Job Description

Job description:

Location: Franciscan Center Baltimore, MD

Job Type: Full-Time

Reports To: Assistant Culinary Director

About the Franciscan Center:

Founded in 1968 in north Baltimore's Old Goucher neighborhood, the Franciscan Center is an innovative hub serving the city's working poor, indigent, and homeless, helping them to realize their self-worth and dignity as people of God. The Center's three focus areas are nutrition, connection, and education. Staff and volunteers prepare scratch-made lunches (M-F) and dinners (T-W), manage an emergency food pantry, and help guests and clients secure identification, clothing, housing and employment--all the elements necessary to live a more self-sustaining life. In 2021, the Center founded the Dignity Plates Culinary Academy, a no-cost, 13-week training program to prepare city residents for careers in the restaurant and hospitality industry. That same year, Dignity Plates Catering, a social enterprise, was founded to provide employment and spread the good news about good food.

Position Overview:

We are seeking a passionate, experienced, and flexible Lead Cook to join our growing food service team at the Franciscan Center. This role provides multi-level operational and culinary support across a range of food service programs including K-12 schools, retail dining, contract catering, Food Rx meal programs, soup kitchens, and emergency and shelter meal services.

Under the direction of the Assistant Culinary Director, the ideal candidate will assist in executing food production plans, training staff, filling operational gaps, and upholding high standards of quality, nutrition, and service across multiple sites. This is a unique opportunity for a mission-driven culinary servant leader to help nourish and uplift diverse communities.

Key Responsibilities:

Under the Direction of the Assistant Culinary Director:

Execute daily food production and kitchen operations across K-12, catering, shelter, soup kitchen, and retail locations based on standard menus and recipes.

Support preparation and packaging of Food Rx meals tailored to meet specific dietary and medical guidelines (e.g., diabetic, low-sodium, allergen-friendly).

Assist in preparing shelter and soup kitchen meals that are nutritious, comforting, and dignified for individuals experiencing homelessness or food insecurity.

Fill in across various program sites to provide staff coverage, support kitchen flow, and ensure smooth operations during staff absences or high-volume periods.

Oversee meal prep and kitchen functions while ensuring compliance with health department regulations, food safety standards, and USDA / MSDE guidelines.

Support the planning and execution of catering services, including food production, logistics, and event setup/tear-down.

Maintain accurate inventory logs, monitor product usage, report ordering needs, and track waste in alignment with the Culinary Director’s protocols.

Promote a culture of teamwork, safety, respect, and service across all kitchens and meal sites.

Adapt to evolving food program needs such as emergency feeding initiatives, seasonal shifts, or pilot programs for new community partnerships.

Qualifications:

Associate or bachelor’s degree in culinary arts, Hospitality, or equivalent experience preferred.

Minimum 5 years of experience in food service leadership across schools, community nutrition, retail, or catering settings.

Previous experience in high volume production kitchen is critical

Understanding of USDA and MSDE nutrition requirements for K-12 meal service.

Knowledge of medical diets and meal modifications (Food Rx experience a plus).

ServSafe or equivalent food safety certification (or ability to obtain upon hire).

Must Have - Valid driver’s license and reliable transportation for travel between sites.

Skills and Attributes:

Strong culinary production and kitchen operations skills, with the ability to execute high-volume meal prep efficiently and safely.

Compassionate and service-oriented mindset; committed to dignity and respect in food service for all populations.

Able to work effectively in fast-paced, mission-driven environments.

Skilled in mentoring and training food service staff and volunteers.

Proficient in food cost tracking, basic ordering systems, and inventory control.

Adaptable and dependable; able to shift between multiple locations and service models as needed.

Excellent communication, time management, and teamwork abilities.

Work Conditions:

This position requires frequent travel to various locations within Baltimore and surrounding areas. Must be able to stand for extended periods and lift up to 50 lbs.

Flexibility to work early mornings, evenings, weekends, or holidays to meet program demands.

Job Type: Full-time

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid sick time
• Paid time off
• Vision insurance

Work Location: In person

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