Culinary Lead

ROOF ABOVE

Roof Above is NC’s most comprehensive homeless service provider. Our mission is to unite our community to end homelessness, one life at a time. Focusing on individuals experiencing homelessness, Roof Above offers everything from street outreach to shelter to Rapid Rehousing to Permanent Supportive Housing. Roof Above’s services and programs reach over 1,300 individuals every day across nine campuses in Charlotte. Roof Above was born through the merger of Urban Ministry Center and Men’s Shelter of Charlotte in 2019.

POSITION SUMMARY

The Culinary Lead is responsible for assisting the Kitchen Manager the day-to-day operations, coaching and development of team members, while working side by side with team members during the shift. Primary responsibilities include the oversight of Back of House operations and to assist purchasing, receiving, preparing, and presenting all food products in a timely manner, according to established recipes, and procedures, while creating a positive environment for those we serve, staff and volunteers.

ESSENTIAL FUNCTIONS

· Supervising and overseeing the production and preparation of food in a manner consistent with established recipes and procedures

· In conjunction with all Management, enforcing compliance with all employment policies and always overseeing the cleanliness of the kitchen and safety of guests.

· Directing productivity to monitor and maintain efficient and effective food preparation, cooking and cooling procedures per Health Department guidelines.

· Managing performance of Back of House employees, including communicating performance evaluations to KM, coaching, and discipline

· Assisting with the development of all Key Hourly employees by providing daily feedback on performance during one-on-ones

· Conducting formal line Taste & Temp checks as part of overall responsibility for inventory and safety in the kitchen

· Overseeing the proper handling, maintenance, and storage of all items and equipment.

· Understanding, managing, and practicing safe food handling procedures

· Managing food costs, tracking waste, and controlling kitchen labor costs

· Directing work for kitchen employees, including assigning tasks before, during and after open hours of the kitchen

· Training Back of House staff on equipment maintenance and cleaning procedures

· Provides a welcoming presence to donors and volunteers.

· Provides support for any volunteer/donor/guest related activities on campus that may require culinary services.

· Creating a safe, fun, and clean work environment for the staff in a manner consistent with our core values and operational goals.

OTHER DUTIES & RESPONSIBILITIES

· Participates in staff training and development activities as directed.

· Performs other duties as assigned.