Kitchen Chef/Inventory Control

Bidwell Training Center

SUMMARY:

The Kitchen Chef/Inventory Control position is responsible for supporting the instructional and operational functions of the Culinary Arts program. This role provides classroom and laboratory-based instruction in accordance with established curricula and collaborates with Chef Instructors to ensure effective student learning and skill development. The position oversees all aspects of kitchen operations, including food production, sanitation, safety compliance, and facility readiness. In addition, the Kitchen Chef/Inventory Control position manages purchasing, receiving, inventory control, vendor relations, and cost monitoring to maintain an efficient and compliant foodservice environment

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The requirements listed below are representative of the knowledge, skills, and/or abilities required. Essential duties and responsibilities include, and are not strictly limited to, the following:

Instruction & Student Management

Develops, updates, and delivers lesson plans, recipes, demonstrations, and instructional materials aligned with the Hot and Cold Foods curriculum and overall program objectives.
Provides direct instruction, coaching, and hands-on supervision during production and kitchen lab sessions while ensuring compliance with all Allegheny County Health Department regulations, safety, and ServSafe standards.
Assigns, supervises, and evaluates student prep, production, and cleaning tasks, reinforcing proper workflow, professionalism, mise en place, and sanitation practices.
Monitors student performance, documents progress, provides feedback, and evaluates competencies through grading, practical assessments, and workplace expectation tracking.

Kitchen Operations & Food Production

Leads, oversees, and ensures quality execution of daily lunch production, integrating student learning objectives into workflow while working with other instructors as support staff.
Collaborates with the Senior Director of Culinary Arts and Enterprise to plan and test menus and recipes consistent with curricular goals and industry standards.
Ensures all food is properly prepared, labeled, stored, donated, or discarded according to safety and organizational guidelines.
Maintains cleanliness, organization, and operational readiness of all kitchen spaces, equipment, coolers, and storerooms; ensures the kitchen and storage areas are secured daily.
Maintains and updates Safety Data Sheets (SDS) and ensures staff and students understand their role in safe kitchen operations and promptly reports compliance issues or hazards to the Senior Director.

Purchasing, Receiving, and Inventory Management

Develops and maintains relationships with suppliers to ensure product quality, competitive pricing, and reliable service.
Sources products that meet Chef Instructor specifications while maintaining cost efficiency; communicates price changes and supplier issues to the Senior Director.
Properly codes and processes purchase requisitions, orders, and invoices in a timely manner, ensuring compliance with BTC procurement processes.
Receives and inspects deliveries, dates products, reconciles shipping documentation, and manages returns of defective items.
Performs regular inventory activities, including weekly updates, monthly freezer inventory, FIFO rotation, vacuum-sealing, and storeroom organization.
Teaches students the fundamentals of receiving, inventory rotation, product identification, and storage.
Coordinates with fellow instructors to utilize excess product efficiently and minimize waste.
Informs the Senior Director of monthly spending on assigned accounts and adheres to budgetary expectations.
Operates a corporate vehicle to obtain supplies from vendors, including state-operated liquor stores.

Administrative & Organizational Responsibilities

Completes all required BTC documentation, student attendance records, assessment records, and reporting in accordance with institutional standards.
Participates in program meetings, professional development, curriculum reviews, and cross-departmental initiatives.

Exhibits understanding and internalization of company values: influence, respect, listen, shape and embrace.
Performs other duties as assigned.

SUPERVISORY RESPONSIBILITIES:

There are no supervisory responsibilities associated with this position.

EDUCATION and EXPERIENCE:

Minimum of five years of professional culinary management experience, including at least two years in fine dining and two years in catering environments.
Three years of purchasing and receiving experience.
Associate degree in Culinary Arts preferred.
ServSafe Managers Certification required within 60 days of start date and maintained through employment.
Proficiency with Microsoft Office applications.
Must possess a valid U.S. driver’s license, an insurable driving record, and the ability to operate a vehicle up to a 12-passenger van.

CORE COMPETENCIES:

Cognition:

Creative and Innovative Thinking – develops fresh ideas that provide solutions to all types of workplace challenges.

Personal Effectiveness:

Development and Continual Learning – displays an ongoing commitment to learning and self-improvement.
Safety – adheres to all workplace and trade safety laws, regulations, standards, and practices.

Occupational:

Managing Projects or Programs – structures and directs others’ work on projects or programs.

Management Qualities:

Fiscal Accountability – follows fiscal guidelines, regulations, principles, and standards when committing fiscal resources or processing financial transactions.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This is a physical job that requires the worker to be on their feet for extended periods of time and often the entire duration of a shift. The worker must be agile and capable of maneuvering around a busy kitchen. Typical activities would include movements such as lifting, bending, reaching, walking, pushing, and pulling carts, and handling and sorting of materials. The worker must have the manual dexterity to perform intricate and repetitive tasks like chopping, mixing and blending. The worker must be able to lift 25 pounds regularly and up to 50 pounds periodically. The worker must be able to tolerate work in a hot, humid and noisy environment with varying levels of activity. Specific vision requirements include the ability to see close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

This job description reflects management's assignment of essential functions; it does not prescribe or restrict the tasks that may be assigned. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Interested applicants can send their cover letter and resume to resumes@manchesterbidwell.org for consideration.

EOE.