Position Description

Position Title: Chef Instructor

Reports To: Executive Chef, Culinary

FLSA: Full-time Exempt

About the Food Bank of Delaware

The mission of the Food Bank of Delaware is to provide nutritious foods to Delawareans in need and facilitate long-term solutions to the problems of hunger and poverty through community education and advocacy.

The Food Bank’s team is dedicated to building community awareness and creating an efficient food distribution network to eliminate hunger in Delaware. Staff and volunteers are committed to embodying the Food Bank’s values in all activities. Relationships are based upon collaboration and respect and resources are leveraged in a manner that is strategic and cost-effective in order to achieve the Food Bank’s mission and goals.

Over the last 40 years, the Food Bank has expanded its scope of services building on partnerships with hunger-relief organizations while at the same time bringing new programs and services to alleviate hunger and provide education and training. With locations in both Newark and Milford, the Food Bank, a member of Feeding America, will continue to expand and extend its programs and services to communities in its quest to create a community free of hunger.

Position Summary

As a Chef Instructor you will provide basic culinary knowledge, food safety instruction, and hands-on training to students. A Chef Instructor collaborates with the DFW Team to set a kitchen schedule that allows the students to accomplish production tasks. A Chef Instructor supports students to learn basic culinary skills while gaining crucial on-the-job experience. It is a safety sensitive position.

Major Responsibilities and Essential Functions

• Works in collaboration with the DFW team to design and implement a food service training program for under/unemployed adults with barriers to employment. This role is responsible for all aspects of classroom instruction ensures the inclusion of students into the production environment for impactful hands-on training
• Responsible for menu development and cost acquisitions.
• Oversees production consistency and quality
• Enforces all kitchen standard operating procedures; ensures that kitchen(s) conform to legal, safety and health specifications
• Collaborates with Program Coordinators to help students meet their personal and professional goals; supports the effective placement of graduates, and encourages networking in the local market
• Plan and facilitate field trips and coordinate guest speakers as appropriate
• Provides insight and input to the Executive Chef and the culinary team regarding revenue generating activities, including catering, onsite café operations, products for retail sale, added products from the onsite farm, special events, etc
• Supervises all students within the program and all work completed in the kitchen, providing mentoring, training and leadership, and skill development.
• Completes assessment-related activities to ensure program integrity and support student program completion

Qualifications and Experience

• Associate degree in Culinary Arts and/or relevant experience
• ServSafe Instructor/Proctor, or ability to become certified
• At least three years of supervisory experience in a commercial kitchen environment
• Experience in menu planning, catering, food ordering
• Ability to work well in a team, and be flexible to accommodate programmatic and organizational changes
• Ability to exercise sound judgment and problem solving in a variety of situations
• Ability to multi-task and adapt to a changing environment
• Ability to supervise students and provide evaluations, mentoring and team building skills
• Ability to work with diverse groups of people, meeting their individual skill level and need
• Strong time management skills, self-directed and ability to multi-task. Strong attention to detail
• Express creativity through food selections, preparation and presentation
• Demonstrated ability in both written and verbal communications and listening skills; computer literacy and typing skills required as well as experience with the Microsoft Office suite of applications

Competencies

• Interface on a daily and regular basis with class attendees/students as well as members of the broader staff
• Direct communication with the program management team (i.e. case managers) as well as communication with vendors and suppliers
• The ability to understand and empathize with the needs of the economically and educationally disadvantaged

Physical Requirements

• Will require walking primarily on a level surface for periods throughout the day
• Reaching above shoulder heights, below the waist or lifting as required throughout the workday
• Frequently lift up to 25 pounds and up to 50 pounds when needed
• Ability to safely operate passenger or cargo van as needed
• Will occasionally require exposure to warehouse environment
• Must wear protective gear where/when required

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Flexible schedule
• Flexible spending account
• Health insurance
• Health savings account
• Life insurance
• Paid time off
• Parental leave
• Vision insurance

Schedule:

• 8 hour shift

COVID-19 considerations:
Vaccination required

Ability to commute/relocate:

• Newark, DE 19702: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Cooking: 1 year (Preferred)

Work Location: One location

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