Job Type

• Maintain all menus, recipes, production schedules, and other required paperwork for CACFP, SFSP, Second Harvest, and the AR programs through the Department of Public Instruction.
• Remain current on all policy and programmatic changes. Review training materials annually and attend mandatory training for certification.
• Ensure USDA meal service delivery and food production meets all requirements and standards.
• Develop a rotating menu of recipes that follow recommended portion sizes, appeal to consumer tastes, meet nutritional needs, and follow established procedures within budgetary constraints.
• Ensure menus for the children and youth programs are planned, copied, posted and available for parents and program participants according to licensing regulations.
• Ensure that agreed upon work rules and protocols are followed consistently by all staff and teens.
• Work with the TEENWorks staff to set up and implement training systems and work standards for young people that reward a progression of competence and skill.
• Work with Food Resources Manager to maintain food cost to associated budget.
• Work with Food Resources Manager to purvey healthy ingredients from all the Center’s available resources including: Second Harvest, local farms, and food distributors.
• Create procedures, standards and conduct regular observations to monitor the quality of food preparation and service; food appearance; and cleanliness and sanitation of kitchen and service areas, equipment and employee appearance.
• Work with Food Resources Manager to develop, implement and maintain inventory for Program meals. Ensure proper food storage to minimize waste.
• Provide data to Food Resources Manager to assist in maintaining certification & compliancy with DPI, Older Adults, SFSP, CACFP, and any other organizations and entities with oversight on GCC program meals.
• Supervise program cooks, food drivers, dishwashers, and volunteers supporting program meals production. Delegate to others when appropriate.
• Maintain dry storage and refrigeration areas in a clean and organized fashion.
• Fill in and support the cooks as needed.
• Teach and mentor teens and support their ongoing success with prompt and constructive feedback.
• Adhere to and train others on safety, nutrition, food handling, and personal hygiene and sanitation requirements of the Center’s Program policies, licensing and USDA food program guidelines and requirements.
• Attend all required staff meetings and other meetings as required.
• Foster a team environment between TEENWorks, Catering, and program staff and always maintain professional, respectful communication.
• With the Director of Hospitality & Event Services, set performance goals and coach and mentor direct and indirect reports.
• Encourage direct and indirect reports’ professional development.
• Review and approve payroll related transactions for direct and indirect reports as necessary, including but not limited to timecard review and approval, time off request review and approval, etc.
• Perform to the standards of GCC’s leadership values and competencies.
• Seek out & present personal education and skill building opportunities to the Director of Hospitality & Events Services.
• Perform other job-related duties as required or assigned which are reasonably within the scope of the duties of this position.

• 2+ years experience of kitchen management.
• Proficiency and experience in cooking a variety of foods for 1-300 guests.
• Experience with menu development and execution.
• Effective self-motivation and desire to train and lead both adult staff and students.
• Flexibility in adapting to evolving management needs
• Understanding of budget adherence and food production costs.
• Ability and desire to work with and train diverse teen population.
• Basic Microsoft Office skills: Outlook, Word, & Excel.
• Demonstrated ability to manage multiple priorities.
• Ability to work well under pressure.
• Exceptional problem-solving, analytical, decision-making and interpersonal skills.
• Commitment to diversity, equity, and inclusion.
• Demonstrated performance aligned with GCC’s leadership values and competencies.
• Commitment to GCC’s values and mission of strengthening lives and securing futures.

• Calm and instructive demeanor.
• Excellent interpersonal skills, even temperament, ability to supervise effectively.
• Calm and instructive demeanor.
• Serve Safe Certified within 90 days of employment.
• A valid driver’s license and an insurable driving record.

• Ability to lift up to 50 pounds.
• Ability to stand, reach and bend for entire work schedule.
• Ability to operate a computer and perform sedentary work as necessary.

• Experience working with staff, volunteers and families from diverse backgrounds and experiences.
• Knowledge of state and federal laws related to employing minors.

• Food Program Cooks
• Food Program Dishwasher
• Food Program Drivers

• Free Onsite Childcare for all employees upon hire, pending program availability (ages 3+)
• Free access to on-site Lussier Fitness Center with personal training
• Approximately 20 hours of Paid Time Off (PTO) Accrued annually (based on a 40-hr/week schedule)
• Annual Review with opportunity for typical 3% merit increase
• Employer-Paid Life Insurance
• Employer-Paid Short-term and Long-term Disability Insurance
• 403(b) Retirement Savings with up to 4% Employer Match
• Health Insurance (GHC) including a $0 or a $500 deductible plan
• Dental Insurance
• Vision Insurance
• Employee Assistance Program
• Employee Discount on room rental
• Flexible Spending Account for medical and childcare expenses