Job description

Company Background
Founded in San Francisco in 2009, Fare Resources is a collective of consultant-entrepreneurs with a shared mission: to create and support businesses that value economic, environmental and social responsibility. We believe that strong local communities and economies are built from financially stable businesses with positive connections between their products, services, people, and environment. We aim to increase the bottom line profitability of local food systems and the good food movement through the creation of successful businesses and food programs through three types of relationships: consulting, coaching and education.

Position
The Culinary Operations Field Expert (COFE) develops and manages kitchen and operational systems for Fare Resources (FR) clients. Including kitchen systems development, culinary team management, menu creation, kitchen design and full culinary program execution, the position requires quick thinking, strong communication and organization while modeling dynamic leadership. The COFE will partner directly with the Operations, Culinary, Finance, and Facilities Experts at FR. You will engage with clients to establish strong culinary operations in the broader context of the company’s goals and values. This position will focus primarily on developing food service programs for companies and institutions. Day-to-day management with vision toward the future as well as the frame-by-frame details of food service programs, with an emphasis on systems and financials, are equally crucial in this expanding role.

Job Duties
As a consultancy, we collaborate with many different types of food businesses. Below are the range of duties that may be involved in executing the deliverables of a client relationship as a Field Expert for the consultancy:

Program Management

• Create, execute and delegate manageable action plans for a variety of client collaborations.
• Effectively report culinary program development to client and FR team.
• Manage client kitchen staff through job descriptions and program overview. Create new roles and responsibilities for additional and existing staff.
• Set realistic benchmarks and expectations for client kitchen staff.
• Develop and implement green practices and environmental sustainability initiatives.

Culinary Operations

• Oversee kitchen operations and identify/correct operational inefficiencies.
• Create and manage a kitchen production schedule.
• Provide culinary vision and practicality to all menu planning and recipe development.
• Ensure high standards for variety, nutrition, creativity and presentation.
• Foster relationships with outside vendors and strategic partners.
• Compare vendor pricing and value (triple bottom line: people, planet, profit) in all areas of purchasing (food, equipment, etc.).
• Develop and maintain detailed inventory and purchasing systems.
• Develop and oversee food safety/sanitation practices, training and ongoing compliance.
• Oversee and provide input on kitchen buildouts including equipment, station diagrams, flow, storage, etc.
• Supervise and coordinate special event logistics with culinary team.

Financial

• Work with client Finance team to forecast budget and convey to kitchen team expense projections/spending.
• Manage budget with strategic purchasing, efficient kitchen systems, cost of goods sold guidelines and projections, creative menus and excellent vendor relations.
• Collaborate with culinary team on recipe costing during menu/recipe development.

Human Resources

• Create, implement and expand upon food program values: influencing menu creation, purchasing, employee health and wellness, sustainability and service.
• Create and update human resources policies for client culinary teams.
• Onboard, review, discipline and enforce corrective action for kitchen staff.
• Work with Human Resources departments to integrate kitchen staff into HR systems and comply with company policies and procedures.
• Develop and update employee hiring and training procedures.
• Manage communications for all kitchen staff in order to achieve more open dialogue and cohesive team communication.
• Cultivate cohesive team environment that integrates client and FR values.

Skills and Qualifications

• Minimum of five years of restaurant kitchen management or relevant food service experience.
• Extremely organized and driven to create systems, establish structure and manage the process and outcome.
• Effective and positive leadership skills, including ability to clearly set expectations, train individuals and foster teamwork.
• Pre-existing relationships with food community businesses and individuals.
• Innovative green/waste/environmental impact ideas.
• Extensive knife, preparation and cooking skills, and ability to train others.
• Honest, clear and effective communication skills, oral and written.
• Basic computer skills (MS word, excel, etc.) required.
• Experience supervising, motivating and disciplining employees.
• Ability to work in a high-energy, quick-moving and demanding environment.
• Works well under pressure, can effectively solve problems and communicate challenges.
• Makes bold, mold-breaking decisions for exceptional outcomes.
• Adheres to ServSafe, Health Department, OSHA and ADA regulations.

Compensation and Perks

• Contract job with opportunities for growth within consultancy.
• Join a small and growing consultancy and help it flourish.
• Work in a flexible, collaborative and innovative business development environment.
• Opportunities for consultancy equity and/or profit sharing available.
• Lots and lots of delicious food.

Compensation

this position is:

Application instructions

Deadline

no deadline