Culinary Program Coordinator

Description The Belfast Community Co-op's Prepared Foods department is growing and looking for someone to fill our newly created Culinary Program Coordinator role!

The Culinary Program Coordinator supports the Belfast Community Co-op’s mission to provide healthy food, build community, and strengthen the local economy by developing, testing, and operating new Prepared Foods programs. Initial priorities include evening meals, take-and-bake offerings, and dinner specials. Working under the Prepared Foods Manager and in coordination with the Operations Manager and Kitchen Manager, the coordinator develops approved menus, documents recipes and costs, prepares and serves food, and helps staff reproduce successful offerings. The work is hands-on, customer-focused, and nonsupervisory.

This is a full-time position (30+ hours weekly) requiring weekend, late afternoon, and evening shifts. The starting pay range is $23.00 to $24.00 per hour.

The Belfast Community Co-op’s mission is to bring locally sourced, reasonably priced, organic and natural products to all while fostering an environment where everyone is truly welcome.

Belfast Community Co-op Worker Benefits include:

• Sponsored Co-op Ownership/ Equity Share
• Generous Store Discount
• In-Store Charge Account
• Paid Sick Time
• Paid/Earned Vacation Time
• Retirement Account with Employer Matching
• Regular Free-to-Staff Food and Wellness Items
• CSA/Farmers Market Reimbursement
• Education Credits (PTO for exploring interests related to work)
• Professional Development & Continual Training Opportunities

Full Time Workers (30 hours or more) are also eligible for insurance benefits including:

• Co-op Subsidized Health Insurance Plans
• HSA plans with Matching
• Dental insurance
• Vision Insurance
• Fully Paid Life Insurance
• Voluntary Life Insurance
• Short Term Disability

ESSENTIAL FUNCTIONS

Program Development and Documentation

• Work with the Prepared Foods Manager to establish program priorities, development schedules, production plans, and approved budgets. Meet regularly to review progress, results, and needed changes.
• Develop and test well-balanced, appealing menus for approved programs, including hot dinners, take-and-bake meals, weekly specials, or other assigned offerings. Incorporate dietary needs and seasonal ingredients as appropriate.
• Identify and recommend packaging appropriate for each offering, considering food safety, product quality, presentation, customer convenience, cost, and the Co-op’s sustainability goals. Research and present packaging suggestions to the Prepared Foods Manager and Marketing Manager to obtain approval before ordering or introducing new packaging.
• Obtain management review, testing, and approval before introducing menu items or making significant changes to programs, pricing, purchasing, or resource needs.
• Enter complete recipes into Reciprofity, including ingredients, quantities, yields, portions, detailed preparation methods, and portion costs. Create clear standard operating procedures that other kitchen staff can follow.
• Maintain program recipes, procedures, costing records, and training materials in Co-op systems.

Food Preparation and Evening Service

• Prepare, cook, portion, present, and serve approved menu items consistently and efficiently. Adjust recipe quantities and production levels to expected demand and approved labor and ingredient budgets.
• Organize prep, service, cleanup, and completion of assigned closing tasks. Work independently during assigned evening service while following Co-op procedures and seeking assistance when needed.
• Coordinate ingredient, inventory, equipment, and staffing needs with the Prepared Foods Manager and Kitchen Manager. Use approved purchasing and inventory procedures and minimize spoilage and waste.
• Demonstrate program recipes and production methods and train assigned staff in their execution, in coordination with the Kitchen Manager. Provide task guidance to staff assigned to assist with program prep, service, or cleanup.

Customer Service and Program Results

• Provide welcoming, courteous, and respectful service in the open kitchen and service area. Explain menu offerings and ingredients accurately; follow Co-op procedures for dietary and allergen questions and refer questions when information cannot be verified.
• Respond professionally to customer concerns and maintain respectful communication with co-workers, including during busy periods or when working independently.
• Review available sales information, food and labor costs, waste, customer and staff feedback, price comparisons, and management observations. Recommend changes to portions, product mix, production, or service to improve results.
• Work toward management-established sales, margin, labor, and production goals. Report results and concerns promptly.
• Support promotion of new programs by providing accurate menu descriptions, ingredient and preparation information, and food photography or assistance with photos for promotional materials. Coordinate with management and marketing staff on launch timing and ongoing promotion.

