**DEADLINE EXTENDED**
Position: Hive Café Co-op Production Cook
Hours: 15-20 hours / week
Salary : $13.52/hour
Duration: August 2018 – May 2019
Deadline to apply: August 20th, at 5pm
Interviews: August 21st – 24th
Start date: August 27th or 28th
The Hive Cafe production kitchen is located at the Concordia Loyola campus. The Hive is able to provide shuttle bus passes for all employees to the Loyola campus from downtown.
To apply, please fill out the attached google form. For any issues with the form, please contact hivecafecoop@gmail.com
Hive Café Co-op Mission
Located both at the heart of Concordia University’s Loyola campus and Downtown campus, the
Hive Café Co-op’s mission is to provide healthy, varied, affordable, organic, and locally
produced food options, while highlighting sustainable practices, employing dignified working
conditions for suppliers and worker-members alike, nurturing a community-run space, and
fostering an alternative food system to the one currently dominated by corporate institutional
providers.
Description
This position works with the Food Coordinator in the production of food for both the Hive Cafe locations; Concordia University, SGW and Loyola Campuses. This person will help to ensure product quality, selection, and availability as well as support and promote the Hive Café Co-op and uphold its values and constitution, while being an active cooperative worker member.
Job Responsibilities
– Assures cafes overall food quality, production, safety, and labour standards in conjunction with the Food Coordinator
– Assists in the day-to-day back-of the house operations, food production and assists the café in increasing in-house food production
– Uphold best practices for quality of food and safety
-Ensures kitchen observes cleanliness and functionality of equipment and notifies the Coordinator if the need for maintenance, repair, or replacement arises
– Manages waste conscientiously (minimizing waste, composting, reusing creatively)
– Collaborates to develop and implement an operational schedule (ie. food production schedule) for the kitchen that is appropriate to the cooperative, its members, and its worker members
– Continues their own education/training as required to develop and acquire new skills in leadership, hospitality, and food issues as needed
– Upholds and promotes the social, environmental, and economic sustainability of the café as outlined in the cooperative’s constitution
– Other duties as specified by the Coordinators and/or Board of Directors
Qualifications
– Passionate about food, food sovereignty, and sustainability
– Interest or experience in cooperative business models
– 1+ years experience working in a restaurant or production kitchen environment
– Basic knowledge of ingredients, kitchen equipment and procedures
– Above average knife skills
– Knowledge of health & safety and safe food handling regulations
– Excellent communication and listening skills
– Strong organization skills, attention to detail, ability to prioritize workload, multitasking
– Ability to function in a non-hierarchical environment and work well with a team
– Commitment to fostering an anti-oppressive environment and a a climate of experiential learning, growth and improvement, as well as ongoing personal and collective development
Assets (not required)
– Certificate for Hygiene and Food Safety training as defined by the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ)
– Bilingualism (French/English)
– Concordia student status
– Experience or interest in vegetarian/vegan food preparation
– Interest or knowledge in local and sustainable food sourcing and supplier networking
Physical Environment:
These elements are intended to describe the general nature of the work performed by employees:
– Exposure to potential hazards exists with respect to cutting equipment, coffee makers, mixers and other work aids necessary to perform job duties
– Exposure of up to 176˚C while cooking, or washing dishes
– Exposure to -1˚C to 4˚C while handling refrigerated products
– Exposure to -22˚C while handling frozen products
The cook may perform any number of physical activities to accomplish assigned duties, such as walking and standing (90% of the work time), bending, reaching, repetitive motions, and lifting between 40 to 50 lbs.
https://docs.google.com/forms/d/e/1FAIpQLScxaNQ5Xv-5J_QDrtTrna0_MGyn3acveeuPDnkRJfWEkPCKiw/viewform?usp=sf_link