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Harvest University Center Project Manager

Employer
Central New Mexico Community College
Location
SJC Main Campus - Farmington

View more

Employment Type
Full Time
Institution Type
Community College

Job Details

Compensation:

$55,495Compensation Type:

ExemptEmployment Type:

RegularGrade:

E04Position Summary

This position will be responsible for overseeing daily operations of the Harvest Food Hub and Kitchen which includes direct management of personnel, customer relations, program budget management and reporting, distribution, and program design. This position will work to maximize and grow positive and productive relationships with stakeholders including farmers, food producers, government entities, and related organizations. The position will assess resources and be able to identify met and unmet needs and develop programs to fill these needs.

MAJOR DUTIES

  • Responsible for daily operations of the Harvest Food Hub and Kitchen, which includes direct management of work study position, Kitchen Manager, Regional Partnership Manager, Distribution Coordinator and volunteers, as well as: customer relations, program budget management and reporting, distribution, and program design/implementation.

  • Continue to develop and strengthen relations with key food hub stakeholders including regional farmers, food producers, restaurants and institutions, consumer groups, and local businesses.

  • Conduct regular program feedback surveys for participants, consumers, and industry experts to assess results after each year of operation. Refine program and services based on the needs identified in the survey.

  • Refine and implement a comprehensive growth plan for the Harvest Food Hub and local food economy, working with regional partners and community organizations.

  • Develop and expand a plan for retail integration in local businesses, and develop resource guides for food entrepreneurs, including training support and support organizations.

  • Develop food industry-specific training and workshops for grants, partners, and the community.

  • Supports regional commercialization efforts, cultivates innovation, and encourages business expansion in the region’s innovation cluster of agriculture and food products.

  • Maintain a safe and healthy work environment by establishing and enforcing safety standards and adhering to legal regulations.

  • Implement marketing plan to recruit producers, farmers, consumers, and institutions to support future growth and accessibility to Harvest Food Hub and Kitchen, and refine and implement new service strategies based on outcomes.

  • Develop regional markets by coordinating with existing opportunities, including co-ops and other similar initiatives in the region.

  • Support the development of sustainability and growth plans, including grant writing.

  • Design and deliver farmer production trainings, farm business courses, food safety education, and technical assistance for growers.

  • Compile all information in the form of periodic reports to the steering committee, partner organizations, and the EDA.
  • Makes recommendations to hire, promote, and discipline direct reports.

  • Conducts annual performance reviews of all direct reports.

  • The program manager will work closely with the Steering or Advisory committees.
  • Performs related duties as assigned.

KNOWLEDGE REQUIRED BY THE POSITION

  • Education and/or experience in project management.
  • Demonstrated depth of knowledge regarding food systems.
  • Knowledge of agricultural economics and business development.
  • Knowledge of business systems, marketing, and strategic planning, specific to the food sector.
  • Knowledge of research methodology.
  • Knowledge of basic food safety regulations.
  • Experience organizing focus groups, trainings, and workshops.
  • Demonstrated written, presentation, and interpersonal communications skills.
  • Ability to work effectively with a wide range of constituencies in a diverse community.
  • Ability to work collaboratively with individuals and organizations from diverse points of view.
  • Ability to solve problems in enterprising and proactive ways.
  • Ability to concurrently manage multiple assignments and deadline.
  • Ability to prioritize tasks and work toward their completion through tracking and progress details between different projects and assignments.
  • Knowledge of On-Farm Food Safety, and ability to teach and review farm food safety plans.

SUPERVISORY CONTROLS

The Vice President for Workforce, Economic & Resource Development assigns work in terms of general instructions. The supervisor spot-checks completed work for compliance with procedures, accuracy, and the nature and compliance of the final results. Following the Commercial Kitchen build, this employee will report to the Enterprise Center Director .

GUIDELINES

Guidelines include San Juan College security policies, the Food Safety Modernization Act and federal, state and local policies and regulations around food handling, FERPA industry best practices, social media guidelines, and college and department policies and procedures. These guidelines require judgment, selection, and interpretation in application.

COMPLEXITY/SCOPE OF WORK

  • This position coordinates with many different organizations, groups, and individuals to develop a working plan for the University Center.
  • This position will compile information from various sources that may be technical in nature into reports for the general public.
  • The success of this position will result in a project that is valuable to producers, consumers, and the general economy of the area.

CONTACTS

  • Contacts are typically with farmers and growers, entrepreneurs, strategic and resource partners, and members of the general public.
  • Contacts are typically to give or exchange information, to resolve problems, to provide services, or to motivate or influence persons.

PHYSICAL DEMANDS/ WORK ENVIRONMENT

  • The work is typically performed intermittently sitting, standing or stooping. The employee frequently lifts light objects and intermittently lifts heavy objects.
  • The work will also require regional travel by car.

SUPERVISORY AND MANAGEMENT RESPONSIBILITY

This position has direct supervision over the Kitchen Manager (1), Regional Market Coordinator (1), Distribution Coordinator (May-Oct), student employees, volunteers and other staff assigned to the food hub incubator.

MINIMUM QUALIFICATIONS

  • Bachelor’s Degree in course of study related to the occupational field is required (such as agriculture economics, business, organizational management) OR equivalent Associates Degree with minimum 3 years of relevant experience.

  • Sufficient experience to understand the basic principles of retail industry and practices.

  • Sufficient experience to understand the basic principles relevant to the major duties of the position, usually associated with having had a similar position for two to three years.

The following REQUIRED documents must be submitted with application in order to be considered. Upload all required documents under the Application Questions 2 section for "Additional Documents Required".

  • Curriculum Vitae (CV) or Resume (Required)
  • Cover Letter (Required)
  • Unofficial Transcripts with qualifying degree conferred. (Required)
  • List of 3 Supervisor References. (Required)
  • Letters of Recommendation (Optional)
EEO STATEMENT: San Juan College is dedicated to providing equal employment and educational opportunities without regard to race, color, religion, sex, sexual orientation, gender identity, national origin. disability, age, genetic, veteran's status, or on the basis of any other category protected under federal, state and local laws.

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