Culinary Program Lead Chef - Impactful, Inclusive Kitchen

The Arc LA OC; Los Angeles (CA); On-site; Full time

Job description

Description

ORGANIZATION

• The Arc Los Angeles and Orange Counties is a 501(c)(3) nonprofit organization dedicated to serving adults from age 19 to seniors with intellectual and developmental disabilities across Los Angeles and Orange Counties. The Arc has a proven record of providing high quality, engaging, community-based programs since 1956.

Our Mission: We empower individuals with intellectual and developmental disabilities and their families to build person-centered life skills, access opportunities, and belong.

Our Vision: We envision a community where people with disabilities truly belong and thrive.

POSITION

The Culinary Program Head Chef is a passionate, skilled and motivated culinary professional responsible for leading the culinary program curriculum, menu development, and the preparation of high-quality, diverse cuisine for participants, meetings and special events. This role leads hands‑on instruction, with support staff, to individuals with intellectual and developmental disabilities within a commercial kitchen. S/he will provide leadership, and day‑to‑day management of the culinary arts program, ensuring a structured, supportive learning and real world/life experiences for adults with intellectual and developmental disabilities who are eager to learn.

RESPONSIBILITIES

1. Lead and Coach a culinary team of 4+ staff to support the overall program
2. Manages all kitchen operations while actively cooking, and supervising kitchen areas with his/her team
3. Create and develop menus based on seasonal ingredients and program preferences
4. Create a curriculum that is sensitive to adults with intellectual and developmental disabilities that will help them in acquiring proper skills.
5. Manage inventory and order supplies as needed
6. Ensure food quality and presentation meet high standards
7. Collaborate with front‑of‑house staff to ensure smooth operations of events/meetings
8. Maintain a clean and organized kitchen environment
9. Adherent to all health and safety regulations
10. Work with the Director of Programs to facilitate communication, teambuilding and leadership expectations and standards for the culinary program
11. Ensures the safety and well‑being of all by following organizational policies, procedures, actively monitoring environments.
12. Coordinates staffing needs, ensuring adequate coverage for the program.
13. Manages petty cash and oversees credit card usage, ensuring all expenditures are appropriate, accurately documented, and aligned with program needs.
14. Oversees the quality and variety of food available week to week.

QUALIFICATIONS

• Higher education with a minimum 5 years’ experience working within a commercial kitchen setting, bilingual English/Spanish preferred. Additional experience may be substituted for educational requirements.
• Experience leading kitchen staff/teams of 4 or more with excellent communication and teambuilding skills
• Excellence in organizational leadership with the ability to coach staff, oversee and develop high‑performance teams, and set and achieve strategic objectives.
• Excellent organizational and interpersonal skills, including the ability to resolve disputes and observe confidentiality, exercising tact in dealing with sensitive, nuanced, and confidential issues and situations.
• An adaptable multi‑tasker with the ability to control and move forward on several priorities simultaneously.
• Experience with evaluating staff, creating staff growth/development plans.
• Able to successfully complete organizational provided Red Cross First Aid and CPR Training.
• Adept at leading team and supervisory meetings and engaging staff to achieve high levels of performance.
• Strong computer skills and able to navigate programs for data entry and recording.

KEY COMPETENCIES NEEDED

• Communication and Influence -The skill of conveying ideas clearly and effectively while inspiring, persuading, and building trust with others. It includes active listening, tailoring messages to different audiences, and motivating stakeholders into action.
• Critical Thinking and Decision Making - The capacity to analyze information objectively, evaluate options, and make sound, timely decisions. It involves problem‑solving, assessing risks and impacts, and using logic and data to drive effective outcomes.
• Teambuilding and Development - The skill of creating, strengthening, and developing high‑performing teams by fostering collaboration, trust, and accountability. It involves coaching individuals, leveraging strengths, and supporting professional growth to achieve shared goals.
• Time Management and Organization - The ability to effectively prioritize tasks, maximize time, and maintain organized systems to meet deadlines. It includes balancing multiple responsibilities while maintaining productivity and quality.
• Integrity and Ethical Judgment - A commitment to honesty, transparency, and ethical behavior in all actions and decisions. It involves doing the right thing even in difficult situations and building trust with others.
• Accountability - The willingness to take ownership of responsibilities, actions, and outcomes. It includes following through on commitments, being answerable for results, and proactively addressing challenges or mistakes.
• Quality Assurance - The ability to establish, monitor, and continuously improve program standards to ensure high‑quality outcomes. Involves implementing evaluation processes, identifying gaps, and driving ongoing enhancements to ensure quality services.

SCHEDULE AND COMPENSATION

• Compensation: $22 - $26 p/h. Based on experience and education.
• Monday – Friday 7:45am – 4:15pm, some evenings and/or weekends for events
• 403B available with employer 4% provided after employee contributes 6%.
• Health, Vision, Dental and more benefits available.