Transparency by the Numbers

Compensation & Benefits

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.

• Highest compensation for a full-time employee - $110,000
• Lowest compensation for a full-time employee - $26,000
• Starting part-time wage: $12.50/hour
• DCCK pays approximately $8,227 dollars per employee, per year, for benefits.
• 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.
• Medical and Child Care Flexible spending accounts and Metrobenefits for all employees that wish to participate.
• INOVA Employee Assistance Program benefit at no charge to full-time employees.
• Between 10-20 paid vacation days a year, depending upon tenure, and 8 paid personal/sick days a year for all full-time employees.
• $2,500 scholarship awarded annually to an employee that is a graduate of the Culinary Job Training program.

Staff Composition

• Total Staff: 118
• 16% of our staff has been employed for 5 years or more.
• 35% of our staff has been employed for 2 years or more.
• 44% of our staff are Culinary Job Training graduates.
• 49% of our staff are ex-offenders.
• 19% of management and supervisory positions are held by ex-offenders.
• 48% of our staff is female.
• 77% of our staff are minorities.
• 33% of our management and program directors are female.
• 57% of senior management and program directors are female, minority, or both.
• 63% of our staff are DC Residents.
• Number of  Culinary Job Training graduates on board of directors: 1
• Number of Culinary Job Training Graduates hired in 2011 (so far): 7

Program Outcomes

CULINARY JOB TRAINING

• Class retention rate: 2008: 69%, 2009: 86%
• Average ServeSafe Score: 2009: 89%
• Employed at Graduation: 2008: 75%, 2009: 71%
• Average Wage: 2009: $11.35
• In 2008 Culinary Job Training graduates paid approximately $201,077 in payroll taxes, in 2009 they paid $209,333.
• Criminal recidivism rate of Culinary Job Training Program graduates: 2.5% (DC rate 73%, National rate: 65%).

FIRST HELPING

• In 2009, we obtained 125 VA housing vouchers for Veterans.
• Placed 17 senior citizens into housing at the Robert Walker House in 2009.
• Since 2009, we have placed 61 individuals into detoxification programs.

Financial Sustainability
We believe that the traditional notion of a “charity” is, in and of itself, unsustainable. For this reason, we continue to develop new social enterprise models to generate more revenue for our programs whileemploying more of our graduates.

Percentage of revenue self-generated in 2009: 44%