Direct Services- Head Chef

ORGANIZATION:

• The Arc Los Angeles and Orange Counties is a 501(c)(3) nonprofit organization dedicated to serving adults from age 19 to seniors with intellectual and developmental disabilities across Los Angeles and Orange Counties. The Arc has a proven record of providing high quality, engaging, community-based programs since 1956.

Our Mission: We empower individuals with intellectual and developmental disabilities and their families to build person-centered life skills, access opportunities, and belong.

Our Vision: We envision a community where people with disabilities truly belong and thrive.

POSITION:

The Culinary Program Head Chef is a passionate, skilled and motivated culinary professional responsible for leading the culinary program curriculum, menu development, and the preparation of high-quality, diverse cuisine for participants, meetings and special events. This role leads hands-on instruction, with support staff, to individuals with intellectual and developmental disabilities within a commercial kitchen. S/he will provide leadership, and day-to-day management of the culinary arts program, ensuring a structured, supportive learning and real world/life experiences for adults with intellectual and developmental disabilities who are eager to learn.

RESPONSIBILITIES:

1. Lead and Coach a culinary team of 4+ staff to support the overall program
2. Manages all kitchen operations while actively cooking, and supervising kitchen areas with his/her team
3. Create and develop menus based on seasonal ingredients and program preferences
4. Create a curriculum that is sensitive to adults with intellectual and developmental disabilities that will help them in acquiring proper skills.
5. Manage inventory and order supplies as needed
6. Ensure food quality and presentation meet high standards
7. Collaborate with front-of-house staff to ensure smooth operations of events/meetings
8. Maintain a clean and organized kitchen environment
9. Adherent to all health and safety regulations
10. Work with the Director of Programs to facilitate communication, teambuilding and leadership expectations and standards for the culinary program
11. Ensures the safety and well-being of all by following organizational policies, procedures, actively monitoring environments.
12. Coordinates staffing needs, ensuring adequate coverage for the program.
13. Manages petty cash and oversees credit card usage, ensuring all expenditures are appropriate, accurately documented, and aligned with program needs.
14. Oversees the quality and variety of food available week to week.