ABOUT DC CENTRAL KITCHEN:

DC Central Kitchen (DCCK) is an iconic nonprofit and social enterprise that combats hunger and poverty through job training and job creation. Our approach provides hands-on culinary job training while creating living-wage jobs and bringing nutritious, dignified food where it is most needed in our city. We serve scratch-cooked farm-to-school meals in DC schools; deliver fresh, affordable produce to corner stores in neighborhoods without supermarkets; provide delicious catering; and operate fast-casual cafes. Above all else, we are committed to creating a more just, equitable, and inclusive community, both outside our doors and right here on our team. We strive to offer a safe environment to learn, discover, and develop individual strengths, and pursue meaningful career pathways. As an Equal Opportunity Employer, we recognize and work to address the lasting effects of historic injustices and systemic racism, and we strongly encourage people of color, women, LGBTQ people, returning citizens, and people who have experienced poverty or homelessness to apply to join our team.

DEPARTMENT DESCRIPTION:

DC Central Kitchen (DCCK) is a national leader in the future of hunger relief, empowering the next generation of leaders to implement innovative models for combatting hunger, developing food systems, and helping communities to help themselves. The Culinary Operations department is an integral part of this innovative approach with a focus on consistent and efficient preparation of high-quality, delicious, and nutritious food products, food safety, and stellar customer service.

POSITION DESCRIPTION:

Under the supervision of the Production Manager, the Production Lead ensures efficient production of all meals relating to DC Central Kitchen food programs. The Production Lead supervises and motivates the culinary team, including cooks, utility, and sanitation staff to maintain high culinary standards, proper sanitation, and food safety, as well as to minimize food waste and manage costs. The Production Lead is also responsible for direct supervision of staff and execution of assigned programming.

A strong commitment to DC Central Kitchen’s mission as well as the ability to work collaboratively and professionally with colleagues, students, and volunteers is highly essential. This position requires excellent customer service orientation, strong supervisory and communication skills, the ability to effectively motivate staff and delegate tasks based on daily production needs and individual and collective Strengths.

*Full COVID-19 vaccination is required. *

DUTIES AND RESPONSIBILITIES:

• Supervise day-to-day operations by creating daily task lists for cooks within different programs and in anticipation of production output.
• Complete line checks daily to ensure all stations are stocked with quality food equipment and product.
• Ensure portion counts and packaging are accurate for outgoing contract meals.
• Ensure that the highest level of sanitation and food safety is maintained at all times.
• Expedite daily outgoing meals to the transportation team and ensure all outgoing deliveries are complete and accurate.
• Perform inventory of dry goods, paper goods, and cleaning supplies. Report order needs to Production Manager or General Manager.
• Lead and motivate production staff to execute DC Central Kitchen’s policies and procedures.
• Contribute to a positive and constructive work environment. Apply problem-solving and conflict resolution techniques to facilitate organizational change.
• Assist in the mentoring, coaching, and training new and existing employees.
• Maintain communication with colleagues in School Foods, Community Meals, Transportation, Procurement, Volunteers, and Healthy Corners departments.
• Monitor HACCP plan and ensure compliance with all federal and state regulations pertaining to food safety.
• Regularly test for quality control of recipes according to program specifics and recipe standards. Carefully monitor all food production according to program specifics.
• Effectively represent the mission of DC Central Kitchen to all internal and external customers, including staff, students, volunteers, and visitors.
• Perform other duties and tasks as required to maintain quality relationships with all our partners and customers and / or duties and tasks needed to drive the vision, mission, and values of DC Central Kitchen.

MINIMUM QUALIFICATIONS:

• At least one year experience in high volume food production, restaurants, or institutional food service; Graduate of Culinary Job Training program preferred
• Must demonstrate ability and be inspired to supervise, teach, mentor, and develop emerging talent, including staff and recent graduates of the Culinary Job Training program that are just entering the hospitality field
• Demonstrated ability to effectively communicate with colleagues, students, guests, visitors, and vendors
• Current DC DOH Food Safety Manager Certification or the ability to achieve this certification within 90 days of employment; Incumbent must maintain certification
• Working knowledge of commercial grade kitchen equipment use, safety, and maintenance
• Ability to scale recipes up and down according to production volume and serving size
• Demonstrated ability to effectively communicate with colleagues, students, guests, visitors, and vendors
• Demonstrated cultural competence and a commitment to the mission and values of DC Central Kitchen
• Displays consistent professional and interpersonal leadership skills
• Must have the ability to work well under pressure and lead by example
• Committed to continuous learning and ongoing improvement and is self-motivated
• Pre-employment background check, COVID-19 vaccine, drug test and TB test are required.

PHYSICAL DEMANDS:

• Nights and weekend availability are required
• Must be capable of independent local travel
• Must be able to attend occasional night and weekend events
• May occasionally move product or kitchen equipment weighing up to 50 pounds. Some functions of this position may require moderate physical activity, including standing and walking up to 10 hours per day
• Must be able to work calmly and effectively under pressure and in a fast-paced environment; Must be able to maintain fast-paced activities for periods up to 6 hours in length
• Must be able to work in an environment where exposure to unusual elements such as extreme temperatures, fumes, dirt, smoke, loud noise, and a variety of odors is common.
• This job description is subject to change at any time.

BENEFITS:

• Medical, dental, and vision insurance (DCCK pays 100% of employee premiums for individual coverage)
• Vision Insurance
• Healthcare Flexible Spending Account (FSA)
• Paid Time Off (vacation, sick, and personal leave)
• 11 Company Paid Holidays
• Bonding Leave for new parents
• Commuter Benefits plan
• Matching 401(k) program
• Basic Life & Supplemental Life
• Short-Term & Long-Term Disability
• Wellness Reimbursement program

NOTE:

This document is an outline of the primary tasks assigned and may be changed at the discretion of management, formally or informally, either verbally or in writing. All team members are expected to assist DC Central Kitchen in achieving its goals even if such tasks are beyond the scope of this outline. The job description does not constitute an employment contract, implied or otherwise, other than an “at will” relationship and is subject to change by the employer as the needs of the employer and requirements of the job change.

DC Central Kitchen is an Equal Employment Opportunity employer and a Strengths-based organization.