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Food Coordinator @ The Hive

November 25, 2016 @ 5:00 PM

The Hive Cafe Cooperative de Solidarite is looking for a new Food Coordinator!

Position Conditions:
Conditions of employment: 35 hours per week, from Sunday – Thursday, at $16/hour.
Start date: December 4 2016.
End date: May 15, 2016
This is a five-month contract, with possibility of renewal.

Application deadline: Nov 25, at 5pm.

Please submit CV and coverletter to: hivecafekitchen@gmail.com

Our Vision
The Hive Cafe Solidarity Co-op envisions accessible food systems that are socially, economically, as well as environmentally regenerative that are operated locally and democratically.
Our Mission
The mission of the Hive Cafe Co-op is to be a model food system at Concordia University that provides food through sustainable practices and empowers the student community.

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 continuing the shift 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
Coordinate food production and distribution to two cafe locations
Ordering and stocking of kitchen
Creatively introduces new menu items and specials when appropriate
Hiring and supervision of kitchen staff, including presence in production, and support of an empowering working environment
Assures the Cafe’s overall food quality, production, safety, and labour standards in conjunction with the other coordinators.
Conducts appropriate costing of new menu items
Coordination of Hive Cafe catering
Oversees functioning of kitchen, including equipment servicing and liaising with Concordia University Administration, as needed
Chairing and coordination of food committee
Conducts regular, monthly inventory of kitchen
Liaising with and research into suppliers
In collaboration with the Finance/Admin Coordinator, works to maintain positive relationships with suppliers, as well as assure payments are made in timely manners
In collaboration with the General Coordinator, develop menu specials and promotions to
Develop marketing strategies related to increasing sales
Ensures cleanliness and functionality of the Hive kitchen and equipment
Supports General Coordinator in the cafes, including the execution of inventory, ordering, stocking, pricing, etc, as needed, as well as support on the floor
Attend Coordinator meetings to ensure effective functioning of coordinator responsibilities
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 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

Position Requirements:
3+ years experience in the foodservice industry
Excellent knife skills
Experience and aptitude in vegan and vegetarian cooking on a large scale
MAPAQ hygiene and food safety certification
Interest and passion for food justice and food sovereignty
Strong organization skills; attention to detail; multitasking and prioritizing workload

Position Qualifications:
Financial literacy and competence in costing, budgeting and profit margins
Administrative competency; basic computer proficiency, using and maintaining communal database documents, folders and forms
Ability to balance effective leadership skills with power-sharing opportunities in a communal decision-making cooperative structure
Ability to inspire and maintain worker-member motivation, commitment and effectiveness with progressive workplace practices that foster teamwork, open communication, respect, equity and safety

Diploma in Food and Beverage Hospitality Services
Familiarity with cooperative business model

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.

Please submit CV and coverletter to: hivecafekitchen@gmail.com


November 25, 2016
5:00 PM
Event Category:


November 25, 2016
5:00 PM
Event Category: