Director of Culinary Training
- 3.3 2401 Aluminum Avenue, Hampton, VA 23661 $67,000
- $77,000 a year
- Full-time Apply with Indeed Job Overview The Director of Culinary Training is a key leadership role within the Virginia Peninsula Foodbank's Nutrition Programs Department.
This position oversees the Culinary Training Program and all commercial kitchen operations that support the Foodbank's Kids Cafe Program, Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP), and internal catering needs. The Director of Culinary Training is responsible for delivering high-quality culinary instruction aligned with the American Culinary Federation Education Foundation (ACFEF) curriculum, ensuring safe and efficient food production, and fostering a professional, student-centered learning environment. This working management position combines hands-on culinary expertise with program development, student support, and operational oversight in a high-volume kitchen setting. Primary Duties and Responsibilities Culinary Leadership & Kitchen Operations Serve as a working manager, actively participating in daily food production alongside the production chef and culinary students. Oversee all food production for the Kids Cafe meal program and the Culinary Training Program. Ensure proper food handling, receiving, holding, preparation, cooking, cooling, and storage in accordance with local Health Department regulations. Ensure completion, accuracy, and compliance of all daily HACCP documentation, recordkeeping, and thermometer calibration. Maintain consistency in production quality and adherence to all safety and sanitation procedures. Oversee daily sanitation of the commercial kitchen and ensure proper maintenance and use of equipment. Maintain, update, and monitor food inventory records, including ordering processes and cost management. Submit all purchase requests in a timely manner for approval prior to placing orders with product sourcing staff. Program & Curriculum Management Develop, implement, and maintain a culinary training curriculum that meets ACFEF program certification requirements. Support all phases of the student experiential lifecycle in collaboration with the Nutrition Programs Manager, including:
- Recruitment and enrollment
- Instruction and skill-building
- Case management touchpoints
- Field trips and enrichment activities
- Job placement and post-graduation tracking Develop menus for CACFP and SFSP in collaboration with the Nutrition Programs Manager Develop recipes and menus for internal Foodbank catering opportunities (e.
g., Board meetings). Process and maintain all CACFP and SFSP inventory, records, and documentation to ensure program compliance. Assist the Nutrition Programs Manager with community outreach and marketing for the Culinary Training Program. Additional Responsibilities Represent the Foodbank and Culinary Training Program at community events, demonstrations, employer partnerships, and other professional interactions. Perform other duties as assigned to support the mission of the Virginia Peninsula Foodbank. Essential Abilities and Competencies Strong culinary expertise with the ability to demonstrate creativity in menu development, food preparation, and presentation. Critical thinking skills to evaluate and improve curriculum, culinary processes, and student performance. High energy level with strong initiative, problem-solving skills, creativity, flexibility, and professionalism. Ability to facilitate group learning, manage conflict, and work within organizational development frameworks. Strong management skills, including the ability to multi-task, lead teams, and maintain high attention to detail. Demonstrated commitment to diversity, equity, and cultural competency. Excellent verbal and written communication skills. Ability to build and maintain effective working relationships with students, staff, partners, and community stakeholders. Ability to work collaboratively across departments and within a team-centered environment. Proficiency in Microsoft Office Suite and ability to learn internal systems. Willingness to exemplify the professional standards and values of the Culinary Training Program. We are an equal opportunity employer and consider qualified applicants without regard to race, color, religion, creed, national origin, ancestry, sex, pregnancy, sexual orientation, gender identity or expression, age, disability, genetic information, marital status, veteran or military status, or any other status protected by applicable law. The salary range for this position is $67,000
The actual starting salary will be determined based on job-related factors, including relevant experience, qualifications, skills, internal equity, and organizational needs. The posted range represents the anticipated compensation range for this position and does not guarantee a specific starting salary.
Pay:
$67,000.00
00 per year
Benefits:
403(b) Dental insurance Employee assistance program Health insurance Life insurance Paid time off Vision insurance
Experience:
Culinary Training:
5 years (Required) Grant-funded program: 1 year (Required) Ability to
Commute:
Hampton, VA 23661 (Required)
Work Location:
In person
