Job Description
Community Chef
Reports to: Community Services Manager
Current Vacancy
30 Hours per week
1 Year Contract
Union position
ABOUT THE STOP:
The Stop Community Food Centre is a leading-edge and nationally respected non-profit organization that has been providing innovative programs and advocacy to address problems of hunger and inequality for over 40 years (www.thestop.org). The Stop’s mission is to increase access to healthy food in a manner that maintains dignity, builds health and community and challenges inequality.
Summary of duties: Plan and implement Drop-in meal programs at our difference sites. Responsible for food ordering, procurement, coordinating food rescue as needed and overseeing kitchen inventory systems. The ideal candidate is passionate about good food, committed to providing nutritious, delicious, ethically sourced, culturally inspired meals in a dignified manner representative of the Stops values and mission.
Working as a Community Chef at The Stop offers the opportunity to design creative, culturally inspired menus while making a meaningful impact in the community. You’ll be part of a collaborative, values-driven team, working with ethically sourced ingredients, and contribute to a supportive, inclusive kitchen environment.
Responsibilities:
Menu planning and food preparation
Plan and prepare weekly menus that are nutritious, cost-effective, and inclusive of dietary needs (e.g. vegetarian, allergies).
Source, order, and manage inventory of fresh ingredients, ensuring quality and alignment with the organization’s healthy food values.
Work with the Manager, Community Services and Manager, Facilities and Operations to manage the kitchen budget for all food served in Drop-in and the general kitchen maintenance and upgrade requirements
Supervise, train, and support kitchen volunteers in meal preparation, food safety, and kitchen best practices.
Foster a positive, team-oriented environment, promoting dignity, respect, and collaboration in the kitchen.
Ensure adherence to food safety, sanitation, and hygiene standards by all kitchen volunteers and staff
Prepare meals and/or menus in collaboration with other team members to support/represent general Stop and community events.
Participate in and offer cooking skills programs (food demos, classes, etc.), as time permits other community cooking events as needed.
Adhere to The Stop’s Healthy Food Philosophy
Engage with diverse group of stakeholders
Integrate and apply food handling, sanitation and health and safety guidelines as required by the Department of Public Health
Ensure cleanliness and proper storage within the kitchen.
Ordering, Inventory and Budget
Coordinate food ordering and inventory tracking for meal programs
Ensure the commercial kitchen is adequately stocked with ingredients and supplies.
Be creative and responsible for incorporating donated food into programs in ways that do not compromise the safety or quality of meals.
Process all food invoices promptly and track expenses to ensure that the costs of the drop-in and general kitchen food program are within the approved budget.
General Maintenance
Ensure that all kitchen staff and volunteers receive orientation and training in equipment use, health and safety protocols, and kitchen procedures.
Ensure that the fridge and freezer are properly organized and maintained.
Integrate and apply food handling, sanitation and health and safety guidelines as required by the Department of Public Health.
Supervise food storage and rotation of perishable and non-perishable food items.
Ensure safe working order of all equipment.
Ensure cleanliness and proper storage within the kitchen.
Operation
Liaise with team colleagues to support community engagement events
Collaborate with Volunteer Coordinator for recruitment of kitchen volunteers as needed
General Stop Activities & Responsibilities
Ensure that kitchen programming reflects The Stop’s policies and procedures (e.g. Anti-Discrimination/Anti-Harassment, Healthy Food Philosophy, Strategic objectives, etc.)
Maintain knowledge of existing policies and procedures and implement them consistently. Participate in the development of new policies and procedures as required
Complete program reports and evaluations. Maintain administrative records as required.
Participate in agency wide staff meetings and other meetings related to the job description.
Participate in agency-wide and community events as needed.
Represent The Stop constructively when engaging with the public, other organizations, the media and other key stakeholders.
Occasional evening or weekend work may be required to support special events.
Qualifications & Skills:
Culinary training or certification is an asset, though relevant experience will also be considered.
Two+ years of professional experience cooking healthy and nutritious food in large volumes, ideally in a community-focused setting.
Strong understanding of nutrition, food preparation, and safety.
Demonstrated knowledge of diverse foods and cooking techniques
Ability to manage the kitchen and all equipment for servicing and maintenance
Current Food Handler’s Certificate, Crisis Intervention, and First Aid CPR
Excellent organizational, communication and time management skills
Ability to do basic administration work such as food ordering, timesheets and e-mailing in a timely and professional manner
Commitment to work within an Anti-Oppression/Anti-Racism framework – able to work within a diverse community
Understand the importance and intersectionality of healthy food and diet related illnesses.
Ability to lift up to 50 lbs and stand for extended periods.
Proven capacity to work in a self-directed manner and collaborate with others.
Must be a creative, energetic, flexible, self-motivated, and detail-oriented professional.
Demonstrated interest in and commitment to social justice issues.
