Tck Providence Inc.

“Second harvest food bank, a related organization, is the sole member/stockholder.”

“Second harvest food bank, a related organization, elects 51% of the tck providence board of directors.”

“Second harvest food bank, a related organization, approves major decisions.”

“TCK Providence's accountants prepare Form 990 and provide a copy to the board of directors to review and discuss in advance of the filing deadline.”

“TCK Providence's Board of Directors Chairman and Executive Director monitor for any conflicts and investigate potential conflicts.”

“TCK Providence's percentage-based annual raise is based on company policy. Initial salaries were set by parent organization prior to TCK Providence's inception.”

“Governing documents, conflict of interest policy and financial statements are available to the public upon request at tck providence's office located at 5790 university parkway, winston-salem, nc 27105.”

“The Triad Community Kitchen (TCK) Culinary Training Program is one of a kind in the region and dedicated to empowering people to achieve their goals of employment and self-sufficiency. Led by Chef Jeff Bacon, an ACF Certified Executive Chef and member of the American Academy of Chefs, TCK is a certified model program of Catalyst Kitchens. Unemployed or underemployed candidates are referred by Forsyth Technical Community College, Goodwill Industries of Northwest NC, partner agencies of Second Harvest Food Bank and others. Sessions meet for 13 weeks (12 weeks of instruction and a one-week internship) and are housed in our training facility within Second Harvest Food Bank. Training includes: certification in ServSafe sanitation, basic culinary skills, basic baking skills, knife skills, kitchen safety, mass food production, cook-chill technology training, and catering production. Training also includes instruction and activities designed to help ensure students are "workplace ready." The one-week internship with a local food service organization or restaurant provides students with "real world" job experience. Selected graduates participate in Providence Restaurant's Hospitality Residency Program, housed in a separate facility in the Double Tree Hotel that serves as a full scale restaurant and catering operation where students rotate through various stages of the kitchen for 18 to 24 months so that, upon matriculation, they can secure jobs making $13.50 or more per hour in the food industry. Money raised from diners' tabs and catered events help to fund our program.Triad Community Kitchen graduates between 50-60 students per year, ready for employment in the food service and hospitality industries. Throughout their training, students have the opportunity to "give back" as they use donated and purchased food to produce vacuum sealed, ready-to-heat meals for distribution to Second Harvest Food Bank partner programs, such as soup kitchens, emergency shelters and others. In 2016, we completed our first full year of the residency program. We also hired a social worker who, along with two interns, offered greater wrap-around services for our students and residents.”

“No changes since the prior year.”