Job Description

Job Summary

The Coordinator supports and coordinates day-to-day operations of Bread & Roses Food Services including the Bread & Roses Training Kitchen, Bread & Roses Catering and Bread & Roses Café. The coordinator provides administrative and operational support to ensure excellent service and optimal program delivery. The coordinator reports to the B&R Training Kitchen Program Manager and supports Food Services Program Managers with program administration.

ESSENTIAL DUTIES & RESPONSIBILITIES

The Program Coordinator’s key areas of responsibility include:

Administration:

• Support B&R Training Kitchen Program Manager with duties associated with scheduling, organizing, operating classes, guest chefs, and events, including recommending vendors for services, overseeing the production and distribution of materials, coordinating logistics, and serving as liaison with internal and external vendors.
• Support administrative functions for Bread & Roses Café program. Create documentation, reports, forms to streamline admin for program. Ensure documentation of daily meal service data.
• Act as coordinator and administrator for Bread & Roses Catering. Support admin catering functions – invoicing, quotes, communication with catering clients.
• Ensure the cleanliness and upkeep of kitchen, storage areas, and fridges. Coordinate periodic deep cleaning of the kitchen and storage areas.
• Draft and/or generate routine communications; coordinate production (formatting, copying, etc.) and dissemination of documents, such as presentations, course handouts, reports, brochures, etc.
• Work with the Chef’s to track, monitor and re-order inventory of food, kitchen supplies and equipment. Plan, order and submit timely purchase requests of kitchen staples to procurement staff.
• Support preparations for food services including procuring food, supplies, materials and equipment for classes. Work within budget, keeping track of food costs, achieving financial target goals as it relates to the kitchen.
• Assists in maintenance and oversight of course and student attendance documentation, academic materials, records on student population, and follow up with students with failed or incomplete assignments.
• Ensures that internal and external catering events are coordinated efficiently and effectively and to the highest standard of excellence.
• Coordinate graduates for catering projects. Maintain a roster of graduates available to work on catering projects.

**B &R Training Kitchen: Recruitment, Outreach, Assessments: **

• Along with Program Managers, proactively identifies partner agencies, especially those serving low-income individuals and families; establish and maintain positive working relationships with those agencies to recruit participants.
• Assists Program Manager in conducting information sessions and vocational student interviews. Supports administration of recruitment process for Vocational Training Kitchen.
• Maintain relationships with local vendors & restaurant managers to pursue food donations, employment and internship opportunities for students and graduates.
• Plan and facilitate social activities within the community and the program.
• Work with Program Manager to complete comprehensive vocational assessments, utilizing aptitude, interest and other assessment tools.
• Assist with client and student surveys, collating results and creating survey reports.

B &R Training Kitchen: Externships, Training:

• Assists Program Instructor in assessing student skills, and places students in appropriate externship locations. Documents skill set for each student and keeps record of student performance.
• Participates in the selection process of students to be placed at various externship sites.
• Supports evaluation of student progress at externship sites.
• Coordinates externships and other job development activities for students.
• Maintain ongoing communication with students, externship site representatives, and alumni.
• Assists with training students to prepare them for food service occupations.
• In the absence of culinary staff and volunteers, teaches portions of the courses when necessary.
• Works with program staff to develop and modify curriculum as needed to individualize training and improve student retention. Assists with development of instructional materials for the class.
• Assists students in transitioning to new job or work-site. Conducts employment follow-ups with alumni.
• Supports Program Manager with response to inquiries, and take appropriate action as required.

Other duties and responsibilities may be assigned. The duties and responsibilities listed are designed to provide typical examples of the work performed; not all duties and responsibilities assigned are included here, nor is it expected that all similar positions will be assigned every duty and responsibility.

Qualifications

Knowledge, Skills & Abilities:

• Able to demonstrate respect and sensitivity towards a diverse population.
• Strong organizational skills, attention to detail, and the ability to prioritize and multi-task.
• Must be able to teach and or facilitate life and job skills classes. Skill in teaching techniques for different learning modes.
• Knowledge of food service operation (includes profit/loss, budget preparation, revenue data monitoring, vendor contract and food preparation)
• Knowledge of basic counseling and behavior management techniques.
• Demonstrated success in following through and completing routine tasks.
• Excellent customer service, interpersonal, verbal and written communication skills.
• Ability to create positive working relationships in a team environment with a diverse group of people and volunteers
• Ability to anticipate project needs, discern work priorities, and meet deadlines with minimum supervision.
• Able to work occasional evenings and weekends.
• Ability to operate a variety of culinary and office equipment.

Experience:

• Previous experience in program coordination and knowledge of vocational community resources desired.
• Administrative experience in business or social service program is a plus.

Education:

• Bachelor's degree in Education, Hospitality, Culinary Arts or related area. Relevant experience may substitute for the degree requirement on a year-for-year basis.
• Two years recent, full-time working experience in education, management, food services or related field

Direct Reports:

• No direct reports. Carries out any supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Computer Skills:

• Knowledge and use of Microsoft Word, Excel, and PowerPoint, and database software preferred.

Certificates, Licenses and Registrations:

• Must possess and maintain CPR, First Aide, and ServSafe Food Handler Certification.
• Valid California Class C Driver License or the ability to utilize an alternative method of transportation when needed to carry out job-related essential functions.
• Valid automobile liability insurance.

Travel Requirements:

• Occasional travel between sites is required. Must have reliable transportation and be able to drive between work sites. Occasional travel to catered events, partner sites, or fundraising events may be required.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand, sit, walk, stoop, talk, hear, reach above and below shoulders; use hand and finger dexterity, keyboarding and making and receiving telephone calls. The employee may be required on occasion to lift and or carry up to 20 lbs.

Additional Information

Status: Full time/Exempt

Salary: $18/hour to $19/hour

Employment with St. Joseph Center is contingent on completion of satisfactory background check.

For consideration, please submit cover letter and resume. St. Joseph Center is an equal opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to their race, color, religion, sex, national origin, disability, or status as a protected veteran. All applicants for employment are invited to voluntarily self-identify their gender, race, ethnicity, and veteran status, by completing the EEO Information. Providing your EEO Information is voluntary and refusal to self-identify will not subject applicants to any adverse treatment. Similarly, applicants who do self-identify will not be subject to any adverse treatment based on the information they provide.

St. Joseph center invites you to review the current "EEO is The Law" poster as part of the application process. A link to the current poster is located here.

https://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf