Culinary Program Lead

Hope Served•Manheim, PA

2d•Onsite

About The Position

Hope Served is seeking a Culinary Program Lead to oversee the culinary and hospitality operations of its mission-driven social enterprise, which includes the Hope Served Cafe, Bistro, catering, and other food-service initiatives. This role requires a blend of hands-on culinary expertise, restaurant management skills, menu development, food-service operations, and hospitality. The primary goal is to foster an inclusive workplace where individuals with disabilities can gain valuable employment and culinary experience. The ideal candidate is a seasoned culinary professional and restaurant operator who understands that the kitchen serves as a training ground, an employment pathway, and a social enterprise dedicated to creating opportunities for people with disabilities. The Culinary Program Lead will collaborate closely with the Employment Supports Lead to ensure that culinary employees and trainees receive the necessary support, coaching, and accommodations for success.

Requirements

Demonstrated professional culinary or restaurant management experience.
Experience managing a commercial kitchen, restaurant, catering operation, or comparable food-service environment.
Demonstrated experience with menu development and recipe creation.
Strong knowledge of food safety, sanitation, food costs, inventory, and kitchen operations.
Experience supervising and developing employees.
Strong organizational and problem-solving skills.
Ability to work in a hands-on kitchen environment.
Commitment to Hope Served's mission and inclusive employment.
ServSafe Food Protection Manager certification.

Nice To Haves

Culinary degree, culinary certification, or equivalent professional experience.
Experience opening or launching a restaurant or food-service operation.
Experience with catering or social-enterprise food operations.
Experience training individuals with disabilities or other individuals requiring workplace support.
Experience with workforce development or vocational training.
Experience developing financially sustainable food-service enterprises.

Responsibilities

Lead day-to-day kitchen and culinary operations.
Develop and maintain appealing, practical, seasonal, and financially sustainable menus.
Create recipes, standardized recipes, production procedures, and portion controls.
Establish and ensure consistent execution of food-quality standards.
Oversee food preparation, cooking, plating, presentation, and service.
Develop menus for the Bistro, catering, special events, mobile food operations, and other Hope Served food enterprises.
Identify opportunities for new products, menu items, seasonal offerings, and revenue-generating food concepts.
Train and mentor kitchen staff in culinary skills and professional kitchen practices.
Maintain a positive, professional, team-oriented kitchen culture.
Lead daily back-of-house operations and collaborate with front-of-house leadership.
Develop kitchen schedules and staffing plans.
Manage food purchasing, inventory, receiving, storage, and vendor relationships.
Establish systems for food cost control, waste reduction, portion control, and inventory management.
Monitor food-service revenue and expenses and contribute to financial forecasting.
Ensure compliance with food safety, sanitation, health department, and ServSafe requirements.
Maintain appropriate kitchen cleanliness, organization, and equipment standards.
Establish opening, closing, prep, cleaning, and production procedures.
Assist with catering, community events, and off-site food-service operations.
Develop a sustainable culinary business model in partnership with Hope Served leadership.
Analyze food costs, pricing, margins, and profitability.
Develop catering menus and pricing.
Identify new culinary revenue opportunities.
Assist with corporate gifting, wholesale, retail, mobile food, and special-event opportunities when appropriate.
Develop relationships with local food vendors, chefs, restaurants, culinary schools, and hospitality businesses.
Help position Hope Served's culinary enterprise as a respected community restaurant and employment initiative.
Work closely with the Employment Supports Lead to identify appropriate culinary tasks and career pathways for individuals with disabilities.
Break culinary jobs into teachable steps and progressive skill levels.
Adapt kitchen processes when necessary to accommodate different learning styles and abilities.
Provide direct instruction and coaching in culinary and hospitality skills.
Model professional workplace behavior, teamwork, communication, and customer service.
Create opportunities for employees to progress from entry-level tasks toward greater responsibility.