Culinary Program Manager

The Culinary Program Manager oversees and aids in the development of the Culinary Arts Program. The Culinary Program Manager is responsible for training and mentoring direct support staff and collaborates program personnel to strategically plan for program development and sustainable growth. This happens in OSBI program sites in response to GGRC and One Step Beyond Inc. specifications. The Culinary Program Manager responsibilities include addressing the needs, interests, aptitudes, and Individual support plan (Individual Support Plans - ISP) Goals and Objectives of all participants participating in Program, which includes daily/weekly/monthly curriculum delivery, assistance in development of necessary and required skills in the culinary field/kitchen in order to ensure program participants have the skills and abilities to utilize their training in the community via employment sites or within OSBI’s Culinary Catering Program. The Culinary Program Manager is responsible for ensuring the catering program is financially sound and will work with its AZ counterparts on best practices, skills based curriculum, and collaborative projects. Minimum Requirements and Certifications: High School Diploma or equivalent Preferred Formal Culinary Education with 1+ year teaching experience Experience working with a individuals with intellectual disabilities or similar vulnerable group 3+ Years Restaurant, Hotel Banquet and/or Catering Management experience Budget management Experience writing and creating culinary curriculum Strong organizational, inventory, and course preparation / delivery skills. Experience creating Menus for specific dietary needs Experience working in the Non-Profit business sector Leadership Experience managing a team of at least 4+ Must be at least 21 years old with a valid driver’s license for at least 39 months (3 yrs.) and a clear driving Must clear criminal history check and fingerprint clearance, have Serv-Safe Manager’s Card, be able to obtain CPR, First Aid & AED Certificates Responsibilities Collaborate with CA Director of program & services to develop and implement appropriate programming to support participant individual goals Establish and maintain positive relationships with Manage program income and control expenses by overseeing food and supply purchases, income, cost. expenses for the culinary program to not only stay within monthly budget but also increase annual program profit to plan for future needs and expansion by Manage all supply orders and ensure everything is ordered and delivered in time for that need Create all Culinary Menus and curriculum, ensuring to meet the individual goals of program participants Maintain accurate and timely program participant files and records in accordance with DDS / GGRC specifications and One Step Beyond Policies and Procedures Meal prep and planning for OSBI participants, Big Wave residents and any scheduled caterings Demonstrate familiarity with One Step Beyond personnel policies (Employee Manual) Use appropriate behavior management techniques (Lanterman Act) with program participants Consider the welfare, growth and development of program participants as a top priority in all organizational and program decision making, planning, and development Treat program participants with respect and encourage self-determination Communicate with Program Parents/Guardians effectively and regularly Serve as an advocate for program participants and a resource for parents/guardians Provide coaching and developmental training for direct support staff in all job coaching practices, including modeling appropriate behavior with participants Communicate effectively with direct support staff and other supervisors/managers and ensure team has clearly defined roles and are aware of the requirements and expectations to be successful on the job Provide yearly evaluations for direct support staff and partner with employees to create development plans aligned with program and organizational goals Provide regular in-service training opportunities for direct support staff to improve competencies, effectiveness, and productivity Lead and mentor staff to support management decisions, goals, and policies by demonstrating strong oral and communication skills Seek opportunities to collaborate with and learn from colleagues and supervisors to achieve a greater degree of service to the organization and its program participants Ensure that OSBI maintains outside contracts in respect to culinary as well as finding and securing new events that may aid in the development of the Culinary Program. Continuously evaluate program effectiveness, and implement improvements and adjustments to program strategies, activities, materials, and assessment tools to provide evolving and meaningful opportunities for program participants to make progress on objectives in their individual personal development plans Problem-solve areas of need to determine efficiency and quality assurance is kept in the standards of OSB. Any other duties as assigned. Pay: $25.25 per hour Benefits: 401(k) Dental insurance Health insurance Paid orientation Paid time off Vision insurance Application Question(s): Are you ok with posted pay rate? Any schedule restrictions? Education: High school or equivalent (Preferred) Experience: Culinary: 1 year (Preferred) Nonprofit management: 1 year (Preferred) Ability to Commute: Half Moon Bay, CA 94019 (Preferred) Work Location: In person #J-18808-Ljbffr Socket.dev