Assistant Chef - RWC

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 & Service

• Prepare and serve high-quality, nutritious meals for approximately 80 people daily
• Maintain consistency in quality, flavor, and portion sizes

Menu Planning & Adjustments

• Collaborate with the Head Chef to plan menus that follow program guidelines and incorporate seasonal ingredients
• Adjust daily menus based on inventory, availability, and feedback

Team Supervision & Development

• Supervise and guide teen kitchen staff, assigning tasks such as prep, cooking, serving, and cleaning
• Provide hands-on training in fundamental cooking techniques, food safety, and kitchen hygiene
• Foster a positive learning environment that encourages teamwork, confidence, and skill development

Time & Workflow Management

• Coordinate daily kitchen operations to ensure meals are prepared and served on schedule
• Develop and maintain timelines for prep, cooking, and service to maximize efficiency

Inventory & Supply Oversight

• Track inventory levels for ingredients, tools, and equipment
• Coordinate with suppliers for timely deliveries and minimize food waste

Food Quality & Safety

• Ensure all meals meet quality standards for taste, temperature, and presentation
• Enforce compliance with food safety, sanitation, and health regulations
• Conduct regular checks to maintain a safe, clean, and hazard-free kitchen

Problem Solving & Adaptability

• Troubleshoot challenges such as equipment issues, supply shortages, or staffing changes
• Adjust workflows and meal plans as needed to maintain smooth operations

Leadership & Role Modeling

• Demonstrate professionalism, teamwork, and a positive attitude
• Mentor teen staff, modeling responsibility, respect, and a strong work ethic
• Cultivate a collaborative kitchen culture where questions and initiative are encouraged

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