Community Chef

Community Chef

Reports to: Community Services Manager

Current Vacancy

30 Hours per week

1 Year Contract

Union position

ABOUT THE STOP:

The Stop Community Food Centre is a leading-edge and nationally respected non-profit organization that has been providing innovative programs and advocacy to address problems of hunger and inequality for over 40 years (). The Stops mission is to increase access to healthy food in a manner that maintains dignity builds health and community and challenges inequality.

Summary of duties: Plan and implement Drop-in meal programs at our difference sites. Responsible for food ordering procurement coordinating food rescue as needed and overseeing kitchen inventory systems. The ideal candidate is passionate about good food committed to providing nutritious delicious ethically sourced culturally inspired meals in a dignified manner representative of the Stops values and mission.

Working as a Community Chef at The Stop offers the opportunity to design creative culturally inspired menus while making a meaningful impact in the community. Youll be part of a collaborative values-driven team working with ethically sourced ingredients and contribute to a supportive inclusive kitchen environment.

Responsibilities:

Menu planning and food preparation

• Plan and prepare weekly menus that are nutritious cost-effective and inclusive of dietary needs (e.g. vegetarian allergies).
• Source order and manage inventory of fresh ingredients ensuring quality and alignment with the organizations healthy food values.
• Work with the Manager Community Services and Manager Facilities and Operations to manage the kitchen budget for all food served in Drop-in and the general kitchen maintenance and upgrade requirements
• Supervise train and support kitchen volunteers in meal preparation food safety and kitchen best practices.
• Foster a positive team-oriented environment promoting dignity respect and collaboration in the kitchen.
• Ensure adherence to food safety sanitation and hygiene standards by all kitchen volunteers and staff
• Prepare meals and/or menus in collaboration with other team members to support/represent general Stop and community events.
• Participate in and offer cooking skills programs (food demos classes etc.) as time permits other community cooking events as needed.
• Adhere to The Stops Healthy Food Philosophy
• Engage with diverse group of stakeholders
• Integrate and apply food handling sanitation and health and safety guidelines as required by the Department of Public Health
• Ensure cleanliness and proper storage within the kitchen.

Ordering Inventory and Budget

• Coordinate food ordering and inventory tracking for meal programs
• Ensure the commercial kitchen is adequately stocked with ingredients and supplies.
• Be creative and responsible for incorporating donated food into programs in ways that do not compromise the safety or quality of meals.
• Process all food invoices promptly and track expenses to ensure that the costs of the drop-in and general kitchen food program are within the approved budget.

General Maintenance

• Ensure that all kitchen staff and volunteers receive orientation and training in equipment use health and safety protocols and kitchen procedures.
• Ensure that the fridge and freezer are properly organized and maintained.
• Integrate and apply food handling sanitation and health and safety guidelines as required by the Department of Public Health.
• Supervise food storage and rotation of perishable and non-perishable food items.
• Ensure safe working order of all equipment.
• Ensure cleanliness and proper storage within the kitchen.

Operation

• Liaise with team colleagues to support community engagement events
• Collaborate with Volunteer Coordinator for recruitment of kitchen volunteers as needed

General Stop Activities & Responsibilities

• Ensure that kitchen programming reflects The Stops policies and procedures (e.g. Anti-Discrimination/Anti-Harassment Healthy Food Philosophy Strategic objectives etc.)
• Maintain knowledge of existing policies and procedures and implement them consistently. Participate in the development of new policies and procedures as required
• Complete program reports and evaluations. Maintain administrative records as required.
• Participate in agency wide staff meetings and other meetings related to the job description.
• Participate in agency-wide and community events as needed.
• Represent The Stop constructively when engaging with the public other organizations the media and other key stakeholders.
• Occasional evening or weekend work may be required to support special events.

Qualifications & Skills:

• Culinary training or certification is an asset though relevant experience will also be considered.
• Two years of professional experience cooking healthy and nutritious food in large volumes ideally in a community-focused setting.
• Strong understanding of nutrition food preparation and safety.
• Demonstrated knowledge of diverse foods and cooking techniques
• Ability to manage the kitchen and all equipment for servicing and maintenance
• Current Food Handlers Certificate Crisis Intervention and First Aid CPR

• Excellent organizational communication and time management skills
• Ability to do basic administration work such as food ordering timesheets and e-mailing in a timely and professional manner
• Commitment to work within an Anti-Oppression/Anti-Racism framework able to work within a diverse community
• Understand the importance and intersectionality of healthy food and diet related illnesses.
• Ability to lift up to 50 lbs and stand for extended periods.
• Proven capacity to work in a self-directed manner and collaborate with others.
• Must be a creative energetic flexible self-motivated and detail-oriented professional.
• Demonstrated interest in and commitment to social justice issues.

Required Experience:

Senior IC