Culinary Program Lead

Hope Served; Manheim (PA); In loco; USD 40.000 - 45.000; Tempo pieno

Descrizione del lavoro

Hope Served in Manheim, PA, is seeking a Culinary Program Lead to steer the cafe, bistro, catering, and related food-service initiatives. This hands-on role combines kitchen leadership, menu development, and hospitality with a mission-driven focus on creating employment opportunities for people with disabilities.

The ideal candidate will be an experienced culinary professional and restaurant operator who can build systems, train staff, manage costs, and foster an inclusive kitchen culture

Competenze

• Professional culinary or restaurant management experience.
• Experience managing a commercial kitchen, restaurant, catering operation, or comparable food-service environment.
• Demonstrated experience with menu development and recipe creation.
• Strong knowledge of food safety, sanitation, food costs, inventory, and kitchen operations.
• Experience supervising and developing employees.
• Strong organizational and problem-solving skills.
• Ability to work in a hands-on kitchen environment.
• Commitment to Hope Served's mission and inclusive employment.
• ServSafe Food Protection Manager certification.

Mansioni

• Lead day-to-day kitchen and culinary operations.
• Develop and maintain menus that are appealing, practical, seasonal, and financially sustainable.
• Create recipes, standardized recipes, production procedures, and portion controls.
• Establish food-quality standards and ensure consistent execution.
• Oversee food preparation, cooking, plating, presentation, and service.
• Develop menus for the Bistro, catering, special events, mobile food operations, and other Hope Served food enterprises.
• Identify opportunities for new products, menu items, seasonal offerings, and revenue-generating food concepts.
• Train and mentor kitchen staff in culinary skills and professional kitchen practices.
• Maintain a positive, professional, team-oriented kitchen culture.
• Lead daily back-of-house operations and collaborate with front-of-house leadership.
• Develop kitchen schedules and staffing plans.
• Manage food purchasing, inventory, receiving, storage, and vendor relationships.
• Establish systems for food cost control, waste reduction, portion control, and inventory management.
• Monitor food-service revenue and expenses and contribute to financial forecasting.
• Ensure compliance with food safety, sanitation, health department, and ServSafe requirements.
• Maintain appropriate kitchen cleanliness, organization, and equipment standards.
• Establish opening, closing, prep, cleaning, and production procedures.
• Assist with catering, community events, and off-site food-service operations.
• Develop a sustainable culinary business model in partnership with Hope Served leadership.
• Analyze food costs, pricing, margins, and profitability.
• Develop catering menus and pricing.
• Identify new culinary revenue opportunities.
• Assist with corporate gifting, wholesale, retail, mobile food, and special-event opportunities when appropriate.
• Develop relationships with local food vendors, chefs, restaurants, culinary schools, and hospitality businesses.
• Help position Hope Served's culinary enterprise as a respected community restaurant and employment initiative.
• Work closely with the Employment Supports Lead to identify appropriate culinary tasks and career pathways for individuals with disabilities.
• Break culinary jobs into teachable steps and progressive skill levels.
• Adapt kitchen processes when necessary to accommodate different learning styles and abilities.
• Provide direct instruction and coaching in culinary and hospitality skills.
• Model professional workplace behavior, teamwork, communication, and customer service.
• Create opportunities for employees to progress from entry-level tasks toward greater responsibility.

Conoscenze

Culinary leadership

Restaurant management

Menu development

Staff development

Food safety knowledge

Hands-on kitchen work

Inclusive employment commitment

Formazione

ServSafe Food Protection Manager certification

Culinary degree or certification (preferred)

Descrizione del lavoro

Culinary Program Lead

Hope Served | Manheim, PA | Full-Time | $40,000-$45,000 DOE, Bonus Eligible

Lead the Growth of a Community Where Everyone Belongs

Position Summary

The Culinary Program Lead will lead the culinary and hospitality operations of Hope Served's mission-driven social enterprise, including the Hope Served Cafe, Bistro, catering, and related food-service initiatives.

This position combines hands-on culinary leadership, restaurant management, menu development, food-service operations, and hospitality with the opportunity to create an inclusive workplace where people with disabilities gain meaningful employment and culinary experience.

