to equity, teamwork, and professional integrity.
Preferred
Experience working in nonprofit, school food service, or social enterprise settings.
Knowledge of food insecurity, community nutrition, and regional food systems.
Experience with workforce development or adult education programs.
Valid driver's license and ability to oversee fleet operations.
Key Attributes
Mission-driven and community-centered.
Passion for food justice and addressing food insecurity.
Strong communicator and relationship builder.
Strategic thinker with operational discipline.
Culturally competent, empathetic, and inclusive.
Committed to high-quality food and high-quality training.
Compensation commensurate with experience.
Employee Benefits include: paid health insurance (employee-only), paid time off, professional development, and opportunities to shape a growing mission-driven organization.
(Propel Kitchens may provide additional details based on your final package)
How to Apply Interested candidates may submit a résumé, cover letter, and two culinary work samples (menu portfolio or recipe samples) to
klee@propelkitchens.org
with the subject line: Executive Chef & COO Application.
#J-18808-Ljbffr
We are seeking a dynamic, highly skilled, and community-focused Executive Chef & Chief Operations Officer (COO) to join our leadership team and guide the next phase of organizational growth.
Position Summary The Executive Chef & COO is responsible for leading all culinary operations, food production, food safety compliance, workforce training, and operational excellence across Propel Kitchens’ programs. This dual-role leader oversees kitchen management, menu development, staff training, client services, and operational strategy while ensuring high-quality, culturally relevant meals for all ages—especially school-aged children.
The ideal candidate has 10–15 years of progressive culinary leadership experience, advanced culinary certifications (AFC or equivalent), instructional experience, and a deep commitment to addressing food insecurity through community-based food systems.
Key Responsibilities Culinary Leadership & Menu Development
Oversee all aspects of culinary operations, food production, and menu design.
Develop culturally relevant, nutritionally balanced menus for diverse populations, including school-aged children, adults, and seniors.
Ensure meals meet USDA, CACFP, NSLP, and local compliance requirements.
Standardize recipes, production sheets, and food costing tools for accuracy and efficiency.
Maintain relationships with local farmers, vendors, and partners to support fresh and local sourcing.
Operational Leadership & Strategy
Serve as a key member of the executive leadership team, guiding organizational strategy, growth planning, and capacity building.
Oversee daily back-of-house and front-of-house operations, logistics, procurement, and quality control.
Establish and monitor KPIs for culinary and operational performance.
Lead continuous improvement initiatives to strengthen efficiency, safety, and product quality.
Oversee fleet operations and delivery systems to ensure timely, accurate meal service.
Food Safety & Compliance
Ensure strict adherence to ServSafe, FDA Food Code, and local health department regulations.
Implement and monitor HACCP plans and SOPs for all kitchen operations.
Train staff and trainees on food safety, sanitation, allergen management, and safe food handling.
Conduct regular audits to maintain a safe, compliant, and inspection-ready facility.
Workforce Development & Instruction
Teach culinary fundamentals, advanced techniques, safety practices, and industry professionalism.
Develop curriculum aligned with industry standards, employer needs, and Propel Kitchens’ training goals.
Mentor trainees with diverse backgrounds, including individuals facing barriers to employment.
Support job placement and career advancement opportunities for program graduates.
Supervise kitchen managers, chefs, culinary instructors, and production staff.
Build a positive, inclusive team culture grounded in excellence, accountability, and continuous learning.
Provide coaching, evaluations, and professional development opportunities.
Ensure adequate staffing for production, events, and special projects.
Community & Client Engagement
Serve as a public-facing representative of Propel Kitchens in community initiatives and partnerships.
Engage with school administrators, nonprofit partners, and community stakeholders regarding menu needs and program impact.
Support outreach efforts related to food insecurity, culinary education, and community health.
Qualifications Required
10–15 years of professional culinary experience, including at least 5 years in a senior leadership role.
ServSafe Manager Certification (additional ServSafe Instructor/Proctor certification preferred).
AFC certifications or equivalent advanced culinary credentials.
Demonstrated experience teaching or training culinary students or staff.
Expertise in producing culturally responsive meals for diverse populations, especially children.
Strong knowledge of USDA Child Nutrition Programs and institutional food service operations.
Experience managing budgets, food costing, procurement, and kitchen inventory systems.
Ability to operate in a fast-paced, mission-driven environment.
Strong leadership skills with a commitment to equity, teamwork, and professional integrity.
Preferred
Experience working in nonprofit, school food service, or social enterprise settings.
Knowledge of food insecurity, community nutrition, and regional food systems.
Experience with workforce development or adult education programs.
Valid driver's license and ability to oversee fleet operations.
Key Attributes
Mission-driven and community-centered.
Passion for food justice and addressing food insecurity.
Strong communicator and relationship builder.
Strategic thinker with operational discipline.
Culturally competent, empathetic, and inclusive.
Committed to high-quality food and high-quality training.
Compensation commensurate with experience.
Employee Benefits include: paid health insurance (employee-only), paid time off, professional development, and opportunities to shape a growing mission-driven organization.
(Propel Kitchens may provide additional details based on your final package)
How to Apply Interested candidates may submit a résumé, cover letter, and two culinary work samples (menu portfolio or recipe samples) to
klee@propelkitchens.org
with the subject line: Executive Chef & COO Application.
#J-18808-Ljbffr