Culinary Crew Lead

Heartbeet Lifesharing•Hardwick, VT

6d•Onsite

About The Position

Heartbeet Lifesharing is seeking someone to lead our Culinary Crew, which operates lunch Monday – Friday and prepares meals, breads, and baked goods for the community. The Culinary Crew Lead is responsible for the overall management of our commercial kitchen providing oversight for all food preparation, food ordering, menu development, staff management, and ensuring all health and safety regulations are followed to produce healthy food and baked goods. We are looking for a live-in person (room and board covered with a stipend every other week).

Requirements

Extensive culinary experience with knowledge of commercial kitchen equipment, cooking methods, and ingredients
Strong leadership and organizational skills to manage staff, schedules, and kitchen operations
Experience in budgeting, cost control, and inventory management
Creativity and innovation in menu development and recipe creation
Knowledge of baking and making artisan breads
Ability to prioritize the health and safety of all those working in the kitchen
Creative problem-solving skills
Energetic, flexible, collaborative, and proactive
Clear organizational/time-management skills
Strong communication skills
Ability to manage multiple tasks at a time
Self-motivated and able to work both with little supervision and in a team environment
Passion for working with people of all abilities
Demonstrated ability to work well with diverse populations
Ability to perform well in an environment that requires compassion, helpfulness, patience, and resourcefulness
Commitment to the human rights of people with disabilities and the organizational mission
At least 18 years old
Valid U.S. Driver’s License
I-9 Employment Eligibility Verification
Proficient in the English language
Valid Driver’s License
Must pass required Background Checks for position

Responsibilities

Supervise volunteer kitchen staff, including Coworkers and Friends.
Assign tasks, provide training, plan healthy menus, provide healthy lunch Monday – Friday for approximately 50 adults.
Provide fresh baked goods (focus on fresh breads) daily.
Design, approve, and update menus focusing on seasonal ingredients, customer preference, and dietary requirements.
Manage kitchen budgets, controls food costs, orders supplies and maintains inventory.
Implement cost-control measures and optimizes productivity.
Ensure compliance with health, safety and sanitation regulations as specified by the Vermont Department of Health.
Maintain high standards of kitchen hygiene, conducts inspections, and enforces safety protocols.