Culinary Team Leader – P/T August 2, 2023

We are seeking a Culinary Team Leader to join our team. The candidate will be responsible for daily operations of The Lord’s Place’s kitchens from the perspective of training apprentices and assistants while complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures.  As well as, responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.  Driving any agency vehicle, including the meal mobile bus, for catering events, and food service contracts to pre-approved destinations, if necessary.  Presenting a culinary apprentice curriculum to and the instruction of all culinary apprentices and culinary assistants.  Supports the mission values and vision of The Lord’s Place, respecting clients’ rights and ensuring an atmosphere that allows for the dignity and well-being of clients in a safe and secure environment.  Shifts are typically 6:30 a.m.-2:30 p.m., or 8:00 a.m.-4:00 p.m., any day of the week with occasional evenings, but may vary depending on the needs of service.

Responsibilities Include:

• Oversee and supervise the culinary apprentices in the instruction and execution of catered, retail and Outreach events.
• Comply with established sanitation standards, personal hygiene, and health standards.  Observe proper food preparation and handling techniques.
• Instruct apprentices on proper rotation of cold food and staples.
• Instruct apprentices on how to maintain an orderly pantry and food storage area.
• Instruct apprentices on how to maintain a clean kitchen, equipment and workstation.
• Instruct apprentices on a variety of knife skills.
• Instruct apprentices on the various kitchen stations.
• Provide feedback to Director of Culinary Operations regarding student progress.
• Instruct and prepare apprentices for the Food Handlers Exam.
• Create opportunities for external learning (field trips) for the apprentices.
• Operate agency vehicles from a central parking/loading area to approved destinations according to a pre-planned schedule.
• Adhere to all Delivery Driver procedures.
• Complete comprehensive pre-trip and post-trip inspections for each shift.  Notify Director of Culinary Operations when routine and preventative vehicle maintenance including tires, oil changes, brakes, windshield wipers, lights, fuel, water, propane, and safety equipment are needed.
• Maintain maintenance log and contact the Director of Culinary Operations regarding any additional repairs or maintenance issues or emergency repairs.
• Prepare requisition lists, and maintain par inventory levels.
• Operate all food service equipment on the Meal Mobile bus preparing food for catering events, Outreach, and retail sales.  Examples include commercial equipment such as grill, griddle, oven, warming unit, deli unit, freezer, and fridge.
• Prepare and serve food according to Florida Food Code.
• Maintain Meal Mobile bus in a sanitary condition as required by Florida Food Code.
• Coordinate delivery of meals with Director of Culinary Operations and Catering Sales Coordinator.
• Comply with all traffic regulations and adhere to agency safety policy.
• Ability to receive guidance and supervision, follow work rules and meet deadlines.
• Ability to understand and follow directions from supervisor and follow established safety/security practices.
• Maintain flexibility to changing tasks or requests.
• Perform additional duties as assigned by the Director of Culinary Operations according to business needs.

Requirements Include:

• High school diploma, GED or graduation from The Lord’s Place basic culinary training and advanced culinary training and one year experience working in Joshua catering company or work experience equivalent.
•  Ability to demonstrate culinary skills to apprentices.
• Excellent interpersonal and communication skills.
• Manual dexterity; auditory and visual skills.
• Ability to follow all written and oral instructions and procedures.
• Previous driving experience preferred (large vehicles).
• Current ServSafe Manager certification or equivalent or the ability to be certified prior to starting the position.
• Maintain a valid Florida State Class E (or above) driver’s license and a satisfactory driving record and eligibility for coverage under any applicable Company insurance in order to operate company vehicles
• May require sitting and standing for extended periods of time.
• May require safely lifting, pushing or pulling up to 25 lbs (handcart may be used), as well as squatting, reaching, bending, and kneeling.
• Maintain skills necessary to safely and efficiently operate the kitchen equipment and machines used in the performance of this job, such as oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef’s knives.
• Driving to pre-approved destinations within South Florida.