CAREERS

Small organization. Big ambitions.

Being a part of The Good Acre means you have the support of a team that works together to make a positive impact both on our community and in the lives of those that we serve. If you are looking to lend your skillset to do some seriously meaningful work, you’ve come to the right place.

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Join Our Team!

We will most successfully advance the mission of The Good Acre if our leadership and staff reflect the communities and stakeholders we serve. We are committed to being a diverse and inclusive place to work.

CURRENT OPENINGS
Kitchen Coordinator

Position Summary and Job Duties:

Under the supervision of the Kitchen Programs Manager (KPM), the Kitchen Coordinator will be responsible for day-to-day management of The Good Acre’s shared-use commercial kitchen. The Kitchen Coordinator will respond to the immediate needs of kitchen users and help maintain a clean and organized workspace. The person in this role will handle communications with cooking class instructors, private event hosts, and kitchen volunteers. Further, the Kitchen Coordinator will ensure that general kitchen and shared-use supplies are stocked and reordered as needed and general kitchen maintenance is performed.

Responsibilities

Public and Private Cooking Classes (60%)

  • Liaise with cooking class instructors around ingredients & procurement, class structure, equipment needs, prep/set-up,and provide KPM with feedback on the execution of classes and information tied to participant satisfaction
  • Assist the chef instructor in arranging the kitchen for each class. This includes station set-up, laying out ingredients and class materials, and equipment needed for demo and participatory involvement
  • Be prepared and welcoming for public-facing classes and events (pre-class paperwork, waivers for allergies, etc.)
  • Facilitate both onsite and offsite public cooking classes and events
  • Schedule and setup classroom for all kitchen-related events; reset and clean classroom following these events
  • Handle procurement for all kitchen programming including but not limited to cooking classes and events
  • Be strategic with all kitchen-related expenses, so as to successfully stay within event budgets as well as annual budgets
  • Be point of contact for all private cooking class and event inquiries
  • Execute private events, start to finish, including but not limited to menu planning, procurement, facilitation, and clean-up
  • Provide Finance Manager with itemized event pricing and expenses and contact info to facilitate timely invoicing
  • Conceptualize and develop class themes and content for private events and classes
  • Fulfill our terms with kitchen, pantry, and other culinary sponsors including in class mentions and shopping/ordering

Coordination of Kitchen Program Volunteers (10%)

  • Post and fill volunteer shifts on SignUp.com immediately upon KPM scheduling of cooking classes
  • Utilize active volunteer list of those who have attended orientation and volunteered within the last 6-8 months to seek help with any volunteer shifts that are not yet filled, or for unique opportunities such as offsite events.
  • Participate in quarterly volunteer orientations and help onboard new kitchen (cooking class) volunteers
  • Participate in TGA volunteer appreciation events

Kitchen General Maintenance and Organization (25%)

  • Monitor deep-cleaning and day-to-day cleaning of the kitchen, as well as regular maintenance and servicing of equipment, hoods, grease trap, etc., flagging any concerns to KPM as needed
  • Manage and maintain linen ordering (towels/aprons) and adjust amounts as needed based on kitchen users and demand
  • Oversee monthly knife sharpening service, ensure all kitchen knives are returned to the kitchen & remain sharp and clean
  • Place regular (monthly, or as needed) supply orders via Sysco including: Ecolab chemicals and cleaning supplies, as well as other paper products, can liners, compostables, etc. for the facility
  • Maintain an inventory of all items in the kitchen, and dry/cold storage and reorder/replace items as needed, including but not limited to, smallwares and other kitchen equipment, frequently used ingredients i.e. salt, olive oil, etc.
  • Submit all invoices & receipts to Finance Manager and categorize them accurately within their appropriate program areas.

Farm-to-School Culinary Training and Development (5%)

  • Serve as assistant culinary trainer for K-12 school nutrition services trainings as needed with direction from Culinary Education Coordinator.

Required Qualifications

  • Minimum of two years of culinary/professional kitchen experience
  • Strong understanding of food/kitchen safety
  • Strong interpersonal skills and the ability to lead public-facing events and classes
  • Advanced problem-solving and troubleshooting abilities

Preferred Qualifications

  • Culinary Arts Degree or Diploma
  • Servsafe Food Handler Certification or Certified Food Protection Manager
  • Demonstrated customer service and hospitality skills
  • Ability to manage any communication related to kitchen programs and activities
  • Ability to take initiative and show good judgment
  • Comprehensive knowledge of Microsoft Office and GSuite applications and similar interfaces
  • Demonstrated experience in using kitchen equipment including but not limited to robot coupe food processor, Hobart stand mixer, combi/convection oven, etc.
  • Experience in managing multiple groups of individuals within the same capacity, i.e. cooking class instructors, participants, and volunteers
  • Experience in recipe creation and development
  • Experience in event planning, facilitation, and execution
  • Proven experience in maintaining inventory items for food storage, smallwares, and chemicals, other supplies

This position qualifies for paid time off, holidays, and health benefits. To apply, please submit a resume and cover letter detailing your experience and why you are interested in this position by Friday, September 20th.

  • File types accepted: .doc, .docx, .pdf., .txt
    Accepted file types: doc, docx, pdf, txt.
  • File types accepted: .doc, .docx, .pdf., .txt
    Accepted file types: doc, docx, pdf, txt.

Future Team Member

If you’re here, we already know a few things about you – you’re passionate about our local food system, when you see something that needs to be done you jump to action, you’re a quick learner, and team player too. We want to know more. This is your chance to share with us how the experience, ideas, and skillset you can bring to the table will help move our organization forward.

All submissions for Future Team Member will be on file for consideration and if we think you’d be a great fit for our team, we’ll be in touch. We look forward to getting to know you!

Required Qualifications:

  • Understanding of MS Office applications, Gmail, Google Drive, and Dropbox
  • Excellent customer service and communication skills, both verbal and written
  • Time management skills, with a sense of urgency and ability to prioritize
  • Awareness and understanding of the inequities that affect the communities we serve.
  • Been waiting for the perfect job to be posted on our website but haven’t seen it yet? Tell us what the title of your dream job at TGA would be.
  • I am seeking:
  • File types accepted: .doc, .docx, .pdf., .txt
    Accepted file types: doc, docx, pdf, txt.
  • File types accepted: .doc, .docx, .pdf., .txt
    Accepted file types: doc, docx, pdf, txt.

The Good Acre is an Equal Opportunity Employer and we welcome all to apply. We are committed to being a diverse, inclusive, and equitable organization and we do not discriminate against employees or applicants based on race, sexual orientation, religion, gender identity, disability, or any other characteristics protected by applicable law.

TGA BENEFITS

We offer employees a benefits package that includes:

  • Health insurance
  • 403(B) match
  • Family leave
  • Generous PTO policy
  • Holiday pay
  • Fair salaries
  • Flexible work schedule
  • Professional development opportunities
TGA VALUES

Our work is guided by the following principles:

  • Affordable, accessible, healthy food
  • A regional food system that supports farmers’ livelihood
  • Environmentally sustainable food and farm enterprises
  • Equitable, inclusive, and diverse programs, staff, and leadership
  • Respectful, mutually beneficial partnerships
  • Timely, responsive, thoughtful programs
  • Flexible work schedule
  • Strategic, intentional approaches for impact
Contact Us

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