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Chef Educator

Project Bread connects people and communities in Massachusetts to reliable sources of food while advocating for policies that make food more accessible—so that no one goes hungry. To assist us in meeting our mission, Project Bread – The Walk for Hunger is seeking a Chef Educator to join our growing team.

 

At Project Bread, we have a deep commitment to creating positive social change and recognize that hunger and racism are inextricably linked. We work in a fast-paced environment that values learning, innovation, and diverse perspectives. Knowing its centrality to our work, Project Bread is committed to equity and inclusion. We aspire to build a diverse team, including groups that are traditionally underrepresented among our sector leadership. We strongly encourage people of all backgrounds to apply.

 

Supervisor: Director of Community Nutrition Services

Salary Range: 55,000-58,000 annually

 

The Role: The Chef Educator will train public school nutrition staff on strategies for improving the quality and palatability of school meals. As part of Project Bread’s School Food Fellowship, the Chef Educator will focus specifically on the culinary, presentation, marketing and customer service skills needed to provide healthy, affordable, and appealing food for public school students. The Chef Educator will work collaboratively with other programs across the organization, including the Healthcare Partnerships and Community Partnerships Programs to provide culinary training to target audiences within those programs. Regional travel is required.

 

Primary Responsibilities:

  • The Chef Educator will work directly with school nutrition programs engaged in Project Bread’s School Food Fellowship to provide professional development training for school cafeteria staff through a hybrid model of in-person and online trainings, including weekly site visits to Fellowship districts. The Chef Educator will ensure that trainings meet the established project goals and timelines for his/her/their assigned district(s). Training areas include scratch cooking techniques and kitchen management strategies.
  • He/she/they will contribute to content development for professional development trainings for school nutrition staff, drawing from and expanding upon Project Bread’s existing material.
  • He/she/they will also support the development and dissemination of appealing and affordable recipes for healthier school breakfast, lunch, and summer meals programs.
  • In addition, the Chef Educator will –
    • Maintain ongoing communication with the Director of Community Nutrition Services to share activities, successes, challenges in each school district.
    • Solicit feedback on Project Bread recipes from students and report data to Director of Community Nutrition Services.
    • Prepare and submit regular tracking information on outreach, trainings and progress within each Fellowship district
    • Regularly and consistently provide photos, quotes and stories documenting the School Food Fellowship to Director of Community Nutrition Services and Communications team.
    • Meet weekly with the Director of Community Nutrition Services and Chef Educator Team to assess intervention strategies in each district and make adjustments as necessary. Participate in weekly phone calls with the Director of Community Nutrition Services.
    • Prepare and lead professional development training sessions for cafeteria staff as scheduled by school nutrition director. Topics will vary.
    • Occasionally present on nutrition topics to students, families, food service personnel, community organizations and other stakeholders as needed and assigned by Director of Community Nutrition Services.
  • The Chef Educator may be asked to work with the Healthcare Partnerships team to provide weekly medically specific cooking classes to clients enrolled in the XXXX program. The Chef Educator will develop appropriate recipes and talking points for classes. Topics include diabetes management, heart healthy cooking, cooking with children and general wellness classes. Classes will be conducted online until further notice.
  • The Chef Educator may be asked to work with the Community Partnerships Program to provide occasional culinary support for partnering organizations with in the CPP, including site visits, cooking demonstrations and food service consultations.

 

Secondary Responsibilities:

  • Participate in occasional community events and meetings that highlight the Community Nutrition Services program, the School Food Fellowship or other related projects as needed, including occasionally being required to work outside of regular office hours and on weekends.
  • Participate in media events as necessary, potentially including radio, cable TV, newspaper, social media, etc.
  • Provide content for the Communications team as required; support development efforts including but not limited to year end giving, Giving Tuesday and annual capital campaigns.
  • Participate in the annual Walk for Hunger, including working as event staff the weekend of the Walk, attending pre-Walk events as assigned, and supporting Walk for Hunger fundraising efforts.
  • Participate in organization-wide events and meetings as assigned.

 

Qualifications:

There are innumerable ways to learn, grow and excel professionally. We know people gain skills through a variety of professional, personal, educational, and volunteer experiences. Project Bread recognizes this when we review applications and take a broad look at the experience of each applicant. We want to get to know you and the unique strengths you will bring to the work. This said, we are most likely to be interested in your candidacy if you can demonstrate most of the qualifications and experiences listed below.

  • Minimum of 5 years’ culinary experience.
  • Minimum 3 years’ relevant experience, background in institutional food service, education, nutrition, or public health preferred
  • Excellent interpersonal and communication skills.
  • Experience working people from diverse backgrounds; experience working with children a plus.
  • Interest in school nutrition. Knowledge of USDA school meals standards, guidelines and recipe development preferred. Experience working with menu planning software such as Mosaic a plus.
  • Self-starter with ability to manage a project independently, collaborate with a team and positive, professional attitude.
  • Ability to provide leadership and motivate others in a team environment.
  • ServSafe and Allergen Awareness Certifications, or ability to acquire within 60 days of hire required.
  • Access to own, reliable transportation required.

 

The Project Bread office is in East Boston. While there are various types of remote, hybrid and office-based positions, all staff are expected to occasionally be in the office. 

 

For the safety and protection of Project Bread Staff & Constituents we do have a COVID-19 Vaccine Policy that requires all staff to be fully vaccinated per the CDC definition.  Accommodation requests will be considered through our normal request process.

 

Benefits include Blue Cross Blue Shield health and dental, flexible spending accounts, retirement plan, life and long-term disability, contributions to T passes and health club membership, and unlimited paid time off.

 

Please submit your resume and a thoughtful cover letter that explains your interest in the role and our organization at www.projectbread.org/careers/apply .

Review of applications will begin in the Spring and continue until the position is filled. We hope to have this role filled by August.

 

Project Bread is an equal opportunity employer and does not discriminate based on race, color, national origin, sex, religion, age, disability, sexual orientation, gender identity, gender expression, veteran status, height, weight, or marital status in employment or the provision of services. Please contact us at jobs@projectbread.org if you would like to request special accommodations during the interview process.

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