CREATE Culinary Program Manager and Chef Instructor

CREATE Culinary Program Manager and Chef Instructor for the
Center for Food Equity & Economic Development

The Council of Churches of Greater Bridgeport

Title:
CREATE Culinary Program Manager and Chef Instructor (Chef) for The Council of Churches of Greater Bridgeport (CCGB)

Purpose:
The Center for Food Equity & Economic Development, an initiative of CCGB, is committed to using food as a means to build community wealth in Bridgeport, seeks a creative, passionate, and innovative chef to lead our CREATE Culinary Program both inside the classroom and out in the community.

CREATE is culinary training intended for the workplace, either in support of food industry employment or in the development of food-based businesses. We specifically recruit low-income area residents, establish partnerships with organizations poised to provide the entrepreneurial training needed in tandem with the culinary education, and shepherd graduates into internships, employment, or business development programming. With only two courses behind us, we are looking for a candidate who will
be excited to shape the program into a responsive and effective springboard for residents into a culinary career or business.

Accountability:
The Chef is directly responsible to the Director of the Center for Food Equity & Economic Development. He/she will use The Council’s Personnel Policies and Practices as guidelines for carrying out his/her responsibilities.

Skill & Experience Expectations:
Cooking and teaching experience required
 Degree in Culinary Arts, Hospitality or similar field, or commensurate work experience
 Bilingual, Spanish or French Creole preferred
 ServSafe or other QFO equivalent
 Self-starter and entrepreneurial mind-set

Responsibilities:
 To recognize the essential need for confidentiality in our work and to practice this faithfully
 Design and deliver curricula for beginner and advanced culinary training
 Connect education with real-world expertise and experience
 Build an effective internship program with area restaurateurs, caterers, food manufacturers, etc.
 Work with staff in recruitment, strategic planning, data collection and analysis, and grant writing/fundraising
 Work with Salt of the Earth Enterprise Kitchen Program Manager to cross-pollinate
programming
 Design and execute social enterprise operations to support programming, train and employ students
 Conduct ServSafe training and exam proctoring
 Develop partnerships with area businesses, organizations, and professionals
 To perform such other duties as requested by the President & CEO and Directors which are consistent with the responsibilities of this position
Relationships:
The CHEF is a member of the staff of CCGB and is subject to the rights and responsibilities defined in The Council’s Personnel Policies and Practices. The Chef will conduct business in a way that maintains the trust and confidence of the Director of the Center for Food Equity & Economic Development. He/she is expected to develop and maintain harmonious working relationships with other members of the Council
staff. Access to the Senior Personnel Officer as provided in The Council’s Personnel Policies and Practices shall be available at all times.

Evaluation:
Reviews and evaluations are conducted by the Director of the Center for Food Equity & Economic Development. Such evaluation and review shall be consistent with The Council’s Personnel Policies and Practices.

Term:
The Chef is considered a regular employee and entitled to all benefits provided in the Personnel Policies. The workweek shall be 40 hours on a flexible schedule as established with the Director of the Center for Food Equity & Economic Development.

This position is grant funded for 12 months, with the potential of extension. Submit cover letter,resume, 3 references, and salary expectations to michellemccabe@ccgb.org.