Chef (Redwood City Clubhouse)
Chef (Redwood City Clubhouse)
To empower the youth in our community with equitable access to social, academic, and career opportunities to thrive
All youth grow up to lead fulfilling lives fueled by their passions, talents, and a love of learning
Our Core Values
Curiosity, Respect, Ownership, Ganas, Unity, and Equity
At the Boys & Girls Clubs of the Peninsula (BGCP), our business is changing lives. We are a vibrant, entrepreneurial nonprofit organization that is committed to partnering with schools and the community to ensure students from low-income neighborhoods graduate from high school, ready for college and career. We are the largest expanded learning time organization in the heart of Silicon Valley, currently serving 2,500 K-12 students at 17 sites in East Palo Alto, Menlo Park, and Redwood City. In neighborhoods where one third of the youth drop out of high school, BGCP members learn the importance of education and become part of a community of learners, wanting and expecting to succeed in school. In 3 clubhouses and 14 school sites, we implement proven social and academic interventions and provide engaging
enrichments that most impact a youth’s achievement in school and in life.
We are also excited to announce that we are joining forces with the two Boys & Girls Club chapters in the northern part of San Mateo County to serve students from East Palo Alto to Daly City. We are rapidly growing and seeking top talent to help us fulfill our commitment to our community.
The Chef position provides high-quality daily meals as well as culinary arts instruction to create an exceptional youth development experience, potentially preparing students for careers in the hospitality or culinary arts fields. This is a full-time, year-round, and permanent position with typical hours between 9:00am/10:am – 6:00pm/7:00pm, Monday – Friday at our Redwood City Clubhouse (a.k.a. The Forest Teen Center) program location.
What will you do?
Leadership and Management
- Work with club and organization leadership to establish and maintain a strong tone and direction for the culinary arts program
- Manage a sous chef, attending to his/her growth and development
- Create a daily culinary arts program schedule, lead sous chef through daily operations
Program Design and Creation
- Provides high-quality culinary arts instruction to create an exceptional youth development experience, potentially preparing students for careers in the hospitality or culinary arts fields
- Teach club members how to select, purchase and prepare healthy food on a budget
- Teach classes on a weekly basis, design course and lesson plans, deliver instruction, assess student progress and maintain accurate student attendance records
- Supervise BGCP interns and guide clubhouse staff on how to properly prepare and serve meals to fellow club members and club staff
- Plan and execute quarterly showcases to display student culinary arts learning
- On a daily basis, prepare, produce and serve a large volume and variety of meals to club members and staff members
Partnerships and Recruitment
- Partner BGCP stakeholders to raise awareness around our members' culinary catering club
- Grow the culinary catering club effort, leveraging youth leaders as allies in the recruitment effort
- Teach club members the components of catering entrepreneurship
- Initiate the exploration of new partnerships that meet emerging needs with other service providers
- Engage families as partners whenever appropriate
- Maintain current partnership with Gatepath & Hidden Villa
- Plan, prepare and execute monthly culinary arts activity and meal calendar, working within budget and CACFP rules
- Efficiently manage weekly food delivery with attention to order accuracy and food quality
- Manage all food and dry goods inventory and ordering.
- Ensure compliance with federal, state, local, and company health, safety, and sanitation standards; work in a clean, neat manner, ensuring that all sanitation and nutrition practices are maintained by all kitchen employees at all times
- Ensure adherence to health and safety codes; develop and meet compliance standards.
- Collaborate with other sites (EPA) to align menus and programming
What qualifications will the ideal candidate have?
- Commitment to BGCP’s mission and vision and working with youth
- Prior Lead or Head Chef experience
- Experience producing a high volume of meals
- Ability to adapt as needed in a fast-paced environment
- Proven ability to manage tasks and schedules
- Strong communication skills
- Experience working with high school youth is a plus
- Experience in culinary education is a plus
- Vaccinated against COVID (prior to start)
- Cleared LiveScan background check and Negative TB test results (prior to start)
- Mandated Reporter Training certification (prior to start)
- Sexual Harassment Training certification (prior to start)
- Salary: Very competitive with other nonprofits and commensurate with experience
- Health benefits: BGCP pays 100% of premiums for medical, dental, and vision; 50% for dependents
- Retirement benefits: BGCP contributes up to 10% of salary to 401(k) plan
- Generous paid time-off policy, end-of-year bonus, and many other perks
- Making the community a great place for all youth to grow up: priceless
Boys & Girls Clubs Of The PeninsulaRedwood City, CA
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