Teaching Kitchen Culinary Leader

Community Servings

Job Description

Reporting to the Teaching Kitchen Program Manager, this position provides culinary leadership to the Teaching Kitchen program, which provides free culinary job training to adults who face barriers to employment. 
 
The Culinary Leader is responsible for student educational progression throughout the program, including classroom learning, ongoing skills and knowledge assessments, and integration of trainees into the production environment for impactful hands-on job training.  They are responsible for creating a positive learning environment both in the kitchen and classroom. The Culinary Leader is a working member of the programs team who actively participates in food production.

Community Servings knows that diversity drives excellence. We are a place where everyone is welcome. We celebrate, promote, and derive strength from a diversity of lived experiences. We actively seek and encourage an inclusive workforce.
 
Upon launch of the Teaching Kitchen social enterprise, the Culinary Leader will manage all enterprise operations including business development; food and labor cost management; vendor relationship cultivation and management; inventory management; menu planning; food quality control; and safety and sanitation management. 

Training Program Support:  

·       Facilitate delivery of established culinary training curriculum including classroom and kitchen based hands-on instruction components.
·       Oversee student academic records including trainee assessments and progression through competencies framework.
·       Maintain open channels of communication with Student Services Specialist and Program Manager to identify trainee support needs and employment abilities.
·       Collaborate with the Executive Chef to integrate trainees into Community Servings client meal production tasks and ensure alignment of classroom and on-the-job training experiences.
·       Lead by example in areas of life skills, taking and delivering feedback, and maintaining a professional demeanor in the kitchen.

Social Enterprise Operations: 

·       Provide hands-on teaching while working with students to accomplish production tasks and ensure learning concepts are reinforced during social enterprise training component.   
·       Develop recipes; set and cost menus; develop, implement, and enforce all kitchen standard operating procedures; place orders and manage inventory; works with Teaching Kitchen team on new market outreach; ensure that kitchen conforms to legal safety and health specifications.
·       Oversee production of food with consistently high quality, taste, and presentation.
·       Control food cost by utilizing the proper methods of food preparation, handling, and storage.
·       Adhere and comply to recipe and product specifications.
·       Execute production tasks with a sense of urgency to meet enterprise demands.

Leadership: 

·       Maintain effective communication and working relationships with the kitchen and program staff, be responsive to trainee and staff suggestions and concerns, and work to resolve problems and build strong team cohesion.
·       In partnership with the Program Manager, maintain goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, and enact approved profit-oriented and cost saving ideas/activities.
·       Lead day-to-day operation of the Learning Kitchen and social enterprise, including coordinating food production schedules and maintaining high quality food output. 
·       Ensure all trainees consistently adhere to uniform, grooming, and appearance standards.
·       Establish and require strict adherence to health department and sanitation and food handling guidelines.
·       Ensure adherence to all food and kitchen safety standards in production, storage, and dishwashing areas.

QUALIFICATIONS:

  • Lived experiences reflecting those of the Teaching Kitchen trainee population strongly preferred. Experience working with at-risk populations a plus.
·       Demonstrated coaching style reflecting compassion, wisdom, and integrity.
·       A passion for excellence through teamwork, communication, and positive change
  • Excellent communication and organizational skills
  • Ability to set and maintain boundaries in a clear and respectful manner.
·       Minimum 5 years’ experience in varied food production
  • Proven ability to facilitate an established training curriculum.
·       ServSafe Food Safety Manager certification strongly preferred.
  • Computer proficiency including the use of Microsoft Outlook, Microsoft Office, and Dropbox strongly preferred. Familiarity with Salesforce a plus
·       Strong management and leadership skills
 
 We offer a complete benefits program including:
  • Medical and Dental Insurance
  • Life-, Short- and Long-Term Disability Insurance
  • Paid Vacation, Holidays and Sick Time
  • 403(b) Retirement Plan
  • Daily community lunch