Food Safety and Equipment

• Follow food handling, sanitation, temperature control, storage, labeling, and cleaning procedures. Complete required program records and correct unsafe practices within the scope of training and authority.
• Use kitchen equipment safely, maintain clean work areas, and report equipment problems and safety concerns promptly.

GENERAL CO-OP EXPECTATIONS

• Provide excellent customer service to internal and external customers.
• Greet customers with a friendly, helpful, and respectful approach.
• Follow all store policies, procedures, food safety rules, and safety rules applicable to the role.
• Wear required uniforms, name tags, or protective gear when applicable.
• Work efficiently, safely, and with attention to detail.
• Take initiative and offer help to coworkers when needed.
• Collaborate with others to solve problems and support store goals.
• Maintain regular and dependable attendance.
• Continue learning about products, the Co-op, and the grocery industry.
• Report safety concerns, spills, suspicious activity, or unsafe equipment to a supervisor promptly.

Requirements

REQUIRED QUALIFICATIONS

• 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 prep and service within approved time and cost limits.
• Strong knife and food preparation skills, with the ability to explain and demonstrate safe techniques and approved program recipes to others.
• Ability to communicate clearly and respectfully with customers and coworkers, prioritize tasks, accept direction and feedback, and remain calm in a busy kitchen and retail setting.
• Ability to work independently within approved procedures and to collaborate with staff and customers from diverse backgrounds.
• Basic computer skills and ability to learn and use recipe costing and inventory systems; ability to maintain accurate records.
• Ability to maintain confidentiality, use good judgment, and follow Co-op policies and applicable food safety 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.

PREFERRED QUALIFICATIONS

• 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.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to sit, stand, walk, use hands to handle, feel, and for fine manipulation. The employee is frequently required to reach with hands and arms; climb or balance; bend, stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus. This position requires frequent interaction with the public, in person and over the telephone.

WORK AUTHORIZATION

The successful candidate must be legally authorized to work in the United States. The Co-op follows all federal and Maine laws related to employment eligibility verification. The Co-op will not request more or different documents than required, refuse legally acceptable documents, or discriminate based on citizenship, immigration status, or national origin where protected by law.

BACKGROUND CHECK

The Co-op does not ask about criminal history on the initial application or state that applicants with criminal histories may not apply, except where a legal exception applies. Candidates will have an opportunity to explain criminal-history information, including rehabilitation, as required by Maine law. If a third-party consumer report is used, the Co-op will follow all FCRA notice, authorization, and adverse-action procedures.

SUBSTANCE-FREE / FIT-FOR-DUTY

The Co-op requires workers to report fit for duty and comply with its substance-free workplace policy, including rules on impairment and on use, possession, or distribution while working or on Co-op property, consistent with Maine and federal law.

REASONABLE ACCOMMODATION

The Co-op provides reasonable accommodations to qualified applicants and employees with disabilities; to applicants and employees with known limitations related to pregnancy, childbirth, lactation, or related medical conditions; and for sincerely held religious beliefs or practices, unless doing so would impose an undue hardship or as otherwise permitted by law. Workers or applicants who need an accommodation should contact Human Resources to begin the interactive process.

EQUAL EMPLOYMENT OPPORTUNITY (EEO) EMPLOYER

The Belfast Community Co-op does not discriminate in employment. All employment decisions are made without regard to race, color, religion, sex, pregnancy, childbirth, lactation or related conditions, sexual orientation, gender identity or expression, age, ancestry, national origin, familial status, marital status, physical or mental disability, genetic information or predisposition, military or veteran status, citizenship or immigration status where protected, protected workers' compensation activity, protected whistleblower activity, having sought or received an order of protection, or any other status protected by Maine or federal law. The Co-op is an Equal Opportunity Employer.