Chef Instructor

Chef Instructor

Full time, Non-Exempt, Hourly position

Supervisory Role

Reports to
Culinary Director

Location
San Francisco, CA

Compensation
$30 - $35 per hour
100% employer funded health and dental benefits after 90 days

Commuter benefits

Wellness stipend

Schedule

Sunday, Monday: 9am - 5:30pm | Tuesday - Thursday: 11:30am - 8pm

Position Overview

The Chef Instructor plays a vital role in the Apprentice and kitchen team s success. Alongside the Culinary Director, Training Team and Program Manager, the Chef Instructor role supports 20-25 Apprentices each cohort. This role directly supervises 10-12 Farming Hope kitchen staff. Our organization focuses on depth of impact and opportunity, not quantity. Our Community Food Program currently produces over 4,500 community meals a week. This role leads our culinary team in executing our production schedule and supporting on-the-job education of each Apprentice as an individual.

Along with managing our community meal production operations, this position leads the culinary execution of our community dinners which feeds 100 individuals during each service with a white tablecloth three course dinner experience. These dinners are attended by housing and food insecure families referred to our program by our partner organizations. These dinners are an opportunity to utilize produce from our food recovery and expose Apprentices to plated multi-course dinner service featuring different styles of cooking, plating, and fine dining service.

Responsibilities include but are not limited to:

• Provide hands-on training, guidance, and supervision to Apprentices to ensure task completion and support their culinary skills development
  

• Serve as lead manager during each shift, overseeing our Culinary team and Apprentices to execute weekly meal production of over 4500 meals weekly - including prepping, cooking, and plating
  

• Co-manage and support continued growth and development of permanent culinary team members (Lead Prep Cooks, Prep Cooks, Porters)
  

• Lead planning, preparation, and service of weekly Family Dinners, executing three-course plated meals for 100 guests.
  

• Under the direction of the Culinary Director, our Chef Instructors coordinate and support menu development, production planning, and product ordering to ensure smooth kitchen operations
  

• Collaborate with and support the Culinary Director to lead weekly Kitchen Team meetings, conduct team 1:1s, and contribute to Management Team discussions
  

• Support the team in evolving our operational systems and help turn ideas into executable action
  

• Support the organization s food recovery efforts by assisting with incoming donations and contribute to developing creative solutions to utilize recovered products
  

• Assist with onsite events as needed
  

• Maintain high standards of organization, cleanliness, and team compliance to exceed daily health and safety requirements in the kitchen
  

Candidate Qualifications

• 2+ years Supervisory/Management experience
  

• 3+ years experience cooking as Lead Line Cook or higher level role
  

• Strong desire to train Apprentices on knife skills, kitchen SOPs, following recipes, and large volume meal production
  

• Ability to multi-task with kitchen production
  

• Experience in different styles of cooking, making the most of ingredients, and creative with plating multi-course meals
  

• Highly organized
  

• Commitment to systemic transformation
  

• Flexibility working daytime and evening shifts is required
  

• Openness to lead production for culinary events over time
  

• English fluency required
  

Other Preferred Qualifications:

• Bi-lingual English/Spanish fluency
  

• Lived experience of barriers to employment
  

• Catering, professional teaching, coaching, training, and/or case management experience