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.

Job Responsibilities:

• 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

Physical Environment:
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.

Qualifications:

• 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.

Assets:
Degree, diploma, or equivalent experience in Food and Beverage/Hospitality Management
Bilingualism (French/English)
Familiarity with Concordia University hospitality and event policies and procedures

Position Details
30-35 hours per week, at $16-17 per hour, (exact details to be confirmed upon approval of annual operating budget).

Application Details
Please send an updated C.V., along with a cover letter, to hivecafecoop@gmail.com, 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.