About the Free Lunch Program:
The Hive Free Lunch Program serves vegan meals to between 200 and 350 people on the Loyola Campus of Concordia University every regularly scheduled school day. The Free Lunch Program Coordinators are responsible for the timely production of these meals, and must ensure accessibility through attention to common allergies and dietary restrictions, while maintaining product quality, and nutritionally complete selection. Coordinators are expected to support and promote the Hive Cafe Solidarity Co-op and uphold its values and by-law, while being active cooperative worker members.
Hours: Full time: 30 hours/week
Duration: One (1) year contract (renewable)
Location: Concordia University Loyola Campus
-Collaborate with the other Hive Free Lunch Coordinators to develop and implement an operational plan for the Hive Free Lunch Program, appropriate to the Hive Cafe Solidarity Co-op, its members, and its worker members, as well as work with the Cafe Coordinators as required.
-Oversees the day-to-day operations and collective food production for the free lunch service.
-Collaborates with other Free Lunch Coordinators for food planning regarding the menu, recipes, conceptions and costing of meals.
-Networks with suppliers and distributors and maintains a professional relationship.
-Develops and maintains guidelines and operational systems to ensure staff and volunteers uphold best practices for quality of food and cleanliness, and to ensure kitchen is inspection-ready at all times.
-Prepares/manages effectively and efficiently, ensuring Free Lunch servings are conducted in a timely manner.
-Prepares food from scratch (no pre-prepared items) and manages waste. conscientiously, including composting, recycling, creatively reusing items, minimizing use of plastics and disposable cleaning products
-Collaboratively trains, coordinates, and supervises volunteers to ensure they are developing knowledge and skills, as well as making sure they are feeling comfortable, and supported.
-Upholds and promotes the social, environmental, and economic sustainability of the Hive Cafe Solidarity Co-op as outlined in the cooperative’s by-laws.
-Works to provide a safe and anti-oppressive space for volunteers.
-Executes other duties as specified by the Board of Directors.
-The ability to creatively work within a budget, while maintaining well-rounded, healthy, and nutritionally dense vegan recipes/meals.
-Actively works to maintain a non-hierarchical environment with Hive Free Lunch Coordinators, Hive Cafe Coordinators, and workers.
-Support the Kitchen Coordinator in observing cleanliness and functionality of equipment, maintenance, repair, and/or replacement, and requesting BOD approval as necessary.
-Organize and file invoices, while documenting all expenses and complete budget spreadsheet
-Communicate with the Hive Finance Coordinator and Finance committee regarding finances
-Read BOD meeting minutes regularly and relay news to the rest of the Coordinator team, to be up to date on the greater organization
-Attend and represent Free Lunch Program at Coordinator meetings and Board of Directors meetings, as necessary
-Spearheading administrative reports and collaborating with other FLP Coordinators for their completion
-Act as the Chair of Governance Committee
-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, café management, and/or food production
-Familiarity with or interest in learning about 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, costing, and inventory management/controls techniques
-Ethical conduct and responsibility — sets a positive example and fulfills responsibilities with the highest integrity, ethics, and professionalism, and with respect to deadlines
-Technologically proficient in administrative and computer skills.
-Knowledge of health and safety regulations, as well as safe food handling and compliance including MAPAQ certification
-Degree, diploma, or equivalent experience in Food Management
-Familiarity with Concordia University hospitality and event policies and procedures
Please apply by completing the following Google Form: