Coastside411

Big Wave Group | Culinary Director / Executive Chef

The Big Wave Group, a 501(c)(3) nonprofit based in Half Moon Bay, CA, seeks a seasoned, hands‑on chef and culinary operations leader to launch and manage a new commercial kitchen at the newly built Big Wave Center in Half Moon Bay.

This role will design and operate a daily food program that serves approximately 40 adults with intellectual and developmental disabilities (IDD), along with caregivers, staff, and visitors, seven days per week. The Kitchen Manager / Executive Chef will be responsible for all aspects of kitchen setup and operations, including menu development, food production, food safety compliance, purchasing and inventory, staff supervision, and day‑to‑day execution.

The position supervises one part‑time kitchen helper and supports interns, which may include interns from the IDD community, sometimes accompanied by job coaches. This is a foundational role at the opening of the Big Wave Center and offers a unique opportunity to shape a high‑quality, mission‑aligned food program from the ground up. The position reports to the Executive Director.

About Big Wave Group

The mission of the Big Wave Group is to provide access to opportunity, lifelong housing, and a strong sense of community for adults with intellectual and developmental disabilities.

The Center includes:

• A Culinary & Catering Program and Day Program
• A Fitness and Recreation Club
• A Game Room
• A 10,000‑square‑foot outdoor events courtyard and outdoor kitchen

The Culinary & Catering Program and the Day Program will be operated by tenant organizations.

The nearby Big Wave Farm has served the IDD community for many years and remains an integral resource.

Key Responsibilities

• Set up and organize the commercial kitchen (including dry storage, walk‑in refrigerator/freezer, recycling, and small wares).
• Develop and implement SOPs for sourcing, receiving, storage, inventory, sanitation, equipment use, and safety.
• Ensure full compliance with all local health department, food‑safety, and workplace‑safety regulations.
• Maintain a clean, organized, and inspection‑ready kitchen at all times.
• Hire, train, schedule, and supervise one part‑time kitchen helper.
• Train and direct interns, including individuals from the IDD community, as appropriate.
• Coordinate routine preventive maintenance and service/repair for all kitchen equipment.

Menu Development & Meal Preparation

• Design a food program with pre‑determined menus for each meal period, and one alternative option, aligned with resident needs, service style, and operational capacity.
• Plan and prepare high‑quality, nutritious, flavorful, and seasonal menus that accommodate allergies, preferences, portion needs, and special diets.
• Maintain a strictly peanut‑free kitchen, including purchasing, storage, preparation, and labeling protocols.
• Communicate menus in advance to residents, caregivers, and parents/guardians.
• Oversee daily meal production, portioning, safe food handling, cooling and storage, labeling, and rotation.
• Engage with residents and caregivers during meal service to gather feedback and continuously improve offerings.

Partnerships, Sourcing & Budget

• Manage the food service budget (food, labor, and operating expenses) within established parameters.
• Monitor inventory levels; place food and supply orders; and implement cost‑effective purchasing practices.
• Collaborate with tenant organizations and partners operating within the Center’s kitchen and program spaces.
• Build relationships with local restaurants, farmers, and vendors to support donated and/or discounted ingredient sourcing.
• Partner with the Big Wave Farm Manager to plan seasonal ingredient use across the Farm and Center.

Qualifications & Experience

• 3–5 years of leadership experience in a commercial kitchen environment (e.g., Executive Chef, Chef de Cuisine, Kitchen Manager, or Culinary Manager).
• Strong skills in menu planning, batch production, food preparation, and service execution.
• Culinary degree/certificate or associate degree (or higher) in Culinary Arts, Food Science, or a related field preferred.
• Working knowledge of nutrition, modified diets, and their impact on menu development.
• Demonstrated knowledge of food safety and sanitation standards.
• ServSafe Food Protection Manager certification required (or ability to obtain within a specified onboarding period and maintain throughout employment).
• Ability to operate all kitchen equipment, maintain cleanliness, and establish ongoing maintenance processes.
• Experience working with—or a demonstrated commitment to—the IDD community preferred; alternatively, experience with school or senior meal programs.
• Warm, patient, respectful, and professional style.
• Ability to foster a positive work environment and collaborate effectively with caregivers, parents/conservators, vendors, tenants, and partners.
• Comfortable using basic computer tools (email, Word, Excel) for scheduling, ordering, and documentation.
• Ability to lift up to 40 pounds, stand for extended periods, bend/stoop, and work safely in a hot kitchen environment.
• Ability to communicate effectively in English (reading, writing, and speaking).
• Schedule includes weekends; availability to work at least one weekend day (typical schedule averages five days per week).
• Valid driver’s license and reliable transportation.

Wage: $90,000 - $100,000 annually, with benefits