The Nashville Food Project
Meals Coordinator
The Nashville Food Project
Job Summary
Mission, Vision, and Values
The Nashville Food Project brings people together to grow, cook and share nourishing food, with the goals of cultivating community and alleviating hunger in our city. At The Nashville Food Project, we embrace a vision of vibrant community food security in which everyone in Nashville has access to the food they want and need through a just and sustainable food system. This mission and vision are guided by core organizational values, including hospitality, stewardship, interdependence, learning, justice, and transformation.
Organizational Background
The Nashville Food Project (TNFP) was born from the idea that good food is a matter of basic dignity. Since its start in 2007, TNFP has served thousands of Nashvillians facing food insecurity. In 2011, TNFP was incorporated as an independent nonprofit, shifting the focus of its meals program toward a collaborative partnership model and launching an urban agriculture program. Today, TNFP continues to connect people to nourishing food and to each other through vibrant urban agriculture projects, made-from-scratch meals, and food shared with local partners working to disrupt cycles of poverty.
Position Summary
The Meals Coordinator is a key member of the TNFP culinary operations team, supporting the production of meals prepared in the TNFP kitchen. This position works regularly with both staff and volunteers, maintains kitchen cleanliness, and ensures best practices and proper cooking techniques are employed at all times.
Job Responsibilities
ESSENTIAL JOB FUNCTIONS
Meal Production
● Provide direct support in the daily preparation and cooking of TNFP meals
● Maintain highest best-use of ingredients in accordance with TNFP’s Food Donations Policy
● Support the creation of prep lists for ongoing meal production and volunteer sessions
● Support the kitchen managers in the day-to-day operations for production of all meals and snacks shared with TNFP partner organizations
● Collaborate with kitchen managers and procurement staff to utilize donated and gleaned ingredients in a timely manner and identify targeted items to procure from farms
● Communicate major inventory changes of gleaned and donated foods to kitchen managers
● Report any needed equipment or facilities repairs to kitchen managers
● Work conscientiously to minimize waste through careful use of ingredients
● Ensure Health Department codes are adhered to at all times
● Ensure that all required tasks are completed by meals staff daily
Volunteer Facilitation
● Actively pursue and demonstrate TNFP’s value of hospitality and learning when interacting with other staff members and volunteers
● Create a welcoming atmosphere and meaningful, efficient experiences for all volunteers
● Provide hands-on training to staff, volunteers, and interns as needed
Administrative
● Attend weekly staff meetings and weekly meals team meetings
● Provide marketing support for meals program, including writing articles for newsletters and/or providing photos and content for social media
● Hold staff and volunteers accountable for all TNFP policies and procedures
● Maintain accurate meals records, food labeling, and provide data as requested
Qualifications
MINIMUM REQUIREMENTS
● Ability to regularly lift and move at least 30 pounds
● Ability to instruct and manage volunteers with varying levels of skill
● Ability to complete multiple tasks in a fast-paced kitchen environment
● Cooperative, strong work ethic and a positive attitude; be hard-working, conscientious, communicative, and responsible
● A passion for stewardship of donated resources, and food waste prevention
PREFERRED QUALIFICATIONS
● Minimum of 2 years experience in the culinary and/or hospitality industry
KNOWLEDGE, SKILLS AND ABILITIES
● ServSafe certified or willingness to become certified
● Consistently meet deadlines for meal preparation and service
● Work efficiently to finish key tasks before leaving
● Highly organized with attention to detail, record keeping and time management skills
● Ability to work independently as well as part of a team
● Ability to manage multiple tasks and work in a fast-paced environment
● Strong written, oral and electronic communication skills
● PC proficiency including Microsoft Office Suite
● A passion for great food and interest in food justice work
Additional Information
Benefits
CLASSIFICATION: This is a full-time, non-exempt hourly position up to 40 hours per week that reports to the Kitchen Manager. This position contributes to the supervision of meals interns and volunteers. Pay rate is $17-19 per hour, commensurate with experience.
The Nashville Food Project offers a competitive benefits package for full-time employees including:
● 75% employer paid health insurance, and voluntary dental and vision insurance options
● Employer paid term-life and AD&D insurance, and long-term disability insurance coverage
● Employee assistance program
● Cell phone stipend
● Nine paid holidays, plus two floating holidays
● Paid Time Off (PTO) program
● Parental leave
How to Apply
To apply, please send a resume and cover letter outlining your interest in our work and mission to info@thenashvillefoodproject.org. The deadline for applications is October 1, 2022.
In all aspects of its work, The Nashville Food Project strives for a culture of inclusivity and fairness without discrimination based on race, color, religion, sex, sexual orientation, national origin, age, veteran status, disability, or any other characteristics protected by law.
Candidates will be considered on a rolling basis until the position is filled.
Details
- Date Posted: September 22, 2022
- Type: Full-Time
- Job Function: Other
- Service Area: Other
- Salary Range: 17-19/hr