Culinary Program Coordinator

Belfast Community Co-op•Belfast, ME

1d•$23 - $24

About The Position

The Culinary Program Coordinator supports the Belfast Community Co-op’s mission by developing, testing, and operating new Prepared Foods programs. Initial priorities include evening meals, take-and-bake offerings, and dinner specials. This is a hands-on, customer-focused, nonsupervisory role working under the Prepared Foods Manager and coordinating with the Operations Manager and Kitchen Manager. The coordinator develops approved menus, documents recipes and costs, prepares and serves food, and helps kitchen staff reproduce successful offerings. This is a full-time position of 30 or more hours per week that requires weekend, late-afternoon, and evening shifts. The starting pay range is $23.00 to $24.00 per hour. The role develops program priorities, menus, production plans, recipes, procedures, and training materials; prepares and serves approved offerings; coordinates ingredients, inventory, equipment, and staffing; and contributes to customer service, food safety, promotion, and evaluation of program results. The coordinator works independently during assigned evening service within approved procedures and provides task guidance and training to staff assigned to assist with program work.

Requirements

Demonstrated ability to develop, test, cost, document, and consistently produce recipes in a commercial kitchen.
Ability to scale recipes, apply portion controls, manage shrink and food waste, and organize preparation and service within approved time and cost limits.
Strong knife and food preparation skills, including the ability to explain and demonstrate safe techniques and approved recipes to others.
Ability to communicate clearly and respectfully, prioritize tasks, accept direction and feedback, and remain calm in a busy kitchen and retail setting.
Ability to work independently within approved procedures and collaborate with staff and customers from diverse backgrounds.
Basic computer skills and ability to learn and use recipe-costing and inventory systems and maintain accurate records.
Ability to maintain confidentiality, use good judgment, and follow Co-op policies and applicable food and workplace safety requirements.
Ability to perform the essential functions of the position, with or without reasonable accommodation.
Complete required Co-op food safety, sanitation, and equipment training within the first 30 days of employment.
Must be legally authorized to work in the United States.
Must report fit for duty and comply with the Co-op’s substance-free workplace policy.

Nice To Haves

Experience with Reciprofity or similar recipe-costing software and electronic inventory systems.
Experience adapting recipes for dietary needs and using seasonal ingredients.
Experience launching new food service offerings, providing evening meal service, or working in a cooperative or natural foods setting.

Responsibilities

Work with the Prepared Foods Manager to establish program priorities, development schedules, production plans, and approved budgets, and regularly review progress and needed changes.
Develop and test appealing, balanced menus for approved programs, incorporating dietary needs and seasonal ingredients as appropriate.
Research and recommend appropriate packaging, considering food safety, quality, presentation, convenience, cost, and sustainability goals; obtain approval before introducing or ordering new packaging.
Obtain management review, testing, and approval before introducing menu items or making significant program, pricing, purchasing, or resource changes.
Enter complete recipes into Reciprofity, including ingredients, quantities, yields, portions, preparation methods, and portion costs; create standard operating procedures and maintain program records and training materials.
Prepare, cook, portion, present, and serve approved menu items consistently and efficiently, adjusting recipe quantities and production to expected demand and approved budgets.
Organize preparation, service, cleanup, and assigned closing tasks; work independently during assigned evening service while following Co-op procedures.
Coordinate ingredient, inventory, equipment, and staffing needs with the Prepared Foods Manager and Kitchen Manager; follow approved purchasing and inventory procedures and minimize spoilage and waste.
Demonstrate recipes and production methods, train assigned staff in coordination with the Kitchen Manager, and provide task guidance to staff assisting with preparation, service, or cleanup.
Provide welcoming, courteous service; explain offerings and ingredients accurately; follow procedures for dietary and allergen questions and refer questions when information cannot be verified.
Respond professionally to customer concerns and communicate respectfully with coworkers, including during busy periods or independent work.
Review sales, costs, waste, feedback, price comparisons, and management observations; recommend improvements to portions, product mix, production, or service.
Work toward management-established sales, margin, labor, and production goals and promptly report results and concerns.
Support program promotion with accurate menu and ingredient information and food photography or assistance with promotional photos; coordinate launch timing and promotion with management and marketing staff.
Follow food handling, sanitation, temperature-control, storage, labeling, and cleaning procedures; complete required records and correct unsafe practices within training and authority.
Use kitchen equipment safely, maintain clean work areas, and promptly report equipment problems and safety concerns.
Meet general Co-op expectations, including dependable attendance, customer service, adherence to policies and safety rules, efficient work, cooperation, and ongoing learning.