POSITION OVERVIEWWe are looking for a seasoned chef with strong culinary and basic pastry skills, who can impart their knowledge compassionately to a diverse population. The Culinary Training and Development Instructor (CTDI) is responsible for organizing and executing culinary training for our Workforce Development Program in our state-of-the-art Community Kitchen. The 12-week program designed in partnership with James Beard nominated chef, Lindsay Autry, provides firsthand job training, coaching, and supervision for up to ten students, with 30 hours of training per week. The program provides students with the necessary skills to confidently gain employment in the food service industry.COMPENSATION: $60,000 - $70,000POSITION RESPONSIBILITIESUtilize the provided curriculum to prepare students for nationally recognized culinary certifications (e.g., ACF Certified Fundamentals Cook (CFC) certification) or other industry credentials, including providing proper documentation, skill assessments, and preparation for written and practical exams.Manage all aspects of the culinary program including planning, budgeting, and purchasing of all food for class instruction.Maintain program compliance with ACF requirements and oversee updates to the curriculum as needed.Directly supervise and support learning cohorts in the community kitchen.Coordinate two kitchen and industry offsite visits (field trips) per cohort to demonstrate how kitchens work.Coordinate cooking demonstrations with guest chefs.Plan and execute culinary training sessions; teach, model, and maintain food safety and sanitation best practices.Complete evaluations for all training participants and communicate progress to participants through one-on-one meetings. Ensure students graduate with basic cooking skills and techniques.Teach and enforce the highest standard of safety and use of kitchen equipment.Track participant attendance, daily activities, and performance and enter data into the program dashboard.Coordinate certificate of completion and graduation ceremony for students.Support the Marketing, Communications, and Engagement team to promote and communicate the program effectively.Maintain a positive work environment with high standards in quality food preparation, cleanliness, and skill development.May assist with larger catered events.Assist management as necessary.POSITION QUALIFICATIONSDegree in Culinary Arts and/or professional certification from ACF or other accrediting body.Minimum four years of management experience in the culinary arts and/or the food service industry, either as an Executive Chef or Chef de Cuisine.Experience teaching culinary skills and supporting professional development.Knowledge of and ability to teach basic baking and pastry.ServSafe Manager certified.Proven success with fiscal responsibility, inventory management, food cost management, menu planning, and recipe development experience.Sensitivity to diverse populations with sound judgment and the ability to serve people in a compassionate, patient, friendly, and courteous manner, showing sincere interest in people’s concerns.Ability to work under pressure, while simultaneously maintaining composure and ensuring excellent customer service.Open to feedback and personal and professional growth.Strong coaching and leadership skills with the ability to take initiative.Decisiveness and diligence.Effective communication skills, both written and verbal, with comfort and the ability to speak publicly and teach others.Cheerful outlook, flexibility, and a good sense of humor.PHYSICAL DEMANDS & WORKING CONDITIONSHours of Operation: Although organization hours are Monday-Friday, 8:00 a.m. – 5:00 p.m., this position may work 45-50 hours per week, especially during peak times such as holiday seasons, growing seasons, and disaster response. After-hours business work is required occasionally throughout the year. This position will have most weekends off though may be required from time to time.Environment: This position works in a kitchen setting with extended periods of standing, talking, and/or visual concentration, and use of kitchen equipment that always requires the highest levels of safety standards. Occasional work will occur in the warehouse or outside in fields and warehouses in inclement weather. The noise in the work environment is usually moderate to loud.Travel: FSF serves four counties so there is often same-day travel between the counties, using a personal vehicle, and occasional out-of-town travel for meetings, conferences, or special events.OSHA Standards Lifting requirements are fifty pounds and when lifting loads heavier than 50 pounds, use two or more people to lift the load.ORGANIZATIONFeeding South Florida (FSF) is a member of the Feeding America network and the leading domestic hunger relief organization serving Palm Beach, Broward, Miami-Dade, and Monroe Counties. As one of the largest food banks in the Feeding America network, FSF is responsible for serving 25 percent of the state’s food insecure population. A four-star rated organization by Charity Navigator, FSF is one of the most efficient nonprofits nationally; over 98 percent of all donations are put back into the community.CORE VALUESFSF values service above all else. We are looking for innovative and strategic thinkers who are committed to improving the lives of those around them. FSF “Friendly Food Bankers” embrace the enormity of our role in the community and know that serving others comes before any one individual. Friendly Food Bankers have compassion, dedication, act with integrity, and are committed to stewardship and inclusion.WE PROVIDEFull medical, dental, and vision insurance; 401K matching contribution, Paid Time Off (PTO); a diverse team that is representative of the community we serve; continuous learning opportunities; a high-performance culture that will help challenge and grow your skill set.COMPENSATION: $60,000 - $70,000Equal Opportunity Employer/Drug Free Workplace/ADA Compliant
