I. JOB SUMMARY
This position is responsible for the management of students and curriculum-based functions of the Culinary Training Program.
II. ESSENTIAL FUNCTIONS
- Supervise and coordinate culinary training activities with Executive Chef including ongoing development of lesson plans and assessment materials; provide weekly lectures, demonstrations, hands-on activities and periodic testing and assessment of students, and occasional field trips
- Demonstrate and train professional culinary techniques both verbally and physically
- Establish competencies and standards for each lesson plan and assessment methods
- Provide equipment orientation and ongoing training to students to assure a safe environment for staff, students, culinary externs and volunteers
- Evaluate and interview student applicants, supervise daily activities providing constructive feedback and disciplinary actions when necessary, and oversee graduations
- Ensure HACCP and other food and physical safety standards are maintained by students; this will include providing food safety training and testing to students
- Ensure all kitchen equipment, tools, work tables and environment is maintained in a clean and sanitary state according to local and state Health Standards using the “clean as you go” policy and that all cleaning is documented.
- Monitor regular inventory (chemicals, food, etc.) and notify supervisor when par levels are down and orders need to be placed.
- Ensure all refrigerated equipment is properly logged & monitored reporting any deficiencies to Executive Chef.
- Adhere to all Central Texas Food Bank policies, food safety standards and HACCP plans.
- Maintain student program files, computer and hard copy in a confidential manner; maintain temperature, production, receiving, trash and cleaning and sanitation logs.
- Assist with production of value-added meals according to production plans for meal size and quantity as needed.
- Adhere to planned menu for the purpose of conserving food costs and ensuring high quality meals and food safety.
- Assist with preparing Catering Event Meals (as needed) for internal and external events and fundraisers.
- Performs a variety of additional duties not listed, to be determined and assigned as needed.
III. MINIMUM QUALIFICATIONS
A. Education, Experience, and Training
- Minimum of 3 years of experience in the culinary field as a chef or chef instructor including supervision and training of kitchen employees
- Formal culinary training strongly preferred or the ability to verbalize and demonstrate mastery of technical culinary skills
- Food Manager’s Certification required, (NRAEF ServSafe or Austin/Travis County recognized program)
- Excellent communications skills, both written and verbal, including the ability to effective public speaking
- Ability to work effectively with food bank staff, volunteers and vendors with a commitment and desire to go the extra mile to make the Food Bank kitchen program a success.
- Possession of a current Texas driver’s license with the minimum required liability insurance per Food Bank Policy.
B. Knowledge and Skills
- Must be able to “taste and sample” all food being prepared including foods containing gluten, meat protein dairy products and other animal proteins to ensure quality and student success.
- Ability to work independently with minimal supervision, and adhere to deadlines in a high-energy, fast-paced environment.
- Demonstrates good judgment and discretion.
- Demonstrates the ability to work cooperatively with other Food Bank staff and volunteers.
- Ability to represent the Food Bank in a professional manner under a variety of conditions.
- Excellent communications skills, both written and verbal, including the ability for effective public speaking.
- Ability to manage time efficiently and to work independently with minimum supervision.
- Ability to work cooperatively and collaboratively with other staff, volunteers, and vendors.
- Orientation to detail, accuracy and the ability to meet deadlines.
- Good judgment and discretion; ability to maintain confidentiality of and appropriate professional relationships with any program recipients.
- Ability to represent the Food Bank in a courteous professional manner.
- Ability to be flexible and adjust to program growth.
- Out-of-town travel for catering or training may be required.
- Be available to work minimum 40-hours a week; with flexibility to work early mornings, weekends and late evenings.
IV. ADDITIONAL REQUIREMENTS WITH OR WITHOUT REASONABLE ACCOMMODATION
- Ability to walk, stand, sit, kneel, push, stoop, reach above the shoulder, grasp, pull, bend repeatedly, identify colors, hear with aid, see, write, count, read, speak, analyze, alphabetize, lift and carry under 50 lbs., perceive depth, operate a motor vehicle, and operate motor equipment.
- Conditions may include working inside, working around machines with moving parts and moving objects, working closely with others, working alone, working protracted or irregular hours, and traveling by car, van, bus, and airplane.
- Kitchen equipment (machines, tools, devices) used in performing only the essential functions include 6-burner stove, griddle, grill, fryer, steam-jacketed kettles of varying sizes, Combi ovens, blast chillers, tilt skillets, meat slicer, bread slicer, stand mixers, dish machine and general smallwares. Additional items may be added as need arises. Office equipment includes computer and related equipment, calculator, copier, fax machine, telephone, and automobile.