Direct Services- Head Chef
About The Position
The Culinary Program Head Chef is a passionate, skilled and motivated culinary professional responsible for leading the culinary program curriculum, menu development, and the preparation of high-quality, diverse cuisine for participants, meetings and special events. This role leads hands-on instruction, with support staff, to individuals with intellectual and developmental disabilities within a commercial kitchen. S/he will provide leadership, and day-to-day management of the culinary arts program, ensuring a structured, supportive learning and real world/life experiences for adults with intellectual and developmental disabilities who are eager to learn.
Requirements
- Higher education with a minimum 5 years’ experience working within a commercial kitchen setting, bilingual English/Spanish preferred. Additional experience may be substituted for educational requirements.
- Experience leading kitchen staff/teams of 4 or more with excellent communication and teambuilding skills
- Excellence in organizational leadership with the ability to coach staff, oversee and develop high-performance teams, and set and achieve strategic objectives.
- Excellent organizational and interpersonal skills, including the ability to resolve disputes and observe confidentiality, exercising tact in dealing with sensitive, nuanced, and confidential issues and situations.
- An adaptable multi-tasker with the ability to control and move forward on several priorities simultaneously.
- Experience with evaluating staff, creating staff growth/development plans.
- Able to successfully complete organizational provided Red Cross First Aid and CPR Training.
- Adept at leading team and supervisory meetings and engaging staff to achieve high levels of performance.
- Strong computer skills and able to navigate programs for data entry and recording.
Nice To Haves
- bilingual English/Spanish preferred
Responsibilities
- Lead and Coach a culinary team of 4+ staff to support the overall program
- Manages all kitchen operations while actively cooking, and supervising kitchen areas with his/her team
- Create and develop menus based on seasonal ingredients and program preferences
- Create a curriculum that is sensitive to adults with intellectual and developmental disabilities that will help them in acquiring proper skills.
- Manage inventory and order supplies as needed
- Ensure food quality and presentation meet high standards
- Collaborate with front-of-house staff to ensure smooth operations of events/meetings
- Maintain a clean and organized kitchen environment
- Adherent to all health and safety regulations
- Work with the Director of Programs to facilitate communication, teambuilding and leadership expectations and standards for the culinary program
- Ensures the safety and well-being of all by following organizational policies, procedures, actively monitoring environments.
- Coordinates staffing needs, ensuring adequate coverage for the program.
- Manages petty cash and oversees credit card usage, ensuring all expenditures are appropriate, accurately documented, and aligned with program needs.
- Oversees the quality and variety of food available week to week.
Benefits
- 403B available with employer 4% provided after employee contributes 6%.
- Health, Vision, Dental and more benefits available.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
