Company description

Grateful Hearts crafts delicious, nutrient dense, plant forward meals to distribute to organizations that serve the food insecure from children to seniors. We gather produce from local farms to craft meals that not only nurture those in need but also our volunteers and partners by building community.

Job description

GRATEFUL HEARTS

HEAD CHEF JOB DESCRIPTION

BENNINGTON

www.gratefulheartsvt.org

Are you a curious, creative, courageous cook? Are you passionate about celebrating local produce in your dishes? Grateful Hearts is looking for a passionate chef who shares our philosophy to keep it clean, colorful and close to craft nourishing meals that promote wellness and vitality for our recipients.

The successful candidate shall:

• be able to develop weekly menus grounded in the GH philosophy and inspired by the weekly produce gleaned and contracted.
• be able to lead volunteers safely and effectively in the kitchen to craft hundreds of meals a week while creating a joyful kitchen culture.
• Inspire plant forward habits of wellness for our recipients
• be skilled at maintaining positive open and transparent communication with farmers, producers, facility hosts and distribution partners.
• keep the GH Board updated. Report needs, practices and improvements, budget, inventory management.
• be fluent with google docs and sheets as well as other online communication tools as needed.
• adhere to the highest standards of safety and sanitation. All physical plant will be maintained with the highest level of respect, cleanliness and organization.

Other qualifications:

• Demonstrated experience in producing plant forward meals
• Demonstrated ability to organize, lead and manage volunteers
• Experience in purchasing and budget management
• Hold a Food Safety Managers certification
• Proficient in google docs and other online communication tools as needed

GENERAL

• Participate as part of GH’s relationships with local farms and producers for contract wholesale purchase of ingredients
• Develop annual budgets for produce gleaned and contracted, other purchased ingredients, equipment, communication and media subscriptions, for Board approval

MENU PLANNING

• Design and execute weekly menus in accordance with Grateful Hearts cooking philosophy and available produce

INVENTORY & STORAGE

• Manage inventory of produce and staples
• Purchase staples and supplies as needed, collaborating on budget with treasurer
• Keep limited storage spaces organized, clean, safe

COMMUNICATIONS

• Coordinate with the glean and inventory teams, establish and implement safe storage practices
• Communicate with and support volunteer cooks including but not limited to:
  • Weekly sign ups
  • Providing clear, safe, and doable tasks, regardless of ability
• Coordinate with packaging team including but not limited to:
  • Itemizing menu items each week, detail all ingredients for each menu item
  • Identifying preferred packaging type and size
  • Identify fresh vs frozen
• Coordinate with distribution team including but not limited to:
  • Photos and media postings
  • Weekly menu posts for ordering
  • Assist with distribution organizations.
• Maintain positive, open communication with all partners, hosts, and suppliers
• Provide the board with updates, needs, in support of the GH mission

SAFETY & SANITATION

• Ensure that all volunteers understand and adhere to the highest standards of safety and sanitation
• Encourage volunteers to pursue ServSafe certification
• Maintain the highest level of cleanliness and respect for all equipment and spaces
• Store ingredients and meals in keeping with the highest food safety standards
• Safely store cleaning supplies

Compensation:

The Head Chef position will require 20 hours a week and pays $25/ hr on a 1099 basis

Send your resume into:

Kate Ebbott

President

Grateful Hearts, Inc

Compensation

this position is: hourly, $20/hr +

Application instructions

Deadline

January 31, 2024