Culinary Training Assistant Manager
Feeding South Florida (FSF) is a member of the Feeding America network and the leading domestic hunger relief organization serving Palm Beach, Broward, Miami-Dade and Monroe Counties. As one of the largest food banks in the Feeding America network, FSF is responsible for serving 25 percent of the state’s food insecure population. Pre-COVID, FSF was poised for industry-leading strategic and innovative growth. Currently, during the pandemic, FSF doubled its output of food from 61.5M pounds of food in FY19 to over 119M pounds in FY20. A four-star rated organization by Charity Navigator, FSF is one of the most efficient nonprofits nationally; over 98 percent of all donations are put back into the community and every $1 = 9 meals.
Core Values: FSF values service above all else. We’re looking for innovative and strategic thinkers who are committed to improving the lives of those around them. FSF “Friendly Food Bankers” embrace the enormity of our role in the community and know that serving others comes before any one individual. Friendly Food Bankers have compassion, dedication, act with integrity and are committed to stewardship and inclusion.
We Provide: Full medical, dental and vision insurance; contribute up to 3% match to a 401K after one year of service; 17 days paid time off; a diverse team that is representative of the community we serve; continuous learning opportunities; a high-performance culture that will help challenge and grow your skill set.
As part of our commitment to breaking the cycle of hunger and poverty, FSF is launching a Workforce Development Program. The Workforce Development Program includes a Culinary track. Hosted at our brand-new, state of the art Community Kitchen, the Culinary training program provides job training to students that will be potential candidates for employment in the food service industry. This position is responsible for organizing and executing the Culinary learning curriculum. Utilizing a curriculum developed in partnership with James Beard nominated, Chef Lindsay Autry, the Culinary Training Program Assistant Manager is responsible for hands-on, coaching and supervision of 10 students per session in at least 20 hours of training per week over a 14-week program.
This position is a member of the management team, reports to the Community Kitchen Manager, works closely with all members of the Services Department, and ensures proper management of relationships with culinary training program students and food industry partners.
- Directly supervise and support learning cohorts in the community kitchen.
- Teach basic work skills, culinary arts skills, food preparation, and safety skills through hands on training.
- Plan and execute culinary training sessions.
- Teach, model, and maintain food safety and sanitation best practices.
- Complete evaluations for all training participants, communicate progress to participants through one-on-one meetings.
- Teach and enforce the highest standard of safety and use of kitchen equipment.
- Work in tandem with other Workforce Development Program leads and case managers to ensure consistency in quality across the courses offered.
- Track participant attendance, daily activities, and performance and enter data into program dashboard.
- Maintain a positive work environment with high standards in quality food preparation, cleanliness, and skill development.
- Assist management as necessary.
Hours of Operation: Although organization hours are Monday-Friday, 8:00 a.m. – 5:00 p.m., this Management level position will work closer to 45-50 hours per week, especially during peak times such as holiday seasons, growing seasons and disaster response. After hours business work is required occasionally throughout the year.
Environment: This position works in a kitchen setting with long periods of standing, talking and/or visual concentration, and use of kitchen equipment that requires the highest levels of safety standards at all times. Occasional work will occur in the warehouse or outside in fields and warehouses in inclement weather. The noise is the work environment is usually moderate to loud.
Travel: FSF serves four counties so there is often same-day travel between the counties, using a personal vehicle, and occasional out of town travel for meetings, conferences or special events.
OSHA Standards Lifting requirements are 50 pounds and when lifting loads heavier than 50 pounds, use two or more people to lift the load.
- Degree in Culinary Arts and/or professional certification from ACF or other accrediting body.
- Minimum four years’ management experience in the culinary arts and/or the food service industry, either as an Executive Chef or Chef de Cuisine.
- Minimum two years’ experience training or workshop organizing and facilitation.
- Experience teaching culinary skills and supporting professional development.
- ServSafe Manager certified.
- Proven success with financial responsibility, inventory management, food cost management, menu planning and recipe development experience.
- Sensitivity to diverse populations with sound judgment and the ability to serve people in a compassionate, patient, friendly, and courteous manner, showing sincere interest in people’s concerns.
- Ability to work under pressure in a fast-paced environment while multiple deadlines and managing responsibilities, while simultaneously maintaining composure and ensuring excellent customer service.
- Open to feedback and personal and professional growth.
- Strong coaching and leadership skills with ability to take initiative.
- Decisiveness and attention to detail.
- Strong communications skills, both written and verbal, with comfort and ability to speak publicly and teaching others.
- Positive attitude, flexibility, and good sense of humor.
- Bilingual preferred (English/Spanish)