Healthy Meals Manager - Working Landscapes : Job Details

JOB DESCRIPTIONJanuary 14, 2025 Position Title: Healthy Meals ManagerReports to: Food Hub ManagerClassification: Hourly, minimum of 15 hours per week; hours in excess of 26 must be approved in advance; health insurance coverage available; six month initial appointment with first two weeks up to full time hours.Location: Warrenton, NC (on-site work required for a minimum of 15 hours per week, unless otherwise approved)Compensation: starting at $27/hour Responsibilities:

• Oversee efficient, food-safe and delicious food production to fulfill contracts and orders; must adhere to company recipes to ensure nutritional standards are met
• Implement and improve food safety plans, standard operating procedures, and HAACP plans for kitchen production to ensure food safety
• Plan meal production and staff schedules at least one month in advance
• In collaboration with other staff, implement efficient and accurate systems for ordering, invoicing, payments, staff scheduling, storage, labeling, distribution and logistics (including ingredient sourcing that prioritizes local sourcing, in collaboration with the Food Hub Manager and other staff; Food Hub Manager is primary organizational lead for distribution and logistics)
• Manage inventory and maintain order and organization in the kitchen and storage areas
• Highly organized management of paperwork and compliance for the meals program. Document, organize and share recipes, processes, production, labels, costs and other information about program activities in a timely and transparent manner: generate bi-weekly reports on production. Ensure digital and paper files are organized and accessible.
• Coordinate with clients to ensure we meet all program requirements, such as nutrition/meal patterns, leading communications with clients to ensure their satisfaction. Collaborate with contractors who are generating recipes and/or nutritional compliance information to build program capacity.
• Support the exploration, planning and execution of a Grab-N-Go product line
• Lead strategies for marketing and evaluating foods produced in the kitchen
• Supervise kitchen staff and recommend staff changes to the Executive Director; promote a healthy, collaborative workplace where trust and efficiency are valued
• Host occasional workshops or nutrition educational classes at the Hive or in collaboration with partner organizations at their sites
• Utilize the meals program and kitchen to support youth entrepreneurship and training, in collaboration with other staff (for example, helping to explore a school fundraiser program based on jams produced in the kitchen)
• Collaborate with other staff to ensure seamless, effective management of the Hive cafe space, which is used for a variety of programs
• Coordinate with, provide orientation to, schedule, and oversee kitchen shared users; co-host periodic shared use kitchen open houses to promote kitchen to entrepreneurs
• Explore and potentially launch a catering venture that prioritizes local sourcing and fills a niche in the community/region
• Maintain kitchen equipment in good working order; prepare for and participate in periodic inspections
• Oversee batch processing of in-season produce and excess in collaboration with Food Hub Manager
• Ensure timely removal of waste (recycling, food waste, and trash); support composting efforts; keep back deck clean
• Provide feedback, insights and leadership to improve operations and organizational culture
• Stay abreast of relevant news and developments in the sector; engage in professional development.
• Contribute to Working Landscapes' regional leadership regarding food systems and climate resilience; represent the organization as requested at events/meetings; cultivate opportunities for new partnerships that advance our mission
• Utilize company project management software and digital systems as directed
• Other tasks as assigned

Qualifications

• 4+ years successfully managing food production in a commercial kitchen or similar environment, including 3+ years of successfully managing staff
• ServSafe certification (you may obtain certification within first 3 weeks of employment if you do not currently have it)
• Demonstrated ability to follow recipes to meet nutritional standards
• Excellent listening, communication, interpersonal and organizational skills
• Exhibits honesty and works with integrity
• Able and willing to creatively engage in responsibilities, and accept responsibility for outcomes
• Adaptive and willing to learn
• Willingness to ask questions and engage in problem solving with team members
• Fosters a healthy, respectful, adaptive, and productive workplace culture, promoting positive interactions among team members.
• Wholeheartedly supports mission and vision of Working Landscapes

Preferred Qualifications

• Experience utilizing local and regional produce/meat in food production
• Familiarity with developing and managing SOPs, HACCP certifications
• Familiarity with QuickBooks and Excel
• Familiarity with CACFP guidelines
• 5+ years of experience managing staff in a commercial food environment
• Nutritional analysis and training
• Experience managing catering
• Demonstrated commitment to local/regional sourcing

Working Landscapes is an equal opportunity employer. www.WorkingLandscapesNC.org