*Resume and Cover Letter Required*
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 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:
The Director, Culinary Operations oversees the production of all food at DC Central Kitchen (DCCK) locations and for all contracts including Community Meals, School Meals, Healthy Corners, Catering, Retail, special events, and future programming. The Director reports to the Chief Operating Officer (COO) and serves in a leadership role, responsible for all culinary operations activities including but not limited to inventory control, menu development and efficiency, kitchen safety and training, equipment and facility maintenance and safeguarding, contract-related activities, catering and retail production, staffing management, and staff development. The Director is expected to collaborate and coordinate with various departments as well as members of the C-Suite to ensure timely and effective preparation of safe, high-quality products and the development and implementation of new social enterprise programs. This position requires a high level of strategic thinking, hands-on leadership, professional integrity, consensus-building, and the ability to influence positive change while “leading by example.” The Director will be responsible for maintaining a systems-oriented workspace that will foster a culture of responsibility and accountability throughout the culinary team. The Director is integral in the organization’s growth and expansion into a diverse revenue-generating market sector while sustaining our “Local, Conscious Cuisine.”
DUTIES AND RESPONSIBILITIES:
Strategic Planning and Leadership
· Provide strategic oversight and daily communication with the COO and the culinary production team regarding production, facility, equipment, staffing opportunities and counseling, programming, menu, and standards.
· Collaborate with Directors to implement DCCK strategic vision and goals around community development, Culinary Job Training and Healthy Corners programming as well as new social enterprise programs.
· Analyze and monitor business volume forecast and plans in the areas of labor, productivity, costs and other expenses.
· Manage and improve annual budgets for all culinary operations. Review and approve departmental budgets, staffing plans, and purchasing decisions.
· Drive continuous improvement of staffing models, menu planning, and production templates for aggressive growth and market penetration, providing real-time feedback and intelligent improvements as business or staffing changes.
· Utilize strategic problem-solving and conflict resolution techniques to support organizational change and drive continuous improvement.
· Cultivate and sustain positive and collaborative working relationships with other DCCK leaders and for special events, outreach, and board activities.
· 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.
Operations Management and Production
- Oversee the timely production and distribution of food products for community meals, school meals, catering, retail, and special events.
- Collaborate and communicate daily with Procurement to ensure alignment on the quality, quantity, and timeliness of food product deliveries, to support the consistency and excellence in culinary production and service standards.
- Lead the reinforcement and improvement of standard operating procedures for all culinary staff including recipe adherence, safe and efficient equipment and facility operation, and timely maintenance.
- Drive sustainability in all facets of culinary operations. i.e., disposables, food waste, effective use of donations.
- Maintain deep working knowledge of culinary trends, regulatory compliance, and industry best practices, including HACCP protocols, ServSafe Manager standards, USDA school food and afterschool food guidelines, CACFP, and local/state food safety regulations.
- Create daily focus and motivation for the team to remain energized to deliver excellent food preparation consistently.
Menu Development & Program Integration
- Lead collaborative menu planning and testing sessions, ensuring appropriate equipment and staff utilization is built in.
- Support the design and implementation of menus and recipes for School Foods, Partner Agency Meals, Retail Sales, and Catering.
Workforce Development & Team Leadership
- Lead and coach associate directors, managers and team members via training, professional development, and innovation to ensure standards are maintained or exceeded and compliance is met.
- Foster a positive, supportive workplace culture that prioritizes employee wellness, engagement, and professional development.
- Lead coordination of staff and volunteers to deliver a consistently impactful guest experience, modeling excellence and professionalism in all service interactions.
- Lead the coordination and continuous improvement of production team workflows and scheduling in partnership with CJT to ensure that students are integrated into DCCK culinary operations and exposed to core standards.
- Oversee the development and execution of the skills lab rotation schedules across the various workstations. Provide active engagement and evaluation for CJT candidates participating in the three-day trial program in the production kitchen.
MINIMUM QUALIFICATIONS:
- At least 6 to 8 years of culinary management experience; Prior supervisory experience and large-volume production experience in large-scale food service operations.
- Extensive familiarity with culinary operations, food service supply chain, and fulfillment logistics in food service industry.
- Prior experience in managing related USDA programs and regulations.
- Current DC DOH Food Safety Manager Certification or the ability to achieve this certification within 90 days of employment; Incumbent must maintain certification.
- Current ServSafe Manager certification; Incumbent must maintain certification.
- Computer proficiency in Microsoft Office (Word, PowerPoint, Excel, SharePoint).
- Demonstrated cultural competence and a commitment to the mission and values of DC Central Kitchen.
- Must be inspired to teach, mentor, and develop emerging talent, including graduates of the Culinary Job Training program that are just entering the hospitality field.
- Comfortable addressing challenges with ambiguous or incomplete information.
- Strong organizational skills and extreme attention to detail.
- Demonstrated ability to manage priorities and cross-functional projects in a dynamic environment.
- Ability to communicate timely and effectively with all levels of management, front-line personnel, as well as clients.
- Valid Driver’s License and current ServSafe® Manager certification.
- A pre-employment background check and drug screening are required.
PHYSICAL DEMANDS:
- Must be capable of independent local travel.
- Must be able to attend and/or work occasional night, overnight, and weekend events or conferences.
- May occasionally move kitchen equipment or product weighing up to 50 pounds.
- Must be comfortable with moderate physical activity and the ability to stand and walk for up to 10 hours per day.
- Ability to maintain fast-paced activities for periods of up to 6 hours in length.
- Ability to perform general physical activities that require considerable use of arms, legs, and moving your whole body, such as: climbing, lifting, balancing, walking, stooping, and handling of materials; Ability to bend, lean, reach and stoop without hindrance; Possess fine motor skills, stand and/or walk for long periods.
- While performing the duties of this job, the employee is frequently required to sit, use hands, fingers, handle, or feel objects, tools, or controls; reach with hands and arms; climb stairs; balance; stoop, kneel or crouch; talk and hear; taste or smell.
- May occasionally move Audio/Visual and other office equipment or lightweight items weighing up to 25 pounds for various meeting and event needs; Some functions of this position may require moderate physical activity, including transporting, positioning, installing, or removing office equipment items, such as printers, computers, phones, and so on
- Will occasionally move about inside the office and commercial kitchen space to access supplies, materials, file cabinets, office machinery, etc.
- Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, and computer printer; constantly positions self to access and maintain computer equipment; and must be able to remain in a stationery position for at up to 50% of the time.
- 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)
- Flexible Spending Accounts (healthcare and parking)
- 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.
Pay: $95,000.00 - $110,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Vision insurance
Application Question(s):
- Describe a time you significantly increased production capacity or standardized operations across a central kitchen or multi-unit culinary operation. What systems, processes, or tools did you implement to improve efficiency while maintaining food quality and cost control?
- Describe a situation where you improved labor efficiency, reduced food waste, or improved financial performance in a high-volume culinary operation. What actions did you take and what were the results?
- How do you ensure consistent execution of food safety standards, recipes, production quality, and regulatory compliance across multiple managers or production teams when you are not physically present?
- Have you had full operational responsibility for a central kitchen or multi-unit culinary operation producing at least 12,000 meals per day, including oversight of staffing, production planning, inventory, food safety, and financial performance? Yes/No
- Do you have direct experience managing vendor contracts, overseeing supply chain operations, and maintaining accountability for food costs, labor costs, and overall financial performance in a high-volume culinary environment? Yes/No
- This position requires flexibility to work early mornings, evenings, weekends, and holidays as business needs require. Are you able to meet this requirement? Yes/No
Experience:
- Leadership: 4 years (Required)
Work Location: In person
