30 Willow Street
The Culinary Director (CD) is responsible for the Club’s food program. Dinner is served daily during the school year; breakfast and lunch are served during summer. The 2015 – 2016 school year will be our last participating with the Great Boston Food Bank’s Kids’ Café Program, which consists of a predetermined cycle menu. In anticipation of the July 2016 transition, the CD will be responsible for menu development, vendor vetting and related ordering. From the onset, the CD will also be responsible for preparing snacks and catering for various Club events. Boys & Girls Clubs of Boston counts health-promotion among its top priorities. Likewise, the CD should prioritize fresh, healthy food prepared in a creative way that appeals to kids and teens, while remaining within the standard reimbursement rate.
Essential Duties and Responsibilities:
- Responsible for developing, energizing, maintaining and improving the first internal food program at the Club.
- Serve and prepare approximately 150 meals daily during the school (more in the summer) 6-18 year old club members and follow CACFP, SFSP and ESE guidelines.
- Develop, implement and monitor food safety/allergy plan for the Club.
- Ensure compliance with the Department of Education, Greater Boston Food Bank (during first year, and Board of Health regulation and maintain up-to-date records related to these organizations.
- Complete reporting forms daily and review with supervisor weekly.
- Create opportunities to incorporate food and learning throughout the Club experience.
- Maintain a sanitary kitchen, order records, invoices and inventory.
- Report all incidents immediately to the supervisor.
- Teach cooking and nutrition classes to members.
- Hire, train, supervise and evaluate all Kitchen staff.
- Participate in various meetings as needed.
- Participate in evaluations and media as requested. Assessing our impact is critical to our work. All staff is expected to participate in various evaluation efforts throughout each program year.
- Other duties as assigned by supervisor.
General BGCB Expectations:
- Healthy Role Modeling – Teaching youth/teens the importance of living an active, healthy lifestyle is a BGCB priority. As a result, all staff is expected to serve as healthy role models while working with our members.
- Inclusive Environment – BGCB values creating child-friendly environments, where youth/teens of all abilities can be successful and participate. BGCB expects employees to embrace its focus on inclusion of all members, regardless of disability or developmental challenge.
- Continuous Learning – Building the capacity of staff is central to BGCB. The organization encourages and requires that all staff participates in annual professional development opportunities that continue to cultivate their skills in the youth development field.
- Safe Spaces – Every staff member shares the responsibility for ensuring BGCB is, and remains, an environment free of sexual, physical, or emotional abuse.
Position Requirements (Education, Experience, Knowledge, Skills, Abilities, Work Demand:)
- High School diploma or GED required.
- At least 1-3 years’ experience in a similar role or setting.
- Prior experience supervising staff preferred.
- Culinary certification/expertise preferred.
- Knowledge of kitchen operations and food preparation required.
- ServSafe certified or ability to become certified in food safety required.
- Passion and enthusiasm for fresh, healthy food and health-promotion.
- Strong communication skills and an interest in the health and culinary education of youth.
- Must be or become CPR / FA certified.
- Experience and desire to work with children.
- Organized and reliable.
- Flexibility to work clubhouse hours especially as seasons and service needs change.
- Valid driver’s license required.
Minimum Education Required
How To Apply
Interested candidates are encouraged to apply online.