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Food Coordinator @ Hive Cafe Solidarity Cooperative

July 15, 2018 @ 4:00 PM

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.

Details

Date:
July 15, 2018
Time:
4:00 PM
Event Category:

Venue

Québec Canada

Organizer

Hive Café Coop
Email:
hivecafecoop@gmail.com
Website:
http://www.hivecafe.ca/

Details

Date:
July 15, 2018
Time:
4:00 PM
Event Category:

Venue

Québec Canada

Organizer

Hive Café Coop
Email:
hivecafecoop@gmail.com
Website:
http://www.hivecafe.ca/