Supervisor: Supervisor/Executive Chef

FLSA: Non-Exempt

Rate:$22.00 per hour

Summary

Under the direction of the Supervisor/Executive Chef, the executive Chef will oversee the daily operations of Home at Last kitchen(s). Executive Chef is responsible for overseeing all aspects of preparing nutritious, good-tasting, and well-presented meals for individuals experiencing homelessness. Executive Chef will attract and retain staff, maintain a cooperative relationship with team members, optimizes staff productivity and serve as replacement in team members’ absence. The Executive Chef will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. Executive Chef will oversee delivery of food supplies and supervise overall kitchen operation.The ideal candidate will also be able to function in a fast-paced, busy environment as a part of a team.

Essential Functions

  • Oversee the preparation and presentation of all food menus including breakfast, lunch and dinner.
  • Oversee menu development, planning, and ordering supplies.
  • Responsible for maintaining kitchen shopping list, and assisting with inventory control. including: ordering produces, monitoring shipments and maintaining an inventory of all produce.
  • Oversee the training, and supervision of kitchen staff.
  • Responsible for ensuring the cleanliness of the kitchen work area to include ovens, serving line, prep area, walk-in, food preparation equipment, and storage areas.
  • Responsible for ensuring compliance with sanitary food handling procedures and stock rotation systems.
  • Review staffing levels to meet service, operational and financial objectives.
  • Monitor use of food and supplies in the kitchen.
  • Facilitate and ensure a safe environment (with respect to health and safety hazards) in the kitchen. Observe safety procedures and precautions. Maintain awareness of and assist in the identification of workplace and job hazards.
  • Provide staff with regular and appropriate feedback including training, opportunities for professional growth, verbal and written improvement plans when needed, and regular evaluations.
  • Perform other kitchen duties as assigned

Secondary Functions

  • Coordination with Leadership team.

Minimum Qualifications – Knowledge, Skills and Abilities Required

Knowledge required:

  • Excellent food knowledge and creativity to produce quality menu items from varied food sources (purchases, donations, food bank, etc.)
  • Knowledge of safe, sanitary food handling procedures
  • Business English, spelling, and basic math
  • Knowledge of health and safety rules in a kitchen

Skills Required:

  • Excellent supervisory and/or training skills along with ability to be an active and positive member of a team.
  • Proven experience as Head Cook
  • Manual dexterity able to operate cutting tools and kitchen utensils
  • Patient with an ability to stay positive under pressure
  • Very good physical condition and endurance

Ability To:

  • Oversee and manage kitchen operations
  • Establish and maintain effective working relationships with employees
  • Follow the instructions of Senior Management
  • Be a team player with good communication skills
  • Communicate effectively verbally and in writing
  • Remain punctual
  • Work a flexible schedule (weekends and evenings)
  • Work effectively under stressful situations
  • Exercise initiative and sound judgment and to react with discretion under varying conditions
  • Demonstrate a high degree of integrity and ethical standards and judgement

Mandatory Requirements

  • Employment eligibility verification
  • Valid driver’s license and auto insurance
  • Reliable transportation
  • Tuberculosis test
  • Successful completion of background screening
  • Ability to work flexible hours which may include evenings or weekends
  • Food handling certificate
  • PIC Certificate
  • Non-slip shoes
  • CPR and First Aid Certification required within 30 days of employment
  • Culinary Degree or equivalent experience. Minimum three years’ experience as an executive chef or sous chef.
  • Commitment to Home at Last values and a desire to work for a social service agency.

Non-Essential Qualifications

N/A

Supervisory Responsibilities

This position will oversee the Head Chef, Sous Chef, Prep Cook, and key kitchen staff.

Environmental Conditions (Working Conditions)

This position is responsible to work in “client friendly” environments and is assigned to a site where homeless services are provided (shelter, motel, etc.). There is some responsibility to work in noisy environments where homeless participants are present.

Physical Requirements

This position will require walking, driving and standing for extended periods of time, safely using required tools and equipment to perform food preparation. Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions. Ability to lift and move 50 pounds.Chef also spends time thinking, writing, listening, and speaking.

Mental Requirements

This position will require the individual to be able to handle any/all of the following: constant distractions, interruptions, uncontrollable changes in priorities/work schedules: be able to process information, think and conceptualize.