Trainee Performance Chef Jobs (NOW HIRING)

Position Summary:

The Sous Chef Instructor supports the culinary education of the trainees enrolled in the Philbundance Job Training Program. The Assistant Chef Instructor provides input on the culinary curriculum, teaches basic culinary skills, ServSafe principles, and leads students in the kitchen as daily food production takes place. Training includes owning the ongoing training for ServSafe food safety and sanitation. This role must set a high level of efficiency, compliance and output standard as to lead by example. There is a very high level of collaboration with the Executive Chef and the Chef Instructor achieving a Philabundance standards in and out of the classroom.

The Sous Chef Instructor must be able to make decisions quickly, communicate well with leadership, culinary team, students as well as the public. The job training program will require the Assistant Chef to train, coach and guide trainees during the 16 week program to develop student skill and ensure the quality of meals aligns with our brand, contract and customer expectations. The Assistant Chef Instructor will work directly with the production staff and receive direction on production from the Executive Chef. Additionally, during breaks or when other instructors are managing classroom training the Assistant Chef Instructor will work in Production or Catering / Special events as needed.

Competencies:

• Accountability: reliable, honest, and transparent; regularly makes commitments and takes ownership of responsibilities.

• Effective Communication: conveys information clearly, with respect and integrity, using a professional manner and the appropriate means and channels for audience and subject matter.

• Agility: maintains efficiency in a changing work environment; adjusts effectively to work within new work structures, processes, requirements, or cultures.

• Quality: Work is organized, accurate and neat. The employee displays a commitment to excellence, checks work and learns from mistakes and seeks feedback to improve quality as needed.

• Engagement: contributes to the success of the organization by embracing teamwork, taking initiative on tasks and problem-resolution, and seeking out learning opportunities.

Primary Responsibilities:

• Supports 16 week culinary portion of training including best practices, Serv Safe Certification standards and professional work habits for trainees.

• Attains and maintains Servsafe Instructor and Proctor Credentials.

• Supports 16 weeks of production support as a Cook II when off cycle to job training schedule. Display best practices, professional habits and follow culinary standards. Must exemplify preferred professional habits.

• Responsible for assigning daily duties and check-out of trainees currently operating in the Meal Production kitchen

• Direct input and mentoring will be provided for the curriculum, in kitchen experience, attitude and workplace professionalism.

• Works with Life Skills Instructor as part of their growth and development.

• Supports and provides leadership to achieve successful execution of production meals daily activities. Meets delivery times, contract requirements and brand standards. Always uses best practices and culinary safety methods.

• Provides input on trainee performance through performance evaluations, written and practical examinations and determine methods of obtaining improvement where necessary; tutor students before or after hours as necessary.

• Collaborate on special projects as requested, including job and internship development and event-based catering.

• Lead by example and mentor any of the following areas of expertise for the trainees:

• Ability to follow recipes using Serve Safe Certification standards and requirements.

• Thought process and the need to make decisions on appropriate menu substitutions.

• Food presentation and the importance of attractive food display

• Inventory awareness, receiving, storage, rotation of stock and quality control review of food for freshness and safe food consumption

• Requirements and preparation for kitchen inspections.

• Safe cleaning methods and the need to ensure facility temperatures, equipment, and storage meet standards.

• Supports and provides input on curriculum to ensure information is accurate, current, and relevant as well as meets grant.

• Responsible for supporting and aligning with Philabundance Cultural pillars. Ensure communications, actions and interactions reflect a focus on People, Professionalism, Partnerships, and Progress.

Additional Job Duties:

• Collaborate with job training staff to schedule field trips specific to culinary arts, plan and schedule guest chefs, foodservice professionals, and other related volunteers.

• Provides support to Production team.

Note: Background checked at time of hire. Specific clearances may be required for Woodstock staff.

This role requires the successful completion of a drug test, background check and clearance from the Department of Transportation (DOT) as well as a confirmed driving record without accidents, speeding violations, or other related incidents.

Educational Achievement:

• High School Diploma or GED required, additional formal education a highly preferred or a minimum of 5 years in a leadership or educational role. SERV Safe certified, or equivalent, in safe food handling. Ideally certified to teach as well as proctor.

Work Experience:

• Minimum 2 years of experience working with low income or other transitioning community of people highly preferred. A robust knowledge of the issues facing people living at or near the poverty line, rehabilitation, and reentry into the work force. Ideally in a leadership role highly preferred.

• Leadership experience, direct or indirect, leading programs or projects which require a mix of departments or sources to reach a designated goal which includes deadlines, budget alignment, influencing participation and technical alignment, ideally with curriculum and compliance standards.

• Commercial or industrial experience creating menus, preparing, and ordering food, inventory management, and working within a set budget.

• Proven experience developing programs with sustainability using project management approach. Complex and diverse group interaction is highly preferred.

Physical Demands:

• Must have the ability to be available evenings, weekends and take on extended hours as business needs demand.

• Occasionally travels, may use rideshare service, personal vehicle, or other means) Must be physically compatible with travel, office visits, events, and meetings. Must have a valid driver’s license if using company vehicle.

• Prepared to stand up to 8 hours a day, 5 days a week, as needed; Bend, stoop/squat, and walk intermittently throughout the day; Must be able to move up to 50 pounds. A shared supported lift is preferred; two people can move objects to lower impact.

• Ability to effectively perform culinary skills such as basic knife skills, reading thermometers, ability to stir, use equipment to blend and arrange food for safety and appearance.

• See, hear, and speak with sufficient capability to perform assigned tasks and maintain proper safety conditions.

• Maintain an acceptable work pace and align with required personal and team deadlines. Must meet goals.

• Perform office tasks using simple hand grasp, fine hand manipulation, and reach associated with assigned tasks such as keying.