Position Title: Culinary Specialist Program: Culinary Skills and Wellness Training Programs
Reports To: Executive Director, Community Kitchen Chef/Manager
Position Status: Part-time; $20 - $22 an hour; 26 hours a week
Supervises: Volunteer Coordinator, Volunteers, Culinary Students and Clients
The Mission of Manna is to provide, in the spirit of faith and love, nourishing meals and supportive
services in an atmosphere of acceptance and caring for those in need.
Summary of Position: The Culinary Specialist is responsible for the recruitment, marketing, scheduling, curriculum content,
maintaining a social network within the food industry (to provide job leads and support), and track
outcomes for the Culinary Training Classes and the Wellness and Nutrition Classes.
Duties and Responsibilities: 1.
Assures that the culinary kitchen is in compliance with proper health codes and anyone/organization
using the culinary kitchen is in compliance with Manna's policies and procedures and all health
department regulations. The Culinary Specialist will alert the Chef about any repairs and/or
maintenance that needs to occur. The Chef is in charge of all the maintenance for the culinary and
soup kitchens. The Culinary Specialist is responsible for keeping the Culinary Teaching Room (Walt
Dear Conference Room), upstairs bathrooms and the culinary kitchen immaculately clean and
Responsible for scheduling all Culinary Training Classes, Specialty Classes and any other uses (clubs,
meetings, events, programs, etc.) of the Culinary Teaching Room and/or culinary kitchen.
3. Responsible for the recruitment and marketing of the Culinary Training Classes and the Specialty
Classes. The Employment Navigator will help recommend potential candidates for the classes.
4. Create and maintain relevant curriculum for the Culinary Training Program and the Wellness and
Nutrition Programs. Work with the Employment Navigator to create and maintain a relevant
Employment Readiness Program. 5.
Responsible for tracking and reporting all culinary program outcome measurements after each
completed class. Maintain current information of past students to perform 6-month check-ins for
evaluation purposes. 6.
Maintain and grow a social network with business in the food industry, other local job training
programs and other relevant social service organizations.
Cultivate and maintain relationships and
share information with local chefs, restaurants, stakeholder organizations and community kitchens.
Acts as ambassador for Manna always promoting the integrity of its mission, staff and Board of
Create a plan to use volunteers in the facilitation of the culinary classes.
Culinary Specialist will coordinate and supervise volunteers participating in the Culinary Programs.
8. Serves as liaison with Cooking Matters to schedule, recruit participants and help facilitate classes for
annual food skills and nutrition education courses for Manna families at-risk of hunger.
9. Work in coordination with the Executive Director to submit all necessary reporting requirements for
the Culinary Program. 2
Supervise students within this curriculum through hands-on training.
Demonstrate professional culinary techniques and methods while projecting a professional attitude and manner at all times.
11. Work with other staff and community partners as required.
Attend regular staff meetings. 12.
Other special projects as assigned by the Executive Director including job and internship
Supervise regular inventory control of specific products as related to training; procure donations,
place orders and supervise check-in to assure accuracy; follow through with proper documentation.
The Executive Director must approve any purchases over $500.
14. Assists with all organizational events.
15. Performs other duties as required or assigned by Executive Director, which may include but are not
limited to: Building outreach programming in consultation with the Executive Director.
Making presentations in the community. Essential Competencies:
Focus and critical thinking to review, assess, and implement programs and evaluation tools.
Demonstrated ability to respond calmly and rationally in stressful situations.
Self-directed, able to work independently as well as part of a team.
Ability to handle multiple assignments simultaneously.
High energy level, strong sense of initiative, creative problem solving, flexibility, discretion, and a
sense of humor. Demonstrated excellence in working at all levels of an organization.
Strong organizational and time management skills.
Strong conflict resolution skills. Ability to motivate others, including clients, volunteers, staff, and students.
Demonstrated understanding of diversity and cultural differences.
Strong written and verbal communication skills.
Physical and mental demands/essential job functions:
Normal range of motion, sight, hearing, and speaking English.
Listening skills to understand the needs of clients, volunteers, instructors, students and staff.
Lifting 50 pounds on a regular basis. Stooping, bending and twisting.
Walk upstairs several times per day. Qualifications and Experience:
Bachelor's Degree in relevant field (Foods & Nutrition, Business, Hospitality, etc.)
preferred. Associates Degree in Culinary Arts or ACF certification (or equivalent experience) required.
Ability or willingness to learn adequate computer skills: Word, and Excel.
Ability to work independently, as a team and delegate as needed.
Excellent communication, presentation, and interpersonal skills in motivating individuals to achieve
success. Five years foodservice management experience, preferably in a variety of both commercial and non-
commercial settings. Teaching experience desirable.
Ability to show compassion, exercise wisdom and impartial judgment when assisting clients and
volunteers of all income levels and backgrounds.
3 Knowledge of and commitment to Manna's Mission and a desire to serve the community.
Display the ability to represent Manna in a positive manner at all times.
Current ServSafe Managers Certification, or must pass within six months of hire.
It is acceptable to carry a minimum current Safe Food Handler Certification before passing the Managers Certification
in six months. Must pass drug test for employment and submit to random drug screens.
Must pass background check. Salary/
PTO (paid time off). Work Hours: Varied due to Classes being offered.
THIS JOB DESCRIPTION DOES NOT CONSTITUTE A CONTRACT OF EMPLOYMENT
Contact: 970-385-5095 ext 3 or firstname.lastname@example.org
Location/Region: Durango, CO (81301)