Comal Kitchen Specialist
Title: Comal Kitchen Specialist
Reports to: Program Manager/Executive Chef of Comal Heritage Food Incubator
Provides Supervision to: Assists in Supervising Comal Participants – No Staff Supervisory Capacity
Status: Part-Time; Hourly: Starting at $18.00 per hour; Desired Start: May 1st, 2021
Mission of Focus Points Family Resource Center: To build better communities by strengthening families.
Scope of Organization: For 25 years, Focus Points has successfully worked to transform the lives of low-income families in Northeast Denver. Focus Points’ community-driven programs are aptly designed to address the myriad of challenges that our families face, helping them to move further along the pathway to self-resilience and fulfillment. The scope of our services is thus very broad, including early education, health and wellness, economic and workforce development, mental health support, basic needs assistance, public transportation, English Language Acquisition (ELA), and adult basic education. We are committed to increasing the diversity of our staff and providing culturally responsive programs and services. We encourage responses from people of all backgrounds and abilities.
Comal Heritage Food Incubator is a social enterprise training program under Focus Points’ Social Enterprise Department. Comal’s mission is to increase economic mobility for low-income entrepreneurs by providing the education, income, and support needed to launch their own food-based businesses.
Focus Points Family Resource Center is seeking a Part-Time, Kitchen Specialist to work in its social enterprise, Comal Heritage Food Incubator. The candidate supports the development of participants by organizing the daily kitchen operations for the Comal Heritage Food Incubator training program. The Kitchen Specialist will be responsible for training and instructing participants in culinary practices during training shifts, according to learning objectives laid out in the Program curriculum, and supervised by the Program Manager/Executive Chef. The candidate selected will be expected to receive additional training and professional development in areas related to compassion fatigue, diversity, equity, and inclusion, as well as other areas identified by the Program Manager/Executive Chef.
- Culinary Knowledge & Food Production – Ability to demonstrate organized and timely food preparation in a manner that models and reinforces professional culinary standards and techniques while supporting the learning outcomes of the Program’s curriculum
- Commercial Kitchen Coordination – Ability to schedule training shifts and activities for the participants based on their collective and individual abilities and availabilities to fully staff the kitchen. Additionally, coordinate prep lists to support the use of participant’s personal heritage recipes in the weekly menu.
- Culinary Training/Instruction – Ability to refer to professional culinary standards and techniques to identify areas of improvement for participant professional development throughout the course of the day, and reinforce learning practices for participants.
- Safety and Sanitation – Ability to model, maintain and enforce proper procedures for maintaining a clean and safe kitchen according to local and state health department regulations
- Technology – Ability to create documents, and spreadsheets, as well as communicate over various platforms, including but not limited to Microsoft Office Suite and Windows Operating System, to effectively share information with staff, participants, and partners in digital format.
- Adaptability – Willing to learn and respond positively to change and can adapt to the needs and preferences of the business and Program as needed, both long-term and short-term.
- Bilingual Communication – Ability to fluently communicate verbally and in written form in a language other than English.
- Critical Thinking and Reasoning – Ability to use inductive and deductive reasoning along with prioritization and physical resources to confront and overcome operational and programmatic challenges.
- Giving and Receiving Feedback – Ability to provide feedback that is supportive and specific about what actions or performance need to change, improve, or continue while also having the ability to receive feedback as an opportunity to improve and advance.
- Inventory Management – Ability to place orders in an accurate and timely fashion based on general inventory, budgetary expectations, and the reduction of waste.
- Management of Material Resources – Ability to independently schedule and log maintenance and repair work on all kitchen equipment, and appliances including but not limited to electrical work, grease trap cleaning, hood cleaning, plumbing, cooking appliances, and refrigeration.
- Must have SERV Safe Manager Certification by 4/15
- Must have a current, valid driver’s license with a clean driving-record
- Ability to lift 50lbs unassisted
- Ability to bend and reach low areas throughout the kitchen
- Ability to climb ladders and retrieve objects from hard-to-reach areas unassisted
- Assist in the supervision and mentorship of Comal Program Participants to include professional development and training, program performance, and policy enforcement
- Work alongside staff members to support operational and programmatic goals
- Work all stations, as needed in the kitchen to support the operations of the day
- Assess participants’ performance based on the Program’s criteria and communicate to Program Manager/Executive Chef
- Report any injury, accident and/or food borne illness incident for customers and/or Program Participants accurately and in a timely manner to the Program Manager/Executive Chef.
- Support participant learning outcomes in the CHFI Commercial Kitchen Training Program based on learning objectives in the Curriculum
- Provide monthly report to Program Manager/Executive Chef
- Check the quality and presentation of food produced by participants to ensure that high quality food items are prepared consistently in the style and manner laid out by the Program Manager/Executive Chef while preserving participant heritage and traditions
- Train and instruct participants on dishwashing
- Train and instruct participants in basic kitchen skills (i.e. basic knife skills, kitchen measurements, kitchen terms, etc.), through daily kitchen observation and periodic curriculum based lessons.
- Support FOH staff and participants by expediting food orders for service
- Maintain a clean and safe kitchen
- Place food and equipment orders in an accurate and timely fashion
- Hold morning check-ins with participants to review daily plan provided by Program Manager/Executive Chef
- Occasional night and weekend availability
- Attend all required program, department, and organization-wide meetings and events
- Other duties as assigned
Personal or professional commitment to diversity, equity, and inclusion as demonstrated by persistent effort, active planning, allocation of resources and/or accountability for diversity and inclusion outcomes. Applicant must share a commitment to anti-racist work.
Compensation and Benefits
This position is part-time, not to exceed 32 hours per week. Compensation for this position starts at $18/hr.
Send cover letter, resume, and two references to Arden Lewis, Program Manager/Executive Chef through the Indeed portal or at firstname.lastname@example.org by 5pm, April 25th, 2021.
*All interested applicants should submit by March 25th, 2021 at 5:00 p.m.
*Applicant must be able to submit for and pass a background check
*No phone calls please.
Focus Points Family Resource Center is an equal opportunity employer and prohibits unlawful discrimination on the basis of age, race, sex, color, religion, national origin, disability, military status, genetic information, ancestry, creed, gender identity or expression, and sexual orientation, or any other status protected by applicable federal, state or local law.