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Pine Street Inn iCater Job Training Program Chef (Food Services) Instructor, MON-FRI, 7AM-3:30PM in Boston, Massachusetts

iCater Job Training Program Chef (Food Services) Instructor, MON-FRI, 7AM-3:30PM

Department: Workforce Development

Office: 444 Harrison Avenue

Location: Boston, MA

Position Type: Food Service

Hours/Shift: Morning - First Shift

Employee Type:: Regular Full-time

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SCHEDULE: 40 hours, Monday - Friday, 7:00 a.m. - 3:30 p.m. (Flexibility required and based upon program needs. Expected to work some holidays and weekends)

JOB DESCRIPTION:

Pine Street Inn-s culinary workforce training program, iCater, provides trainees with classroom, internship, on on-the-job training to acquire job skills, a work history, and self-sufficiency. Working within the Food Services team, and in tandem with the iCater staff, case managers, and trainers, the iCater Job Training Program Chef will serve as teacher and role model, teaching key skills and inspiring iCater Job Training Program participants in areas of food safety and sanitation, knife safety, proper knife handling techniques, recipe modification, cooking terminology, and preparing recipes, basic food preparation skills and industrial kitchen operations.

In addition, the Chef Instructor should provide classes with a fun, conversational experience while cooking.

The Chef Instructor will provide d ay-to-day supervision and management of the Freshman interns (Weeks 1-8).

This person works closely with the Executive Chef and Operations team to plan and execute the staff caf- f the staff caf- requires assigning trainees to their work stations, monitoring their performance and ensuring that all tasks are completed in accordance to the standards and practices of the department with attention to all ServSafe practices.

The Chef Instructor will also work closely with the trainees and Workforce Development Team on job readiness assessments that will include job-specific duties and behavioral skills.

REQUIREMENTS:

EDUCATION/TRAINING:

  • Associate-s Degree in Culinary, Hospitality or Food Service Operations

  • Minimum of two years of experience in high volume kitchen, or Banquet and Catering experience.

  • Formal culinary training or equivalent preferred.

  • A passion for excellence through teamwork, positive change, and communication.

  • Strong leadership skills.

  • Demonstrated coaching style reflecting compassion, wisdom, and integrity.

  • Experience working with disadvantaged individuals preferred.

  • ServSafe Management Certification.

    KNOWLEDGE/EXPERIENCE:

  • Minimum of two (2) years- experience working in food services as a trainer or instructor

  • Demonstrable ability to tailor trainings and teaching to the needs of the trainee

  • Staff supervision experience

  • Ability to provide effective leadership

  • Must have strong organizational skills with attention to details

  • Must have experience working with a culturally and ethnically diverse workforce

  • We are looking for an individual who is punctual, is compassionate and has a good disposition, is flexible, pays attention to safety, is professional and shows initiative. Also important is someone who is focused on job quality and continued improvement, is tolerant, and is committed to department unity and teamwork.

    TECHNICAL SKILLS

  • Must be adept in using Windows 2010 programs, with ability to model use to trainees during demonstrations of food service operations skills

  • Strong computer skills with experience in data gathering and documentation

  • Must have strong writing skills.

    PHYSICALZABILITIES/SKILLS:

  • Ability to access stairways between the main kitchen and the job training program demonstrations classroom and caf- areas.

  • Must be able to stand for extended periods.

  • Must be able to lift at least fifty (50) pounds of weight

  • Must be able to bend, stoop, and access walk-ins (refrigerators and freezers) for extended periods of time

  • Ability to access different building locations and program sit

    INTELLECTUAL ABILITIES/SKILLS:

  • Must exhibit strong planning and organizational skills, have the ability to manage change seamlessly, as well as motivate and develop those within the WFD team.

  • This individual must be a good listener and possess very good leadership skills in addition to leading by example.

  • Ability to learn from students' participation, to demonstrate fair and consistent behavior in all matters, and to show compassion while upholding policies, ensuring safety and work standards are being met, and modeling appropriate workplace behaviors and expectations

  • Strong written and verbal communications, with an ability to clearly engage to internal and external stakeholders

  • Organizational and planning skills with attention to details are critical in this position.

  • Function as part of a team.

  • Crisis management skills, including workplace health and safety as well as trainees- individual personal needs.

  • Ability to take initiative, work well independently and be able to do routine tasks with limited supervision.

  • Ability to work with and effectively supervise a culturally, racially and gender diverse work team.

  • Must be able to work under pressure, set timelines and meet deadlines.

  • Demonstrate time management and detail-oriented skills.

  • Ability to be professional boundaries at all times with staff, trainees, guests, visitors and volunteers.

    Mental Demands

  • Ability to multi-task and perform in an environment that is often times stressful and demanding. This individual must be able to work under pressure, set timelines and meet deadlines. This person must also be able to prioritize the many and varied needs of a culturally and ethnically diverse workforce.

  • This person must be able to train and support trainees needing additional support in developing appropriate workplace skills and behaviors, and must model a compassionate demeanor while maintaining clear boundaries around trainees- expectations.

PREFERRED:

  • Bachelor-s Degree in related field (Familiarity and knowledge of working with individuals who have experienced homelessness, mental illness, or substance use disorders, and trauma-informed care practices preferred

  • Experience with economically and socially disadvantaged populations

  • Experience working in a human services environment dedicated to serving the homeless community and individuals with substance abuse issues, domestic violence and mental health challenges

    Working Conditions:

    Some time is spent during the service of meals in the guest dining areas and the main kitchen observing trainees during their work assignments. Exposure to the shelter guests will occur. Working with trainees (guests) is common.

