Kitchen and Training Coordinator

San Juan College•Farmington, NM

17d

About The Position

This position coordinates the day-to-day operations of the Harvest shared-use commercial kitchen and supports culinary and food business training programs delivered in collaboration with contracted instructors and community partners. The Kitchen & Training Coordinator ensures the kitchen operates safely, efficiently, and in compliance with applicable regulations while supporting workforce development and small food business growth. The position serves as the primary operational point of contact for kitchen users, training participants, and instructional partners. Responsibilities include kitchen scheduling, user onboarding, food safety.

Requirements

Associate’s degree in Culinary Arts, Hospitality, Food Systems, Business, Workforce Development, or a closely related field; or an equivalent combination of education and relevant experience.
Two (2) or more years of experience in a commercial kitchen, shared-use kitchen, food hub, food business incubator, or food production environment.
Knowledge of food safety practices and regulatory requirements applicable to commercial food production.
Experience coordinating schedules, programs, or operations involving multiple users or stakeholders.
Strong organizational, communication, and customer service skills.

Nice To Haves

Experience in a shared-use commercial kitchen, culinary incubator, or workforce training environment.
Food safety certification (e.g., ServSafe Manager), or ability to obtain within a specified timeframe.
Experience supporting training programs delivered by adjunct or contracted instructors.
Familiarity with grant-funded programs or community-based initiatives.

Responsibilities

Shared-Use Kitchen Operations Coordinate daily operations of the shared-use commercial kitchen to support multiple food businesses, training programs, and community activities.
Serve as the primary point of contact for kitchen users regarding onboarding, scheduling, policies, and operational requirements.
Oversee scheduling of the shared-use kitchen to ensure equitable access and efficient use of facilities.
Monitor kitchen usage and communicate operational issues, capacity constraints, or policy concerns to the Project Manager.
Food Safety & Regulatory Compliance Implement and monitor adherence to kitchen usage agreements, sanitation standards, and food safety procedures in compliance with local, state, and federal regulations.
Support kitchen users and training participants in understanding permitting requirements and inspection readiness.
Document and address compliance issues through education, corrective action, and escalation when necessary.
Training & Workforce Development Coordination Coordinate scheduling and delivery of culinary, food safety, and food business training programs conducted by contracted instructors, adjunct faculty, and partner organizations.
Collaborate with instructional partners to ensure curriculum delivery aligns with kitchen capacity, equipment, and safety requirements.
Support evaluation and continuous improvement of training programs based on participant feedback and program outcomes.
Food Business & Entrepreneur Support Provide technical assistance to food entrepreneurs related to production workflows, kitchen operations, food safety requirements, and regulatory pathways.
Serve as a liaison between kitchen users, contracted instructors, mentors, and community partners to connect businesses with appropriate resources.
Support incubator participants by identifying needs and coordinating access to training, mentoring, and kitchen resources.
Equipment, Facilities & Resource Coordination Monitor the condition, availability, and appropriate use of kitchen equipment and shared supplies.
Coordinate routine cleaning schedules and report maintenance, repair, or replacement needs to the Project Manager.
Support continuous improvement of kitchen operations to enhance safety, efficiency, and user experience.
Program & Grant Support Assist with grant research, proposal development, reporting, and implementation related to kitchen operations and training programs.
Track participation, maintain documentation, and support grant-funded activities as assigned.
Instructional & Program Coordination Coordinate day-to-day logistics for contracted instructors, adjunct faculty, and student workers related to kitchen access, scheduling, and compliance.
Provide orientation and guidance on kitchen policies, safety expectations, and operational procedures.
Communicate instructional or operational concerns to the Project Manager; this position does not have authority to hire, discipline, or terminate contractors.
Related Duties Perform related duties as assigned in support of Harvest Kitchen and Harvest Food Hub goals.