Culinary Leader
2 weeks ago
Position: Culinary Leader
Contract: July 2, 2024 - June 30, 2025, with possibility of extension.
Location: London, Ontario
**Salary**: $22.37/hour; 24 hours/week
Responsible To: Program Coordinator
The Culinary Leader will provide coordination and maintenance of the Gathering Place kitchen facilities and operations. The scope of the work involves central coordination of the weekly Bonjour Café, the one-year Hospitality Training Program, and baking for the bi-weekly Coffee House.
The Hospitality Training Program is made possible with the generous support of the Westminster College Foundation for one year from July 2024- June 2025. We will welcome 4 participants to register in four 10-week hospitality training sessions (we will run four 10-week sessions, 4 participants/session = 16 participants over the course of the year). Participants will engage in the program for 12 hours/week: 3 hours in class, 3 hours in the kitchen, 6 hours interning at the Bonjour Café. The curriculum of the Hospitality Training Program may include: food preparation, dishwashing, inventory, stocking and organizing, kitchen skills (knife handling, stove operation, microwave operation, mixing, etc.), delivery and logistics, money handling, safe food handling. customer service, work hardening skills preparation, transit training, preparing meals for work, time management, Smart Serve, and WHMIS.
The Culinary Leader will:
Work under the direction of the Program Coordinator.
Hours:
24 hours/week for 52 weeks.
**Responsibilities**:
The Culinary Leader’s primary responsibilities include, but are not limited to, the following:
Kitchen
- Assuring safety for all in the kitchen.
- Making sure that all kitchen workers follow the Safe Serve guidelines (hairnets, gloves, hand hygiene, etc.).
- Keeping informed of changing MLHU health codes and ensuring compliance with current food service codes.
- Guaranteeing the cleanliness and upkeep of the kitchen and storage areas, including coordinating periodic deep cleaning of these areas.
- Ensuring the kitchen is stocked with the necessary ingredients through tracking, monitoring, and the purchasing of food, kitchen supplies, and equipment.
- Receiving and/or returning deliveries and ensuring balancing of receipt with deliveries.
- Ensuring proper refrigeration of food in the refrigerator and freezer, including discarding of expired food.
- Overseeing recruitment, training, coordination and appreciation of volunteer kitchen workers.
- Being flexible and responsive to unplanned and unexpected events requiring kitchen use.
Hospitality Training Program
- Overseeing the recruitment, training, and coordination of the Hospitality Training Program participants - 16 participants in total.
- Designing and delivering curriculum for ½ day/week Hospitality Training Program.
- Organizing guest speakers for workshops, as needed.
- Following up with participants via survey after completion of the 10-week program.
- Working with the Program Coordinator to report program results to the Westminster College Foundation.
Bonjour Café
- Fostering relationships with local food producers.
- Managing catering orders.
- Co-creating delicious, creative, and budget-friendly food for production.
- Coordinating and directing all workers with set-up, food service, break-down and clean-up of Bonjour Café.
- Assisting/supporting Core Members (people with intellectual disabilities) to perform kitchen tasks.
- Ensuring proper decor, table settings, dining protocol and service coordination for Bonjour Café.
- Ensuring best practices in customer service for the Bonjour Café team.
- Welcoming and serving guests; being present to provide information and talk about L’Arche London.
- Working together with the team to support each other in completing all tasks that are necessary before leaving at the end of the day.
- Opening and closing the Gathering Place.
- Other relevant duties, as assigned.
**Qualifications**:
- The Culinary Leader must be energetic, personable, flexible and able to work cooperatively with Core Members, fellow staff and volunteers.
- Ability to work under pressure is necessary.
- Vision and creativity are necessary.
- Knowledge and appreciation of the Identity and Mission of L’Arche is an asset.
- Experience working with people with intellectual disabilities is an asset.
- Experience in the culinary industry is an asset.
- Food Handler Training Certificate.
- Experience with planning delicious and innovative menus for large groups of people on modest budgets is an asset.
- Experience with curriculum design and teaching is an asset.
Closing: May 29, 2024
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