Company description The mission of the FEED Center is to build community wealth through food-based initiatives that offer living wage employment and entrepreneurial opportunities to residents. The FEED Center programs create a food-fueled ecosystem that provides a roadmap out of poverty for Bridgeport area residents. 

Our vision is to build a thriving food-based economy in which low-income area residents are employed as food entrepreneurs, culinary or food industry employees, and food retailers.  FEED operates three programs where food is the economic driver for low-income area residents to escape the poverty cycle; the Culinary Careers Training Program (CREATE) provides professional food service training at no cost to low-income residents, helping students gain a competitive edge as they pursue employment in the food business development, hospitality and retail fields; Salt of the Earth Enterprise Kitchen (SEEK), a shared-use commercial kitchen, offers affordable access to promote entrepreneurial opportunities in the Coastal Connecticut area; FEED Mobile Marketplace (FMM), a new program that brings produce and healthy prepared foods to various area neighborhoods, and provides a retail space for FEED and local food entrepreneurs and growers. 

Finally, the FEED Center is designed as a social enterprise that creates food products and meals out of recovered produce for retail and an immersive food business training experience for our CREATE graduates Job description

The FEED Center is seeking a creative and energetic culinary professional to lead a joint program that combines culinary education and operating a commercial production kitchen. The Kitchen Manager is responsible for and running a commercial kitchen and the production of meals and products using recovered produce as the base ingredient. The ability to create menus, split recipes, and run a commercial production kitchen are essential. The ideal candidate will facilitate our signature 10-week culinary careers training program. The KM will work-in and run a new 3500 sq ft kitchen. The KM is a full-time salaried position with generous benefits.

Responsibilities:

Run Commercial Production Kitchen

• Create and oversee a production schedule for meals, catering and food production 
• Develop budget and annual targets with the Program Director in catering/products/meals  to maintain or exceed targets
• Develop production schedule that integrates job skills training program students and instruction
• Develop menus and products that integrate recovered produce
• Hire and manage hourly staff
• Integrate job-skills training program graduates into the production schedule 
• Collaborate with Program Director and staff to identify and evaluate marketing opportunities
• Provide regular reporting on profit, loss, and opportunities

Facilitate Culinary Careers Training Program

• Coordinate the delivery of culinary instruction and ServSafe training and testing
• Manage staff assisting with scheduling and instruction
• Integrate training program students into the production work scheduled
• Support student job placement
• Assist Program Director in preparing annual budgets to meet the needs of the kitchen and training program

 

Skill & Experience Expectations:

• ServSafe Food Operations Manager Certification
• 3 - 5 years experience managing a kitchen, in the food industry, and training staff (on the job or classroom)
• Ability to set revenue projections, managing budgets, and grow a business
• Enjoyment of creative and independent work
• Collegial management style
• Demonstrated experience in relating to a broad range of social, ethnic, racial, cultural, religious and economic groups.

Relationships:

The KM is a member of the staff of CCGB and is subject to the rights and responsibilities defined in The Council’s Personnel Policies and Practices. The KM will conduct business in a way that maintains the trust and confidence of the Director of the FEED Center and the President and CEO.  He/she is expected to develop and maintain harmonious working relationships with other members of the Council staff.  Access to the Senior Personnel Officer as provided in The Council’s Personnel Policies and Practices shall be available at all times.

 

Evaluation:

Evaluation and reviews shall be consistent with The Council’s Personnel Policies and Practices.  After the initial three-month evaluation, reviews shall be conducted on an annual basis in accordance with The Council’s Personnel Policies and Practices

 

Term:

The first three months of the KM’s employment will be considered a probationary period. If performance standards are met by the end of this period, the person will be considered a regular employee and entitled to all benefits provided in the Personnel Policies. The workweek shall be 40 hours on a regular schedule as established with the Director of the FEED Center

Compensation:  This is a full time salaried position with benefits.

June 2020

Compensation this position is : salaried Application instructions DeadlineJune 28, 2020