Description

ABOUT THE ORGANIZATION

For over 40 years, CASL’s comprehensive programs have connected families and individuals with the vital support they need: providing an educational and cultural foundation for our children, ensuring our seniors live full and independent lives with dignity, enhancing education and training for tomorrow’s workforce, putting immigrants on the pathway to citizenship, securing our community’s housing and financial well-being, navigating healthcare systems and wellness resources, and providing equal access to justice. Since our founding, CASL has been rooted in the principles of equity and justice. That legacy continues to shape our efforts today as we strive to champion diversity, equity, inclusion, and accessibility at all levels of the organization.

POSITION SUMMARY

The Sous Chef Instructor reports to the Chef Instructor, and assists in the planning and implementing primarily for the Senior Meal Program. (S)he supports the Chef Instructor and in the absence of the Chef Instructor, manages both programs and staff.

CORE VALUES

As a champion of our Mission, Vision and Core Values, this role will:

• Be grounded in mutual respect and acceptance, building a culture of Inclusivity;
• Support staff Empowerment through skills attainment, and developmental opportunities;
• Work in partnership to achieve a workplace that embodies Collaboration;
• Envision and realize Transformation of people, processes and policy;
• Model Resiliency to leverage the collective strengths of our dynamic work force.

DUTIES AND RESPONSIBILITIES

· In coordination with the Chef Instructor and the dietician, develops meal plans for the Senior Meal Program. 

· Prepares or directs preparation of all SMP foods indicated on approved menu following standardized recipes and methods of preparation

· Schedules food preparation, estimates food requirements and controls serving portions, eliminating waste and leftovers

· Checks equipment and cooking area frequently to insure safety and sanitation requirements are maintained.

· Oversees the daily SMP meal delivery process

· Develops materials, monitors carefully the expenses such as food ingredient expense to make sure they are within budget.

· Teaches culinary training classes in the absence of and at the direction of the Chef Instructor.

· Coaches, instructs, and counsels

· SMP participants in improving their culinary proficiency

· Works closely the Chef Instructor in assessing SMP participant proficiency, recruiting qualified students, and evaluating students’ progress and job readiness.

· Assists with the Planning, organizing and coordinating special events such as open houses, staff lunch, bake sale, etc.

· Responsible for own professional development including keeping abreast with new culinary art skills, and regulations related to work place sanitation and safety.

· Supports the purchasing and ordering for the program supplies and equipment.

· Completes necessary forms and case recordings as needed.

· Participates in agency’s fundraising events and other special projects.

· Enter all client efforts and case notes into CASL’s Salesforce database system, as directed by the Chef Instructor.

MINIMUM REQUIREMENTS

Education/Experience:

· High school diploma and graduate of a culinary school program with at least 2 years of professional cooking experience.

· Current Sanitation License.

· Previous teaching experience a plus.

Skills/Knowledge:

· Ability to speak, read, and write fluently in English. Ability to speak, read, and write Chinese is a plus but is not required.

· Basic end-user level understanding and experience with Salesforce is a plus. 

Physical Demands:

· Ability to bend and lift a minimum of 15 pounds.

· Required to frequently sit, stand and walk for extended periods.

Environment and Scheduling:

· Occasionally, irregular schedule depends on the needs of the agency behind regular work 

 hours from 7:30 am to 3:30 pm Monday through Friday.

CASL is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, ethnic or national origin, or any other status protected by State and Federal Law.