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CHANNELS Food Rescue
Lemoyne, Pennsylvania
About CHANNELS Food Rescue
CHANNELS Food Rescue has served Central Pennsylvania since 1989. A member of
Feeding America the national network of food bank affiliates, CHANNELS has long been recognized for its vital role in providing emergency food service and empowering food education for those in need. What began as a simple operation rescuing surplus food from convention centers has grown into a multifold program for both food reallocation and educational services. CHANNELS operates its programs in Dauphin, Cumberland, Perry and York Counties. CHANNELS delivers donated food to food pantries, homeless shelters, soup kitchens, head start programs, after-school programs, low-income housing developments, drug and alcohol rehab centers and other agencies serving those in need. This service is offered free of charge to over 60 agencies, allowing them to divert a portion of their food budget to other services that they offer.
Position Description
The Executive Chef directs and supports the culinary and educational functions of Channels. The position plays a leadership role in the Kitchen School and Kids Café Programs. He/she oversees catering and retail operations and integrates these initiatives with the educational programs. In addition, the Executive Chef supports warehousing and food distribution programs. The Executive Chef serves as a key ambassador for Channels at all levels.
Job Responsibilities
ESSENTIAL FUNCTIONS:
(With Average Time Commitment Annualized)
10% Communicates and coordinates with Executive Director and Board of Directors (as determined by the Executive Director) to establish all programs, including educational, warehousing and retail initiatives. Sets clear and achievable goals for all programs, creates viable monitoring tools, reviews and refines with a focus on continually improving quality and results. Provides input for strategic planning initiatives related to warehousing, culinary and training programs. Reports status and progress of programs to the Executive Director on a regular basis.
35% Plays the leadership role in educational initiatives. Develops curriculum and programs that deliver real life skills and knowledge to students from challenged economic and life quality environments including those transitioning from incarceration settings. Measures success, identifies opportunities for improvement, continually refines program. Serves as instructor and mentor to program participants.
15% Plays a leadership role in servicing the Kids’ Café and Summer Food Service Programs. Is knowledgeable in all regulations and policies pertaining to such programs. Develops menus and controls that create interest at the user level while providing an educational element for in-house education programs. Creates and oversees all culinary logistical and cost control elements
10% Supports warehousing initiatives. Is knowledgeable in warehouse operations including distribution programs. Develops and supports tools for the effective tracking of both inbound and outbound product and monitors financial results.
20% Develops feasibility and marketing plans for retail programs. Develops conceptual and financial plans including pro formas for onsite and offsite programs. Evaluates programs for educational and financial benefit/ impact. Implements programs and directs operations in place.
10% Performs other tasks as required by Channels Executive Director. May participate in and support a wide variety of functions such as fund raisers and inter-agency programs and initiatives.
SUPPORTIVE FUNCTIONS:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the Executive Director based upon the particular requirements of the organization.
· Participates in feedback sessions with the Executive Director and, as determined by the Executive Director, the Board of Directors. Makes recommendations for process improvement.
· Participation in professional organizations pertinent to the organization’s mission is encouraged.
OTHER:
· Regular attendance in conformance with the standards, which may be established by the Channels organization from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the operation
· Upon employment, all employees are required to fully comply with Channels rules and regulations for the safe and efficient operation of agency facilities. Employees who violate organizations rules and regulations will be subject to disciplinary action, up to and including termination of employment.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without reasonable accommodation, using some other combination of skills.
· A strong sense of hospitality- specifically a highly developed grasp of culinary standards and techniques and the ability to impart these standards to others in a way that will create both enthusiasm and technical skill.
· A high level of self motivation and a hands-on approach, both as a practical matter and as an example to students and co-workers. The position is, however, part of a team structure and the ability to effectively interact with customers, internal and external, is equally important.
· Superior skills as a presenter both in the educational role and as someone who plays a leadership role in how Channels is perceived in the market.
· A skill set consistent with the ability to operate a full service food and beverage operation and all of its components including menu development and analysis, culinary skills training, sanitation and food safety initiatives including HACCP policy and procedure, equipment and workplace safety, purchasing and inventory controls, P&L analysis and control.
· The ability to network at all levels including students, co-workers, hunger networks, vendors and supporters.
Application Qualifications
Education:
- High School Diploma or its equivalent is required
- An Associates or Bachelors Degree from an accredited Culinary or Educational Institution is preferred
- Professional Accreditations from any of a number of hospitality and culinary professional organizations are desirable
Experience:
- Two to Five Years experience in a culinary leadership role, preferably at the Executive Chef or Executive Sous Chef level is required
- Previous experience in a professional instructor’s role, particularly in a culinary setting is preferred
Licenses or Certificates:
- Serve Safe Instructors/ Proctors Certification Required
- HAACP Certification Preferred
Grooming:
- All employees must maintain a neat, clean and well-groomed appearance (specific standards available).
Other:
- Additional language ability preferred.
Deadline
Open
How to Apply
For more information, please contact:
Frances S. Seeger
Executive Director
Channels Food Rescue
Application Contact
Frances S. Seeger
Channels Food Rescue
3305 N. 6th St.
Harrisburg, PA 17110
channelsfoodrescue@verizon.net