The Maryland Food Bank is a nonprofit hunger-relief organization dedicated to feeding people, strengthening communities, and ending hunger for more Marylanders. We have an extensive network of community and organizational partners across the state that distribute food to the Marylanders who need us.

We supply the food to hundreds of food pantries, soup kitchens, shelters, and faith-based organizations that serve food-insecure Marylanders. We supplement this work with outreach programs that provide direct food assistance, educate the public on the importance of good nutrition, and fight hunger through innovative means.

The Maryland Food Bank embraces a philosophy that recognizes and values diversity. Our goal is to attract, develop, retain, and promote a talented diverse workforce in a culture where all employees will contribute to their fullest potential.

The Chef Trainer assists the Director of Culinary Arts/Food Safety Officer (Director) with training students in the FoodWorks program, overseeing their work in the kitchen and preparing food in the FoodWorks program. They are responsible for creating a positive learning environment both in the kitchen and classroom. The Chef Trainer is responsible for tracking trainees’ skill progression. They ensure effective integration of trainees into the production environment for the purposes of impactful hands-on job training. The Chef Trainer is a working member of the FoodWorks team who may participate in food production. Additionally, this position handles day to day implementation of menus and coordinates the purchasing of goods needed to accomplish those menu items.

Primary Responsibilities:

· Instructs assigned FoodWorks class and administers all assessments.

· Maintains student “academic” records (i.e. tracking trainees’ meeting of established competency goals).

· Maintains open channels of communication with FoodWorks Case Manager and Manager, Workforce Development to identify trainee needs and abilities.

· Responsible for daily updates to the calendar, which include Guest Chef appearances and Student Field Trips.

· Facilitates any cooking or nutritional demonstrations which encompass recipes, signage, samples, and other relevant items needed for these functions.

· Partners with Director to adhere to kitchen schedule that is conducive to integrating trainees into production.

· Provides hands-on teaching while working with students to accomplish production tasks.

· Assists in daily, weekly and monthly menu preparations.

· Prepares daily and weekly inventory control and kitchen staple par levels.

· Maintains records of all FW meal components, as well as temperature and waste logs.

· Adheres to all Kitchen SOP’s and daily check-ins with the Director and serves as a part of the backup team in the Director’s presence.

· Assists with the production of BP Meals, when needed.

Education

Associates Degree in Culinary Arts or equivalent combination of education and experience required.

Experience

Five (5) years of experience working in culinary role in a commercial kitchen environment. Three (3) years in a supervisory position within a commercial kitchen environment is preferred. Proven training abilities. The ability to read, write and speak English is required. Experience working with at-risk populations a plus.

Supervisory Responsibility

This position has direct supervisory responsibilities for students in the FoodWorks training program, with indirect responsibility for all kitchen volunteers.