Cook for the Hive Cafe! @ Hive Café Solidarity Co-op, Montreal [15 août]

Cook for the Hive Cafe!


14
15
août
09:00 - 10:00

 La page de l’événement
Hive Café Solidarity Co-op
1455 De Maisonneuve West, (Hall Building, 2nd Floor Mezz), Montreal, Quebec H3G 1M8
Hive Café Solidarity Cooperative seeking Assistant Cooks/Chefs!

Position: Hive Café Co-op Assistant Cook
Deadline to apply: August 15, 2017
Salary: $12 per hour

Mission of Hive Café Co-op
Located both at the heart of Concordia University’s Loyola campus and Downtown campus, the Hive Café Co-op’s mission is to provide healthy, varied, affordable, organic, and locally produced food options, while highlighting sustainable practices, employing dignified working conditions for suppliers and worker-members alike, nurturing a community-run space, and fostering an alternative food system to the one currently dominated by corporate institutional providers.

This position works with the Kitchen Coordinator in the production of food for both the Hive Cafe locations; Concordia University, SGW and Loyola Campuses. This person will ensure product quality, selection, and availability as well as support and promote the Hive Café Co-op and uphold its values and constitution, while being an active cooperative worker member.

This position works from the Loyola location, and has the opportunity to participate in the co-operative as a Worker Member representative of the Board of Directors, amongst other opportunities…

Job Responsibilities
Assures program/cafes overall food quality, production, safety, and labour standards in conjunction with the Kitchen Coordinator
Collaborates to develop and implement an operational plan for the kitchen appropriate to the cooperative, its members, and its worker members
Assists in the day-to-day back-of the house operations, food production and assists the café in increasing its in-house food production
Menu planning, inventory, ordering and stocking
Collaborates with the Coordinators to ensure food sourcing is local and sustainable
Networks with suppliers and distributors and maintains a professional relationship
Develops and maintains guidelines and operational systems to ensure volunteers and other worker-members uphold best practices for quality of food and cleanliness, and to ensure kitchen is inspection-ready at all times
Prepares/manages kitchen and serving schedules effectively and efficiently, ensuring production is conducted in a timely manner
Ensures kitchen observes cleanliness and functionality of equipment and notifies the Coordinator if the need for maintenance, repair, or replacement arises
Manages waste conscientiously (minimizing waste, composting, reusing creatively)
Trains, supervises, and schedules volunteers and worker-members in collaboration with the Coordinators
Shares expertise, mentors others in the kitchen as needed, and fosters a climate of experiential learning, growth and improvement, as well as ongoing personal and collective development
Continues their own education/training as required to develop and acquire new skills in leadership, hospitality, and food issues as needed
Upholds and promotes the social, environmental, and economic sustainability of the café as outlined in the cooperative’s constitution
Other duties as specified by the Coordinators and/or Board of Directors

Qualifications
Passionate about food, food sovereignty, and sustainability
Experience working in a restaurant or production kitchen environment
Basic knowledge of ingredients, kitchen equipment and procedures
Above average knife skills
Knowledge of health and safety regulations, as well as safe food handling and compliance
Experience with volunteer coordination
Excellent communication and listening skills
Strong organization skills, attention to detail, ability to prioritize workload, and multitasking
Ability to function in a non-hierarchical environment and work well with a team
Commitment to fostering an anti-oppressive environment

Assets (recommended, but not required):
Certificate for Hygiene and Food Safety training as defined by the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation (MAPAQ)
Bilingualism (French/English)
Familiarity with the cooperative business models
Concordia student
Experience or familiarity with the Hive Free Lunch
Experience with vegetarian/vegan food preparation (for Hive Free Lunch)

Physical Environment:
These elements are intended to describe the general nature of the work performed by employees:
Exposure to potential hazards exists with respect to cutting equipment, coffee makers, mixers and other work aids necessary to perform job duties
Exposure of up to 176˚C while cooking, or washing dishes
Exposure to -1˚C to 4˚C while handling refrigerated products
Exposure to -22˚C while handling frozen products
The assistant may perform any number of physical activities to accomplish assigned duties, such as walking and standing (90% of the work time), bending, reaching, repetitive motions, and lifting between 40 to 50 lbs.

To apply:

Please send us your CV, cover letter, and 2 references to [email protected] by August 15, 2017 at 9am, with the subject line «Cook Application».

*Please note the Kitchen Coordinator is not checking this email until August 14, so will not be able to respond to any questions (and you might receive an automated email response to your application). If you have any questions about the position, refer them to [email protected]
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