Director, Culinary 4.8 4.8 out of 5 stars Culinary Director - Social Enterprise & Education Kitchen Department: Workforce Development / Social Enterprise Reports To: Executive Director or Director of Workforce Development Position Type: Full-Time Position Summary The Culinary Director - Social Enterprise & Education Kitchen provides strategic and operational leadership for the organization's culinary training programs, registered apprenticeship programs, commercial kitchen operations, and Rising Hope Bakery social enterprise. This role oversees culinary and baking education, manages production and product fulfillment, cultivates partnerships, and ensures financial sustainability through high-quality food production and on-time delivery. The Culinary Director ensures mission alignment by integrating workforce training with revenue-generating culinary operations that create meaningful career pathways for participants. Core Responsibilities 1. Culinary & Baking Education Leadership Design, implement, and continuously improve culinary arts and baking curriculum aligned with industry standards. Oversee classroom instruction, hands-on kitchen training, and competency-based learning models. Ensure integration of food safety, sanitation, ServSafe standards, and industry best practices. Supervise instructors, chefs, and training staff. Evaluate student performance and support successful completion of training milestones. 2. Apprenticeship Program Oversight Lead and oversee Department of Labor Registered Apprenticeship programs in culinary arts and baking. Ensure compliance with federal, state, and funding regulations. Track apprentice progress, competencies, wage progression, and required documentation. Maintain accurate records and reporting for audits and funder requirements. Collaborate with employer partners to support apprentice placement and retention. 3. Commercial Kitchen & Production Management Oversee full operation of the commercial kitchen and Rising Hope Bakery. Develop production schedules to ensure efficient workflow and on-time product delivery. Manage food purchasing, inventory control, cost tracking, and vendor relationships. Ensure adherence to health department regulations and food safety standards. Implement quality control systems to maintain product consistency and excellence. 4. Social Enterprise & Revenue Development Lead strategic growth of the Rising Hope Bakery and other culinary-based revenue streams. Develop pricing strategies, cost models, and revenue projections. Monitor financial performance, including profit margins, labor costs, and operational efficiency. Identify new market opportunities, catering partnerships, and product expansion strategies. Balance social impact goals with sustainable revenue generation. 5. Partnership & Community Engagement Develop and maintain partnerships with restaurants, food service providers, distributors, and community organizations. Serve as a culinary ambassador for the organization at events and industry meetings. Support job placement pathways through employer engagement. Collaborate cross-departmentally to align recruitment, student support, and job placement efforts. 6. Leadership & Team Management Recruit, supervise, train, and evaluate culinary staff and support personnel. Foster a collaborative, mission-driven team culture. Conduct regular performance reviews and professional development planning. Promote a safe, respectful, and inclusive kitchen environment. 7. Operational & Administrative Oversight Develop annual budgets for kitchen operations and social enterprise programming. Monitor expenses and ensure fiscal responsibility. Prepare reports for leadership, funders, and regulatory agencies. Ensure compliance with local health codes, OSHA standards, and organizational policies. Maintain equipment functionality and oversee preventative maintenance. Qualifications Education & Experience Bachelor's degree in Culinary Arts, Hospitality Management, Business, or related field preferred. Minimum 5-7 years of progressive culinary leadership experience. Experience managing a commercial kitchen or food production operation. Experience in workforce development, adult education, or apprenticeship programs preferred. Experience managing budgets and revenue-generating operations. Certifications ServSafe Manager Certification (required). Registered Apprenticeship or workforce compliance experience preferred. Knowledge, Skills & Competencies Strong leadership and team management skills. Expertise in culinary production, baking, and food safety compliance. Financial acumen and cost-control experience. Experience developing production systems and workflow optimization. Strong organizational and project management abilities. Ability to balance mission-driven impact with operational sustainability. Excellent communication and partnership-building skills. Working Conditions Requires standing for extended periods. Ability to lift up to 25 pounds. Work performed in a commercial kitchen environment. Flexible schedule may be required to accommodate production timelines and events. Impact of the Role The Culinary Director plays a critical leadership role in ensuring that the social enterprise kitchen operates as both a high-performing commercial operation and a transformative educational environment. This position directly contributes to economic mobility, workforce readiness, and sustainable community impact.