Food Coordinator Job Description
Position: Food Coordinator
Organization: Hive Cafe, Cooperative de Solidarite
Location: Concordia University SGW Campus and Loyola Campus, Montreal, Quebec
Mission of Hive Café Co-op
[img]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.
The Food Coordinator oversees the in-house 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
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 176C while cooking, or washing dishes
Exposure to -1C to 4C while handling refrigerated products
Exposure to -22C 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 email@example.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.
When applying, please indicate that you saw this posting at FoodWork.ca.
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FoodWork ID: 46175 Date posted to FoodWork.ca: Jun 20 2018