Reports to: Community Services Manager
Current Vacancy
30 Hours per week
1 Year Contract
Union position
ABOUT THE STOP:
The Stop Community Food Centre is a leading-edge and nationally respected non-profit organization that has been providing innovative programs and advocacy to address problems of hunger and inequality for over 40 years (www.thestop.org). The Stop’s mission is to increase access to healthy food in a manner that maintains dignity, builds health and community and challenges inequality.
Summary of duties: Plan and implement Drop-in meal programs at our difference sites. Responsible for food ordering, procurement, coordinating food rescue as needed and overseeing kitchen inventory systems. The ideal candidate is passionate about good food, committed to providing nutritious, delicious, ethically sourced, culturally inspired meals in a dignified manner representative of the Stops values and mission.
Working as a Community Chef at The Stop offers the opportunity to design creative, culturally inspired menus while making a meaningful impact in the community. You’ll be part of a collaborative, values-driven team, working with ethically sourced ingredients, and contribute to a supportive, inclusive kitchen environment.
Responsibilities:
Menu planning and food preparation
Plan and prepare weekly menus that are nutritious, cost-effective, and inclusive of dietary needs (e.g. vegetarian, allergies).
Source, order, and manage inventory of fresh ingredients, ensuring quality and alignment with the organization’s healthy food values.
Work with the Manager, Community Services and Manager, Facilities and Operations to manage the kitchen budget for all food served in Drop-in and the general kitchen maintenance and upgrade requirements
Supervise, train, and support kitchen volunteers in meal preparation, food safety, and kitchen best practices.
Foster a positive, team-oriented environment, promoting dignity, respect, and collaboration in the kitchen.
Ensure adherence to food safety, sanitation, and hygiene standards by all kitchen volunteers and staff
Prepare meals and/or menus in collaboration with other team members to support/represent general Stop and community events.
Participate in and offer cooking skills programs (food demos, classes, etc.), as time permits other community cooking events as needed.
Adhere to The Stop’s Healthy Food Philosophy
Engage with diverse group of stakeholders
Integrate and apply food handling, sanitation and health and safety guidelines as required by the Department of Public Health
Ensure cleanliness and proper storage within the kitchen.
Ordering, Inventory and Budget
Coordinate food ordering and inventory tracking for meal programs
Ensure the commercial kitchen is adequately stocked with ingredients and supplies.
Be creative and responsible for incorporating donated food into programs in ways that do not compromise the safety or quality of meals.
Process all food invoices promptly and track expenses to ensure that the costs of the drop-in and general kitchen food program are within the approved budget.
General Maintenance
Ensure that all kitchen staff and volunteers receive orientation and training in equipment use, health and safety protocols, and kitchen procedures.
Ensure that the fridge and freezer are properly organized and maintained.
Integrate and apply food handling, sanitation and health and safety guidelines as required by the Department of Public Health.
Supervise food storage and rotation of perishable and non-perishable food items.
Ensure safe working order of all equipment.
Ensure cleanliness and proper storage within the kitchen.
Operation
Liaise with team colleagues to support community engagement events
Collaborate with Volunteer Coordinator for recruitment of kitchen volunteers as needed
General Stop Activities & Responsibilities
Ensure that kitchen programming reflects The Stop’s policies and procedures (e.g. Anti-Discrimination/Anti-Harassment, Healthy Food Philosophy, Strategic objectives, etc.)
Maintain knowledge of existing policies and procedures and implement them consistently. Participate in the development of new policies and procedures as required
Complete program reports and evaluations. Maintain administrative records as required.
Participate in agency wide staff meetings and other meetings related to the job description.
Participate in agency-wide and community events as needed.
Represent The Stop constructively when engaging with the public, other organizations, the media and other key stakeholders.
Occasional evening or weekend work may be required to support special events.
Qualifications & Skills:
Culinary training or certification is an asset, though relevant experience will also be considered.
Two+ years of professional experience cooking healthy and nutritious food in large volumes, ideally in a community-focused setting.
Strong understanding of nutrition, food preparation, and safety.
Demonstrated knowledge of diverse foods and cooking techniques
Ability to manage the kitchen and all equipment for servicing and maintenance
Current Food Handler’s Certificate, Crisis Intervention, and First Aid CPR
Excellent organizational, communication and time management skills
Ability to do basic administration work such as food ordering, timesheets and e-mailing in a timely and professional manner
Commitment to work within an Anti-Oppression/Anti-Racism framework – able to work within a diverse community
Understand the importance and intersectionality of healthy food and diet related illnesses.
Ability to lift up to 50 lbs and stand for extended periods.
Proven capacity to work in a self-directed manner and collaborate with others.
Must be a creative, energetic, flexible, self-motivated, and detail-oriented professional.
Demonstrated interest in and commitment to social justice issues.
💡 Quick Summary
Seeking a career-building opportunity? The Community Chef position is now open for candidates interested in the Accountant Jobs sector. This role in Toronto offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Accountant Jobs is a plus.
