Food Coordinator Job Description
The Food Coordinator oversees the inhouse production of food for the Hive Cafe Solidarity Cooperative. This person will also assist the co-op in shifting toward most food production for two locations happening on-site at the Hive Cafe Co-op kitchen. They will ensure customer service, product quality, selection, and availability, as well as support and promote the Hive Café Solidarity Co-op and uphold its values and constitution, while being an active cooperative worker member.
- Coordination of in-house food production
- Including menu creation with appropriate and accurate costing
- Revision of existing menu
- Hiring and supervision of kitchen staff, including presence in production
- Coordinate kitchen labour within specified budget
- Assures the Cafe’s overall food quality, production, safety, and labour standards in conjunction with the other coordinators.
- Coordination of distribution of food to cafe locations
- Coordination of catering
- Chairing and coordination of food committee, as needed
- Ordering and stocking for kitchen
- Regular, monthly inventory of kitchen
- Supplier relations
- In collaboration with the Finance/Admin Coordinator, maintain positive relationships with suppliers, and assure
- payments are made in timely manner
- Support Finance/Admin coordinator as necessary in accounts payable bookkeeping
- Work with the finance/admin coordinator to determine costs and ordering schedules
- Ensures cleanliness and functionality of the Hive kitchen and equipment
- In collaboration with the General Coordinator, develop menu specials and promotions to increase sales
- Develop marketing strategies related to increasing sales
- Supports General Coordinator in the Mezz cafe, including the execution of inventory, ordering, stocking, pricing, etc, as needed
- Attend board meetings on a rotational basis with other coordinators to present information and represent coordinator concerns
- Collaborates with the coordinators and the Board of Directors to ensure food sourcing is local and sustainable (see procurement policy) through vetting and analysis.
- Manages waste conscientiously (minimizing waste, composting, reusing creatively)
- Shares expertise, mentors others in the kitchen as needed, and fosters a climate of experiential learning, growth and improvement, as well as ongoing personal and collective development
These elements are intended to describe the general nature of the work performed by worker-members:
- Exposure to potential hazards exists with respect to cutting equipment, coffee makers, mixers, food allergens 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 worker-member may perform any number of physical activities to accomplish assigned duties, such as walking and standing (up to 90% of the work time), bending, reaching, repetitive motions, and lifting between 40 to 50 lbs.
- A love of food, a passion for food sovereignty, and a firm belief in the importance of sustainability
- Excellent interpersonal skills; communication and listening skills
- 2 years of related experience in restaurant or café management
- Knowledge of health and safety regulations, as well as safe food handling and compliance including MAPAQ certification
- Familiarity with the cooperative business model and non-hierarchical structures
- Ability to function in a horizontal environment.
- Ability to balance effective leadership skills with power-sharing abilities in a communal decision-making cooperative structure and empower all workers.
- Ability to inspire worker motivation, commitment, and effectiveness with progressive workplace practices that foster teamwork, open communication, respect, equality, safety, and helpfulness
- Strong organization skills, attention to detail, ability to prioritize workload, and multitasking
- Financial competence including a clear understanding of margins, pricing and inventory management/controls techniques
- Ethical conduct and responsibility — sets a positive example and fulfills responsibilities with the highest integrity, ethics, and professionalism
- Technologically proficient in basic computer skills.
Degree, diploma, or equivalent experience in Food and Beverage/Hospitality Management
Familiarity with Concordia University hospitality and event policies and procedures
30-35 hours per week, at $16-17 per hour, (exact details to be confirmed upon approval of annual operating budget).
Please send an updated C.V., along with a cover letter, to firstname.lastname@example.org, with “Food Coordinator Application” in the subject line.
Deadline to apply is July 15, 2018, at 4pm.
Start date for position is August 13-15, 2018.