SUMMARY OF DUTIES AND RESPONSIBILITIES:

Reporting to the Director of Workforce Development & Social Enterprise (WDSE)[MD1] , the Manager of CHEFS Kitchens & Culinary Training Program oversees all aspects of the CHEFS Kitchens and the CHEFS Training Program. In conjunction with CHEFS Kitchens Kitchen Managers, facilitates and monitors CHEFS intern & transitional employment activities, including congregate & shelter meals service, meals contracts, CHEFS Catering and other Social Enterprise opportunities. Is responsible for principal CHEFS Training kitchen and supervises CHEFS Training Program staff. Understands CHEFS Kitchens & Social Enterprise contracts and works to best incorporate CHEFS Training Program into operations with the goal of training CHEFS students, interns and transitional employees into regular employment within or outside of CHEFS Kitchens and grow the CHEFS Kitchens and Training Program. Understands CHEFS Training Program contracts and ensures training is aligned with CHEFS Kitchens training & employment opportunities and is compliant.

PRIMARY RESPONSIBILITIES:

• Monitors and ensures CHEFS Kitchens are compliant with safety and sanitation regulations and in compliance with HACCP and local health department authorities.
• Ensures production of high-quality and appetizing meals for CHEFS Kitchens customers in accordance with specified nutrition standards.
• In conjunction with CHEFS Lead Instructor & CHEFS Kitchens Kitchen Managers, monitors food budgets & inventory, controls costs, and creates menus that utilize CHEFS Training Program culinary foundation skill set and adhere to nutritional standards.
• Creates opportunities for direct communication between CHEFS Kitchens Kitchen Managers and CHEFS Training staff to find and create best opportunities for CHEFS students, interns and transitional employees.
• Oversees principal CHEFS training kitchens including overall safety, sanitation & kitchen-wide organization, inventory & ordering, food production and student classroom & hands-on training.
• Works in conjunction with Workforce Development Managers to best utilize Outreach specialist and Employment[MD2] [JP3] specialist staff.
• Actively works to recruit CHEFS students and promote program within food service and other relevant communities.
• Partners with Workforce Development team to ensure CHEFS participants receive the best possible job-readiness classes, including resume writing, mock interviews, job-searching skills and retention support.
• Partners with other Workforce Development Managers and Director(s) to ensure training meets contractual goals.
• Monitors all CHEFS Culinary Training logs and files and delegates tasks appropriately.
• Creates and maintains systems for tracking student progress.
• Creates and maintains CHEFS Kitchens-wide tracking system for monitoring intern and transitional employee progress with the goal of providing or finding regular employment for each individual as well as seeking ways to grow the program and increase enrollment and overall CHEFS Kitchens & Culinary Training Program success.
• Participates as an active member of the CHEFS Kitchens Social Enterprise and Workforce Development teams.
• Attends all meetings as assigned or required.
• Agrees to work on-call when necessary (including holidays and weekends).
• Assists hands-on when needed in any given relevant capacity.
• Performs other relevant duties as assigned.

ECS will consider for employment qualified applicants with arrest and conviction records as consistent with San Francisco's Fair Chance Ordinance.

ECS celebrates diversity, equity, inclusion and belonging and is an equal opportunity employer committed to creating an inclusive environment for all employees.

REQUIREMENTS:

• Desire to manage a culinary team that is the training-ground for aspiring chefs.
• Five years cooking/food service experience. Ability to manage multiple projects and a variety of tasks in a fast-paced environment. Knowledge of kitchen management and food service health and safety standards.
• At least two years of leadership experience supervising staff to include: selection of staff, coaching, training, development, performance evaluations, taking appropriate disciplinary action and knowing when to partner with Senior Leadership and Human Resources.
• Experience training, tutoring, counseling or instructing. Experience working with training programs and familiarity with challenges faced by individuals experiencing homelessness and marginalized communities.
• Two years supervision or management experience (preferably in the food service industry).
• Willing to work directly with students and perform kitchen duties when necessary.
• Strong organizational, reading, writing and math skills. Proficiency in Microsoft Office, Google Docs and Zoom.
• Work well as part of a team and independently. Comfortable delegating tasks and prioritizing workload. Communicate effectively in person, over the phone, through email and using virtual technology.
• Experience designing curriculum and organizational and tracking systems preferred.
• Continuous standing and walking for a minimum of 6 hours with two 15-minute breaks, frequent stooping, reaching, twisting & bending, prolonged repetitive motion, lift objects weighing up to 50 lbs, work in small, hot areas with high noise levels.

OTHER: Secure Food Safety Management Certification within first 30 days of hire. Secure annual TB screen and required COVID-19 clearance vaccination including booster. Will honor and abide by rules of confidentiality.