VP of Culinary

DUTIES AND RESPONSIBILITIES
• Supports the attainment of organizational goals by reviewing results of satisfaction surveys, assisting the COO in achieving Strategic objectives, participating in the IFFS senior leadership team, facilitating marketing and development efforts, communicating and delivering program objectives to the community at large, training directors to maintain quality standards for culinary excellence, food safety, service, education, finances, and educational curriculum.
• Provides day-to-day human resource leadership by selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining department directors; communicating job expectations; planning, monitoring, and appraising job contributions; recommending compensation actions; enforcing and adhering to HR policies and procedures.
• Manage the successful overall operations of all culinary services by acting as organizational contact with the public, conducting assessments, overseeing and conferring with department heads on operations, holding all staff accountable for performance standards, and ensuring that quality standards for all Food Shuttle outputs are met.
• Ensures compliance with Federal, State, and local regulations for the preparation, service, and nutritional content of food by acquiring and maintaining up-to-date knowledge of applicable food preparation and service requirements, assuring implementation of procedures and training programs designed to satisfy these requirements, conducting periodic audits, and initiating corrective action as needed.
• Effective budgeting and resource management skills are necessary for optimizing kitchen operations and controlling costs. The VP of Culinary should be able to develop and manage budgets, negotiate vendor contracts, and identify cost-saving opportunities without compromising quality.
• Guides IFFS strategic direction by providing critical analysis and evaluation of future and current culinary operations and projects, conducting a periodic strategic planning effort in cooperation with department directors, navigating the organization in its community position, presence and reputation.
• Ensures safe work areas by complying with all OSHA, health, and sanitation regulations and requirements including, but not limited to, the implementation of safety, hazardous communication, fall prevention, and bloodborne pathogen programs, conducting accident/injury investigations, providing new employee orientation, and required in-service training.
• Meets educational goals of program by coordinating with local colleges for curriculum support, maintaining training and certifications in culinary arts by attending applicable compliance, health, safety, performance, and environmental training, maintaining program standards as set forth by American Culinary Federation (ACF), Feeding America, and Catalyst Kitchens including conducting an annual third-party audit.
• Supports organizational operations within financial constraints by assisting the Directors in preparing the annual operating and capital budgets and meal price points, providing budget information as requested, reviewing financial reports, identifying causes for budget variances, and assuring corrective action.