Campus Kitchen Coordinator (November 2018)
Campus Kitchen Coordinator (November 2018)
Nov 29, 2018
The Campus Kitchen at Washington and Lee (est. 2006) provides over 30,000 meals per year to food insecure children and adults in the Rockbridge area. The Campus Kitchen Coordinator manages the Campus Kitchen at Washington and Lee and provides mentorship, inspiration, and support for students with a passion for reducing food insecurity and food waste. Designs and implements a curriculum of structured learning and reflection activities for student leaders and volunteers. Cultivates and strengthens relationships with community partners and agencies. Fundraises, writes grant proposals and reports, and manages budgets to support the mission of the Campus Kitchen.
Status: Full-Time, 12 Month, With Benefits|
Work Hours: 8:30-4:30 Monday-Friday with occasional evening and weekend hours
Minimum Pay: $43,595 / annual
Essential and Related Functions
- Supervision and Instruction: Recruit, train, motivate, and coordinate student leaders and volunteers to manage all aspects of the Campus Kitchen at Washington and Lee. Design, oversee, and execute structured community-based learning activities to prepare student leaders and volunteers to address problems associated with poverty, food insecurity, food justice, and food waste in the local community and in their future communities.
- Kitchen Management: Oversee maintenance, supplies, and budgets. Partner with Student Affairs’ Food Pantry coordination to coordinate efforts and promote volunteerism from the undergraduate and law campuses as well as VMI, local youth groups, and alumni.
- Data collection and reporting: Collect output and outcome data from activities for reporting to internal and external audiences and provide monthly progress and financial reports to partners and Shepherd Program. Oversee fund-raising activities and grant requests.
- Coordinate and deliver nutrition curriculum: In partnership with the Campus Kitchens Project Office in Washington DC and in coordination with 20+ local agencies and schools, share best practices and implement research-based nutrition education programs in various settings. This includes training volunteers to assist with content delivery, as well as assessment.
- Program Management: Provide leadership and direction for CKWL Beyond the Meal programs including but not limited to Nutrition Education, Health & Wellness, Awareness Campaigns, and Civic Education.
- Other related duties as assigned.
- Plan and Coordinate - Sets clear goals, prioritizes work plans and monitors progress regularly with an eye for detail. Organizes situations or events with the aim of efficiently and effectively using the University's resources (e.g., workspace, equipment, tools, etc.). Makes an effort to involve others in planning and decision-making (i.e., seeks their input and commitment).
- Technical Skills - Demonstrates knowledge of professional-level concepts, applies skills over a broad scope of work and is adept at handling complex tasks and problems independently. Understands how functions and services across the University are interdependent and how they impact goals. Encourages continuous improvement of work methods and techniques by sharing success stories and lessons learned. Actively reviews development opportunities and seeks to learn about relevant tools, systems or technologies.
- Results Focused - Adapts to other people's approach (e.g., work habits, learning styles, etc.). Keeps focused on goals despite challenges and helps others achieve their own by removing obstacles. Demonstrates initiative to accept new challenges and learn new procedures. Consistently thinks ahead, prepares and is able to implement contingency plans to avoid problems.
- Communication and Relations - Able to effectively adapt communication style, method and level of detail to the needs of others. Consistently treats others in a manner that demonstrates a keen awareness and understanding of their needs. Acts as a role model by being able to work comfortably with people of differing work-styles, backgrounds, cultures, ages, and gender.
- Teamwork/Team Development - Sets personal and professional goals that support broader work group goals. Listens attentively to ideas and concerns of others and makes others feel heard and appreciated. Gives credit and recognition to work group member's contributions when objectives are met, and makes suggestions to enhance work efficiencies.
- An interest in and understanding of social justice, community development, public health, and/or environmental justice
- Preferably at least two years’ professional and/or volunteer experience working in community development, college student engagement, nutrition, public health, environmental justice efforts, or other related field
- Connections to the higher education / social justice community in this region is a plus
- Experience developing and implementing community-based learning and reflection activities for students
- Experience developing and implementing results-driven community programs
- Expertise in one or more of CKP’s Beyond the Meal programs strongly preferred: Nutrition Education, SNAP Outreach, Health & Wellness, Financial Literacy, Social Awareness Campaigns, and Civic Education
- Experience working with high school or college students, seniors, rural communities, children, adults with employment barriers, or underserved communities
- Strong communication (written and verbal), group facilitation, and conflict resolution skills
- Ability to work independently, problem solve, think creatively, strategize, and balance short and long-term goals
- Demonstrated ability to understand, work with, and meet the cultural needs of diverse student and community partner populations
- Confident computer skills including Excel
- Cooking and food safety experience preferred—professional or otherwise
- Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
- Grasping: Applying pressure to an object with the fingers and palm.
- Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
- Standing: Remaining upright on the feet, particularly for sustained periods of time.
- Reaching: Extending hand(s) and arm(s) in any direction.
- Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
- Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
- Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
- The worker is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.
- The worker is subject to noise: There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
- The worker is subject to vibration: Exposure to oscillating movements of the extremities or whole body.
- The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
- The worker is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system of the skin: Fumes, odors, dusts, mists, gases or poor ventilation.
- The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.
Types of Work
- Light work: Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of forces greater than that for Sedentary Work and the worker sits most of the time, the job is rated for Light Work.
Interested applicants should submit the following materials for consideration:
1) 1-2 page letter of interest that details relevant experience in management (esp. with food-related activities) and mentorship/teaching:
3) Names and contact information for 3-4 references.
Thank you for your interest.