Culinary Training Manager

Job description

POSITION OVERVIEW

The Culinary Training Manager (CTM) is responsible for organizing and executing Culinary training for our Workforce Development Program in our state-of-the-art Community Kitchen. The 12-week program designed in partnership with James Beard nominated chef, Lindsay Autry, provides hands-on job training, coaching, and supervision for up to 10 students, with 30 hours of training per week. The program provides students with the necessary skills to confidently gain employment in the food service industry.

POSITION RESPONSIBILITIES

• Manage all aspects of the culinary program including planning, budgeting, and purchasing of all food for class instruction.
• Directly supervise and support learning cohorts in the community kitchen.
• Teach basic work skills, culinary arts skills, food preparation, and safety skills through hands-on training.
• Plan and execute culinary training sessions; teach, model, and maintain food safety and sanitation best practices.
• Complete evaluations for all training participants, communicate progress to participants through one-on-one meetings.
• Teach and enforce the highest standard of safety and use of kitchen equipment.
• Track participant attendance, daily activities, and performance and enter data into program dashboard.
• Coordinate certificate of completion and graduation ceremony for students.
• Coordinate cooking demonstrations with guest chefs.
• Maintain a positive work environment with high standards in quality food preparation, cleanliness, and skill development.
• Support the Marketing, Communications and Engagement team to promote and communicate the program effectively.
• May assist with larger catered events.
• · Assist management as necessary.

Job requirements

POSITION QUALIFICATIONS

• Degree in Culinary Arts and/or professional certification from ACF or other accrediting body.
• Minimum four years’ management experience in the culinary arts and/or the food service industry, either as an Executive Chef or Chef de Cuisine.
• · Experience teaching culinary skills and supporting professional development.
• · ServSafe Manager certified.
• · Proven success with financial responsibility, inventory management, food cost management, menu planning and recipe development experience.
• · Sensitivity to diverse populations with sound judgment and the ability to serve people in a compassionate, patient, friendly, and courteous manner, showing sincere interest in people’s concerns.
• · Ability to work under pressure, while simultaneously maintaining composure and ensuring excellent customer service.
• · Open to feedback and personal and professional growth.
• · Strong coaching and leadership skills with ability to take initiative.
• · Decisiveness and attention to detail.
• · Strong communications skills, both written and verbal, with comfort and ability to speak publicly and teach others.
• · Positive attitude, flexibility, and good sense of humor.

PHYSICAL DEMANDS & WORKING CONDITIONS

• Hours of Operation: Although organization hours are Monday-Friday, 8:00 a.m. – 5:00 p.m., this Management level position may work 45-50 hours per week, especially during peak times such as holiday seasons, growing seasons and disaster response. After-hours business work is required occasionally throughout the year. This position will have most weekends off though may be required from time to time.

• Environment: This position works in a kitchen setting with long periods of standing, talking and/or visual concentration, and use of kitchen equipment that requires the highest levels of safety standards at all times. Occasional work will occur in the warehouse or outside in fields and warehouses in inclement weather. The noise in the work environment is usually moderate to loud.

• Travel: FSF serves four counties so there is often same-day travel between the counties, using a personal vehicle, and occasional out of town travel for meetings, conferences, or special events.

• OSHA Standards Lifting requirements are 50 pounds and when lifting loads heavier than 50 pounds, use two or more people to lift the load.

ORGANIZATION

Feeding South Florida (FSF) is a member of the Feeding America network and the leading domestic hunger relief organization serving Palm Beach, Broward, Miami-Dade, and Monroe Counties. As one of the largest food banks in the Feeding America network, FSF is responsible for serving 25 percent of the state’s food insecure population. A four-star rated organization by Charity Navigator, FSF is one of the most efficient nonprofits nationally; over 98 percent of all donations are put back into the community.

CORE VALUES
FSF values service above all else. We’re looking for innovative and strategic thinkers who are committed to improving the lives of those around them. FSF “Friendly Food Bankers” embrace the enormity of our role in the community and knows that serving others comes before any one individual. Friendly Food Bankers have compassion, dedication, act with integrity and are committed to stewardship and inclusion.

WE PROVIDE
Full medical, dental and vision insurance; contribute up to a retirement plan with employer matching contributions; 17 days paid time off; a diverse team that is representative of the community we serve; continuous learning opportunities; a high-performance culture that will help challenge and grow your skill set.

Equal Opportunity Employer/Drug Free Workplace/ADA Compliant