    This individual-s time is spent working directly with the trainees enrolled in the Freshman Training Kitchen (weeks 1-8) of the program. During this phase, the instructor works closely with the interns overseeing the day-to-day operation of the staff cafeteria, assigned production work, and ensuring the completion of their assigned work.

    ESSENTIAL FUNCTIONS INCLUDE BUT ARE NOT LIMITED TO:

    Classroom, Demos, One-on-One Training

  • Conduct iCater orientation for newly enrolled trainees; set out goals and expectations.

  • Collaborate with the Executive Chef Team and Workforce Development (WFD) Team to research and develop a core curriculum for hands-on culinary arts program that will appeal to the skills sets required of employer partners.

  • Teach workshops and hands-on, direct training with students on core kitchen competencies. Examples of modules include: kitchen terminology, knife skills and safety, kitchen facility operations, stocks and sauces, meat fabrication, how to read, develop and execute a menu and recipes.

  • Offer on the job practical training to trainees, includes but not limited to enhancing knife/cutting skills, reading and adhering to recipes, operation, cleaning and maintenance of all caf- tools, equipment and areas.

  • Initiate, facilitate, and moderate classroom discussions.

  • Gather materials and cooking apparatuses.

  • At times may be expected to conduct one-on-one work with some trainees for additional guidance and skills building

  • Ensure adherence to recipes and product specifications; and train students on menu items, packaging, shipping, and warehouse operations

  • Teach the ServSafe Food Handlers Certification course; PSI will sponsor training and certification.

  • Help to manage and participate in Visiting Chef Series and act as a model for trainees and ambassador to volunteer chefs

  • Ensure adherence to all food and kitchen safety standards in production, storage, and dishwashing areas; train and re-train trainees when needed.

  • Ensure the highest level of food quality, taste, and presentation, demonstrating these skills to trainees during the work-day.

  • Provide some organic life skills coaching, and consulting with WFD colleagues regarding trainees in need of additional coaching.

  • Excellent verbal and written communication skills including the ability to build successful relationships with student populations with all levels of educational backgrounds.

    Catering, Production, and Cafeteria Responsibilities

  • Collaborate with Executive Chef to develop and oversee small staff cafeteria operations, catering and production needs through a training lens for the Freshman Trainees (weeks 1-8)

  • Follow daily work schedules, assign tasks and delegate responsibilities to trainees.

  • Along with the trainee assigned to the cash register, complete daily sales report and turn in to iCater Admin. Must be able to operate cash register and troubleshoot issues.

  • Together with Executive Chef and Production team, is responsible for creating and implementing daily specials in the cafeteria.

  • Responsible for closing and securing staff caf- areas at the end of each opening. Attention to closing procedures, cleanliness and organization.

  • Ensure that the staff caf- areas; dish-room, service line, demo classroom, utility closet and self-serving areas are always kept in a functioning, clean and organized manner.

  • This person is responsible for the overall cleanliness and organization of the demonstration classroom/lab.

  • Maintain standards of efficiency and order throughout the cafe. Monitor all standards of sanitation procedures and ensure that they are consistently upheld and able to meet with the Board of Health Inspector during periodic visits. Train and model these standards to all trainees and interns.

  • Engage and supervise trainees, encourage positive peer interactions and healthy socialization.

    Administrative and Other Functions:

  • Utilize Trauma-informed Care (TIC) Practices in all aspects of work.

  • Work closely with the WFD team on supervision and corrective action, Performance Improvement Plans to help trainees improve interpersonal and transferable skills.

  • Complete and provide job readiness assessments to the WFD team (2 week and 8 week)

  • Encourage trainees to successfully complete the job training program and transition into sustainable employment.

  • Model the utmost standards of professionalism in a training kitchen that is a high-volume food service social enterprise.

  • Model behaviors from which trainees can learn and grow, including self-care, use of supervision, accessing services and benefits, and seeking assistance with performance challenges.

  • Must be able to effectively communicate with trainees and staff.

  • Ability to adjust communication tactics to effectively communicate and establish rapport with a variety of trainee personalities and needs. Must be able to defuse disruptive behaviors and address conflicts amongst trainees. Additionally, must timely bring issues to the attention of the appropriate Workforce Development staff person/s.

  • In conjunction with management, maintain goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen.

  • Ensure all trainees consistently adhere to uniform, grooming, and appearance standards.

  • Create and coordinate trainee work schedules and payroll.

  • Attend and participate in all appropriate program meetings, supervisions and trainings.

  • Participate in case conferencing meetings with Chef and WFD teams.

  • Expected to attend and participate in the department meetings.

  • Participates in some of the WFD and PSI Agency working committees; possible external related committees.

  • Must help create and foster a sense of teamwork amongst all FS employees. Must also contribute to a safe, friendly and cooperative work environment. This includes physical, emotional and mental safety practices.

  • Adhere to the time and attendance policies and practices of the department and may occasionally work longer day, but expected to manage hours in these instances with use of flextime. Advanced approval of any remote time is required.

  • Meet regularly with the Associate Director for Workforce Development, using supervision to explore ideas to further department and professional goals, and seeking internal and external resources and training to improve professional skillset; remain relevant to industry trends

  • Other related duties as required/directed

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