Description ORGANIZATION: • The Arc Los Angeles and Orange Counties is a 501(c)(3) nonprofit organization dedicated to serving adults from age 19 to seniors with intellectual and developmental disabilities across Los Angeles and Orange Counties. The Arc has a proven record of providing high quality, engaging, community-based programs since 1956. Our Mission: We empower individuals with intellectual and developmental disabilities and their families to build person-centered life skills, access opportunities, and belong. Our Vision: We envision a community where people with disabilities truly belong and thrive. POSITION: The Culinary Program Head Chef is a passionate, skilled and motivated culinary professional responsible for leading the culinary program curriculum, menu development, and the preparation of high-quality, diverse cuisine for participants, meetings and special events. This role leads hands-on instruction, with support staff, to individuals with intellectual and developmental disabilities within a commercial kitchen. S/he will provide leadership, and day-to-day management of the culinary arts program, ensuring a structured, supportive learning and real world/life experiences for adults with intellectual and developmental disabilities who are eager to learn. RESPONSIBILITIES: • Lead and Coach a culinary team of 4+ staff to support the overall program • Manages all kitchen operations while actively cooking, and supervising kitchen areas with his/her team • Create and develop menus based on seasonal ingredients and program preferences • Create a curriculum that is sensitive to adults with intellectual and developmental disabilities that will help them in acquiring proper skills. • Manage inventory and order supplies as needed • Ensure food quality and presentation meet high standards • Collaborate with front-of-house staff to ensure smooth operations of events/meetings • Maintain a clean and organized kitchen environment • Adherent to all health and safety regulations • Work with the Director of Programs to facilitate communication, teambuilding and leadership expectations and standards for the culinary program • Ensures the safety and well-being of all by following organizational policies, procedures, actively monitoring environments. • Coordinates staffing needs, ensuring adequate coverage for the program. • Manages petty cash and oversees credit card usage, ensuring all expenditures are appropriate, accurately documented, and aligned with program needs. • Oversees the quality and variety of food available week to week. Requirements QUALIFICATIONS: • Higher education with a minimum 5 years’ experience working within a commercial kitchen setting, bilingual English/Spanish preferred. Additional experience may be substituted for educational requirements. • Experience leading kitchen staff/teams of 4 or more with excellent communication and teambuilding skills • Excellence in organizational leadership with the ability to coach staff, oversee and develop high-performance teams, and set and achieve strategic objectives. • Excellent organizational and interpersonal skills, including the ability to resolve disputes and observe confidentiality, exercising tact in dealing with sensitive, nuanced, and confidential issues and situations. • An adaptable multi-tasker with the ability to control and move forward on several priorities simultaneously. • Experience with evaluating staff, creating staff growth/development plans. • Able to successfully complete organizational provided Red Cross First Aid and CPR Training. • Adept at leading team and supervisory meetings and engaging staff to achieve high levels of performance. • Strong computer skills and able to navigate programs for data entry and recording. KEY COMPETENCIES NEEDED: • Communication and Influence -The skill of conveying ideas clearly and effectively while inspiring, persuading, and building trust with others. It includes active listening, tailoring messages to different audiences, and motivating stakeholders into action. • Critical Thinking and Decision Making - The capacity to analyze information objectively, evaluate options, and make sound, timely decisions. It involves problem-solving, assessing risks and impacts, and using logic and data to drive effective outcomes. • Teambuilding and Development - The skill of creating, strengthening, and developing high-performing teams by fostering collaboration, trust, and accountability. It involves coaching individuals, leveraging strengths, and supporting professional growth to achieve shared goals. • Time Management and Organization - The ability to effectively prioritize tasks, maximize time, and maintain organized systems to meet deadlines. It includes balancing multiple responsibilities while maintaining productivity and quality. • Integrity and Ethical Judgment - A commitment to honesty, transparency, and ethical behavior in all actions and decisions. It involves doing the right thing even in difficult situations and building trust with others. • Accountability - The willingness to take ownership of responsibilities, actions, and outcomes. It includes following through on commitments, being answerable for results, and proactively addressing challenges or mistakes. • Quality Assurance - The ability to establish, monitor, and continuously improve program standards to ensure high-quality outcomes. Involves implementing evaluation processes, identifying gaps, and driving ongoing enhancements to ensure quality services. SCHEDULE AND COMPENSATION: • Compensation: $22 - $26 p/h. Based on experience and education. • Monday – Friday 7:45am – 4:15pm, some evenings and/or weekends for events • 403B available with employer 4% provided after employee contributes 6%. • Health, Vision, Dental and more benefits available.