Manager, Kitchen Programs The Good Acre
- Date Posted March 17, 2019
- Location Falcon Heights, MN
- Category Nonprofit
- Job type Full-Time
Company Description: The Good Acre (TGA) is a 501 (c) 3 non-profit organization whose mission is to connect and strengthen farmers, food makers, and communities through good food. Its programs are designed to help improve marketplace opportunities for small local farmers, giving more consumers greater access to healthy produce, and making the local economy more resilient. With culinary training, grower support services, cooking classes, a 500-member farm share program, commercial kitchen rental used by 20 small batch food businesses, warehousing, and the operation of a robust wholesale program, The Good Acre is an example of what an innovative food hub can do. For more information,
visit thegoodacre.org.
Position Summary and Job Duties:
Under the supervision of the Development & Programs Director, the Kitchen Programs Manager will be responsible for developing and managing the execution of all public-facing kitchen events (cooking classes and culinary trainings), and assisting ongoing grants and programming tied to farm to school, nutrition services, FACS, and community culinary capacity-building. The Kitchen Programs Manager will supervise the part-time Kitchen Coordinator’s direct execution of classes and events. Additionally, the Kitchen Manager is responsible for all matters tied to our shared-use commercial kitchen program, it’s renters, and the annual Maker to Market (M2M) accelerator program.
Responsibilities:
Strategic Planning/Programs (40%)
Be external face and leader of the shared commercial kitchen program at
TGA to the community and other community kitchen partners
Lead generation for new kitchen users/makers, growing current users’ hours of use or additional services as provided by TGA
Organize and facilitate semi-annual maker “town hall” gatherings
Co-lead FACS curriculum development and training facilitation
Review monthly Kitchen/Programs P&L
Develop culinary vocational training pilot
Culinary (60%)
Develop concept, craft content, and publish public-facing kitchen events/cooking classes through wordpress.
Assist in development and implementation of marketing cooking classes and related kitchen activities (classes, Cooks Club, gift cards, etc) with support from TGA Communications Director.
Oversee Kitchen Coordinator through initial intake, planning, and scheduling of public-facing classes, corporate retreats, trainings, and private events
Manage users of the incubator kitchen and Maker to Market makers, including clear communication and foresight into TGA staff support roles
Responsible for onboarding kitchen users to The Food Corridor for scheduling and invoicing purposes, with Kitchen Coordinator leading onboarding of kitchen facility/ operations/equipment for all M2M and regular kitchen users
Assist Director in developing M2M pre-production food business trainings/workshops
Oversee scheduling of all kitchen activities through The Food Corridor
Qualifications:
The ideal candidate will have 3+ years experience working in commercial food production, program development and execution. Previous hands-on work experience in commercial kitchens or within some facet of the local food movement is a must.
Additional skills desired for this position include:
Strong customer service orientation
High level of motivation and ability to take initiative in a fast-paced environment
Ability to work independently as well as be a supportive team member
Commitment and competency in working with people from different cultures
Strong verbal and written communication skills
Knowledge of local food system and local products including produce, meat, eggs, dairy, dry goods, and value-added products
Familiarity with local food industry (restaurants/institutional food service, food businesses, etc)
Education and Experience:
Bachelor's degree is preferred, post-secondary education (Associate’s degree and/or trade or technical training) is required.