Function: The Chef of Culinary Training is responsible for imparting culinary knowledge and skills with students through a structured training program. They design, maintain, and execute culinary lessons, supervise practical sessions, and provide mentorship to culinary students. Additionally, they play a pivotal role in establishing and nurturing relationships with local organizations for internship opportunities and potential job placements for program graduates.
Duties And Responsibilities
Researches and implements innovative and equitable program strategies and curriculum content to maintain equity and inclusion for Caridad workforce development.
Develops and maintains comprehensive culinary training programs, including lesson plans, hands-on activities, and assessments to meet educational objectives.
Leads the planning and execution of practical culinary sessions, guiding students in the preparation of diverse dishes, and ensuring adherence to quality and safety standards.
Supports the Associate Director in the creation and management of the budget.
Ensures the food being served meets the highest possible standards for quality, taste and dignity by sourcing the best possible ingredients.
Creates and manages food and supply order guides, and completes weekly orders with internal and external partners.
Provides mentorship and guidance to culinary training assistants, fostering a supportive environment for their professional growth and development.
Utilizes data-driven approaches to enhance the culinary training program, enabling informed decision-making and continuous improvement.
Cultivates and maintains strong relationships with local organizations, fostering partnerships to facilitate internship placements and potential job opportunities for program graduates.
Performs other duties as assigned.
Qualifications
Knowledge, Skills and Abilities:
Knowledge of modern kitchen management practices and culinary instruction.
Knowledge of food temperatures, proper food handling, equipment, kitchen tools, culinary techniques and ingredients.
Skills in training and coaching staff and students as it relates to food production, food presentation and food safety.
Skills in prioritizing work and coordinating multiple activities with potentially competing deadlines.
Ability to prepare cost effective and sustainable menus which achieve teaching, learning and assessment outcomes.
Ability to ob tain and maintain ServSafe Proctor Certification within 90 days of employment.
Lifelong learner and commitment to ongoing education and professional grow.
Growing leadership and management skills.
Sound judgment and ability to use data to make decisions.
Team orientation and commitment to CFB's core values and cultural aspirations.
Ability to effectively communicate (verbal and written) with employees, volunteers, donors, and other stakeholders.
Ability to work with people from diverse economic, social, and political backgrounds.
Minimum Qualifications
Three (3) years of experience in culinary food preparation, teaching or managing activities for a Culinary Training Program.
Two (2) - Three (3) years of staff management and supervision.
Associate’s degree in Culinary Arts, Nutrition or a related field.
Intermediate proficiency in Microsoft Office Applications (Outlook, Word, Excel, PowerPoint, Teams, SharePoint, etc.).
For company insurance purposes, at least 21 years of age; possess a current Arizona Driver’s License with a safe driving record.
Equivalent combination of education and experience may be considered if applicable and must be directly related to the functions and body of knowledge required to successfully perform the job.
Preferred Qualifications
Experience in all cooking techniques to include sauté, grill, pan fry, egg cookery, rational oven, and smoking.
Experience working or volunteering at a nonprofit and/or food bank.
Bilingual in English and Spanish.
Physical Requirements
Heavy Work which involves lifting no more than 100 pounds at a time with frequent lifting or carrying of objects weighing up to 50 pounds. If someone can do heavy work, we determine that he or she can also do medium, light, and sedentary work.
Expectations
CFB is committed to providing employees with an environment in which the Core Values of Respect , Integrity , Accountability , Collaboration , Excellence , Innovation , and Social Justice are supported and encouraged.
CFB works diligently to maintain a culture of fairness, responsibility, trustworthiness and teamwork to advance our mission: We change lives in the communities we serve by feeding the hungry today and building a healthy, hunger-free tomorrow.
The CFB is a drug and tobacco free work environment.
CFB is committed to having a workforce that reflects diversity at all levels and is an equal opportunity employer. Qualified applicants are considered for employment, and employees are treated during employment without regard to race, color, religion, national origin, citizenship, age, sex, sexual orientation, gender identity, marital status, ancestry, physical or mental disability, veteran status, or any other characteristic protected under applicable law.
Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Non-profit Organizations
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