Chef-In-Residence: Culinary Educator & Kitchen Leader

SoLa Impact, LLC; Los Angeles (CA); On-site; USD 48,216 - 61,992; Full time

Benefits offered by this job

Paid vacation

Medical insurance

Dental insurance

Vision insurance

Life insurance

Sick leave

10 paid holidays

Bereavement days

Job summary

SoLa Foundation is seeking a Chef in Residence to lead the 60th Street Café and Culinary Workforce Development Program, blending culinary excellence with operational leadership, workforce training, and community engagement.

You will mentor students, oversee kitchen operations, support curriculum implementation and catering, develop menus, and ensure high standards of hospitality, food quality, sanitation, and financial stewardship. Pay rate: $35-$45 per hour.

Qualifications

• Culinary degree or equivalent professional culinary training preferred.
• Minimum of 5 years of progressive culinary leadership experience in a high‑volume kitchen, restaurant, catering, or hospitality environment.
• Experience managing kitchen teams and supervising staff.
• Experience teaching, coaching, mentoring, or training preferred.
• Experience with workforce development, nonprofit organizations, or youth programs is highly desirable.
• Current ServSafe Manager Certification (or ability to obtain upon hire).

Responsibilities

• Lead daily back‑of‑house operations for the 60th Street Café.
• Ensure consistent food quality, presentation, portion control, and recipe execution.
• Maintain efficient kitchen workflow during café and catering operations.
• Develop seasonal menus and specials in collaboration with the GM.
• Ensure all food is prepared according to established recipes and quality standards.
• Assist with opening, closing, cleaning, and operational procedures as needed.
• Support café operations in all areas as business needs require.
• Serve as a culinary instructor and mentor for workforce development participants.
• Deliver hands‑on instruction in culinary fundamentals, knife skills, food preparation, kitchen safety, and sanitation.
• Reinforce ServSafe principles and industry best practices.
• Assist with curriculum implementation and practical training exercises.
• Evaluate student performance and provide coaching and constructive feedback.
• Foster a positive, professional, and inclusive learning environment.
• Model professionalism, teamwork, accountability, and hospitality standards.
• Integrate students into daily café operations through structured on‑the‑job training.
• Balance production needs with educational objectives.
• Coach students through real‑world customer service, food production, and teamwork.
• Ensure students gain practical experience while maintaining operational efficiency.
• Collaborate with Workforce Development staff regarding student progress and scheduling.
• Plan and execute food production for internal and external catering events.
• Develop customized menus based on client needs and event budgets.
• Coordinate production schedules for multiple events simultaneously.
• Supervise catering preparation, transportation, setup, and breakdown.
• Ensure exceptional food quality and presentation for every event.
• Adapt quickly to changing event requirements and timelines.
• Supervise kitchen staff, culinary instructors, student workers, and volunteers as assigned.
• Train staff on recipes, production standards, sanitation, and equipment use.
• Promote teamwork, accountability, and professional development.
• Assist in creating schedules and assigning daily responsibilities.
• Foster a collaborative and respectful work environment.
• Monitor inventory levels and minimize food waste.
• Assist with purchasing, receiving, and vendor coordination.
• Maintain accurate inventory records.Support food cost controls and budget management.
• Ensure proper storage, rotation (FIFO), and labeling of products.
• Maintain compliance with all local, state, and federal health regulations.
• Ensure adherence to ServSafe standards and HACCP principles.
• Maintain a clean, organized, and safe kitchen environment.
• Conduct regular inspections of equipment and work areas.
• Ensure all sanitation logs and required documentation are completed.
• Collaborate with Foundation leadership on culinary initiatives and special projects.
• Participate in staff meetings, trainings, and community events.
• Represent the SoLa Foundation professionally with students, partners, vendors, donors, and guests.

Skills

Mentoring

Kitchen leadership

Kitchen management

Interpersonal skills

Organizational skills

Inventory management

Food cost knowledge

Problem solving

Flexibility

Staff training

Education

Culinary degree

ServSafe Manager Certification

Job description

SoLa Foundation is seeking a Chef in Residence to lead the 60th Street Café and Culinary Workforce Development Program, blending culinary excellence with operational leadership, workforce training, and community engagement.

You will mentor students, oversee kitchen operations, support curriculum implementation and catering, develop menus, and ensure high standards of hospitality, food quality, sanitation, and financial stewardship. Pay rate: $35-$45 per hour.