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The Nashville Food Project

Preschool Meals Manager

The Nashville Food Project

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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 Preschool Meals Manager oversees the daily operations of The Nashville Food Project’s (TNFP) preschool kitchen at St. Luke’s Community House (SLCH). Reporting to the Chief Culinary Officer (CCO), the Preschool Meals Manager (PMM) is responsible for training staff and volunteers to follow TNFP kitchen policies and procedures, and ensures all meals meet nutritional and safe food handling standards. This position is fully dedicated to supporting TNFP meals programming within a preschool environment, working with the St. Luke’s Community House (SLCH) Child Development Director to manage meal service to support all of SLCH programs and services. This position is key to cultivating relationships with SLCH leadership, teachers and families within SLCH programs.

Job Responsibilities

ESSENTIAL JOB FUNCTIONS

Kitchen Management

  • Plan, oversee, and execute the production of all meals prepared in the SLCH kitchen
  • Ensure the consistency and completion of nutritious, scratch-made meals through safe food handling, cooking and sanitation practices
  • Ensure diverse menu offerings that are prepared appropriately for children and seniors, adhering to CACFP/SFSP guidelines when necessary
  • Collaborate with the TNFP Director of Meals and SLCH preschool and program leadership to maintain accurate records for monthly reporting
  • Ensure proper documentation (e.g., records and recipes) is maintained and updated
  • Plan for and purchase all necessary ingredients through food brokers and local farmers
  • Collaborate with the Director of Meals and Procurement Manager to utilize donated and gleaned ingredients in meals as appropriate and able
  • Supervise TNFP staff and volunteers at the SLCH kitchen to ensure sanitary standards in the kitchen including the preparation and storage of food, the storing of dishes and utensils and overall cleanliness of equipment and facilities
  • Support periodic ServSafe training and education of meals staff and volunteers
  • Minimize waste through careful use of ingredients, ensuring excess foods are passed on to partner organizations as appropriate and composting unusable items

Staff & Volunteer Management

  • Supervise the work of kitchen staff, program interns, and volunteers
  • Prepare weekly task lists for all prep sessions in collaboration with the Volunteer Coordinator and other TNFP culinary staff
  • Welcome volunteers into the SLCH kitchen and help facilitate meal prep shifts as needed
  • Collaborate with the Director of Meals and Volunteer Coordinator to recruit, schedule, and manage regular and periodic volunteer cooks to support the production of meals at SLCH

Administration

  • Build positive relationships with the SLCH staff, parents, children and families
  • Participate in training opportunities and attend all regular staff/agency meetings at SLCH
  • Coordinate with TNFP and SLCH staff to maintain kitchen equipment in good working order
  • Work closely with TNFP program staff and leadership to monitor the SLCH meals budget
  • Support the development and implementation of standard operating procedures to reflect the SLCH preschool meals program as it evolves

Qualifications

REQUIRED QUALIFICATIONS

  • Culinary degree and/or a minimum 2 years relevant experience, including professional kitchen experience and/or culinary training, facility management or work in cafeteria or childcare
  • ServSafe certified or willing to become certified upon hire
  • Ability to pass a background check

 

KNOWLEDGE, SKILLS AND ABILITIES

  • Ability to consistently lift and move at least 25 pounds
  • Well organized with attention to detail, record keeping and time management skills
  • Ability to graciously and effectively lead a small group of volunteers and staff
  • Ability to manage multiple tasks and work in a fast-paced environment
  • Demonstrated ability to implement and hold others accountable to written standards
  • People oriented with a respect for diversity and comfortable facilitating groups with various backgrounds and skill levels
  • Cooperative work ethic and a positive attitude; hard-working, conscientious, communicative and responsible
  • Excellent written, oral and electronic communication skills
  • A passion for children and great food

Additional Information

Benefits

CLASSIFICATION

This is an exempt, full-time, salaried position of 40 hours per week. Weekend and evening hours may be required occasionally.

COMPENSATION & BENEFITS

This position begins at $42,000 annually. The Nashville Food Project also offers a competitive benefits package for full-time employees including:

  • 75% employer paid health insurance, and voluntary dental and vision insurance
  • Employer paid term-life and AD&D insurance, and long-term disability insurance
  • Employee assistance program
  • Cell phone stipend
  • Nine paid holidays, plus two floating holidays
  • Paid Time Off (PTO) program
  • Parental leave
  • Ongoing training and professional development opportunities

How to Apply

To apply, please send a resume and cover letter outlining your interest in our work and mission to info@thenashvillefoodproject.org. Applications received on or before January 27, 2023 will receive priority consideration. Candidates will be considered on a rolling basis until the position is filled.

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.

Details

  • Date Posted: January 6, 2023
  • Type: Full-Time
  • Job Function: Other
  • Service Area: Children / Youth