The Center for Food Equity & Economic Development, an
initiative of CCGB, is committed to using food as a means to build community
wealth in Bridgeport, seeks a creative, passionate, and innovative chef to
lead our CREATE Culinary Program both inside the classroom and out in the
CREATE is culinary training intended for the workplace, either in support of
food industry employment or in the development of food-based businesses. We
specifically recruit low-income area residents, establish partnerships with
organizations poised to provide the entrepreneurial training needed in tandem
with the culinary education, and shepherd graduates into internships,
employment, or business development programming. With only two courses behind
us, we are looking for a candidate who will be excited to shape the program
into a responsive and effective springboard for residents into a culinary
career or business.
The CHEF is directly responsible to the Director of the Center
for Food Equity & Economic Development. He/she will use The Council’s
Personnel Policies and Practices as guidelines for carrying out his/her
Skill & Experience Expectations
• Cooking and teaching experience required
• Degree in Culinary Arts, Hospitality or similar field, or commensurate
• Bilingual, Spanish or French Creole preferred
• ServSafe or other QFO equivalent
• Self-starter and entrepreneurial mind-set
• To recognize the essential need for confidentiality in our work and to
practice this faithfully
• Design and deliver curricula for beginner and advanced culinary
• Connect education with real-world expertise and experience
• Build an effective internship program with area restaurateurs,
caterers, food manufacturers, etc.
• Work with staff in recruitment, strategic planning, data collection
and analysis, and grant writing/fundraising
• Work with Salt of the Earth Enterprise Kitchen Program Manager to
• Design and execute social enterprise operations to support
programming, train and employ students
• Conduct ServSafe training and exam proctoring
• Develop partnerships with area businesses, organizations, and
• To perform such other duties as requested by the President & CEO and
Directors which are consistent with the responsibilities of this position
The CHEF is a member of the staff of CCGB and is subject to the rights and
responsibilities defined in The Council’s Personnel Policies and Practices.
The Chef will conduct business in a way that maintains the trust and
confidence of the Director of the Center for Food Equity & Economic
Development. He/she is expected to develop and maintain harmonious working
relationships with other members of the Council staff. Access to the Senior
Personnel Officer as provided in The Council’s Personnel Policies and
Practices shall be available at all times.
Reviews and evaluations are conducted by the Director of the Center for Food
Equity & Economic Development. Such evaluation and review shall be consistent
with The Council’s Personnel Policies and Practices.
The Chef is considered a regular employee and entitled to all benefits
provided in the Personnel Policies. The workweek shall be 40 hours on a
flexible schedule as established with the Director of the Center for Food
Equity & Economic Development.
This position is grant funded for 12 months, with the potential of extension.
Submit cover letter, resume, 3 references, and salary expectations to