Director of Culinary Services – Executive Chef

City
FORT PIERCE
State
Florida
Title
Director of Culinary Services – Executive Chef
Description

The Director of Culinary Services, Executive Chef will implement and support all food-related programs at Treasure Coast Food Bank including the food production (preparation and execution) of childrens meals and catering functions. This position is responsible for managing kitchen functions including menu development, training, sanitation, and personnel management. Responsibilities include directing the training of culinary staff and kitchen workers engaged in preparing and cooking foods to ensure overall satisfaction. This position demands creativity within its daily operations, excellent communication skills, and the ability to maintain the highest culinary expectations according to industry and TCFB standards. Must be able to work well under pressure, demonstrate organization skills, exhibit self-motivation and must be flexible and adaptable with scheduling according to business demands.

Treasure Coast Food Bank (TCFB) believes that each employee makes a significant contribution to the success of the company; that contribution should not be limited by the work identified, assigned tasks, and overall responsibilities. Each employee is expected to offer his/her talents, expertise, and services whenever necessary to ensure the achievement of the organization’s goals.

End date
Opportunity type
Job
Category
Nutrition
Job responsibilities

Manages, supports, hires, and trains all Culinary Services employees to develop a professional team.
Expert knowledge of food and catering trends with a focus on quality (fresh, local, and in-season), production, portion control, and sanitation to produce recipes for use in meal service programs.
Plans and creates inspiring and appetizing menus for all nutrition programs according to USDA meal pattern requirements for all children and senior meal programs.
Manages all aspects of TCFB’s social enterprise program – Healthy Harvest Catering.
Oversees menu planning for TCFB’s Mobile Market program.
Conducts menu and meal cost analysis to respond to volume and various food service deliveries including Summer Food Service Program, Kid’s Café, Senior Meals and Healthy Harvest Catering to ensure control costs.
Works with Procurement Manager on the Sealed Bid Process across all subsidized programs.
Ensures compliance with regulatory standards and works toward improving systems and processes.
Responsible for daily, weekly, and monthly planning of business goals in conjunction with the Director of Community Outreach.
Provides service for catering clients in collaboration with Healthy Harvest Catering.
Attends food safety classes to obtain and keep appropriate certifications and ability to provide training.
Develops, implements, and revises the Hazard Analysis and Critical Control Point (HACCP) plan and Sanitation Plan.
Ensures all aspects of facilities are compliant with all regulatory agencies and maintains current licenses to operate.
Confers with the communications team in marketing programs to the community and prospective social enterprise customers.
Leads production efforts during disaster situations.
Plans and executes culinary services for special agency-related community events, including disasters and other emergency events within TCFB’s four county region.
Works toward establishing new relationships with prospective catering clients.
Maintains complete and accurate recordkeeping to ensure compliance with all certification requirements of federal/state food and nutrition reimbursement programs.
Establishes cost controls to minimize waste of food and supplies. Maintains proper inventory control for all food necessary for efficient operation of various programs.
Manages all end of month, quarterly and annual inventories.
Complies with all TCFB policies and procedures and the policies of other organizations with which the company has contractual obligations.
Participates in meetings and committees as appropriate.
Maintains a professional, positive, and courteous demeanor.
Performs other duties as assigned to meet company needs.

Application qualifications

Bachelor’s Degree in public administration, business or from a recognized culinary program or related field, or equivalent experience. Experience must encompass training in cost control, food inventory & management and regulatory guidelines governing food service. Knowledge of Department of Agriculture regulations preferred. Registered ServSafe Trainer. HACCP certified. Seafood HACCP certified. At least five years of full-time experience in a professional kitchen with at least two years in management and/or 10 years food service management experience. Some experience in a teaching and/or social service role preferred.

Excellent problem-solving skills and behavior management skills.
Ability to motivate and manage staff, supporter of diversity.
Critical thinking skills to review, assess, and implement programs.
Exceptional organizational skills and attention to detail teamed with a flexible and adaptable style, an entrepreneurial spirit, and innovative thinking.
Excellent personal and relationship building skills, and a work style combining respectful collaboration and the ability to work effectively with all levels within the organization.
Strong time management and multi-tasking skills. Ability to align priorities with the company’s strategic goals.
Commitment to the mission of SHFB; ability to work in a fast-paced, expanding environment.
Must have reliable transportation and current automobile insurance.
Allowable Substitutions: Combination of education, experience, and/or training that provides the required knowledge and skills for the position may be considered in lieu of education and/or experience at the company’s discretion.

Benefits

Full Benefits Package including; Medical, Dental, Vision, STD/LTD, Life Insurance, PTO, Simple IRA

How to apply

Email Resume and cover letter to [email protected] and apply online at stophunger.org/careers

About the organization

Treasure Coast Food Bank is the only food bank and largest hunger relief organization on Florida’s Treasure Coast, providing the community each year with millions of meals valued at more than $50 million through robust programs and in partnership with 400 charitable organizations in Indian River, St. Lucie, Martin, and Okeechobee counties.

In addition to emergency food distribution, Treasure Coast Food Bank operates a full roster of direct service programs that not only solve the immediate problem of hunger, but help individuals and families gain long-term food security, better health outcomes, and self-sufficiency. Treasure Coast Food Bank is a member of Feeding America, the nationwide network of 200 food banks that leads the fight against hunger in the United States.

For more information on Treasure Coast Food Bank, call 772.489.3034, log on to stophunger.org, visit our Facebook page at facebook.com/tcfoodbank, or follow us on Twitter at twitter.com/tcfoodbank.

Additional information

PRODUCTION KITCHEN
Our production kitchen offers job training while also nourishing the community with meals. This state-of-the-art facility allows us to process, prepare, cryovac, and flash-freeze produce and other food to boost our capacity to distribute more meals throughout the Treasure Coast.

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