DIRECTOR, CULINARY OPERATIONS

The D C Central Kitchen Inc•Washington, DC

5d•$95,000 - $110,000•Onsite

About The Position

DC Central Kitchen (DCCK) is an iconic nonprofit and social enterprise that combats hunger and poverty through job training and job creation. Our approach provides hands-on culinary job training while creating living-wage jobs and bringing nutritious, dignified food where it is most needed in our city. We serve scratch-cooked, farm-to-school meals in DC schools; deliver fresh, affordable produce to corner stores in neighborhoods without supermarkets; provide delicious catering; and operate cafes. Above all else, we are committed to creating a more just, equitable, and inclusive community, both outside our doors and right here on our team. We strive to offer a safe environment to learn, discover, and develop individual strengths, and pursue meaningful career pathways. As an Equal Opportunity Employer, we recognize and work to address the lasting effects of historic injustices and systemic racism, and we strongly encourage people of color, women, LGBTQ people, returning citizens, and people who have experienced poverty or homelessness to apply to join our team. DC Central Kitchen (DCCK) is a national leader in the future of hunger relief, empowering the next generation of leaders to implement innovative models for combatting hunger, developing food systems, and helping communities to help themselves. The Culinary Operations department is an integral part of this innovative approach with a focus on consistent and efficient preparation of high-quality, delicious, and nutritious food products, food safety, and stellar customer service. The Director, Culinary Operations oversees the production of all food at DC Central Kitchen (DCCK) locations and for all contracts including Community Meals, School Meals, Healthy Corners, Catering, Retail, special events, and future programming. The Director reports to the Chief Operating Officer (COO) and serves in a leadership role, responsible for all culinary operations activities including but not limited to inventory control, menu development and efficiency, kitchen safety and training, equipment and facility maintenance and safeguarding, contract-related activities, catering and retail production, staffing management, and staff development. The Director is expected to collaborate and coordinate with various departments as well as members of the C-Suite to ensure timely and effective preparation of safe, high-quality products and the development and implementation of new social enterprise programs. This position requires a high level of strategic thinking, hands-on leadership, professional integrity, consensus-building, and the ability to influence positive change while “leading by example.” The Director will be responsible for maintaining a systems-oriented workspace that will foster a culture of responsibility and accountability throughout the culinary team. The Director is integral in the organization’s growth and expansion into a diverse revenue-generating market sector while sustaining our “Local, Conscious Cuisine.”

Requirements

At least 6 to 8 years of culinary management experience; Prior supervisory experience and large-volume production experience in large-scale food service operations.
Extensive familiarity with culinary operations, food service supply chain, and fulfillment logistics in food service industry.
Prior experience in managing related USDA programs and regulations.
Current DC DOH Food Safety Manager Certification or the ability to achieve this certification within 90 days of employment; Incumbent must maintain certification.
Current ServSafe Manager certification; Incumbent must maintain certification.
Computer proficiency in Microsoft Office (Word, PowerPoint, Excel, SharePoint).
Demonstrated cultural competence and a commitment to the mission and values of DC Central Kitchen.
Must be inspired to teach, mentor, and develop emerging talent, including graduates of the Culinary Job Training program that are just entering the hospitality field.
Comfortable addressing challenges with ambiguous or incomplete information.
Strong organizational skills and extreme attention to detail.
Demonstrated ability to manage priorities and cross-functional projects in a dynamic environment.
Ability to communicate timely and effectively with all levels of management, front-line personnel, as well as clients.
Valid Driver’s License and current ServSafe® Manager certification.
A pre-employment background check and drug screening are required.

Responsibilities

Provide strategic oversight and daily communication with the COO and the culinary production team regarding production, facility, equipment, staffing opportunities and counseling, programming, menu, and standards.
Collaborate with Directors to implement DCCK strategic vision and goals around community development, Culinary Job Training and Healthy Corners programming as well as new social enterprise programs.
Analyze and monitor business volume forecast and plans in the areas of labor, productivity, costs and other expenses.
Manage and improve annual budgets for all culinary operations. Review and approve departmental budgets, staffing plans, and purchasing decisions.
Drive continuous improvement of staffing models, menu planning, and production templates for aggressive growth and market penetration, providing real-time feedback and intelligent improvements as business or staffing changes.
Utilize strategic problem-solving and conflict resolution techniques to support organizational change and drive continuous improvement.
Cultivate and sustain positive and collaborative working relationships with other DCCK leaders and for special events, outreach, and board activities.
Perform other duties and tasks as required to maintain quality relationships with all our partners and customers and / or duties and tasks needed to drive the vision, mission, and values of DC Central Kitchen.
Oversee the timely production and distribution of food products for community meals, school meals, catering, retail, and special events.
Collaborate and communicate daily with Procurement to ensure alignment on the quality, quantity, and timeliness of food product deliveries, to support the consistency and excellence in culinary production and service standards.
Lead the reinforcement and improvement of standard operating procedures for all culinary staff including recipe adherence, safe and efficient equipment and facility operation, and timely maintenance.
Drive sustainability in all facets of culinary operations. i.e., disposables, food waste, effective use of donations.
Maintain deep working knowledge of culinary trends, regulatory compliance, and industry best practices, including HACCP protocols, ServSafe Manager standards, USDA school food and afterschool food guidelines, CACFP, and local/state food safety regulations.
Create daily focus and motivation for the team to remain energized to deliver excellent food preparation consistently.
Lead collaborative menu planning and testing sessions, ensuring appropriate equipment and staff utilization is built in.
Support the design and implementation of menus and recipes for School Foods, Partner Agency Meals, Retail Sales, and Catering.
Lead and coach associate directors, managers and team members via training, professional development, and innovation to ensure standards are maintained or exceeded and compliance is met.
Foster a positive, supportive workplace culture that prioritizes employee wellness, engagement, and professional development.
Lead coordination of staff and volunteers to deliver a consistently impactful guest experience, modeling excellence and professionalism in all service interactions.
Lead the coordination and continuous improvement of production team workflows and scheduling in partnership with CJT to ensure that students are integrated into DCCK culinary operations and exposed to core standards.
Oversee the development and execution of the skills lab rotation schedules across the various workstations. Provide active engagement and evaluation for CJT candidates participating in the three-day trial program in the production kitchen.

Benefits

Medical, dental, and vision insurance (DCCK pays 100% of employee premiums for individual coverage)
Flexible Spending Accounts (healthcare and parking)
Paid Time Off (vacation, sick, and personal leave)
11 Company Paid Holidays
Bonding Leave for new parents
Commuter Benefits plan
Matching 401(k) program
Basic Life & Supplemental Life
Short-Term & Long-Term Disability
Wellness Reimbursement program