Meals Coordinator

Meals Coordinator

Mission, Vision, and Values

The Nashville Food Project brings people together to grow, cook and share nourishing food, with the goals of cultivating community and alleviating hunger in our city. At The Nashville Food Project, we embrace a vision of vibrant community food security in which everyone in Nashville has access to the food they want and need through a just and sustainable food system. This mission and vision are guided by core organizational values, including hospitality, stewardship, interdependence, learning, justice, and transformation.

Organizational Background

The Nashville Food Project (TNFP) was born from the idea that good food is a matter of basic dignity. Since its start in 2007, TNFP has served thousands of Nashvillians facing food insecurity. In 2011, TNFP was incorporated as an independent nonprofit, shifting the focus of its meals program toward a collaborative partnership model and launching an urban agriculture program. Today, TNFP continues to connect people to nourishing food and to each other through vibrant urban agriculture projects, made-from-scratch meals, and food shared with local partners working to disrupt cycles of poverty.

Position Summary

The Meals Coordinator (MC) is a core member of the TNFP culinary operations team, supporting the preparation of meals in TNFP kitchens. Reporting to the respective kitchen manager, the MC works with both staff and volunteers to consistently meet deadlines for meal preparation and service, maintains kitchen cleanliness, and ensures best practices are used across culinary operations.

ESSENTIAL JOB FUNCTIONS

Meal Production

• Provide direct support in the preparation and cooking of TNFP meals
• Maintain highest best-use of ingredients in accordance with TNFP’s Food Donations Policy
• Support the creation of prep lists for ongoing meal production and volunteer sessions
• Support kitchen managers in the day-to-day production of all meals and snacks
• Collaborate with kitchen managers and procurement staff to utilize donated and gleaned ingredients in a timely manner and identify targeted items to procure from farms
• Communicate major inventory changes or needs to kitchen managers
• Report any needed equipment or facilities repairs to kitchen managers
• Work conscientiously to minimize waste through careful use of ingredients
• Ensure Health Department codes are adhered to at all times
• Ensure that all required tasks are completed daily
• Maintain accurate meals records, food labeling, and provide data as requested

Volunteer Facilitation

• Actively demonstrate hospitality and learning when interacting with staff and volunteers
• Create a welcoming atmosphere and meaningful experiences for all volunteers
• Provide hands-on training to staff, volunteers, and interns as needed
• Provide marketing support for meals program, including articles for newsletters and photos/content for social media

REQUIRED QUALIFICATIONS

• Ability to regularly lift and move at least 30 pounds
• Willingness and ability to manage volunteers with varying levels of skill
• Ability to complete multiple tasks in a fast-paced kitchen environment
• Hard-working, conscientious, communicative and responsible
• A passion for stewardship of gleaned and/or donated resources and food waste prevention

PREFERRED QUALIFICATIONS

• Minimum of 2 years experience in the culinary and/or hospitality industry

KNOWLEDGE, SKILLS AND ABILITIES

• ServSafe certified or willingness to become certified
• Cooperative, strong work ethic and a positive attitude
• Highly organized with attention to detail
• Ability to work independently as well as part of a team
• Ability to manage multiple tasks and work in a fast-paced environment
• Strong communication skills
• A passion for great food and interest in food justice work

CLASSIFICATION:

This is a full-time, non-exempt hourly position up to 40 hours per week. This position may require limited evening shifts facilitating volunteers as scheduled.

COMPENSATION & BENEFITS

Starting compensation is $19-21 per hour, commensurate with experience. TNFP offers a benefits package for full-time employees that starts immediately upon employment and includes:

• 75% employer paid health insurance, and voluntary dental and vision insurance
• Employer paid term-life and AD&D insurance, and long-term disability insurance
• Cell phone stipend
• Nine paid holidays, plus two floating holidays
• Flexible Paid Time Off (PTO) and parental leave
• Ongoing training and professional development opportunities

To apply, please send a resume and cover letter outlining your interest in our work and mission to info@thenashvillefoodproject.org. Candidates will be considered on a rolling basis until the position is filled.

In all aspects of its work, The Nashville Food Project strives for a culture of inclusivity and fairness without discrimination based on race, color, religion, sex, sexual orientation, national origin, age, veteran status, disability, or any other characteristics protected by law.

Job Type: Full-time

Pay: $19.00 - $21.00 per hour

Expected hours: 40 per week

Benefits:

• Parental leave

Schedule:

• 8 hour shift
• Day shift
• Evening shift
• Monday to Friday

People with a criminal record are encouraged to apply

Work Location: In person

Salary : $19 - $21