Job Summary:  

The Seasonal Food and Nourishment Program Coordinator plays a key role in overall kitchen operations while supervising the Food and Nourishment Leaders and working with crews in the kitchen. Key responsibilities include: weekly food inventory, menu planning, food purchasing, teaching basic cooking skills, and guiding crews in preparing a meal. The Coordinator leads the planning of three community celebration dinners and supports Leaders to process surplus farm produce into products distributed through the Health Care Share and the VYCC farm stand.  

Essential Functions  

Food Program Responsibilities:  

• Supervise, train, and mentor Food and Nourishment Leaders 
• Guide crews in the kitchen to ensure successful meal preparation and hold crews to a high work standard  
• Support Leaders as they guide crews in the preparation of daily team lunches  
• Design and deliver hands-on culinary education with crews  
• Lead the planning of community celebration dinners 
• Support Leaders in navigating group dynamics, while cultivating an inclusive VYCC culture and powerful learning experience  
• Uphold kitchen safety standards with Leaders, crews, staff and volunteers  
• Collaborate with VYCC staff to coordinate weekly food inventories, purchasing groceries, and tracking food budget  
• Engage with Leaders in setting goals and chartering personal and professional progress through performance evaluations  
• As needed, support farm work including: seeding, transplanting, weeding, harvesting, sashing and packing produce for distribution, and caring for livestock  
• Work hard in all types of weather and environments, motivating Leaders and Members to do the same  
• Follow and uphold VYCC principles and practices to maintain a safe service site 

Program Planning and Support:  

• Analyze and incorporate ongoing feedback to refine and improve programming 
• Support the development and implementation of hands-on education for Leaders and Members  
• Assist with the management of crew logistics 
• Evaluate, document, and report on program achievements and challenges 
• Communicate effectively with members of the Food and Farm Team, including using Microsoft Teams and Outlook  
• Collaborate actively and effectively with VYCC colleagues  

Desired Skills & Experience  

• Relevant culinary or food service experience  
• Basic knife skills and ability to demonstrate basic cooking and baking techniques 
• Current Food Handler certification or willingness to get certified 
• Experience and/or interest in nutrition education  
• Passion and interest in cooking with seasonally available produce 
• Experience working with young people and a passion for youth development  
• Experience facilitating and managing group dynamics  
• Experience supervising, supporting, and providing feedback to teams or crews   
• Exceptional time management, organizational and communication skills, attention to detail  
• Demonstrated commitment to the values of diversity, inclusiveness, and empowerment  
• Ability to handle multiple, often competing, priorities   
• Flexible, motivated, responsible and willing to both take direction and work independently