Culinary Instructor​/Kitchen Supervisor

Position: Culinary Instructor / Kitchen Supervisor
Pay Range: $29-$35 (DOE)

The Salvation Army Mission Statement:

The Salvation Army, an international movement, is an evangelical part of the universal Christian Church. Its message is based on the Bible. Its ministry is motivated by the love for God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.

BASIC PURPOSE

As Culinary Instructor/Kitchen Manager, you will play a key role in educating and training our culinary academy students. Your responsibilities include teaching program content, supporting student success, promoting the program, and driving growth and recognition. You will oversee the

Napa Corps' food programs, including catering, and manage daily operations of the Culinary Training Academy/Kitchen, including inventory, ordering, and log maintenance. Additionally, you will ensure the completion and distribution of emergency meals, catering, shelter meals, and other contracted food services.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Culinary Instructor Responsibilities

* Assists with recruitment, promotion, and the conducting of interviews for potential students.

* Lead in the coordination of teaching and instruction for culinary students.

* Assists the Business Administrator with the program's development and management of the Culinary Training activities to help accomplish program goals and objectives.

* Instruct students in culinary theory, lab exercises, and hands on training in the kitchen.

* Monitor students' performance to make suggestions for improvement and to ensure that they satisfy course standards, training requirements, and objectives.

* Maintain records and necessary documentation to support class-training and student progress.

* Along with the Student Support Specialist assist in the tracking and maintaining of records of all graduating culinary students; provide on-going mentorship with current and previous students.

2. Kitchen Manager Responsibilities

* Oversee and work alongside food service staff on the preparation, arrangement, and plating of dishes per the current menu.

* Be aware of and enforce all County, State, and Federal health, and safety guidelines, including monitoring the kitchen's adherence to health and safety requirements multiple times daily. Also, must keep an eye on food storage, food holding temperatures, surfaces, hand washing facilities, and more. During inspections if/when there is an infraction it is up to the Kitchen Manager to correct it as quickly as possible and create any reports necessary.

* Oversee activities of all kitchen staff members, including assisting the business administrator in evaluating individual performance and group cooperation. Any failure on the part of a staff member to perform tasks, obey health codes, or operate as a team should be met with an appropriate response, be that a pep-talk or a warning, or a report up the chain of command.

* The Kitchen Manager must also keep track of the food in the kitchen. Having too much or too little of any food item results in negative consequences for the kitchen. It is essential that the kitchen Manager makes informed purchasing decisions, organizes, and labels everything in the inventory, and oversees both incoming and outgoing shipments.

* Track, record, and replenish inventory as needed, maintain good relationships with all food and kitchen supply vendors, ensuring we are obtaining and using the best pricing and quality ingredients.

* New staff in the kitchen, including hired staff, students of the culinary training academy, and approved volunteers will require different levels of training to function properly in our kitchen environment. The Culinary Instructor & Kitchen Manager must ensure all kitchen personnel are trained and ready to work with the rest of the staff, including motivating kitchen staff and reinforcing training and food preparation and handling skills.

* Create schedules for food service staff, students, and volunteers to ensure best resource management and speed of service.

* Work with the Business Administrator to establish pricing of menu items which makes operations sustainable.

* Reporting of inventory, cost of goods,…