Job Title: Culinary Production Assistant
FLSA Status: Full-time Non-exempt
Reports to: Food Hub Director
Supervisory Responsibilities: N/a
Target Start Date: March 2024
COMPANY DESCRIPTION:
Dreaming Out Loud’s (DOL) mission is to create economic opportunities for the DC metro region’s marginalized community members through building a healthy, equitable food system. Dreaming Out Loud is rebuilding urban, community-based food systems through social enterprise, helping to increase access to healthy food and improve community health, develop low-income entrepreneurs and cooperatives, and train at-risk adult residents for sustainable, family-supporting wages.
CULINARY PROGRAM DESCRIPTION:
DOL continuously vets community partners for culinary opportunities in catering, pop-ups, corporate, community outreach, etc. The Culinary Program is also tasked with supporting DOL’s ecosystem in creating value-added products for distribution via DOL’s Food Hub and other retail and wholesale markets. This involves new product development, scaling, production, manufacturing, testing, packaging, etc.
POSITION SUMMARY:
The Culinary Production Assistant is responsible for assisting the Culinary Production Manager (CPM) in all activities of the kitchen and at events, kitchen setup, inventory, food preparation and presentation, cleaning, and kitchen breakdown. Food preparation and service must be performed in a timely manner and according to all safety and sanitation standards. The ideal candidate will love food and be able to roll up their sleeves and jump in and get to work. This candidate will have a strong interest in developing meaningful relationships with the community and must also have a strong resiliency. The ideal candidate will have experience working in a high volume Production Kitchen.
JOB RESPONSIBILITIES:

• Obtains daily production schedule and preparation requirements from the CPM.

• Work in a high volume kitchen pushing out thousands of pounds of produce and package goods

• Oversee the consistency of various preparations within the kitchen to ensure quality products and

adherence to standard recipes.

• Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.

• Operates and cleans equipment per department procedures after each use.

• Completes all required documentation, reports, and logs as required.

• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures.

• Uses approved food recipes and production standards to ensure proper quality, serving temperatures, and standard portion control.

• Monitors waste and overproduction and utilizes leftovers, ensuring proper rotation and quality control.

• Stores, labels, and dates all food items according to policy.

• Follows HACCP guidelines to ensure the quality and safety of the food supply.

• Identify the client’s requirements and expectations for each event.
• Liaise with vendors, exhibitors, and stakeholders to ensure everything is in order during the event planning process.
• Manage all event set-up, tear-down, and follow-up processes.
Work 8 hour shifts standing on feetEDUCATION, EXPERIENCE, SKILLS AND ABILITIES:

• 1-3 years of experience in food service, food production and catering
• Working knowledge of the fundamentals of cooking.
• ServSafe Certified
• Adaptability
• Ability to work in various weather conditions
• Ability to lift up to 50 lbs
• Availability on evenings and weekends
• Demonstrated ability to creatively solve problems
• Computer skills and experience with database entry are a plus.
• Drivers license preferred
COMPENSATION:
$20-23hr 30-40 hours per week
Position Availability: Year Round
EQUAL OPPORTUNITY STATEMENT:
DOL provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, gender, gender identity, sexual orientation, national origin, age, disability, or genetics. In addition to federal law requirements, DOL complies with applicable state and local laws governing nondiscrimination in employment in every location in which the organization has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.