Youthprise is a philanthropic organization that works to increase equity with and for Minnesota’s indigenous, low-income, and racially diverse youth. Youthprise does this by directly supporting youth and youth-serving organizations through mobilizing and investing resources, advancing knowledge, and advocating for change. Youthprise’s three priority areas are learning and leadership, economic opportunity, and health and safety.
The Executive Chef is responsible for coordinating the kitchen staff and managing the preparations of meals provided through the Child and Adult Care Food Program (CACFP) and Summer Food Service Program (SFSP) to youth between the ages of 6-18. The Executive Chef plans menus, creates specials and special menus when applicable, and determines portion sizes to meet program requirements. Before and during meals, an executive chef oversees the prep work and ensures that all meals leaving the kithcen are consistent in presentation and quality.
Executive Chef’s Roles and Responsibilities
- An executive chef must be active in cost controlling and maintaining food cost.
- train and manage kitchen personnel and supervise/coordinate all related culinary activities.
- Monitor and review qualifications/training of subordinates to ensure proper training of the staff is taking place.
- Ensure all operations adhere to CACFP/SFSP federal and state regulations, training and meal pattern requirements.
- Collaborate with the Nutrition Program Director on federal and non federal meal operations.
- To ensure the implementation of a correct “food production schedule” for each department and for each crew to maximize effectiveness and efficiency of employees’ working schedule.
- Estimate food consumption and requisition or purchase food
- Ensure that each department/section places an order for next day consumption based on their par stock levels.
- Ensure proper receiving, storage, and rotation of products to comply with the standards.
- Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food. (Review “waste/spoilage log”)
- Manages the kitchen and ensures compliance with all standards of best practices
- Ensure that safety standards and sanitary requirements are met each and every day.
- Review “Sensitive Inventory Item” sheet daily and take proper action for variance.
- Ensure proper equipment operation/maintenance
- To ensure that manning levels are correct and these are not exceeded without permission.
- Review invoices from purveyors for accuracy
- Ensure that ordering practices remain within budget.
- To schedule and attend meetings as needed with Production Chefs and Leadership to ensure smooth running of all food production.
- Establish portion sizes, test new recipes and file recipes for all new menu items in the recipe books.
- Review “Financial Statement” of the month and be aware of current financial status of the operations for all factors.
- Review “Cost of Goods Sold Percentage” for the month and develop a plan to manage the food cost if COGS percentage exceeds the budget.
- To prepare and submit the required annual budgetary information and updates as required.
- Review Menu pricing at a minimum of one time a year.
- Monitor and review training and kitchen procedures annually of to ensure proper training of the staff is taking place.
- Integrating Racial Equity and Youth Voice in work.
- Attending regular staff meetings.
- Participating in Racial Equity Learning Group.
Schedule: Full-time, 40 hours/week, regular employee.
Compensation: This is an non-exempt role with hourly wages of $24-26, depending on qualifications and experience. Benefits include paid time off, medical, dental, 403(b), and more.
Must be Minnesota resident.
Link to apply: https://mra.applytojob.com/apply/sEYLGZmCkk/Executive-Chef
Closing Date: May 30th 2022 or until filled
Youthprise is an Affirmative Action and Equal Opportunity Employer.