Help prepare and serve meals for those in need in our neighborhood.

Summary The Community Chef is a highly visible and integral role responsible for leading culinary programs that promote healthy eating, tackle food insecurity, reduce food waste, and build social cohesion within the local community. This role requires a dynamic blend of professional culinary skills, teaching ability, and a passion for social justice and community empowerment. Key Responsibilities I. Program Development & Delivery Design and Lead Workshops: Plan, coordinate, and deliver engaging, hands-on cooking classes and workshops for diverse groups, including youth, seniors, low-income families, and specialized dietary groups (e.g., cooking on a budget, seasonal cooking, culturally relevant meals). Menu Planning: Develop standardized, cost-effective, and nutritious menus and recipes that utilize donated, seasonal, or locally sourced ingredients while adhering to budgetary constraints. Community Meals/Catering: Plan, prepare, and manage the production of high-quality, large-batch meals for community events, social enterprise catering, or food security programs (e.g., weekly community dinner, 'Fit and Fed' program). Nutrition Education: Incorporate clear and culturally relevant nutrition information into all lessons and activities, focusing on sustainable and healthy food choices. II. Kitchen Management & Compliance Kitchen Operations: Oversee the day-to-day management of the community kitchen(s), ensuring efficiency and cleanliness across all operations. Health and Safety: Take ownership of all food safety, hygiene, and kitchen safety standards, strictly adhering to HACCP principles and all local Environmental Health regulations. Inventory & Ordering: Manage stock control, ordering, receiving, and secure storage of all food, equipment, and supplies, optimizing the use of surplus and donated foods. Equipment Maintenance: Ensure all kitchen equipment is properly maintained, safely operated, and cleaned according to established procedures. III. Leadership & Community Engagement Volunteer & Staff Supervision: Recruit, train, supervise, and mentor kitchen volunteers, sessional staff, and program participants, providing a positive and empowering learning environment. Partnership Building: Work collaboratively with external partners, local food growers, and other internal teams (e.g., Climate Action, Wellness) to integrate culinary programs into broader community initiatives. Ambassadorship: Act as an enthusiastic ambassador for the organization's mission and values, engaging with community members in a way that empowers them to adopt positive and sustainable food behaviors. Required Qualifications and Experience Essential Minimum [3-5] years of professional experience in a commercial kitchen, catering, or high-volume food service setting. Demonstrated experience in teaching or leading cooking/food-related workshops for groups of varying ages and skill levels. Valid Food Protection Certificate (e.g., ServSafe, Level 3 Food Hygiene) or equivalent certification, with a thorough knowledge of food safety and sanitation laws. Proven ability to manage a budget, control inventory, and minimize food waste. Excellent communication, presentation, and interpersonal skills, with the ability to engage positively with a diverse, multi-cultural population. Desirable Experience working in the voluntary, non-profit, or community sector. Knowledge of therapeutic diets, basic nutrition, and sustainable food systems/food justice issues. Experience with social media or content creation (e.g., filming cooking demonstrations). Working Conditions Ability to stand for long periods, lift and move objects up to 50 lbs, and work in a fast-paced kitchen environment. Flexibility to work evenings and occasional weekends to accommodate community programming needs. Travel may be required between program locations.