Scheduling Coordinator

TEMPORARY Food Pantry Coordinator Salary: $36.14 - $44.44 Hourly Location: Clovis Community College, CA Job Type: Temporary Division: CCC Student Success, Equity, & Outreach Job Number: 202600110-T Closing: General Purpose Under general supervision, coordinates the planning, developmentand implementation of a college food pantry program in an assigneddepartment or a categorically funded project; evaluates andoversees delivery of program services and food items to currentstudents; performs advanced program/grant management supportincluding preparing and analyzing budgets, statistical data andprogram metrics; with the program director, oversees programcompliance with federal, state and District codes, rules andregulations; and performs related duties as assigned. Essential Duties & Responsibilities The duties listed below are intended only as illustrations of thevarious types of work that may be performed. The omission ofspecific statements of duties does not exclude them from theposition if the work is similar, related or a logical assignment tothis class. Provides input in selecting, training and providing day-to-daylead work guidance and direction to other staff, student aides andvolunteers; assigns, schedules and monitors work for completeness,accuracy and conformance with District, department andlegal/regulatory requirements and standards; monitors workflow toensure mandated deadlines are being met in an optimal manner;provides information, instruction and training on work proceduresand technical, legal and regulatory requirements. Provides input to supervisor on employee work performance andbehaviors; assists in ensuring a fair, open and inclusive workenvironment in accordance with the District's mission, goals andvalues. Oversees and participates in the daily operations, activitiesand services of a college food pantry including food and donationprocurement, inventory management, budget tracking, staff andvolunteer coordination, and pantry distribution to provide servicesnecessary to eliminate student success barriers such as foodinsecurity and hunger and to eliminate the stigma of foodinsecurity; works with management to ensure adequate staffing and ahigh-performance, service-oriented work environment. In coordination with the Director, responsible for marketing,fundraising, networking, and soliciting food and monetary donationsinternally and externally; builds, maintains and ensures positiverelationships with District staff, students, volunteers, donors,vendors, charities, various community groups, and governmentagencies; serves as the primary contact for all donation inquiriesand makes presentations as needed; organizes and implementsoutreach and donation activities to promote the services providedand to solicit food and monetary donations; ensures the completionand proper processing of all necessary donation paperwork;exercises discretion regarding acceptance and/or disposal ofdonated items; implements and coordinates all internal and externalfood drives and special events; prepares and produces promotionalmaterials, invitations and other publications; updates andmaintains department website and social media accounts. Monitors and tracks the department budget; tracks and recordsfood and non-food item purchases, food and monetary donations,disposal of expired, spoiled or unwanted food items, and otherexpenses; adjusts accordingly to ensure budget compliance. Continuously researches and seeks possible grant opportunities;develops and writes applications for categorical or grant funding;carries out grant monitoring and administration tasks includingcompletion of outcome reports; monitors program implementation andexpenditures and ensures compliance with grant requirements. Responsible for maintaining food pantry inventory and supplies;oversees distribution and forecasts needs to determine and ensure aregular schedule and adequate food resources, as supplies allow;places orders with vendors and coordinates food delivery/pickupschedules; purchases food and non-food items from local stores ororganizations; loads, unloads and transports items from deliverytrucks, stores, outside agencies, storage area, food pantry, andother places to various locations using a hand truck, pallet jackand other equipment; packages and repackages items; stocks andrestocks shelves; rearranges the food displays; monitors qualitycontrol and costs of items; provides training and ensures the safehandling, storage and disposal of food items; inspects storage areaand food pantry to ensure the food items are displayed in a cleanand organized manner and to maintain sanitary and accessibilitystandards. Coordinates and oversees monetary donation procedures andguidelines including: taking, recording and receipting ofdonations; oversees cash management and cash accounting functions;recommends updates to cash handling policies and procedures toprevent loss and to align with District cash control procedures;ensures sound internal controls for the handling of cash are inplace and enforced; coordinates with the Business Services Officeand Foundation to monitor cash flow and ensure that appropriatebalances are maintained for expected payments; oversees thereconciliation of cash accounts; participates in regular internalaudits to verify that District cash handling and business officeinternal control procedures are fully complied with by staff. Interprets, applies, and ensures compliance with applicabledepartment policies, procedures and guidelines such as determiningstudent eligibility for services and the quantity of items astudent is allowed to obtain per day; assures students and staffadhere to department policies, procedures and guidelines; remainscurrent on applicable legislative decisions and developments; makesrecommendations for modifications to policies. Prepares for and participates in the Program Review process;maintains effective and efficient records to assist in thedevelopment of short- and long-term goals and strategic plans toachieve them; works with Institutional Research and otherdepartments to monitor and track student information and progress;ensures the accuracy and validity of data generated; develops,maintains and audits spreadsheets, databases and reports; conductsstudies, surveys and complex data analyses to evaluate theeffectiveness of current services provided; makes recommendationson service enhancements, facilities usage and/or other resourcesneeded; communicates regularly with management on food pantrysuccesses, challenges and needs. Oversees food pantry safety and risk management; ensuresadherence to all applicable food safety policies and guidelines andDistrict, state, and federal regulations and practices. Coordinates logistics of major events including liaison withevent participants, donors, vendors and sponsors; works with othercampus departments and facilities; orders food, materials andsupplies; performs onsite troubleshooting, proactively resolvingissues. Educates the campus and the community about the role of thefood pantry; communicates regularly and works collaboratively withDistrict staff, students, volunteers, donors, vendors, charities,various community groups, and government agencies to provideinformation about the food pantry. OTHER DUTIES Demonstrates sensitivity to and understanding of historicallyminoritized groups and participates in professional developmentactivities to increase cultural competency to enhance equity-mindedpractices within the District. Represents the District and participates in