Employment at GCYC

Assistant to the Culinary Manager

Reports To

Culinary Manager


Part Time


Part Time Hourly, up to 25 hours per week

Position Summary

The Assistant to the Culinary Manager assists the Manager in all operations associated with the meal program, kitchen and cafeteria at the Gary Comer Youth Center, including the coordination of all culinary educational program offerings. The center offers up to three meals a day as well as special events. The Assistant will operate a full service kitchen while directing youth workers and members.

Qualifications & Requirements
  • 3+ years of experience working in the culinary field, culinary degree preferred
  • 3+ years of experience in management and administration required
  • Previous management and administrative experience is a plus
  • Demonstrated understanding of youth programming principles (preferred, but not required)
  • Strong written and oral communication skills
  • Excellent customer service skills
  • Demonstrated understanding of youth development, guidance and discipline principles as well as conflict resolution strategies
  • Demonstrated cultural competency, dedication to working with youth, families and community members in our care (required)
  • Valid driver’s license in state of Illinois
  • Flexible schedule for evening and weekend hours
  • Proficient in Microsoft Office applications; strong familiarity with web based applications
  • Current City of Chicago Foodservice Manager’s License (required)
  • ServSafe Certified (preferred, not but required)
Functions & Responsibilities
  • Manage daily operations of the shared-use kitchen and cafeteria, including supervision, training and evaluation of staff
  • Coordinating the purchasing and service agreements with external vendors
  • Coordinate scheduling and food supply with vendors
  • Oversee culinary instruction and educational programming for youth ages 8-18 throughout the year which includes developing program plans and completing program evaluations
  • Lead and manage a team of kitchen staff and culinary instructors
  • Responsible for the food service function for GCYC daily meals and special events including scheduling
  • Ensure the usage of food sourced from the GCYC gardens
  • Serve a lead for food inspections, overseeing the cleanliness and sanitation of the kitchen/cafeteria and ensuring the kitchen is in compliance with government regulations
  • Manage all inventory functions including supply/food orders, equipment maintenance and purchasing
  • Responsible for all required reporting and kitchen budget
  • Attend all required meetings and trainings
  • Support the mission of GCYC
  • Work collaboratively in a team setting serving the needs of youth
  • Commit to the safety and development of all GCYC members
  • Take on other duties as needed
  • Serve as a role model for youth and community
  • Abide by the employee handbook and established GCYC policies and procedures
Physical Work Requirements
  • Ability to lift up to 25-50 pounds
  • Ability to walk and complete building and program rounds
  • Extended standing and extended movement is required daily
  • Travel between GCYC locations (required)
  • Outside driving/travel may be required

Part Time Hourly 25 hours per week (generally when events, Tuesdays through Saturdays from 3pm – 8pm; otherwise, Monday through Friday from 3pm – 8pm)