Company description

Human Services Non profit organization.

Founded in 1990, iCater is Pine Street Inn’s social enterprise that offers training and employment opportunities for food services trainees, while providing high-quality, affordable meal service for corporate catering and congregate service providers. Trainees help prepare more than 2,700 meals each day for shelter guests and other customers.

Trainees also take part in the Visiting Chef series, where local chefs share their expertise and culinary journey through interactive food demonstrations, tastings and questions. The goal of each Visiting Chef demonstration is to introduce our trainees to practical experiences, as well as offer insights on how to succeed and grow in the culinary and food services industry. Examples of recent Visiting Chefs include Myers + Chang, Sodexo, and Legal Sea Foods.

Job description

SCHEDULE: 40 hours, Monday - Friday, 7:00 a.m. – 3:30 p.m.(Flexibility required and based upon program needs. Will be expected to work some holidays and weekends)

JOB DESCRIPTION:

Pine Street Inn’s culinary workforce training program, iCater, provides trainees with classroom, internship, on on-the-job training to acquire job skills, a work history, and self-sufficiency. Working within the Food Services team, and in tandem with the iCater staff, case managers, and trainers, the iCater Job Training Program Chef will serve as teacher and role model, teaching key skills and inspiring iCater Job Training Program participants in areas of food safety and sanitation, knife safety, proper knife handling techniques, recipe modification, cooking terminology, and preparing recipes, basic food preparation skills and industrial kitchen operations.

In addition, they should provide classes with a fun, conversational experience while cooking.

The Chef Instructor will provide day-to-day supervision and management of the café interns. In conjunction with the Executive Chef and Executive Sous Chef, this person would plan all special meals offered in the staff café. Operations of the staff café requires assigning trainees to their work stations, monitoring their performance and ensuring that all tasks are completed in accordance to the standards and practices of the department with attention to all ServSafe practices.

This individual will also work closely with the trainees and Workforce Development Team on job readiness assessments that will include job-specific duties and behavioral skills.

REQUIREMENTS:

• Associate’s Degree in Culinary, Hospitality or Food Service Operations
• Minimum of two years of experience in high volume kitchen, or Banquet and Catering experience.
• Formal culinary training or equivalent preferred.
• A passion for excellence through teamwork, positive change, and communication.
• Strong leadership skills.
• Demonstrated coaching style reflecting compassion, wisdom, and integrity.
• Experience working with disadvantaged individuals preferred.
• ServSafe Management Certification.
• Minimum of two (2) years’ experience working in food services as a trainer or instructor
• Demonstrable ability to tailor trainings and teaching to the needs of the trainee
• Staff supervision experience
• Ability to provide effective leadership
• Must have strong organizational skills with attention to details
• Must have experience working with a culturally and ethnically diverse workforce

We are looking for an individual who is punctual, is compassionate and has a good disposition, is flexible, pays attention to safety, is professional and shows initiative.

• Must be adept in using Windows 2010 programs, with ability to model use to trainees during demonstrations of food service operations skills
• Strong computer skills with experience in data gathering and documentation
• Must have strong writing skills.
• Ability to access stairways between the main kitchen and the job training program demonstrations classroom and café areas.
• Must be able to stand for extended periods.
• Must be able to lift at least fifty (50) pounds of weight
• Must be able to bend, stoop, and access walk-ins (refrigerators and freezers) for extended periods of time
• Ability to access different building locations and program sites
• Must exhibit strong planning and organizational skills, have the ability to manage change seamlessly, as well as motivate and develop those within the WFD team.
• This individual must be a good listener and possess very good leadership skills in addition to leading by example.
• Ability to learn from students' participation, to demonstrate fair and consistent behavior in all matters, and to show compassion while upholding policies, ensuring safety and work standards are being met, and modeling appropriate workplace behaviors and expectations
• Strong written and verbal communications, with an ability to clearly engage to internal and external stakeholders
• Organizational and planning skills with attention to details are critical in this position.
• Function as part of a team.
• Crisis management skills, including workplace health and safety as well as trainees’ individual personal needs.
• Ability to take initiative, work well independently and be able to do routine tasks with limited supervision.
• Ability to work with and effectively supervise a culturally, racially and gender diverse work team.
• Must be able to work under pressure, set timelines and meet deadlines.
• Demonstrate time management and detail-oriented skills.
• Ability to be professional boundaries at all times with staff, trainees, guests, visitors and volunteers.
• Ability to multi-task and perform in an environment that is often times stressful and demanding. This individual must be able to work under pressure, set timelines and meet deadlines. This person must also be able to prioritize the many and varied needs of a culturally and ethnically diverse workforce.
• This person must be able to train and support trainees needing additional support in developing appropriate workplace skills and behaviors, and must model a compassionate demeanor while maintaining clear boundaries around trainees’ expectations.
• Some time is spent during the service of meals in the guest dining areas and the main kitchen observing trainees during their work assignments. Exposure to the shelter guests will occur. Working with trainees (guests) is common.

Compensation

this position is: hourly, $20/hr +

Application instructions

Deadline

no deadline