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Kitchen Coordinator I – Valley Eatery, Mama’s Biscuits Culinary Incubator

Hagerstown Community College
Hagerstown, MD

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Administrative Jobs
Institutional & Business Affairs, Auxiliary Services
Employment Type
Full Time
Institution Type
Community College

Job Details


The Kitchen Coordinator I is responsible for assisting with the administration of the Mama’s Biscuits Culinary Incubator as directed by the Business Incubator Director. The Coordinator I will oversee the daily operations of the incubator and members. The Kitchen Coordinator I is a grant-funded position.

This is a temporary, part-time position for 20 hours per week.


A. The Coordinator I – Valley Eatery, Mama’s Biscuits Culinary Incubator reports directly to and is responsible to Business Incubator Director.

B. The Coordinator I – Valley Eatery, Mama’s Biscuits Culinary Incubator works most closely with the Members, Dining Services, Facilities, Maintenance and IT staff.


A. Oversee the safety protocols in a commercial kitchen and the program expectations of the Mama’s Biscuits Culinary Incubator

1. Manage day-to-day operations at the Culinary Incubator commercial kitchen space including development of training and standard operating procedures for kitchen space and equipment usage

2. Orientation and support for incubator businesses including equipment usage, scheduling/booking, programs, food safety, on-site support with trainings delivered virtually, and other daily processes and procedures

3. Maintain the schedule for incubator participants and other kitchen users

4. Provide guidance and support to incubator participants on improving production/operational processes and increasing efficiency of kitchen usage

5. Troubleshooting equipment issues and overseeing repairs as needed

6. Overseeing cleaning schedule by working with participants to ensure cleanliness standards, and contracting with an outside cleaning service for periodic deep cleaning

7. Working with Washington County inspectors on permitting, compliance, and inspections

8. Working with program participants to support their understanding of and compliance with relevant health codes

9. Training program members in proper use of equipment and following up to make sure that equipment is being used properly

B. Oversee, implement and manage a variety of administrative duties in the day-to-day operation of the Culinary Incubator

1. Maintain office and common area use in the Culinary Incubator including online tools to assist with daily production and space use flow

2. Assist the Business Incubator Manager in coordinating events and instructional programming

3. Serve as the initial contact person for the Culinary Incubator potential members to schedule on-site tours and interviews with the Business Incubator Director and Entrepreneur-In-Residence

4. Update weekly online tools and website to maintain consistent communications with external stakeholders

C. Maintain campus integrity and internal processes will all departments on behalf of the Culinary Incubator

1. Work with Food Services to request materials for Valley Eatery

2. Work with Facilities and Maintenance to confirm full access to the building and to request equipment to be fixed

3. Work with Campus Police and Parking to make sure all members are approved to park on campus and can access the building 24 hours

1. ServSafe Managerial Certification – Not required prior to hire, but must be complete and certification issued within 30 days of employment

2. High School Diploma preferred and/or a minimum of 2 years of experience in a commercial kitchen. Previous entrepreneurs and small business owners encouraged to apply

3. 2+ years of professional experience managing a commercial kitchen or full restaurant including knowledge of equipment, safety/usage, food safety guidelines, and food production process

4. Previous entrepreneurs and small business owners encouraged to apply.

• This is a new position in a new commercial kitchen space lease so adaptability with changing job duties and responsibilities will be required as actual needs are determined during first year of program launch

• Must be able to work occasional nights and weekends

• Experience working with diverse populations, including women, people of color, immigrants and refugees, or disadvantaged business owners ideally with farm and/or food businesses

• Effective communication and relationship-building skills

• Self-starter, self-directed, and resourceful, able to work independently with minimal supervision, and able to handle a high level of responsibility

• Must have a go-getter attitude and be a flexible, positive, encouraging contributor able to thrive in a fast paced, project-oriented environment.

• Ability to objectively evaluate, make effective decisions and develop alternative solutions.

• Must possess strong organizational and critical thinking skills

• Solid knowledge of Microsoft Office applications and online communication tools required

• Ability to take the initiative with projects and support assignments

• Ability to maintain confidentiality and establish excellent professional working relationships with tenants and staff

• Excellent customer service skills and the ability and desire to assist all stakeholders in achieving success in the incubator

• Proven project management and completion of assigned projects in a previous work setting

• Must be proficient in basic math

• Must be able to work in an environment where exposure to unusual elements such as extreme temperatures, fumes, dirt, smoke, loud noise, and a variety of odors is common

• Ability to wash, trim, cut, prepare and measure all raw materials according to instructions

• Ability to prepare equipment: pre-heat oven, line baking sheets, turn on stove, etc.

• Ability to maintain positive energy and provide solutions for unforeseen challenges that arise. If in doubt, ask for help

• Ability to mentor members, sharing small techniques that you are proud of, any tips that you find useful in your practice

• Ability to help members with the finishing touches of their recipe, encourage creative ways to present their prepared dishes

• Ability to ensuring all members clean equipment thoroughly


Must have the ability to maintain focus on work and responsibilities in an environment that has numerous interruptions. Some lifting is required with this position.


Hagerstown Community College (HCC) was founded in 1946 as the first of its kind in Maryland. More than 100 programs of study are available for university transfer, career preparation, and personal enrichment. HCC also offers non-credit continuing education courses and customized training programs, as well as remedial and developmental courses to help students prepare for college-level offerings. Accredited by the Middle States Association of Colleges and Schools, HCC awards associate degrees, certificates, and letters of recognition.


HCC employs approximately 540 individuals each year in full and part-time positions. Hundreds of student workers and campus volunteers also serve the campus community.

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11400 Robinwood Dr.

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