Company description

Inter-Faith Food Shuttle envisions a hunger free community. We feed our neighbors, teach self-sufficiency, grow healthy food, and cultivate innovative approaches to end hunger. As a member of Feeding America, the Food Shuttle distributes over 9 million pounds of food per year, 37% of which is fresh produce. From Grocery Bags for Seniors, BackPack Buddies, and School Pantries; to Community Health Education and Mobile Markets; Catering and Culinary Job Training; and Community Gardening and a 14-Acre Farm; we go directly to the point of need to empower people and overcome the burden of hunger.

Job description

The Culinary Apprentice Program Manager is a member of the Culinary and Catering team and is responsible for working under the supervision of the Culinary Director in training, managing, coordinating, supervising students and volunteers in the preparation of balanced nutritious meals. Job duties include preparing daily lesson plans, picking up, receiving, storing, and using donated food items; purchasing food supplies; creating and preparing healthy and delicious menus; following a culinary training program curriculum for students ensuring proper kitchen health and safety standards are met while instructing students on their program syllabus and curriculum. The usual work schedule is Monday – Friday during daytime business hours.

 

DUTIES AND RESPONSIBILITIES

• Instruct students in basic and advanced culinary arts skills and techniques.
• Manage daily activity in culinary career and technical instruction
• Assist the Culinary Director in the co-development of an established culinary program
• Teach at least 4-6 students in four 12-week sessions for a minimum of 48 students enrolled per year, including cultivating students from outside sources.
• Manage all elements of the program including planning, budgeting, and purchasing all food for class instruction.
• Monitor safety and sanitation practices to ensure all program participants follow proper standards and procedures.
• Evaluate and report monthly on the program’s learning outcomes and

of goals and objectives.

• Coordinate certificate of completion and graduation ceremony for
• Coordinate cooking demonstrations through the syllabus with various guest
• Set up vocational training sites and job
• Manage ServSafe training and serve as the exam proctor.

 

QUALIFICATIONS

• Graduate of a certified Culinary Arts Training program with a minimum of 3 years’ service as an Executive Chef in a high-volume culinary environment, i.e., restaurant, school, etc.
• Must be a hands-on trainer, team motivator and able to build solid relationships with students.
• Demonstrated experience in menu planning, cost, and inventory
• Financial acumen in keeping within
• Working knowledge of various computer software programs (MS Office, MS Excel).
• Food safety certification
• North Carolina Driver’s License and insurable driving record, because driving company vehicles is required to fulfill the job duties.

 

 

CORE COMPETENCIES

• Providing Motivational Support: The ability to enhance others’ commitment to their work.
• Fostering Teamwork: As a team leader, the ability to demonstrate interest, skill, and success in getting groups to learn to work together.
• Developing Others: The ability to delegate responsibility and to work with others and coach them to develop their capabilities.
• Flexibility: Openness to different and new ways of doing things; willingness to modify one’s preferred way of doing things.

 

WORKING CONDITIONS

Most work is performed inside a commercial kitchen environment, or at off-site catering events. Computer work in an office setting is also required. The usual work schedule is Monday – Friday during daytime business hours. Occasional evenings and weekends may be required.

 

PHYSICAL REQUIREMENTS

A typical day requires one to reach, stand, walk, sit, bend, and stoop. Must be able to lift and/or move 25 – 50 pounds.

Must be able to work standing for long periods of time.

 

EEO and Everify

Equal Employment Opportunity (EEO) [Inter-Faith Food Shuttle] provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity.

 ADA Compliant: [Inter-Faith Food Shuttle] is committed to providing access, equal opportunity and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact [HR department].

Inter-Faith validates the right to work using E-Verify. Inter-Faith will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new employee’s Form I-9 to confirm work authorization.

 

DIRECT REPORTS

None

COMPENSATION & BENEFITS   Pay Rate:  $50k-$52k annually based on qualifications and experience.                                    Benefits include medical, dental, life, and long-term disability insurance. Simple IRA retirement plan with matching contribution. Paid Time Off (PTO) and ten (10) paid holidays.

 

 

Compensation

this position is: salaried, 50k-75k

Application instructions

Deadline

no deadline