Seeking a positive and experienced chef to lead free bi-weekly community supper program for community, serving 125 meals every two weeks on Mondays.

Individual will plan menus, standardize recipes, source ingredients and coordinate kitchen team to prepare the meal. Must be available every other Monday from 10am-6pm in addition to time to plan and shop for ingredients.

This individual will ensure the smooth and efficient operation of the kitchen including food preparation, inventory management, staff scheduling, and adherence to health and safety standards. Organizational skills, attention to detail, and ability to work in a team environment will be crucial for success in this role.

Primary Attributes:

• Must be a team player in attitude and actions
• Strong work ethic/reliable and trustworthy
• Excellent attention to detail
• Knowledge of different recipes & recipe standardization
• Multitasking abilities
• Good research and analysis skills
• Ability to speak French or Creole language a plus.

Duties & Responsibilities may include, but not limited to:

Staff and Volunteer Supervision: Supervise diverse kitchen staff and volunteers to ensure efficient workflow and adherence to established procedures. Supervise and assist them in food preparation, ensuring recipes are followed accurately and food quality standards are met.

Scheduling: Create and manage kitchen staff schedules, taking into account operational needs, staff availability, and labor budget constraints.

Menu Development Support: Collaborate with chefs and management to develop and refine menus, taking into account seasonal ingredients, attendee preferences, and cost considerations.

Inventory Management: Monitor inventory levels of ingredients and supplies, and coordinate procurement of supplies. Minimize waste and maintain optimal inventory levels to support kitchen operations. Responsible for purchasing ingredients and food supplies while staying consistently within the budget provided.

Kitchen Organization: Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas. Implement and enforce sanitation and safety standards to ensure a hygienic working environment.

Communication: Maintain open communication channels with kitchen staff, management, and volunteers to ensure smooth coordination of activities and resolve any issues or concerns promptly.

Customer Service: Provide exceptional customer service to attendees by addressing inquiries, resolving complaints, and ensuring their needs are met in a timely and professional manner.

Quality Control: Conduct regular inspections of food items, ensuring they meet quality and presentation standards. Address any discrepancies or concerns with kitchen staff to maintain consistency and customer satisfaction.

Preferred Skills and Qualifications:

• Previous experience in a kitchen environment, preferably in a supervisory or coordinator role.
• Must be Servsafe certified or willing to become so.
• Strong knowledge of food safety and sanitation guidelines.
• Excellent organizational and multitasking abilities.
• Effective communication and interpersonal skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Be flexible while working with others in a wide variety of circumstances

Job Type: Part-time

Pay: $20.00 per hour

Expected hours: 8 – 10 per week

Benefits:

• Employee discount

Work Location: In person