JOB TITLE:                              Culinary Specialist

DEPARTMENT:                        Operations/Voyageur Environmental Center

REPORTS TO:                         Branch Director, Sustainability & Facilities Manager

FLSA:                                       Non-exempt (Part-Time; no benefits)

SALARY RANGE:                 $18.02 - $20.43 per hour (DOQ)

                   
PRIMARY FUNCTION:

The Culinary Specialist is responsible for preparing daily meals and snacks as part of the Kids Feeding Kids Program. This includes cooking and preparing food for Club members, engaging youth in meal prep and leading weekly cooking/nutrition classes. The ideal candidate will be a positive, energetic self-starter who is passionate about food, food justice, and working with young people. This position is full-time in the summer and part-time (20-25 hours) through the school year.

ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES:

• Prepare daily meals and snacks for summer camp participants, club members, and rental group participants.
• Plan and implement weekly nutrition and cooking classes with members throughout the year with the support of Voyageur Staff.
• Engage Club members in meal service and skill-building cooking/kitchen safety classes.
• Maintain all food records necessary for CACFP participation, including meal counts, production records, and saving/labeling CN labels for food.
• Monitor food & milk inventory. Communicate needs to Food Program Manager.
• Coordinate with Food Program Manager to arrange delivery / pick up of food & milk orders.
• Adhere to and promote state guidelines for proper food handling, food preparation, and safety kitchen practices, including cleaning and upkeep of kitchen on daily basis as required by CACFP and Health Department.
• Clean and upkeep kitchen daily as required by CACFP and Health Department guidelines.
• Lead implementation of the food program focusing on preparing meals, doing weekly orders, and submitting them to the Kids Feeding Kids Manager in a timely manner.
• Ensure that food programming is conducted within quality standards and aligned with the CACFP guidelines, and best practices in food safety, balanced nutrition, and youth development.
• Maintain all food records necessary for CACFP participation including meal counts, production records, and saving/labeling CN labels for food.
• Plan and lead meal programming for all Club members and community engagement events.
• Guide volunteers and program assistants to help with the meal, and kitchen services.
• Ensure that all food and participant records are appropriately managed and updated in accordance with CACFP guidelines.
• Branch Director or Sustainability & Facilities Manager may assign additional kitchen-related duties.

REQUIRED EDUCATION, SKILLS, KNOWLEDGE, ABILITIES AND EXPERIENCE:

• Must be eighteen (18) years of age or older.
• A minimum of two years of documented experience and training in food service management. High school diploma or GED required.
• Experience working with diverse populations, youthwork experience preferred.
• Good interpersonal skills, and the ability to communicate clearly and effectively verbally and in writing.

LICENSURE(S):

• Must have a ServSafe Food Manager certification or the ability to obtain one within 30 days of hire.

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:

This position is located at Voyageur Environmental Center, a 100+ acre outdoor facility with over a mile of trails over hills and through forests and an active waterfront on Little Long Lake. While this position is indoors, applicant should be prepared for the higher paced camp setting.

Individuals must be able to climb stairs, lift at least 50 lbs., be able to stand for long periods of time, walk moderate distances, move objects, reach for objects, and bend/twist at the waist. This is a moderately stressful position that requires the candidate to be in good physical and emotional health.

The Boys & Girls Clubs of the Twin Cities is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.