The Community Chef leads kitchen operations and supports community-focused food programs at the Shelbourne Community Kitchen. This full time role combines professional culinary expertise with community leadership; managing meal production, in-house food processing, and volunteer mentorship while ensuring safe, efficient, and cost-effective kitchen operations.

Working closely with the Executive Director, the Community Chef also supports income-generating initiatives, including fee-for-service classes, fundraising dinners, and seasonal value-added products, contributing to the long-term sustainability and vibrancy of The Kitchen.

The Community Chef provides hands-on mentorship to volunteer food production teams and Camosun Professional Cook Training apprentices. Food Skills Programs are coordinated by the Associate Program Manager and are typically member-led, with the Chef providing mentorship, occasional demonstrations, and co-facilitation, when requested by the Associate Program Manager.

Key Responsibilities

Core Kitchen Operations & Food Processing

- Monitor and ensure compliance with Vancouver Island Health Authority, WorkSafeBC, and WHMIS regulations.
- Manage daily operations of the commercial kitchen, ensuring compliance with Island Health regulations and food safety standards.
- Track and manage food costs and kitchen budgets, aligning purchasing and production with operational efficiency, resources, and income-generating initiatives.
- Coordinate ordering, receiving, inventory, and food distribution to support programs.
- Maintain all kitchen tools and equipment, ensuring the kitchen facilities are in safe and clean working order. Recommend equipment needs to the Executive Director.
- Monitor and ensure compliance with Island Health-approved Food Safety and Sanitation Plans,



providing recommendations to the Executive Director as needed.
- Develop in-house food processing and preservation initiatives that reduce food waste and diversify ready-made Pantry offerings.

Community Meals & Sponsorship

- Plan, prepare, and coordinate nutritious and culturally relevant community meals, including take-home meal options for delivery.
- Support Community Meal Sponsorship Program by hosting corporate and community volunteer service days.
- Lead food services for the AGM Member Dinner, events, and other annual celebrations in collaboration with staff and Executive Director.

Volunteer Engagement & Mentorship

- Create a welcoming, inclusive environment that fosters skill development and celebrates volunteer and participant contributions.
- Train, supervise, and mentor volunteer teams in food preparation, food-safety, processing, and meal service.
- Mentor Camosun Professional Cook Training apprentices through hands-on learning, coaching, and workplace training.
- Ensure food safe practices are maintained.
- When requested, provide guidance and support to volunteer facilitators delivering Food Skills Programs, offering culinary expertise, mentorship, and occasional co-teaching.

Income-Generating & Fundraising Support

- Collaborate with the Executive Director to design and execute two annual fundraising dinners, including menu planning, food preparation, and volunteer coordination.




- Co-develop and deliver fee-for-service cooking programs that showcases the organization, membership skills, generate income, and enhance community learning.
- Utilize volunteer cooking teams to provide food services for fundraising initiatives and special events.
- Create seasonal value-added products for sale that demonstrate Kitchen impact and contribute to revenue.
- Other duties as assigned.

Experience

- Minimum 4 years of professional culinary experience, including at least 2 years leading operations in a commercial or community kitchen.
- Proven experience managing food purchasing, budgeting, inventory, and cost controls while minimizing waste.
- Experience supervising and mentoring volunteers, staff, and/or culinary students.
- Experience supporting community-based food programs or meal services for people facing food insecurity or systemic barriers (asset).
- Experience developing and delivering cooking classes, workshops, or value-added food products (asset).

Skills

- Experience with food costing and recipe development for the community meal program and food production.
- Strong knowledge of Vancouver Island Health Authority Food Safety, WorksafeBC, and WHMIS standards and regulations.
- Excellent organizational and time-management skills, with the ability to balance multiple priorities in a dynamic environment.
- Strong interpersonal and communication skills, with a collaborative approach to working with people of diverse backgrounds, abilities, and lived experiences.
- Creativity and adaptability in menu planning and food utilization, with emphasis on nutritious, cost-effective, and culturally inclusive meals.
- Leadership grounded in dignity, inclusion, community-building.

**Certifications

📌 Community Chef (Victoria)
🏢 Shelbourne Community Kitchen
📍 Victoria