Part-Time Program Coordinator, Food Services & Catering

Compensation: USD 20.5 - USD 22.66 - hourly Company Description Background Since 1976, St. Joseph Center has been meeting the needs of low-income and homeless individuals and families in Venice, Santa Monica, Mar Vista, and surrounding communities. The Center is a 501(c)(3) nonprofit community organization that assists people without regard for religious affiliation or lack thereof through comprehensive case management and integrated social service programs. The Center enjoys broad-based community support as well as a sponsored relationship with its founders, the Sisters of St. Joseph of Carondelet. St. Joseph Center serves approximately 6,000 individuals annually. Brief Description of Principal Activities Multifaceted intervention, prevention, and education services are carried out at four sites on the Westside of Los Angeles. St. Joseph Center’s integrated programs provide clients with concentrated and coordinated access to services according to the nature of their needs. Job Description Job Summary The Program Coordinator supports and coordinates day-to-day operations of Bread & Roses Food Services including the Bread & Roses Training Kitchen, Bread & Roses Catering and Bread & Roses Café. The coordinator provides administrative and operational support to ensure excellent service and optimal program delivery. The Program Coordinator’s key areas of responsibility include: Support B&R Training Kitchen Program Manager with duties associated with scheduling, organizing, operating classes, guest chefs, and events, including recommending vendors for services, overseeing the production and distribution of materials, coordinating logistics, and serving as liaison with internal and external vendors. Act as coordinator and administrator for Bread & Roses Catering. Support admin catering functions – invoicing, quotes, communication with catering clients. Ensure the cleanliness and upkeep of kitchen, storage areas, and fridges. Coordinate periodic deep cleaning of the kitchen and storage areas. Draft and/or generate routine communications; coordinate production (formatting, copying, etc.) and dissemination of documents, such as presentations, course handouts, reports, brochures, etc. Work with the Chef’s to track, monitor and re-order inventory of food, kitchen supplies and equipment. Plan, order and submit timely purchase requests of kitchen staples to procurement staff. Support preparations for food services including procuring food, supplies, materials and equipment for classes. Work within budget, keeping track of food costs, achieving financial target goals as it relates to the kitchen. Assists in maintenance and oversight of course and student attendance documentation, academic materials, records on student population, and follow up with students with failed or incomplete assignments. Ensures that internal and external catering events are coordinated efficiently and effectively and to the highest standard of excellence. Coordinate graduates for catering projects. Maintain a roster of graduates available to work on catering projects. B&R Training Kitchen: Recruitment, Outreach, Assessments: Along with Program Managers, proactively identifies partner agencies, especially those serving low-income individuals and families; establish and maintain positive working relationships with those agencies to recruit participants. Assists Program Manager in conducting information sessions and vocational student interviews. Supports administration of recruitment process for Vocational Training Kitchen. Maintain relationships with local vendors & restaurant managers to pursue food donations, employment and internship opportunities for students and graduates. Plan and facilitate social activities within the community and the program. Work with Program Manager to complete comprehensive vocational assessments, utilizing aptitude, interest and other assessment tools. Assist with client and student surveys, collating results and creating survey reports. Assists Program Instructor in assessing student skills, and places students in appropriate externship locations. Documents skill set for each student and keeps record of student performance. Participates in the selection process of students to be placed at various externship sites. Supports evaluation of student progress at externship sites. Coordinates externships and other job development activities for students. Maintain ongoing communication with students, externship site representatives, and alumni. Assists with training students to prepare them for food service occupations. In the absence of culinary staff and volunteers, teaches portions of the courses when necessary. Works with program staff to develop and modify curriculum as needed to individualize training and improve student retention. Assists with development of instructional materials for the class. Assists students in transitioning to new job or work-site. Conducts employment follow-ups with alumni. Supports Program Manager with response to inquiries, and take appropriate action as required. *Other duties and responsibilities may be assigned. The duties and responsibilities listed are designed to provide typical examples of the work performed; not all duties and responsibilities assigned are included here, nor is it expected that all similar positions will be assigned every duty and responsibility. Qualifications Knowledge, Skills & Abilities: Able to demonstrate respect and sensitivity towards a diverse population. Strong organizational skills, attention to detail, and the ability to prioritize and multi-task. Must be able to teach and or facilitate life and job skills classes. Skill in teaching techniques for different learning modes. Knowledge of food service operation (includes profit/loss, budget preparation, revenue data monitoring, vendor contract and food preparation) Knowledge of basic counseling and behavior management techniques. Demonstrated success in following through and completing routine tasks. Excellent customer service, interpersonal, verbal and written communication skills. Ability to create positive working relationships in a team environment with a diverse group of people and volunteers Ability to anticipate project needs, discern work priorities, and meet deadlines with minimum supervision. Able to work occasional evenings and weekends. Ability to operate a variety of culinary and office equipment. Experience: Previous experience in program coordination and knowledge of vocational community resources desired. Administrative experience in business or social service programs is a plus. 2+ years of experience in education, management, food services or related fields. Previous experience working with a diverse population. Education: Bachelor’s degree in education, hospitality, culinary arts or related areas. A combination of education/experience may be considered. Direct Reports: Computer Skills: Knowledge and use of Microsoft Word, Excel, and PowerPoint, and database software preferred. Certificates, Licenses and Registrations: Must possess and maintain CPR and First-Aide certification. Travel Requirements: Access to reliable transportation. Occasional travel to catered events, partner sites, or fundraising events may be required. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand, sit, walk, stoop, talk, hear, reach above and below shoulders; use hand and finger dexterity, keyboarding and making and receiving telephone calls. The employee may be required on occasion to lift and or carry up to 20 lbs. Additional Information Status: Half-Time/Non-Exempt Pay Range: $20.50 - $22.66/hourly Employment with St. Joseph Center is contingent on completion of satisfactory background check. St. Joseph Center is an equal opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to their race, color, religion, sex, national origin, disability, or status as a protected veteran. All applicants for employment are invited to voluntarily self-identify their gender, race, ethnicity, and veteran status by completing the EEO Information. Providing your EEO Information is voluntary and refusal to self-identify will not subject applicants to any adverse treatment. Similarly, applicants who do self-identify will not be subject to any adverse treatment based on the information they provide. Job Location #J-18808-Ljbffr Stjosephctr