ABOUT THE MARYLAND FOOD BANKThe Maryland Food Bank is a non-profit organization leading the movement to end hunger in Maryland. We have an extensive network of community and organizational partners across the state that distribute food to the Marylanders who need us.For more than four decades, the Maryland Food Bank has been our state's leading food assistance organization, delivering food to underserved communities and marshalling the collective impact of more than 1300 community-based organizations. MFB strives to help the approximately 2 million food-insecure people in Maryland today get access to healthy food, as a means of enabling brighter futures. In late 2018, MFB expanded its core mission to include efforts to address the root causes of hunger, with the goal of helping more Marylanders become financially stable and food secure. Overall purpose of the position Under the direction of the Executive Chef/Director of Culinary Arts, the Chef Trainer provides the online and onsite instruction students in the FoodWorks program, overseeing their work in the kitchen, leading online training and preparing food in the FoodWorks program. S/he is responsible for creating a positive learning environment both in the kitchen, classroom and online. The Chef Trainer is responsible for tracking trainees' skill progression. S/he ensures effective integration of trainees into the production environment for the purposes of impactful hands-on job training. The Chef Trainer is a working member of the FoodWorks team who may participate in food production. Additionally, this position handles day to day implementation of menus and coordinates the purchasing of goods needed to accomplish those menu items. ESSENTIAL DUTIES AND RESPONSIBILITIES Teaches assigned FoodWorks class and administers all assessments.Maintains student "academic" records (ie tracking trainees' meeting of established competency goals).Maintains open channels of communication with FoodWorks Case Manager and Manager, Workforce Development to identify trainee needs and abilities.Responsible for daily updates to the calendar, which include Guest Chef appearances and Student Field Trips.. Duties include facilitating any cooking or nutritional demonstrations which encompass recipes, signage, samples, and commodities needed for these functions.. Attends job fairs and events for recruitment, as an ambassador for the FoodWorks program.Works with Executive Chef/Director of Culinary Arts to adhere to kitchen schedule that is conducive to integrating trainees into production, as appropriate.Provides hands-on teaching while working with students to accomplish production tasks.. Procurement of FoodWorks demonstration materials.. Responsible for tracking Month to Date purchases for inventory by 29th of every month.. Assisting in daily, weekly and monthly menu preparations.. Prepare daily and weekly inventory control and kitchen staple par levels.. Record keeping of all FW meal components.. Maintain and temperature and waste logs.. Record daily, weekly and monthly records of menu changes.. Adhere to all Kitchen SOP's, and daily check-ins with the Executive Chef/Director of Culinary Arts before initiation of a new task is mandatory.. Responsible for rational time-management while performing daily tasks when Executive Chef/Director of Culinary Arts is not present. . Assist with the production of BP Meals, when needed.. Must obtain ServSafe Managers Instructor & Proctor credential prior to start dateREQUIRED EXPERIENCE AND EDUCATION Education: Associates Degree in Culinary Arts or equivalent combination of education and experience required.Experience: Five (5) years of experience working in a culinary role in a commercial kitchen environment.Three (3) years in a supervisory position within a commercial kitchen environment is preferred.Prior training experience preferred.Proven training abilities.The ability to read, write and speak English is required.Experience working with at-risk populations a plus.Solid communication and presentation skills.Must have ServSafe 7th Edition certification before start date.Supervisory Responsibility This position has direct supervisory responsibilities for students in the FoodWorks training program, with indirect responsibility for kitchen volunteers.The most important qualification for all Maryland Food Bank employees is their commitment to our mission: "Feeding people, strengthening communities, and ending hunger for more Marylanders." ESSENTIAL WORKING CONDITIONSWork EnvironmentThe employee will carry out some of the job duties from a professional office environment with little fluctuation in temperatures and low noise but will carry out the rest of the job duties at client sites. For these offsite duties, the employee travels by automobile and will exposed to changing weather and noise conditions. Will be required to drive (daily) throughout Maryland counties for meetings and/or visits to various sites. The employee frequently lifts and/or moves up to 10 pounds. Specific vision abilities required by this job include close vision, peripheral vision, and the ability to adjust focus. WORK LOCATIONThis is an on-site work environment with the possibility of having a hybrid work schedule.Interested in this role? Please submit a cover letter and resume for consideration.