Chef In-Residence

Chef In Residence

The SoLa Foundation is committed to ending intergenerational poverty by creating access to education, workforce development, and entrepreneurship opportunities for underinvested communities.

The Chef In Residence serves as the culinary leader for the 60th Street Caf and Culinary Workforce Development Program. This role combines culinary excellence, operational leadership, workforce development, and community engagement. The Chef In Residence is responsible for delivering exceptional food quality while ensuring the caf operates as a successful social enterprise and hands-on training site for culinary students.

Working closely with the GM, Culinary & Caf, the Chef In Residence oversees kitchen operations, supports curriculum implementation, mentors students, manages catering production, and develops kitchen staff. This position plays a critical role in preparing students for careers in the culinary industry while maintaining high standards of hospitality, food quality, sanitation, efficiency, and financial stewardship.

The ideal candidate is an experienced culinary professional who enjoys teaching, coaching, and building systems while creating an exceptional guest experience for caf patrons, catering clients, and community partners.

PAY RATE: $35-$45 PER HOUR

Key Responsibilities

Culinary Operations

• Lead daily back-of-house operations for the 60th Street Caf.
• Ensure consistent food quality, presentation, portion control, and recipe execution.
• Maintain efficient kitchen workflow during caf and catering operations.
• Develop seasonal menus and specials in collaboration with the GM.
• Ensure all food is prepared according to established recipes and quality standards.
• Assist with opening, closing, cleaning, and operational procedures as needed.
• Support caf operations in all areas as business needs require.

Workforce Development & Instruction

• Serve as a culinary instructor and mentor for workforce development participants.
• Deliver hands-on instruction in culinary fundamentals, knife skills, food preparation, kitchen safety, and sanitation.
• Reinforce ServSafe principles and industry best practices.
• Assist with curriculum implementation and practical training exercises.
• Evaluate student performance and provide coaching and constructive feedback.
• Foster a positive, professional, and inclusive learning environment.
• Model professionalism, teamwork, accountability, and hospitality standards.

Caf Training Site

• Integrate students into daily caf operations through structured on-the-job training.
• Balance production needs with educational objectives.
• Coach students through real-world customer service, food production, and teamwork.
• Ensure students gain practical experience while maintaining operational efficiency.
• Collaborate with Workforce Development staff regarding student progress and scheduling.

Catering & Special Events

• Plan and execute food production for internal and external catering events.
• Develop customized menus based on client needs and event budgets.
• Coordinate production schedules for multiple events simultaneously.
• Supervise catering preparation, transportation, setup, and breakdown.
• Ensure exceptional food quality and presentation for every event.
• Adapt quickly to changing event requirements and timelines.

Kitchen Leadership

• Supervise kitchen staff, culinary instructors, student workers, and volunteers as assigned.
• Train staff on recipes, production standards, sanitation, and equipment use.
• Promote teamwork, accountability, and professional development.
• Assist in creating schedules and assigning daily responsibilities.
• Foster a collaborative and respectful work environment.

Inventory & Financial Stewardship

• Monitor inventory levels and minimize food waste.
• Assist with purchasing, receiving, and vendor coordination.
• Maintain accurate inventory records.
• Support food cost controls and budget management.
• Ensure proper storage, rotation (FIFO), and labeling of products.

Food Safety & Compliance

• Maintain compliance with all local, state, and federal health regulations.
• Ensure adherence to ServSafe standards and HACCP principles.
• Maintain a clean, organized, and safe kitchen environment.
• Conduct regular inspections of equipment and work areas.
• Ensure all sanitation logs and required documentation are completed.

Other Responsibilities

• Collaborate with Foundation leadership on culinary initiatives and special projects.
• Participate in staff meetings, trainings, and community events.
• Represent the SoLa Foundation professionally with students, partners, vendors, donors, and guests.
• Perform other duties as assigned in support of caf, catering, and workforce development operations.