Description

Position Summary:

The Executive Chef is responsible for the oversight and growth of all Kitchen and Job Training culinary operations of the Philabundance Community Kitchen (PCK). This includes the collaboration with the culinary arts job-training program, home delivery meals, meal production (including all contracts) and the production of Value Added or Social Enterprise projects that are processed at PCK. Responsible for the successful delivery and execution of PCK Meal Production including maximizing current meal contracts. 

The Executive Chef oversees and plans all phases of food production (member agencies, facility feedings), special events and catering, and management of all kitchen activities, including student preparation and training. This role will ensure high culinary standards are established and maintained such as selection of recipes, safety, food safety, sanitation, and curriculum for job training. The Executive Chef is directly responsible for selecting, developing, managing, and coaching the staff at the Philabundance kitchens.

Competencies:

• Effective Communication: conveys information clearly, with respect and integrity, using a professional manner and the appropriate means and channels for audience and subject matter.
• Accountability: reliable, honest, and transparent; regularly makes commitments and takes ownership of responsibilities.
• Integrity: being honest and showing a consistent upholding of strong moral and ethical business values; striving to do what’s right
• Interactions: display a positive and constructive attitude, demonstrate good personal and professional conduct, and provide good customer service to internal and external stakeholders.
• Collaboration: develops relationships and works effectively with people across the organization, regardless of location or background, to achieve organization goals.
• Agility: maintains efficiency in a changing work environment; adjusts effectively to work within new work structures, processes, requirements, or cultures.
• Quality: Work is organized, accurate and neat. The employee displays a commitment to excellence, checks work and learns from mistakes and seeks feedback to improve quality as needed.                                                               
• Urgency: high degree of productivity, uses time wisely and can prioritize effectively; actively seeks out new assignments, and supports others when available.
• Judgement: uses proper judgement to make sound decisions, analyze and solve problems, and considers short and long-term impact to other team members, processes, etc.
• Engagement: contributes to the success of the organization by embracing teamwork, taking initiative on tasks and problem-resolution, and seeking out learning opportunities.

Primary Responsibilities:

• Deliver strategic approach to leadership for the Philabundance Kitchen. Predict immediate and future needs to ensure appropriate production, catering, events, home delivery and other programs are effectively supported to align with contract requirements and compliance standards for food and safety.
• Execute culinary theory, best practices, and practical training with a wide view of best practices within the kitchen facility from shipping and receiving, inventory, preparation, meal preparation to successful delivery. Establish, maintain, and refresh culinary portion of the job training program.
• Ownership of Maintenance Schedule, Safety and Serv Safe compliance. Establish and maintain maintenance schedule as well as cleaning schedule on a daily, weekly, monthly basis. Conduct regular audit and review of food, chemicals, equipment and over all kitchen maintenance schedules.
• Manages the compliance of inventory practices, shipping and receiving, safe storage, cooling, and export of foods to align with best practices, accuracy, and Serve Safe guidelines.
• Manage, evaluate, and assess ongoing process improvement and SOP development; increase efficiency and effectiveness within the Philabundance kitchens.
• Adhere and manage annual budget, including monthly and quarterly reporting process of program outcomes and measurement.
• Manage student assessment and development activity for culinary skills through observance and written assessments. Mentor, coach, and guide in areas needed to reach a successful outcome.
• Required to always wear uniform and safety gear.
• Responsible for supporting and aligning with Philabundance Cultural pillars. Ensuring communications, actions and interactions reflect a focus on People, Professionalism, Partnerships, and Progress.

Additional Duties:

• Manage contracts including tracking successful delivery, logs and monthly reports, production menu and inventory status for all kitchens.

Qualifications

Education Achievement:

• High School Diploma or GED required, additional formal education a highly preferred. Ideally extended education in Hospitality, Business, Social Services, or related topics or 8 years of direct experience at an executive level.
• Managerial ServSafe Certification in Professional Food Manager required and able to certify as Proctor within 30 days of hire.

 Work Experience:

• A minimum of 7 years of experience in a restaurant/food service chef management experience. Expertise in operations, P&L, vendor relationships, bidding/RFP creation leadership role.
• Previous management experience selecting, developing, and implementing highly effective and cohesive teams required. This needs to include attendance, performance, rewards, discipline, and training.

Preferred:

• In-depth knowledge of federal, state, and local food handling regulations.
• Minimum 2 years of experience working with low income or other transitioning community of people highly preferred. A robust knowledge of the issues facing people living at or near the poverty line, rehabilitation, and reentry into the work force. Ideally in a leadership role.

• Ability to speak multiple languages a plus. Fluency with Spanish highly preferred.

Required Skills and Abilities:

• Strong knowledge and working expertise of Commercial, industrial, or educational kitchen operations.
• Strong organizational and communication skills to influence outside entities, guide a team with levels and provide the executive team with necessary information on an ongoing basis.
• Advanced level of management including attendance, performance, rewards, discipline, and training required.
• Successful experience with problem solving and possesses ability to stay nimble in a fast-paced evolving environment.
• Strong capability to create and manage budgets, leverage databases, produce timely reports, communication, analysis and present internally and externally. (Google, Microsoft suite, ppt, database exp. and Zoom/Teams)
• Successful experience with problem solving and possesses ability to stay nimble in a fast-paced evolving environment.
• An exceptional communicator, both in writing and orally; previous public speaking or teaching experience highly preferred.

Physical Demands:

• Must have the ability to be available evenings, weekends and take on extended hours as business needs demand.
• Up to 25% of travel is required. Must be willing and able to travel within and outside of the service area (employees can use public transportation, rideshare service, personal vehicle, or other means) Must be physically compatible with travel, office visits, events, and meetings.
• Lift/lower, push/pull and carry objects/parcels no greater than 50 pounds; when lifting/lowering, pushing/pulling, and carrying objects/parcels greater than 50 pounds use 2 people or mechanical.
• Work in a standing position for 8 hours a day, 5 days a week; Bend, stoop/squat, and walk intermittently throughout the day.
• Ability to work with chemicals, cleaning products, plastic, and high-water temperatures for cleaning activities.
• Perform office and culinary tasks using simple hand grasp, fine hand manipulation, and reach associated with assigned tasks such as keying.
• Ability to effectively perform culinary skills such as basic knife skills, read thermometers, ability to stir, use equipment to blend and arrange food for safety and appearance.
• See, hear, and speak with sufficient capability to perform assigned tasks and maintain proper job safety conditions and communication with the public.
• Maintain an acceptable work pace and align with required deadlines. Must meet deadlines.
• Must be able to read words and numbers accurately.
• Work in an environment that will contain variable temperatures which may include extreme cold due to refrigeration and freezers or higher than average due to cooking equipment.
• Demonstrate cognitive ability to follow directions and routines, work independently with safety and efficiency as part of appropriate judgement.

Salary : $70,000