CHEF TRAINER
Who We Are
Old Skool Cafe is a faith-based social enterprise founded on principles of grace, redemption, and community service. While our organizational values are rooted in Christian faith, we serve youth from all religious, cultural, and socioeconomic backgrounds without requiring participation in religious activities.
We seek team members who align with our core values of dignity, excellence, accountability, and compassion - regardless of personal faith tradition. Staff are expected to create an inclusive, respectful environment where all youth feel safe and valued.
Position Overview
Reports To: Head of Operations
Direct Reports: Back-of-House Staff (adult and youth)
Employment Type: Full-Time, Exempt
Hours: Minimum 40 hours/week, schedule aligns with dinner service and catering events
Location: On-site at Old Skool Cafe; off-site for catering/events as needed
The Head Chef & Training Lead is responsible for leading Old Skool Cafe's kitchen as both a high-performing culinary operation and a structured training environment for youth development. This is a dual-mandate role: you do not choose between running a professional kitchen and teaching youth. You do both, simultaneously, at the highest level. This role is designed for a leader who is strong in either culinary excellence or training leadership and is ready to grow into full dual-mandate mastery through support, structure, and partnership with OSC leadership.
You will lead a "live culinary classroom" where every shift, every plate, and every interaction serves as a teaching moment. The Head Chef & Training Lead models professional excellence, mentors youth in real time, drives menu innovation, ensures operational and financial performance, and builds BoH systems that allow youth to learn by doing in a high-stakes environment.
Key Responsibilities
These responsibilities and metrics are guides for success and growth, not punitive quotas. We believe in developing leaders through support, structure, and partnership.
1. Mission-Critical Culinary Training & Youth Mentorship
Structured Skills Development: Lead hands-on training for youth in knife skills, cooking techniques, food safety, station management, and professional kitchen behavior. Develop and track youth progression through BoH skill milestones, from prep cook basics to line readiness to leadership opportunities.
Live Mentorship: Maintain active kitchen presence during all service hours, providing real-time coaching on teamwork, time management, accountability, and problem-solving. Create a kitchen culture where mistakes are learning opportunities, questions are encouraged, and excellence is the standard.
Program Integration: Partner with the Program Manager to align kitchen schedules, training calendars, and youth readiness assessments. Participate in quarterly IPS reviews, youth orientations, training sessions, graduations, and celebrations.
Values-Based Accountability: Hold youth to professional kitchen standards while providing the grace and coaching needed to help them succeed; model how to recover from mistakes with dignity.
Success Metrics:
● At least 75% of youth demonstrate measurable skill progression within 6 months, documented in training records and workbooks.
● Submit quarterly training documentation to the Program Team.
● Participate in at least 90% of scheduled leadership and program alignment meetings annually.
● Youth report positive learning experiences and professional growth in exit interviews.
2. Kitchen Operations, Service Excellence & Financial Management
Daily Operations & Service Leadership: Oversee all BoH activities including prep, line setup, service execution, breakdown, and sanitation. Lead dinner service with consistency and precision; ensure every plate meets OSC quality standards while creating teaching moments for youth. Lead or support off-site catering events.
Staff & Systems Management: Manage and develop adult BoH staff; provide daily guidance, assign responsibilities, and foster professional growth. Implement and maintain efficient workflows that integrate youth participation without compromising service quality or safety. Ensure kitchen equipment is functional, safe, and well-maintained; coordinate repairs within 48 hours.
Financial Oversight & Inventory: Monitor and manage food costs to stay within plus or minus 2% of approved budget. Complete monthly ordering and inventory processes; maintain par levels that support service without excess waste. Keep food waste below 10% through portion control, proper storage, and staff training. Build and maintain vendor relationships; negotiate pricing and ensure timely deliveries.
Compliance: Maintain 100% adherence to health department regulations, food safety protocols, and organizational policies.
Success Metrics:
● Achieve at least 95% of dinner services executed on time with consistent plate quality and presentation.
● Maintain at least 95% positive guest feedback on food quality across all platforms.
● Zero unresolved service disruptions within a shift.
● 100% compliance with health, safety, and sanitation inspections.
● No critical equipment or safety issues unresolved beyond 48 hours.
● Maintain food cost within plus or minus 2% of approved budget.
● Complete 100% of monthly and weekly ordering and inventory processes on time.
● 100% of BoH staff complete required certifications and training.
3. Menu Development & Culinary Innovation
Seasonal Menus: Design and update seasonal menus that balance guest appeal, operational feasibility, and youth training opportunities. Work with FOH Leadership, Program Team, and GM to ensure menus align with OSC's mission, guest expectations, and training goals.
Youth Involvement & Innovation: Engage youth in at least one menu development project per season (recipe testing, costing, plating design) to spark creativity, engagement, and ownership. Develop and implement 2 to 3 new scratch recipes or seasonal specials each quarter; ensure all recipes are documented with recipes and costing sheets.
Special Events: Create and execute holiday menus, catering offerings, and special event dishes consistently and on schedule.
Success Metrics:
● Complete seasonal menu updates and special event menus on schedule.
● Implement at least 1 youth-involved menu project per quarter.
● Develop and cost 2 to 3 new scratch recipes or specials each quarter.
● 100% of menu items are documented with standardized recipes and costing sheets.
Qualifications
Required:
● 5+ years professional kitchen leadership experience (Head Chef, Sous Chef, or equivalent)
● Strong knowledge of culinary techniques, BoH operations, inventory management, and food costing
● ServSafe Manager Certification (or ability to obtain within 30 days of hire)
● Experience supervising and mentoring diverse teams
● Proven ability to maintain high standards under pressure
● Valid CA Driver's License; ability to pass background check aligned with youth safety policies
Old Skool Cafe’s Compensation Policy
Annual salary: $90,000–$95,000, commensurate with experience
Full-time, exempt position (minimum 40 hours/week)
Comprehensive benefits package including health insurance, paid time off, and professional development opportunities
Equity and Inclusion
At OSC, we welcome everyone regardless of their background, race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age, etc. We depend on the diverse and unique cultural and life experiences of our team to demonstrate examples of success for our youth. We are committed to increasing diversity across our team and ensuring that OSC is a place where people from all backgrounds can make an impact, and all of our youth have mentors and leaders who represent examples of success that they can see themselves in.
Accommodations
Old Skool Cafe is an inclusive work environment, and we are committed to ensuring equal opportunity in employment for qualified persons with disabilities. Please email accessibleinterviewing@oldskoolcafe.org or click here if you require any reasonable accommodations throughout the recruiting process.
Application Process
Applications, which will be reviewed as received, must include a cover letter describing your interest and qualifications, and your resume in Word or PDF format. Please send to matthew@oldskoolcafe.org with “Head Chef” in the subject line.
Position open until filled. No telephone calls, please.
