Job Title: Culinary Program & Kitchen Coordinator
Department: Food Services
Reports to: President, Hope Division
FLSA Status: Exempt
Hours: Full-Time
Salary Range: $45,000-$47,000

Summary:
The Director, Kitchen and Culinary Program will work with Sulzbacher leadership to oversee the daily operations of the two Sulzbacher commercial kitchens and staff, maintaining meal services to Sulzbacher population. Serve as the lead culinary instructor for the culinary program embedded within the Sulzbacher Kitchen working alongside meal services staff and staff.

This position requires a flexible schedule. Shifts include early mornings, nights, and weekends. The work schedule will vary and will change according to staffing needs and include weekdays, weekends, and some holidays. SUPERVISORY RESPONSIBILITIES
This job has supervisory responsibilities.
ESSENTIAL DUTIES AND RESPONSIBILITIES

Responsible for oversight and production of daily meals 7 days per week, 365 days per year including purchasing, food service-related donations, inventory control and management, food safety and sanitation, equipment maintenance, employee meal program funds collection, resident and meal group relations for Food and Nutrition Services Department.
Recruits, selects, directs, trains, and evaluates, under the supervision of the President, Hope Division, the work of the members of the Food and Nutrition Services team.
Works in partnership with suppliers and donors to improve the quality and increase the quantity of food and nutritional services available to residents.
Schedules volunteer meal groups, maintains current contact data and annual meal calendar, interacts with volunteer meal groups to solve problems, and provides tours of Sulzbacher commercial kitchen.
Ensures compliance with Federal requirements related to the Childcare Food Program. Collects and reports required data for the Childcare Food program and the volunteer meal group program.
Supports Food and Nutrition Services Department business contracts and on-going business development efforts, adhering to the Adult Meal Pattern and requirements of the Florida Department of Elder Affairs.
All other duties as assigned.

ESSENTIAL CULIANRY PROGRAM RESPONSIBILITIES:

Instruct the students through classroom training and hands on kitchen demonstrations as provided in the CAP curriculum manual.
Demonstrate proper use of food service equipment, food preparation techniques, and related skills. Train students in the use of food service equipment and techniques.
Communicate with the Metro kitchen leadership to schedule prep work for the students, and any student issues that may arise in the Metro kitchens.
Maintain cleanliness, safety and follow proper food handling techniques of the provided kitchen and classrooms.
Order and prepare required inventory for culinary lab and student dining operations while meeting or exceeding budgetary goals.
Communicate daily with the Culinary Arts Program Coordinator on new student recruitment, orientation and updates on current student's attendance and participation.
Provide career mentorship to Culinary Arts Program students.
Utilize best practices in designing new curriculum, program improvement, and innovation in teaching.
Create relationships with Tampa Restaurant Chefs to create externship opportunities and job placement for students.
Maintain involvement in related professional organizations and continuing education activities, such as American Culinary Federation.
Act as a positive ambassador for Metropolitan Ministries, and the Culinary Arts Program in the larger community.
Meet personal goals and contribute to the team's achievement and organizational goals as stated on the Balanced Scorecard and in the annual plan.
Support the Metro kitchen team in other tasks as assigned.
Support the Tampa Bay Food Fight fundraising event as directed.

QUALIFICATIONS:
Resident, Guest, and Internal Customer Focus:
The Director, Kitchen and Culinary Program must demonstrate a heart for the ministry of serving low income and unhoused families. This person will be sensitive to the emotional, spiritual, and practical needs of residents, families, guests and staff members; and will have the skill to handle job-related matters in a professional and diplomatic manner. Requires the ability to supervise interns and/or volunteers. Ability to maintain appropriate professional boundaries with residents, clients, guests, staff, and volunteers. Adjusts priorities and schedules to meet specific customer needs. Correct problems related to safety, cleanliness and comfort of resident and work areas. Understands their role regarding facility safety plans and procedures related to fire, weather and other disasters.

Good computer and clerical skills to include Microsoft Office programs such as Microsoft Word and Excel.

Physical Requirements:
Must be able to tolerate outdoor temperatures consistent with Florida climate and endure prolonged standing/walking/bending/stooping and stretching. Must be able to relocate materials in a safe and proper manner. Must have adequate hearing and speaking ability to take part in and provide sound oral communication and information. Must have the physical, emotional, and spiritual stamina to handle job-related issues and stress. Must be able to lift 50 lbs. or more.

EDUCATION AND EXPERIENCE:

High School Diploma or G.E.D. required.
Associates or bachelor's in food management, Culinary Arts, Restaurant Management, or related field preferred.
Certified Food Safety Manager Certificate is required.
Minimum 3-5 years of work experience in the food service or culinary arts industry.
One (1) year of successful experience teaching in related subjects at the post-secondary level preferred.

Other Requirements:

Valid FL driver's license
If driving a company vehicle on work-related business, must be 21 years of age and will require an acceptable annual Motor Vehicle Record Check.
Ability to accommodate a flexible work schedule including weeknights, weekends, and particularly Thanksgiving Day and Christmas Day.
Ability to pass a Level II Background Check.

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Sulzbacher

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