Hybrid Assistant Chef - RWC bei Boys & Girls Clubs of the Peninsula

POSITION
Assistant Chef - RWC

OUR MISSION
To empower the youth in our community with equitable access to social, academic, and career opportunities to thrive

OUR VISION
All youth grow up to lead fulfilling lives fueled by their passions, talents, and a love of learning

OUR CORE VALUES
Curiosity, Respect, Ownership, Ganas, Unity, Equity

ORGANIZATION OVERVIEW
Boys & Girls Clubs of the Peninsula (BGCP) proudly stands as the largest expanded learning provider in San Mateo County, dedicated to empowering 6,000 TK-College students across 30 sites from East Palo Alto to Daly City. We believe that talent is equally distributed across Silicon Valley, but opportunity is not, so we are committed to ensuring that socio-economically disadvantaged students have equitable access to the opportunities that will help them thrive in school and beyond. Students benefit from high-quality academic programs, captivating enrichment activities, and access to critical mental health services. With support from our staff, Board, and broader Team BGCP community, we strive to make our community a great place for all kids to grow up.

POSITION OVERVIEW

The Assistant Chef at BGCP supports the daily operations of the kitchen by assisting in meal preparation, maintaining a clean and organized workspace, and ensuring all food is prepared in compliance with health and safety regulations. This role reports to the Head Chef and contributes to providing nutritious meals for club members and staff. In addition, the Assistant Chef balances the responsibilities of running an efficient kitchen while serving as a role model, a teacher, and leader to the teen staff, ensuring that the team grows in their culinary skills and operates with confidence. 

ROLES & RESPONSIBILITIES

Meal Preparation and Execution

• Plan, prepare, and execute high-quality meals to feed approximately 80 people daily. Ensure all dishes are ready to serve on time, maintaining consistent quality and portion sizes.

Menu Planning and Adjustments

• Description: Collaborate with the chef to develop meal plans. Consider our meal guidelines and seasonal ingredients. Make daily adjustments based on food inventory and feedback from diners.

Team Management

• Description: Supervise and develop a teen kitchen staff, ensuring they understand their roles and responsibilities. Assign specific tasks like prepping ingredients, cooking, serving, and cleaning, while keeping the team organized and focused.

Staff Training and Development

• Description: Teach teen staff fundamental cooking skills, kitchen safety, hygiene practices, and food handling procedures. Provide hands-on training in chopping, sautéing, baking, and other cooking techniques, fostering a learning environment.

Time Management and Coordination

• Description: Ensure the kitchen operates efficiently and meals are served on time. Develop a timeline for meal preparation, cooking, and serving, coordinating tasks to avoid delays and keeping the team on schedule.

Inventory and Supply Management

• Description: Monitor kitchen inventory, including ingredients, tools, and equipment. Work with suppliers to ensure timely deliveries and manage stock levels to avoid shortages or food waste.

Quality Control

• Description: Ensure every dish is cooked to the right temperature, properly seasoned, and plated neatly. Perform final checks on meals before serving to guarantee food meets quality and presentation standards

Safety and Hygiene Supervision

• Description: Enforce health and safety regulations, ensuring that all staff follow proper food handling, storage, and kitchen cleaning procedures. Conduct regular safety checks to maintain a clean, hazard-free environment.

Problem Solving and Crisis Management

• Description: Quickly address any issues in the kitchen, such as equipment malfunctions, ingredient shortages, or unexpected staffing changes. Adapt meal plans or kitchen processes as needed to keep operations running smoothly.

Leadership and Role Modeling

• Description: Act as a mentor and role model for the teen staff, demonstrating professionalism, teamwork, and a positive attitude. Foster a collaborative environment, encouraging staff to ask questions and take initiative in their learning.

QUALIFICATIONS

• High school diploma or equivalent required.
• Minimum of 1 year of experience in food service, catering, or restaurant environments preferred.
• Knowledge of food safety and sanitation practices.
• Ability to work in a fast-paced environment and follow instructions accurately.
• Strong teamwork and communication skills.
• Passion for serving youth and commitment to BGCP’s mission.
• Food Handler’s certification (or willingness to obtain upon hire).

LOCATION

Redwood City Clubhouse 

WORK SCHEDULE

Monday - Friday 1:30pm - 7:00pm, occasional Saturdays

COMPENSATION & BENEFITS

• Employment Status: Part Time-Non Exempt
• Pay Range: $25-$30 per hour, depending on experience (DOE)
• Retirement Benefits: BGCP will contribute to the 401(k) plan
• Contributing to a thriving community for youth growth: Beyond measure

As part of the hiring process, BGCP requires candidates to complete a LiveScan fingerprinting background check, and tuberculosis (TB) test or assessment.