Direct Services- Head Chef

Description

ORGANIZATION:

The Arc Los Angeles and Orange Counties is a 501(c)(3) nonprofit organization dedicated to serving adults from age 19 to seniors with intellectual and developmental disabilities across Los Angeles and Orange Counties. The Arc has a proven record of providing high quality, engaging, community-based programs since 1956.

Our Mission: We empower individuals with intellectual and developmental disabilities and their families to build person-centered life skills, access opportunities, and belong.

Our Vision: We envision a community where people with disabilities truly belong and thrive.

POSITION:

The Culinary Program Head Chef is a passionate, skilled and motivated culinary professional responsible for leading the culinary program curriculum, menu development, and the preparation of high-quality, diverse cuisine for participants, meetings and special events. This role leads hands-on instruction, with support staff, to individuals with intellectual and developmental disabilities within a commercial kitchen. S/he will provide leadership, and day-to-day management of the culinary arts program, ensuring a structured, supportive learning and real world/life experiences for adults with intellectual and developmental disabilities who are eager to learn.

RESPONSIBILITIES:

• •Lead and Coach a culinary team of 4+ staff to support the overall program
• •Manages all kitchen operations while actively cooking, and supervising kitchen areas with his/her team
• •Create and develop menus based on seasonal ingredients and program preferences
• •Create a curriculum that is sensitive to adults with intellectual and developmental disabilities that will help them in acquiring proper skills.
• •Manage inventory and order supplies as needed
• •Ensure food quality and presentation meet high standards
• •Collaborate with front-of-house staff to ensure smooth operations of events/meetings
• •Maintain a clean and organized kitchen environment
• •Adherent to all health and safety regulations
• •Work with the Director of Programs to facilitate communication, teambuilding and leadership expectations and standards for the culinary program
• •Ensures the safety and well-being of all by following organizational policies, procedures, actively monitoring environments.
• •Coordinates staffing needs, ensuring adequate coverage for the program.
• •Manages petty cash and oversees credit card usage, ensuring all expenditures are appropriate, accurately documented, and aligned with program needs.
• •Oversees the quality and variety of food available week to week.

Requirements

QUALIFICATIONS:

• •Higher education with a minimum 5 years’ experience working within a commercial kitchen setting, bilingual English/Spanish preferred. Additional experience may be substituted for educational requirements.
• •Experience leading kitchen staff/teams of 4 or more with excellent communication and teambuilding skills
• •Excellence in organizational leadership with the ability to coach staff, oversee and develop high-performance teams, and set and achieve strategic objectives.
• •Excellent organizational and interpersonal skills, including the ability to resolve disputes and observe confidentiality, exercising tact in dealing with sensitive, nuanced, and confidential issues and situations.
• •An adaptable multi-tasker with the ability to control and move forward on several priorities simultaneously.
• •Experience with evaluating staff, creating staff growth/development plans.
• •Able to successfully complete organizational provided Red Cross First Aid and CPR Training.
• •Adept at leading team and supervisory meetings and engaging staff to achieve high levels of performance.
• •Strong computer skills and able to navigate programs for data entry and recording.

KEY COMPETENCIES NEEDED:

• •Communication and Influence -The skill of conveying ideas clearly and effectively while inspiring, persuading, and building trust with others. It includes active listening, tailoring messages to different audiences, and motivating stakeholders into action.
• •Critical Thinking and Decision Making - The capacity to analyze information objectively, evaluate options, and make sound, timely decisions. It involves problem-solving, assessing risks and impacts, and using logic and data to drive effective outcomes.
• •Teambuilding and Development - The skill of creating, strengthening, and developing high-performing teams by fostering collaboration, trust, and accountability. It involves coaching individuals, leveraging strengths, and supporting professional growth to achieve shared goals.
• •Time Management and Organization - The ability to effectively prioritize tasks, maximize time, and maintain organized systems to meet deadlines. It includes balancing multiple responsibilities while maintaining productivity and quality.
• •Integrity and Ethical Judgment - A commitment to honesty, transparency, and ethical behavior in all actions and decisions. It involves doing the right thing even in difficult situations and building trust with others.
• •Accountability - The willingness to take ownership of responsibilities, actions, and outcomes. It includes following through on commitments, being answerable for results, and proactively addressing challenges or mistakes.
• •Quality Assurance - The ability to establish, monitor, and continuously improve program standards to ensure high-quality outcomes. Involves implementing evaluation processes, identifying gaps, and driving ongoing enhancements to ensure quality services.

SCHEDULE AND COMPENSATION:

• •Compensation: $22 - $26 p/h. Based on experience and education.
• •Monday – Friday 7:45am – 4:15pm, some evenings and/or weekends for events
• •403B available with employer 4% provided after employee contributes 6%.
• •Health, Vision, Dental and more benefits available.