The ideal candidate is an experienced culinary professional and restaurant operator who understands that Hope Served's kitchen is more than a restaurant—it is a training environment, employment pathway, and social enterprise designed to create meaningful opportunities for people with disabilities.

The Culinary Program Lead will work closely with the Employment Supports Lead to ensure that culinary employees and trainees receive the supports, coaching, and accommodations necessary to succeed.

Key Responsibilities

Culinary & Kitchen Leadership

• Lead day-to-day kitchen and culinary operations.
• Develop and maintain menus that are appealing, practical, seasonal, and financially sustainable.
• Create recipes, standardized recipes, production procedures, and portion controls.
• Establish food-quality standards and ensure consistent execution.
• Oversee food preparation, cooking, plating, presentation, and service.
• Develop menus for the Bistro, catering, special events, mobile food operations, and other Hope Served food enterprises.
• Identify opportunities for new products, menu items, seasonal offerings, and revenue-generating food concepts.
• Train and mentor kitchen staff in culinary skills and professional kitchen practices.
• Maintain a positive, professional, team-oriented kitchen culture.

Restaurant & Food-Service Management

• Lead daily back-of-house operations and collaborate with front-of-house leadership.
• Develop kitchen schedules and staffing plans.
• Manage food purchasing, inventory, receiving, storage, and vendor relationships.
• Establish systems for food cost control, waste reduction, portion control, and inventory management.
• Monitor food-service revenue and expenses and contribute to financial forecasting.
• Ensure compliance with food safety, sanitation, health department, and ServSafe requirements.
• Maintain appropriate kitchen cleanliness, organization, and equipment standards.
• Establish opening, closing, prep, cleaning, and production procedures.
• Assist with catering, community events, and off-site food-service operations.

Menu & Business Development

• Develop a sustainable culinary business model in partnership with Hope Served leadership.
• Analyze food costs, pricing, margins, and profitability.
• Develop catering menus and pricing.
• Identify new culinary revenue opportunities.
• Assist with corporate gifting, wholesale, retail, mobile food, and special-event opportunities when appropriate.
• Develop relationships with local food vendors, chefs, restaurants, culinary schools, and hospitality businesses.
• Help position Hope Served's culinary enterprise as a respected community restaurant and employment initiative.

Inclusive Culinary Training

• Work closely with the Employment Supports Lead to identify appropriate culinary tasks and career pathways for individuals with disabilities.
• Break culinary jobs into teachable steps and progressive skill levels.
• Adapt kitchen processes when necessary to accommodate different learning styles and abilities.
• Provide direct instruction and coaching in culinary and hospitality skills.
• Model professional workplace behavior, teamwork, communication, and customer service.
• Create opportunities for employees to progress from entry-level tasks toward greater responsibility.

Qualifications

Required:

• Demonstrated professional culinary or restaurant management experience.
• Experience managing a commercial kitchen, restaurant, catering operation, or comparable food-service environment.
• Demonstrated experience with menu development and recipe creation.
• Strong knowledge of food safety, sanitation, food costs, inventory, and kitchen operations.
• Experience supervising and developing employees.
• Strong organizational and problem-solving skills.
• Ability to work in a hands-on kitchen environment.
• Commitment to Hope Served's mission and inclusive employment.
• ServSafe Food Protection Manager certification.

Preferred:

• Culinary degree, culinary certification, or equivalent professional experience.
• Experience opening or launching a restaurant or food-service operation.
• Experience with catering or social-enterprise food operations.
• Experience training individuals with disabilities or other individuals requiring workplace support.
• Experience with workforce development or vocational training.
• Experience developing financially sustainable food-service enterprises.

What Success Looks Like

Within the first year, the Culinary Program Lead will help Hope Served:

• Successfully operate a high-quality Community Cafe/Bistro.
• Establish consistent menus, recipes, and kitchen systems.
• Build a strong culinary team.
• Establish sustainable food costs and operating margins.
• Create meaningful culinary training opportunities.
• Develop employees with disabilities toward increased independence and responsibility.
• Build a reputation for excellent food, hospitality, and community impact.

Clearances may be required.