Executive Chef, Hunger Relief (FT)

Executive Chef, Hunger Relief (FT) - We offer competitive pay, great benefits, and a chance to make a difference.

The Company: FareStart is a James Beard Award-winning nonprofit organization that transforms lives, disrupts poverty, and nourishes communities through food, life skills and job training.

The Job: The Executive Chef position, in alignment with FareStart’s overall strategic direction, is responsible for the continued implementation and growth of the food recovery strategy and enhancement of culturally relevant meal types in the efforts to increase community food security. This role also serves as a thought partner with Hunger Relief Leadership on community engagement, food recovery and other food security strategies. This position will be managing and administering the planning, preparation, production, and control of the Back-of-House operational performance, for all FareStart Hunger Relief Meals. They will be an active member of the regional Hunger Relief Community and cultivate additional relationships that move FareStart’s Hunger Relief Efforts forward in collaboration with the community.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Ensures alignment and maintenance of hunger relief philosophy with dignity, cultural relevance, quality, standards, and safety. Ensures the continuity of Emergency Feeding through robust contingency planning Works with culinary team to integrate low cost and recovered food items into menu planning and achievement of dignified meals for clients and customers.

• Provides one-on-one coaching and support for Head Chefs and Sous Chefs and maintains accountability by conducting on-going and formal evaluation discussions.

• Oversees development and training of all Back-of-House staff, and foster conversations regarding staff development plans and succession planning. In addition, collaborates with Head Chefs to support hiring and training of new culinary staff.

• Collaborates with Head Chefs to ensure staff and food safety standards are in place, monitored, and maintained. Use staff resources, including the Purchaser and the Food Recovery Program Manager to regularly monitor food safety across all departments. Key point of contact for any foodborne illness complaint; and along with the Director, take the lead in any ensuing investigations.

• Directs the maximization of the use of all kitchen resources and work is appropriately distributed between kitchens. Develops and maintain policies and procedures for BOH duties, service, and execution standards for each type of meal.

• Manages production of all meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, staff member productivity, cost controls and overall profitability.

• Develops and maintains vendor relationships and coordinates closely with the FareStart Food Recovery Team, to ensure purchasing managers can meet or exceed budgeted food cost goals. Monitor and maintain purchased and donated food quality, delivery times, and service. Reviews or modifies food purchasing contracts for all purchasing units, as well as operational food safety standards within those units.

• Participates in budget and forecasting processes, performance review process. Provides routine production and staff reports.

• Works with Adult Culinary Student Programming Supervisors and Chef Trainers to plan for a reintegration of program training activities and will plan and participate in student training activities when appropriate.

• Delivers appropriate floor presence and daily staff support. Monitor and assess satisfaction trends, evaluate, and address issues, and make improvements accordingly.

• Builds and maintains external relationships especially with FareStart's donors, corporate sponsors, external food service community, and other stakeholders. Find opportunities to be involved in the local food industry community and raise awareness of FareStart's mission and culinary excellence.

• Implements and maintains relationships across the organizations (specifically Operations, Programs, Fund Development, & Finance) to ensure collaboration and alignment.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience/Skills/Attributes

• Bachelor's degree in Culinary Arts or equivalent experience.

• Eight years of progressive retail culinary experience in large scale corporate dining, school food service or stadium production; preferred multi-unit, multi-concept experience.

• Three years of experience in senior role, in a professional culinary environment.

• Experience executing consistent and high-quality menu items. Extensive food knowledge, and creativity.

• Experience in multicultural meals, appropriate to King County demographics.

• Three years of experience executing high volume F&B functions on site and at varied locations.

• Proven leadership skills with a passion for staff development and collaboration; high-level training and mentorship skills.

• Detailed knowledge of purchasing, ordering, receiving, food costing, and inventory procedures.

• Must have excellent organizational, interpersonal, and administrative skills.

• Knowledge and understanding of management-level food safety, health, and sanitation.

• Demonstrated coaching style reflecting compassion, wisdom, and integrity.

• Current Serve Safe Certification

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is usually moderate.

• During public stay at home order, employee will be working on-site
  
  
  
• COVID-19 Consideration: We coordinate with the King County Public Health Department and the CDC to follow all required protocols

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Occasionally lift and/or move up to 50 pounds.

• Regularly required to stand and move quickly about the areas. Occasionally required to climb or balance; and stoop kneel, crouch, or crawl

• Must be able to perform simple grasping, fine manipulation, overhead reaching, and repetitive hand & arm movements frequently; and squeezing occasionally

• Occasionally exposed to wet or humid conditions, hot working areas, work near moving mechanical parts, toxic or caustic chemicals, and outdoor weather conditions.

• Specific vision abilities required by this job include close vision and the ability to adjust focus.

The Benefits:

• Competitive wage based on experience and qualifications
• Paid time-off (3 weeks first year of employment) and paid holidays
• 401(k) savings plan
• Health, disability, and life insurance
• Free ORCA pass
• Free Shift Meal

The Location: FareStart, 700 Virginia, Seattle, WA 98101

Why Should You Apply?

• Be part of our mission to disrupt poverty.
• Join a supportive, respectful and celebratory community among our staff, students, board, and volunteers
• Organizational commitment to a diverse, equitable, and inclusive workplace
• FareStart encourages the personal and professional growth of its employees

FareStart is an Equal Opportunity Employer serving people of various communities and backgrounds. We seek applicants who value diversity and inclusivity. Women, People of Color, and Members of the LGBTQIA+ Community are encouraged to apply.