Position: Project CHEF: Chef Instructor
Organization: Project CHEF / Greater Vancouver Food Bank Society
Location: Vancouver, BC
Project CHEF: Cook Healthy Edible Food, is an experiential, curriculum-based school program aimed at children in kindergarten to grade seven that teaches students about healthy food: where it comes from, what it tastes like, how to prepare it and how to enjoy sharing it around a table. Designed to immerse children in the process of cooking from preparation to clean-up, children gain knowledge about food; they discover the pleasure and satisfaction in creating meals for themselves and they develop the skills so that they can apply their new-found knowledge and abilities in making healthy food choices at home.
As of September 2018, Project CHEF has licensed the Greater Vancouver Food Bank (GVFB) to deliver the Project CHEF program to schools in the Vancouver School District as well as the GVFB’s surrounding catchment area. GVFB is a non-profit organization which provides assistance to over 26,500 people weekly through 13 member locations and close to 85 agency partners located in Vancouver, Burnaby, New Westminster, North Vancouver and West Vancouver. GVFB is committed to its mission – to create empowering environments that provide and promote access to healthy food, education and training – through community collaboration and is pro-actively working to help end hunger.
The Project CHEF Chef Instructors work closely with the Project CHEF Coordinator to implement the Project CHEF programs in Vancouver School Board (VSB) elementary schools and the community. They are responsible for bringing the Project CHEF curriculum, its mission, goals and learning outcomes, to life in the classrooms with up to 60 children, plus numerous teachers and parent volunteers, each day.
Teaching and Learning:
- Plan and facilitate daily classroom food education program, including leading cooking demonstrations, engaging students (Kindergarten to Grade 7) in food literacy lessons, checking for understanding and supporting student reflection, monitoring student engagement, etc.
- Guide and support students through all aspects of cooking and food literacy (prepare food, cook, clean, compost/recycle, dine), with emphasis on developing knowledge and skills, and promoting the development of healthy attitudes toward food.
- Liaise with teachers regarding allergies/food restrictions, learning supports for students, integration of program with classroom learning.
- Manage learning and safety for all participants during program delivery, including groups of 60 students, as well as classroom educators, parents and volunteers.
- Responsibility for the support and close supervision of children handling knives, electrical equipment and heat sources.
- Support and mentor program volunteers, including post-secondary work/learn students, intergenerational participants, etc.
- Managing all aspects of program move-in and move-out at schools, including set-up and take-down of program equipment and materials, safe handling and management of perishable food items, maintenance of clean and organized food preparation/cooking areas, safe management of electrical wiring and cords, and ensuring classroom spaces support the delivery of experiential learning activities.
- Coordinate day-to-day activities to support program delivery, including safe ingredient preparation and menu preparation; sanitization and inventory of equipment; daily towel laundering; waste management (compost, recycling, garbage); coordinating program evaluations for all participants (students, teachers, parents); and other duties as required.
- Welcome and oversee program and community volunteers, and liaise with school staff (administrators, custodians, electricians, etc.), as needed.
- Ongoing maintenance of program materials, including equipment inventories, sanitization, etc.
Program Development and Stewardship:
- Participant in and represent the Project CHEF program at school, GVFB and community outreach events (including occasional evenings and weekends).
- Conduct Project CHEF programming outside of school settings, such as cooking clubs and camps, community events, etc.
- Participant in ongoing curriculum development in collaboration with the Project CHEF team.
- Cultivate and steward relationships with new and existing Project CHEF supporters, including community participants, parents, food purveyors, donors, etc.
- Bachelor of Education degree, educational training or equivalent experience.
- Culinary and/or Pastry Arts degree (e. g. Red Seal Chef Certification), culinary training or equivalent experience.
- Current Food Safe Level 1 Certification
- Standard First Aid Certification an asset
- Criminal Record Check (including Vulnerable Sector)
- Demonstrated excellence in facilitation and teaching children experiential learning activities (Kindergarten to Grade 7), including experience working with children of all abilities.
- Knowledge of the VSB education system, as well as experience working successfully in a unionized, diverse public education environment.
- A broad understanding of food literacy and nutrition, from garden to table, and successful experience with knowledge exchange in this area.
- Experience with food preparation and safe food practices.
- A love of children and a passion for food education.
- An openness and willingness to share healthy meals with children around a table.
- Proven experience with building, facilitating and maintaining healthy relationships with diverse populations (educators, administrators, non-profit staff, parents and children).
- Proven experience with supervising and mentoring volunteers.
- Excellent written and oral communication skills.
- Keen attention to detail and strong organizational skills.
- Collaborative, yet self-motivated and independent.
- Creativity, flexibility, adaptability and a good sense of humour are essential.
- Ability to work in a busy and physically demanding environment: standing and walking for much of the day, and lifting up to 50 pounds.
This is a full time position, permanent position, 37.5 hours a week. Monday to Friday with some weekends and evenings required. The position will require physically demanding work including long periods of standing, transportation to new sites weekly, assistance in set up and tear down of classrooms and the movement of boxes and supplies.
How to Apply:
Please submit your cover letter and resume in one Word document using the position title in the subject line to HR@foodbank.bc.ca . Applications must be received by Thursday, July 19th. Only those candidates with suitable backgrounds and experience will be contacted. No phone calls please.
When applying, please indicate that you saw this posting at FoodWork.ca.