Culinary Job Training Chef Instructor - NH Food Bank

The Culinary Job Training Chef Instructor is responsible for executing the goals of the Culinary Job Training program (CJT); including recruitment of students, providing instruction, creating and overseeing learning opportunities, record keeping/tracking requirements, upholding/role modeling standards related to food safety, quality and professionalism.

The Culinary Job Training program also includes culinary and food safety training for staff, volunteers, partner agencies, and outside organizations as requested. As the Outreach Coordinator specific to NH Food Bank’s (NHFB) culinary program, the position will organize and execute catering and food trailer events under the supervision of the Culinary Manager.

Responsibilities;

· Responsible for the day to day operations of the Culinary Job Training (CJT) program including developing curriculum, leading the culinary instruction, administering the ServSafe training program, teaching job readiness skills, recruiting and onboarding new students, program evaluation, ensuring quality standards are met, and leading students in the preparation of food to be distributed to agencies and for catering or food trailer events.

· In collaboration with the Culinary Manager and Production team, create and plan production opportunities for CJT students.

· Mentor, monitor and report on student progress throughout the training program to achieve the best outcome possible for students. Hold CJT students accountable to the program’s Code of Conduct, food safety regulations and organizational/departmental standard operating procedures.

· Help with Food Production as time allows.

· Plan, schedule, create and execute culinary training opportunities and ServSafe courses for food service professionals and partner agencies in collaboration with the Culinary Manager.

· Communicate ingredient, supply, and equipment needs to Culinary Manager for ordering.

· Schedule, plan, and evaluate catering and food trailer events under the direction of the Culinary Manager. Execute final product, complete set-up and guide operations during events. Ensure the food truck is ready for events, catering, emergencies and seasonal storage at all times.

· Work with the Culinary Manager to ensure invoices related to CJT and outreach activities (catering, food trailer, trainings) are properly coded.

· Track and provide data/input on grant proposals and reports, as requested.

· Assist with food safety and culinary needs for NHFB events and fundraisers in collaboration with the Development Department and Culinary Manager.

· Abide by kitchen standards set forth by the Feeding America contract guidelines and state/local food safety regulations while ensuring volunteers and students do so as well.

· High School Diploma or G.E.D.

· 5 to 7 years of experience in commercial kitchen and/or catering experience

· ServSafe Instructor/Proctor Status. (Or the ability to obtain within 6 months of hire)

· Possess a valid driver's license

· Experience training employees in a commercial kitchen, desired.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex or national origin, marital or familial status, age or mental or physical handicap