Executive Chef

Job Type

Full Time

Salary

Minimum: $55,000
Maximum: $75,000

Published

06/10/2018

Application Deadline

07/02/2018

Address

404 Euclid Avenue
San Diego
California
92114
United States

Description


Kitchens for Good believes that kitchens are economic engines for good in their communities. Kitchens for Good is a 501(c)(3), social enterprise that breaks the cycles of food waste, hunger, and poverty through innovate solutions in workforce training, healthy food production, and profitable food enterprises. These enterprises include a robust catering and events operation and contract meal services. Through these enterprises we create job training opportunities for our culinary students, and generate profits to reinvest into social programs.

 

Kitchens for Good has been recognized for it innovative approaches and was recently voted Caterer of the Year by San Diego Magazine’s Readers. The organization is looking for a talented Executive Chef to lead the organization through its next phase of growth. The successful candidate will embrace Kitchens for Good’s mission, want to make a difference in the lives of others, and enjoy working in a busy and dynamic teaching kitchen.


SUMMARY

Kitchens for Good's Executive Chef is responsible for all food production, maintaining a well-run kitchen and cultivating a culture that is committed to providing learning opportunities for Kitchens for Good’s culinary students and superior hospitality for clients.


ESSENTIAL DUTIES AND RESPONSIBILITIES


  1. Serves as a member of Kitchens for Good’s executive leadership team.
  2. Participates in the development of the organization’s long term strategic plan and budget
  3. Interacts with donors, board members and VIPs
  4. Meets or exceeds budgetary expectations.
  5. Manages food and beverage costs though efficient procurement and use of product
  6. Maintains BOH labor costs through effective scheduling
  7. Ensures accurate inventory
  8. Communicates with finance in a proactive manner
  9. Oversees all activities in the kitchens.
  10. Ensures proper execution and continuous improvement of all SOPs
  11. Ensures a positive and creative team environment
  12. Communicates effectively and in a professional manner with other department
  13. Provides training, performance evaluations and disciplinary action as needed for BOH staff
  14. Ensures BOH participates in weekly BEO meetings
  15. Maintains a safe and clean kitchen
  16. Supports sales
  17. Develops cost effective, seasonal and custom menus
  18. Participates in outside appearances, media and fundraising events to increase awareness of Kitchens for Good
  19. Addresses client issues in positive and proactive manner
  20. Cultivates a client-centric culture in the kitchen



OTHER RESPONSIBILITIES


CULINARY INSTRUCTION - works with Kitchens for Good’s Chef instructor to take advantage of learning opportunities, assess students’ proficiency, cultivates relationships with new and existing hospitality partners.


MEAL CONTRACTS - assist with the creation and evaluation of contract meal menus and ensure that proper documentation and standards are being met.


QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


EDUCATION and/or EXPERIENCE

Minimum of 5 year experience in the kitchen. Kitchen management and banquet and events experience a plus. Experience in cooking, cost controls, training and/or teaching desired.


LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.


COMPUTER SKILLS

Working knowledge of various computer software programs.


MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra.


REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.


CERTIFICATES, LICENSES, REGISTRATIONS

Driver's License. Food Handlers.


PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.


WORK ENVIRONMENT

While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment. The employee understands that due to the nature of food service business and that the number of hours worked will be dependent on the number of events and that it is a requirement of this job to work the hours needed to accomplish all tasks to the standards set forth in this document. This will, on occasion, require working long days, in addition to nights and weekends as business dictates.

Benefits

Health, dental, vision and 403B benefits available.

Level of Language Proficiency

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.

Professional Level

Managerial

Minimum Education Required

Other

How To Apply

jgilmore@kitchensforgood.org

Please submit resume and cover letter to jgilmore@kitchensforgood.org


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