Executive Chef for Mid-Ohio Foodbank

JOB TITLE: Executive Chef

STATUS: Full Time, Exempt

REPORTS TO: Program Director

DIRECT REPORTS: Sous Chef, Cooks (2), and Volunteer Kitchen Staff

POSITION SUMMARY:  The Executive Chef will implement and support all food related programs at Reeb Avenue Center (South Side Roots Café & Market) including the food production (preparation and execution) of Café, children meals, and catering functions. The Executive Chef will be responsible for managing all kitchen functions to include menu development, inventory, ordering and purchasing, food cost controls, training, sanitation, and personnel management. This position directs the training of culinary staff and kitchen workers engaged in preparing and cooking foods to ensure overall guest satisfaction. This position demands creativity within its daily operations, excellent communication skills, and the ability to maintain the highest culinary expectations according to company standards. The Executive Chef must be able to work well under pressure, demonstrate organization skills, exhibit self-motivation and must be flexible with scheduling according to business demands.

PROGRAM SUMMARY: South Side Roots Café will be a pay-what-you-can café model offering fresh, seasonal menu options. The café will also host one free "Community Meal" every Tuesday evening and provide snacks/meals to Reeb's on-site childcare and Boys & Girls Club. South Side Roots Market will operate as a mid-market concept that provides community members quality, low-cost groceries. Beyond providing healthy food and healthy food activities, the Café and Market will serve as a place that welcomes individuals with and without financial resources to access delicious, nutritious food and take joy in each other's company in a shared community space.

PRIMARY DUTIES:

• Expert knowledge of food and catering trends with a focus on quality (fresh, local, and in-season), production, portion control, sanitation, and food cost controls.
• Must use creativity and plate presentation techniques in daily operations.
• Participate in customer satisfaction programs/activities; including Community Engagement of services offered.
• Quickly assess productivity levels of the cook line, dish area, and catering preparation during any given meal period.
• Maintain a complete knowledge of Opening and Closing Procedures to assure efficient shift management.
• Ensure compliance with regulatory standards and work towards improving systems and processes.
• Plan and price menu items, orders supplies, and keep records and accounts.
• Observe and follow-through with business repairs (i.e. equipment logs).
• Responsible for daily, weekly, and monthly planning of business goals in conjunction with the Site Manager and Program Director.
• Maintain familiarization with financial statements and their overall impact on profitability.
• Responsible for interviewing, hiring and training employees; planning, scheduling, assigning and directing work; full cycle performance management; addressing complaints and resolving problems.
• Work  closely with the management team to identify and develop employees for future leadership roles.
• Handle difficult/challenging situations.
• Lead, manage, and influence a large, highly motivated team while delegating tasks and ensuring consistent follow-up.
• This is a "hands on" position in which the Executive Chef will lead by example, requiring them to be present in the kitchen 80% of their time and 20% spent in an office setting.
• Acts as a backup for the Site Manager, when necessary.
• Participates in special projects and performs other duties as assigned.

EDUCATION and EXPERIENCE:

Education and Certifications: High School Diploma/GED Required. Food Safety Certification (provided by Mid-Ohio Foodbank). Highly preferred Culinary Arts Degree from an accredited culinary program

Experience:  Minimum of five (5) years of progressive culinary/kitchen management. High volume, complex foodservice operations and high-touch customer service environment experience highly desirable. Non-profit experience is a plus.

Skills/Competencies:  Must have good customer skills, mathematical skills, strong communication and organizational skills. Ability to use computerized food ordering and planning system and experience with Microsoft applications. Ability to work effectively and efficiently both independently and in a team environment.

JOB CONDITIONS:

Working Conditions:  While performing the duties of this job, the employee is regularly exposed to work near moving mechanical parts. The employee is occasionally exposed to wet or humid (non-weather) and extreme cold or heat (non-weather). The noise level is usually moderate, but could increase to high. The employee must lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle or feel; talk/hear and taste. Employee is frequently required to reach with hands and arms; climb or balance and stoop, kneel or crouch. Some night and weekend work required.

ADA:  The above statements cover what are generally believed to the principal and essential function of this job. Specific circumstances may allow or require some associates assigned to the job to perform a somewhat different combination of duties.

Current Openings for Executive Chef for Mid Ohio Foodbank Jobs at Mid-Ohio Food Collective