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Food Shift is hiring the next Chef & Culinary Educator!

Chef & Culinary Educator Job Description 

Position: Chef & Culinary Educator

Reports to: Executive Director

Salary:  45K – 48K Commensurate with experience 

Hours: May vary depending on training schedule: currently, Monday through Thursday on-site, remotely on Fridays.

Status: Full-time, Salaried, Non-exempt

Benefits:  Health benefits, sick, and vacation days

Location: 677 West Ranger Ave., Alameda, CA 94501

Start Date: Approximately April 13th, 2020


Despite the abundance of food and wealth in the Bay Area, 1 in 4 people in San Francisco and 1 in 5 in Alameda are food insecure – many of them seniors and children.  Meanwhile, 40% of all food produced in the United States is wasted, contributing to climate change that is ravaging communities around the globe. Food Shift’s work directly responds to these social and environmental imbalances.  Food Shift’s local efforts exist as part of a broad and growing movement to transform our economy and culture toward a more just, equitable, and regenerative planet for all. 

Food Shift, a project of Earth Island Institute, is developing collaborative models to reduce wasted food, feed communities, and provide jobs. Food Shift’s primary project is The Food Shift Kitchen, a unique social enterprise that recovers produce that would have otherwise been wasted due to cosmetic imperfections and transforms it into nourishing meals that are donated to food insecure communities or sold to local businesses to generate revenue for the program.

The Food Shift Kitchen is located at Alameda Point Collaborative (APC), a housing cooperative that provides housing assistance for low income and formerly homeless families. 99% are APC residents are living below the poverty line and struggling with disabilities. Food Shift partners with APC’s on-the-job training (OJT) program to provide a six month culinary training  and certification program. Students learn valuable work-ready skills that will support them in acquiring future employment, strengthening their economic security and personal empowerment. Using this OJT and other models of partnership, Food Shift Kitchen aims to expand its workforce training and development efforts.

Inspired by the success of DC Central Kitchen, we aim to grow our impact throughout the Bay Area and demonstrate a positive model for the rest of the country to follow.


The Chef & Culinary Educator will work closely with the Food Shift team and Food Shift community partners to execute the culinary training program. The CE and Catering Instructor (CI) work together as a team to ensure a successful program. Together they work on maintaining health and safety standards, food donations, kitchen supplies, and inventory.  The CE spends a large portion of their time working directly with community members and supports them through outreach, enrollment, training, and support in job placement. The CE will also adapt the process to ensure that students’ needs are met and organize guest chef & educational field trips to enhance the program experience. 

We believe in the power of healing through food and use it as a tool to connect with each other during the program. The kitchen is a safe space for students to learn, make mistakes, and grow. The CE ensures that the students gain basic skills that will help them succeed in the catering internship and beyond. During the training the CE is responsible for sharing any crucial student information like evaluations & timesheets with the CI and workforce partners. The CE is also an ambassador for the organization and works with different workforce partners to create a network for a well rounded program. Workforce partnerships are an important part of creating bridges between different communities, as well as being able to offer wrap around services to those who need it. The training program can sometimes change due to the needs of our workforce partners and customizing culinary training systems might be needed. The CE will play a critical role in Food Shift’s mission to reduce waste, feed communities, and create jobs as part of a holistic vision for healthy and sustainable communities and individuals.

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78% Culinary education training and program development:

  • Teach, lead, and support culinary students in kitchen work sessions,  lead culinary trainings, executing food production and in maximizing their opportunities for learning and personal development 
  • Train and supervise students and volunteers in proper food safety and handling practices
  • Apply and maintain standards of processes, systems, and procedures; implements changes as necessary to maintain a successful culinary program; reviews and updates course outlines and integrates knowledge of industry trends and professional training to continuously improve program quality
  • Foster a positive team culture, and support the students in their development and personal empowerment 
  • Support the recruitment, integration, and retention of kitchen volunteers 
  • Collaborate with guest chef & organize educational field trips to enhance the program experience
  • Support the revenue generation for the program through cooking classes, events, and more

15% Championing outreach efforts of workforce and employment partners:

  • Champion recruitment efforts of culinary students for program
  • Cultivate partnerships with workforce organizations to connect and grow the program
  • Cultivate partnership with food business to connect students with employment after graduation
  • Collaborate with workforce partner staff to ensure smooth integration of custom courses into the culinary training program

5% Fulfilling key milestone requirements such as progress reports and timesheets:

  • Make sure students complete intake, midpoint, exit surveys and any additional requirements from workforce partners.
  • Capture and share vital information with Catering Instructor & partners such as progress of students and timesheets.  
  • 1:1 Goal setting and evaluations with each student 
  • Record student attendance and maintain current timesheets.

2% Kitchen Program Operations 

  • Execute cleaning schedules and procedures to ensure a clean and organized kitchen and walk-in
  • Fill out proper intake forms for work orders & petty cash 
  • Champion kitchen supplies donations
  • Ensure that all inbound and outbound food and supplies are labeled, monitored, and tracked using the proper forms and procedures, keep inventory of freezer & pantry 
  • Identify necessary purchases of ingredients and/or supplies, and purchase as needed with approval from Director
  • Help with sourcing and maintaining kitchen equipment and supplies
  • Maintain ServSafe Manager certification and implement policies and procedures to ensure food sanitation and workplace safety standards are maintained at all times
  • Ensure as little food as possible is wasted in The Food Shift Kitchen
  • When needed support catering kitchen with planning, preparing, coordinating, catering from the front of house and back of house, including driving
  • Drive the Food Shift van as needed for pick-ups and/or drop-offs

As needed, the CE supports the catering program and acts as an ambassador for the organization.


  • Communicate clearly and frequently with Food Shift staff, students, and volunteers about program goals and organizational mission
  • Maintain excellent relationships with key partners such as APC, Alameda Food Bank & Imperfect Foods
  • Be present for Food Shift funder visits to the kitchen as needed
  • Communicate successes, challenges, and recommendations for the program to Director
  • Support with improving program systems and processes
  • Track all hours worked and submit timesheet to Director & Earth Island Institute


  • Passion and drive to contribute to Food Shift’s mission
  • Must have a valid CA Driver’s License and a clean driving record  
  • Hold current Servsafe manager certificate, or be certified within a month of accepting the job offer 
  • Experience and knowledge of Hazard Analysis and Critical Control Point (HACCP) and First-in First-out (FIFO) Food Storage System
  • Ability to execute administration and logistics
  • Experience mentoring and teaching others
  • Experience managing a kitchen or have relevant experiences 
  • Experience working with communities impacted by institutional racism, poverty, houselessness, and drug addiction
  • Understanding of culinary math, terms, knowledge, and skills
  • Organization and attention to detail
  • Patience, compassion, and clear communication
  • Dedicated to recycling, composting, and keeping food out of the waste stream


  • Ability to stand, bend, stoop, sit, walk, twist and turn
  • Ability to use a computer, keyboard, and calculator
  • Ability to lift 50 lbs


Please submit your application to with the title “Chef & Culinary Educator Application.”  Food Shift will start reviewing applications March 30th, 2020 and will remain open until the qualified candidate is secured. Applications and interviews will be held on a rolling basis
The application should include:
  • An updated resume
  • A cover letter including a description of why you want to work with Food Shift, why you would be a good fit for the position, and how you plan to step into the role
  • Link to updated LinkedIn profile
  • Two professional references


Earth Island Institute provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state and local laws.


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