District, state andnational workshops, conferences, training and development andprofessional group meetings; stays abreast of new trends andinnovations in the service area. Performs related duties as assigned. Employment Standards / Minimum Qualifications KNOWLEDGE, SKILLS AND ABILITIES Knowledge of: Methods and procedures of safe handling and storage offood. Standard principles and practices of sanitation and foodsafety. Food costs and portion control, purchasing and inventorymanagement techniques. Student services program goals, objectives, policies,procedures and practices applicable to area of assignment. Principles, methods and practices applicable to theimplementation of public relations, community outreach andmarketing programs. District student recordkeeping practices and procedures forprocessing student information and interpreting input and outputdata. Food display techniques, rotation of perishable foods andaccessible retail and storage spaces. Food-related topics such as culturally appropriate foods,diet-related diseases and nutrition education. Campus and community resources and referral opportunities forfood supply and ancillary supportive services. Federal, state, corporate, private and non-profit fundingsources to meet funding needs and ethical fundraising and donationprinciples. District payroll and general accounting system operations,practices and procedures. College and District organization, rules, policies andprocedures applicable to departmental and division operations. Practices and techniques of sound business communication;correct English usage, including spelling, grammar andpunctuation. Practices and techniques of math to track department budget,conduct inventory and receive donations. District policies, procedures and rules regarding budgeting,purchasing and travel/training and expense reporting, includingmaintaining records and reports. Grant writing and grants administration methods andpractices. Applicable sections of the California Education Code, Title Vand other applicable laws, rules and regulations including OSHA andCalifornia Health and Safety Code. The Family Educational Rights and Privacy Act and otherDistrict, state and federal laws, rules, regulations and policiesgoverning student records. Research methods and analysis techniques. Principles and practices of effective management andsupervision. Safety policies and safe work practices applicable to the workbeing performed. Personnel Commission Rules, Board Policies, AdministrativeRegulations, Human Resources procedures and collective bargainingagreements. Skills and Abilities to: Plan, organize, coordinate and review the work of assignedprogram staff, student aides and volunteers. Maintain a clean, stocked, organized and accessible pantry,coordinate food orders, deliveries and distribution, and ensureequipment is adequately maintained and functioning. Communicate information accurately and effectively both orallyand in writing; understand requests for information or assistance;maintain a courteous and tactful manner when under pressure or inan antagonistic situation, resolving customer complaints. Coordinate and implement resources, services and outreachactivities to invite, inform and assist students, particularlyat-risk students. Organize, set priorities and exercise sound, independentjudgment within areas of responsibility. Analyze operational problems such as theft and waste, developand implement appropriate procedures and controls. Compose clear, concise and comprehensive analyses,correspondence, reports, studies, agreements, presentations andother written materials. Track and report statistical information utilizing complexspreadsheets and databases. Develop marketing and fundraising materials and social mediamessaging. Understand, interpret, explain and apply applicable laws,codes, regulations, policies and procedures. Maintain confidentiality of District and student files andrecords. Effectively engage and support historically minoritized groupsby addressing issues of equity and improving culturally responsiveservice-oriented practices. Make presentations and present proposals and recommendationsclearly, logically and persuasively to diverse audiences. Operate a computer and use standard business software. Represent the District effectively one-on-one and in a varietyof group settings. Exercise tact and diplomacy in dealing with sensitive, complexand confidential student issues, situations and with concerned oragitated people. Establish and maintain effective working relationships with allthose encountered in the course of work. EDUCATION AND EXPERIENCE Graduation from an accredited four-year college or university witha bachelor's degree and one year of experience in student affairson a college campus or in a community agency that initiates andadministers community service programs or an equivalent combinationof education and experience. Preferred Experience Experience in food, restaurant, retail, pantry management, fooddistribution, or food warehousing. Experience in fundraising or resource development. LICENSES, CERTIFICATES AND OTHERREQUIREMENTS Certain assignments may require a California driver's license and the ability to maintain insurability under the Districts vehicle insurance program. A current ServSafe or equivalent California Food Handler Card is required within 30 days of hire and must be maintained throughout employment in this position. PHYSICAL AND MENTAL DEMANDS The physical and mental demands described here are representativeof those that must be met by employees to successfully perform theessential functions of this class. Reasonable accommodations may bemade to enable individuals with disabilities to perform theessential functions. Physical Demands While performing the duties of this job, the employee is regularlyrequired to use hands to finger, handle, feel or operate objects,tools or controls and reach with hands and arms. The employee isfrequently required to hear stand and walk for long periods oftime, sit; stoop, kneel, or crouch. Mental Demands While performing the duties of this class, employees are regularlyrequired to use written and oral communication skills; read andinterpret data, information and documents; analyze and solveproblems; observe and interpret situations; learn and apply newinformation or skills; perform highly detailed work; work onmultiple, concurrent tasks; work with frequent interruptions; workunder intensive deadlines; and interact with District managers,staff, the public and others encountered in the course ofwork. WORKING ENVIRONMENT The work environment characteristics described here arerepresentative of those an employee encounters while performing theessential duties of this class. Reasonable accommodations may bemade to enable individuals with disabilities to perform theessential functions. The employee generally works both in an office and in a retailspace environment, and occasionally works in outside weatherconditions. The employee may work near moving mechanical parts, andbe exposed to hot, cold, wet or humid conditions and vibration. Theemployee may occasionally be exposed to fumes or airborneparticles, toxic or caustic chemicals, and risk of electricalshock. The noise level in the work environment is occasionallyloud. The employee may be required to travel to locations other thanassigned work site and to adjust to work schedule changes andrequirements to work overtime. Assessment Process Only the most qualified applicants will be invited to interview for the assignment. #J-18808-Ljbffr