Production Chef

Job Purpose: The Production Chef will be responsible for a meal contract providing Meals on Wheels and community meals for regional senior centers. This social enterprise provides training opportunities and revenue for the Common Grounds Food Service Training Program, a work force development program run by Manna on Main Street, a nonprofit organization serving households experiencing food insecurity. Duties include overseeing contract meal production and delivery, kitchen scheduling, staff management, food ordering, invoicing and maintaining standards of food handling and safety. With the Culinary Director and the Common Grounds Director, they will coordinate production to prioritize the training needs of the students enrolled in the Common Grounds Food Service Program. 

Education/Experience: 

• 10+ years in a culinary career

• 5+  years in food management in a position equivalent to a Production Chef

• Current ServSafe Manager certification

• Experience with large-scale food production

• Formal culinary training and certification preferred

Essential Functions and Responsibilities: 

1. Oversee preparation of approximately 750 contract meals per day 

2. Communicate with and respond to contract meal clients

3. Take an active part in student training and engagement

4. Supervise culinary staff and several volunteers in contract meal production 

5. Coordinate kitchen production schedule 

6. Ensure that all food production, storage areas, and equipment comply with food safety standards as defined by the Montgomery County Health Department

7. Assist with purchasing and receiving perishable and non-perishable food, small ware, cleaning supplies, and consumables for Manna’s food programs

8. Assist with development of contract meal menu and recipes 

9. Review, code, and approve vendor invoices for payment

10. Prepare invoices for contract meals

Professional and Personal Requirements and Qualifications:  

1. Demonstrated leadership, team building and management skills

2. Demonstrated ability to solve practical problems within a team and deal with a variety of variables in situations where only limited standardization exists

3. Excellent culinary and cooking skills

4. Demonstrated ability to instruct vulnerable learners in culinary and food production skills

5. Demonstrated ability to multi-task and produce in a high-paced, team oriented environment

6. Compassionate and effective interpersonal skills

7. Organized and detail oriented

8. Proficiency in Microsoft Office and Outlook

9. Must be able to lift and move 50 pounds repeatedly

10. Must be able to work standing and moving for up to 8 hours a day with appropriate breaks

11. Must have a driver’s license with access to regular transportation

12. Experience driving panel trucks and delivery vans a plus