Raw Ingredients

Transparency at DC Central Kitchen

DC Central Kitchen strives to impact our community through every aspect of our operations—from our programs to our hiring practices. For example, many of our staff have graduated from our Culinary Job Training program. We hope to provide them, and all our staff, with the best opportunities in health care, insurance, retirement savings, and continued education.

We hold the highest regard for the confidence and trust of our supporters, so we'd like to provide you with even more information about these operational details. You've always been able to see our financial reports (as well as our Guidestar, Great Nonprofits, and Charity Navigator profiles), and now we are making available statistics on our hiring practices and staff salary & benefits.

The Numbers

• Highest compensation for a full-time employee - $90,000
• Lowest compensation for a full-time employee - $24,440
• DCCK pays approximately $8,227 dollars per employee, per year, for fringe benefits.
• Fringe benefits for staff:
  • Health, dental and vision coverage, free of charge, for all full time employees (after 3 months employment).
  • A $25,000 Life insurance policy for all full-time employees, free of charge, after 6 months employment.
  • Short-term and long-term disability insurance, free of charge, for all full-time employees after 6 months.
  • A 403B retirement plan with a company match of 50% (to a maximum of 5% of annual salary) for all full-time employees after 6 months.
  • Lunch provided Mon-Fri, free of charge for all staff and volunteers.
  • Flexible spending accounts and Metrobenefits for all employees that wish to participate.
  • Between 15-25 paid vacation days a year, depending upon tenure, and 8 paid personal/sick days a year for all full-time employees.
  • $2,000 scholarship awarded annually to an employee that is a graduate of the Culinary Job Training program.
• Tenure: 41% of the staff has been employed for 2 years or more.
• Total Staff: 70
• Number of  Culinary Job Training graduates on board of directors: 2
• 33% of the staff are Culinary Job Training graduates.
• 82% of the staff is female, minority, or both.
• 55% of senior management and program directors are female, minority, or both.
• 30% of the staff is ex-offenders.
• 21% of management and supervisory positions are held by ex-offenders.
• In 2008 Culinary Job Training graduates paid approximately $201,077 in payroll taxes, in 2009 they paid $209,333.