The Maryland Food Bank (MFB) is a nonprofit hunger-relief organization dedicated to feeding people, strengthening communities, and ending hunger for more Marylanders by partnering with local organizations from the western mountains to the Eastern Shore. The food bank's statewide network of food assistance brings enough resources together to provide nearly 114,000 meals every day (more than 41 million meals annually) to hungry children, seniors, veterans, and hard-working families, meeting the immediate needs of hungry Marylanders while simultaneously working to create pathways out of hunger. The Maryland Food Bank embraces a philosophy which recognizes and values diversity. Our goal is to attract, develop, retain, and promote a talented diverse workforce in a culture where all employees will contribute to their fullest potential.The Chef Trainer assists the Director of Culinary Arts/Food Safety Officer (Director) with training students in the FoodWorks program, overseeing their work in the kitchen and preparing food in the FoodWorks program. The Chef Trainer is responsible for tracking trainees' skill progression. They ensure effective integration of trainees into the production environment for the purposes of impactful hands-on job training.Primary Responsibilities:
- Instructs assigned FoodWorks class and administers all assessments.
- Maintains student academic records (i.e. tracking trainees' meeting of established competency goals).
- Maintains open channels of communication with FoodWorks Case Manager and Manager, Workforce Development to identify trainee needs and abilities.
- Responsible for daily updates to the calendar, which include Guest Chef appearances and Student Field Trips.
- Facilitates any cooking or nutritional demonstrations which encompass recipes, signage, samples, and other relevant items needed for these functions.
- Partners with Director to adhere to kitchen schedule that is conducive to integrating trainees into production.
- Provides hands-on teaching while working with students to accomplish production tasks.
- Assists in daily, weekly and monthly menu preparations.
- Prepares daily and weekly inventory control and kitchen staple par levels.
- Maintains records of all FW meal components, as well as temperature and waste logs.
- Adheres to all Kitchen SOP's and daily check-ins with the Director and serves as a part of the backup team in the Director's presence.
- Assists with the production of BP Meals, when needed
Education:
- Associate's degree in culinary arts or equivalent combination of education and experience would be considered
Basic Qualifications:
- Five (5) years of experience working in culinary role in a commercial kitchen environment.
- Ability to communicate in English required
Preferred Qualifications:
- Three (3) years in a supervisory position within a commercial kitchen environment
- Experience working with at-risk population
Nothing matters more to the Maryland Food Bank than our strong ethical and safety commitments. As such, all positions require a background check and drug screening.Salary range: $60,000 - $65, 000/ annually To learn more about the Maryland Food Bank, visit www.mdfoodbank.org.