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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,550.00 - $99,600.00
Work Schedule
Standard Hours
Flexible
Weekend Shifts
Benefits
Medical
Dental
Vision
short term disability
long term disability
Life insurance
403B retirement plan
telemedicine
Employee assistance program
Paid Time Off
Paid holidays
Outdoor seating area with garden view
On-site gym with shower
Job Description
Central Texas Food Bank (CTFB) is the largest hunger-relief organization in Central Texas and a proud member of the Feeding America network. Headquartered in Austin, Texas, CTFB serves a 21-county region with a dedicated mission to increase food access by providing nutritious food to individuals and families facing food insecurity. The organization goes beyond food distribution by leading hunger and poverty advocacy efforts and transforming lives through various programs, education, and innovative solutions. Through a combination of direct service programs and a network of approximately 250 nonprofit community partners, CTFB supports over 612,000 food-insecure individuals each year. With a collaborative... Show More
Job Requirements
- Associate’s degree in Culinary Arts required
- Minimum 4+ years of experience in managing a commercial kitchen, including supervising performance of kitchen staff
- Food Manager’s Certification required
- Demonstrated excellence in computer skills with proficiency in MS Office
- Ability to work well with others across departments and job levels
- Ability to remain highly organized while working on multiple projects
- Excellent communications skills, both written and verbal
- Ability to manage time efficiently and to work independently with minimum supervision
- Ability to work cooperatively with other staff, volunteers, and agency personnel
- Orientation to detail, accuracy, and the meeting of deadlines
- Ability to represent the Food Bank in a courteous professional manner
Job Qualifications
- Associate’s degree in Culinary Arts required
- Bachelor’s degree in nutrition, public health or a related field preferred
- Minimum 4+ years of experience in managing a commercial kitchen, including supervising performance of kitchen staff required
- Food Manager’s Certification required
- Demonstrated excellence in computer skills with proficiency in MS Office and the ability to move easily between programs
- Ability to work well with others across departments and job levels
- Ability to remain highly organized while working on multiple projects
- Excellent communications skills, both written and verbal, including the ability for effective public speaking
- Ability to manage time efficiently and to work independently with minimum supervision
- Ability to work cooperatively with other staff, volunteers, and agency personnel
- Orientation to detail, accuracy, and the meeting of deadlines
- Ability to represent the Food Bank in a courteous professional manner
Job Duties
- Lead menu-planning, working with network programs and clients services teams to procure and prepare food that meets program guidelines
- Production of daily meals for clients following all USDA and Texas Department of Agriculture program guidelines for components, nutrition content and portion sizes
- Organize, oversee and manage all food prep operations in daily operations
- Order food based on food production schedules
- Supervise regular inventory control of specific product lines, placing orders and supervising check-in to assure accuracy for production and culinary programs
- Have knowledge of all current local health department, organizational HACCP and Food Safety SOP’s, State and Federal Guidelines
- Maintain accurate files: meal production, programming, inventory and licenses/certification and other documentation as necessary, computer and hard copy
- Work with kitchen and operations staff to maintain and repair kitchen facility and equipment, with operations scheduling repair services as needed
- Ensure a clean, safe and organized work environment
- Approve kitchen/program expenditures and be accountable for financials for all kitchen programs
- Supervise and demonstrate professional culinary techniques and methods
- Research and implement new food bank program initiatives related to the kitchen
- Maintain and report all outcomes as required by grants and funders
- Establish and maintain a working environment conducive to positive morale, individual style, quality, creativity and teamwork
- Serve as the Food Bank’s primary liaison with chefs, restaurants, catering companies, and food associations as they pertain to the operation of the kitchen programs
- Plan menus and oversee venue, equipment, food and service preparations
- Oversee catering to include the review of catering orders, monitoring catering stock and supplies, ordering replenishments and negotiating prices
- Develop a high-performance team culture focused on leadership and accountability at all levels, continuous learning, collaboration, measurement, and goal achievement by modeling the way and enabling others to act
- Interview, hire, train, motivate, manage and evaluate kitchen staff
- Set performance goals for team members that align to CTFB’s strategy and evaluate performance against goals on a regular basis
- Effectively coach team members and provide supportive and developmental feedback to enhance performance
- Actively supports organization’s values, goals and objectives by leading by example
- Demonstrates support of organizational message without blaming other departments, leaders or providing personal opinions
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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