Overview:
The Director of Culinary Services and Education possesses a leadership role in the Our House food program. This person is responsible for food service at all locations including three early care and education programs and shelter. The Director also supports the implementation of nutrition curriculum within the early care and education programs and will support Culinary Training program. The Director establishes the overall direction of the food program for Our House
Direct Report: Kitchen Assistance (3)
1. Menu Planning:
a. Create menus that include the necessary servings and components as required by the USDA
b. Menus will vary by season and include whole food prepared fresh daily
c. The Director will work with ECE and Shelter Site directors to plan menus that are safe for young children and aware of resident allergies
2. Food Safety and Kitchen Cleanliness:
a. The Director will maintain Serv Safe credentials and will be responsible for:
A. Ensuring food is stored and prepped safely
B. Food temperatures are maintained in storage and on the serving line
C. Create a schedule for maintenance and cleaning of the kitchen including oven, refrigerators, freezer
D. Organize and store food appropriately while maintaining a label system
b. Adhere to safety, security and sanitation procedures Properly disinfect the kitchen environment according to commercial standards.
c. Follow guidelines published by ServSafe and Bright from the Start.
d. Prepare incident reports when necessary.
e. Ensure that no one with signs of illness (including vomiting, diarrhea, open infectious skin sores), or who is known to be infected with bacteria or viruses that can be carried in food, is responsible for food handling.
3. Supplies, Procurement and CACFP:
a. Maintain required CACFP
b. Track and submit monthly reimbursement by the 5th of each month
c. Provides oversight with budget expenditures and submits receipts to finance and CACFP portal
4. Supervision
a. Provides oversight and feedback to Kitchen Assistants, approves time off, ensures training is in place and coverage is provided at all three sites.
5. Communication:
a. Holds periodic chef meetings with published agenda and meeting notes.
6. Education and Support
a. Must set a good example within the kitchen service for individuals in the Culinary Training Program
b. Will work collaboratively with the Workforce Development Coordinator to ensure participants exit the program with employable skills to include: dishwashing, food prep, food service
c. Work collaboratively with ECE and Shelter Directors to introduce diverse foods and implement cooking activities with children and residents
7. Accountability/Teaming:
a. The Director shall monitor and be held accountable for ensuring:
i. Food served according to published schedules.
ii. Menu changes are minimal (defined as no more than 2 times per month)
iii. Food is cooked in a safe manner using thermometers for quality control
b. Collaboratively work with other directors and Chief Impact Office
c. Assist others in the school as requested.
a. Support classrooms during evacuation by assisting with removal of children from the building.
b. Accepting of classroom and leadership feedback; ability to effectively implement changes as necessary.
c. In-depth understanding of regulatory requirements from Bright from the Start concerning food safety and food preparation.
Major Skills and Competencies:
1. Punctuality/Dependability: Adheres to the schedule for arrival time, lunches; comes to work on days when scheduled.
2. Interpersonal and collaborative skills: Ability to work collaboratively, effectively manage relationships with others, show appreciation and warmth, and display appropriate workplace etiquette with all stakeholders.
3. Team Player: Maintains positive working relationships with co-workers including classroom teachers, other chefs, administrative staff, and parents; effectively handles interpersonal conflict situations. “Jump in attitude”
4. Resourcefulness: Solves problems that arise in the kitchen in a manner that conforms with provided guidelines.
5. Getting Things Done: Demonstrates the ability to get results with competing demands.
6. Deadlines: Honors deadlines for getting food ready by published times.
7. Personal Accountability: Takes personal responsibility for what occurs in their kitchen; does not place blame.
8. Compliance with procedural requirements: Adheres to standard operating procedures (SOP); demonstrates knowledge of SOP by applying any steps, rules and/or guidelines needed to perform his/her job effectively. These SOP include not only Our House requirements but also regulatory requirements.
9. Record keeping skills: Maintains highly organized workplace
10. Attention to detail: Concentrates for an extended period of time; catches errors before completing assignments/orders; maintains high quality standards for his/her work.
11. Arithmetic Computation: Ability to add, subtract, multiply and divide whole numbers, fractions and decimals. Ability to follow recipes and adjust for quantities of children. Ability to measure and apportion food according to portioning guidelines.
12. Ability to lead and coach: Can assume a lead role in the kitchen to train assistants and to do so in a respectful and effective manner
13. Technology: Is comfortable using technology for ordering, budgeting, etc.
Physical Job Requirements:
- Good eyesight since working with sharp knives, scalding water, etc.
- Must have dexterity to cut and slice food for up to 300 people.
- Able to bend and lift heavy objects (50 lbs.) throughout day.
- Ability to manage large boxes, break down boxes, and remove trash.
- Ability to stand on feet for long periods.
- Ability to work in an environment which may be hot.
- Ability to exert physical strength and motion to properly clean kitchen.
Environmental Job Requirements:
All staff must work in a kitchen with frequent interruptions from other school personnel.
Job Type: Full-time
Pay: $55,000.00 - $60,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Tuition reimbursement
- Vision insurance
Pay rate:
Shift:
Weekly day range:
Experience:
- Culinary experience: 1 year (Preferred)
- Cooking: 1 year (Preferred)
Ability to Commute:
- Atlanta, GA 30312 (Preferred)
Ability to Relocate:
- Atlanta, GA 30312: Relocate before starting work (Required)
Work Location: In person