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Job Number:  45638
Food Coordinator
Job Posted: Thursday, 21 June 2018
Closing Date: Sunday, 15 July 2018
(70 days ago)
Hive Cafe, Cooperative de Solidarite
Region: Montreal Metro area Type: Full time
Location: Montreal Salary: $16-17 per hour

Food Coordinator Job Description



The Food Coordinator oversees the inhouse production of food for the Hive Cafe Solidarity Cooperative. This person will also assist the co-op in shifting toward most food production for two locations happening on-site at the Hive Cafe Co-op kitchen. They will ensure customer service, product quality, selection, and availability, as well as support and promote the Hive Café Solidarity Co-op and uphold its values and constitution, while being an active cooperative worker member.


Job Responsibilities:

  • Coordination of in-house food production
    • Including menu creation with appropriate and accurate costing
      • Revision of existing menu
    • Hiring and supervision of kitchen staff, including presence in production
    • Coordinate kitchen labour within specified budget
    • Assures the Cafe’s overall food quality, production, safety, and labour standards in conjunction with the other coordinators.
  • Coordination of distribution of food to cafe locations
  • Coordination of catering
  • Chairing and coordination of food committee, as needed
  • Ordering and stocking for kitchen
  • Regular, monthly inventory of kitchen
  • Supplier relations
    • In collaboration with the Finance/Admin Coordinator, maintain positive relationships with suppliers, and assure payments are made in timely manner
    • Support Finance/Admin coordinator as necessary in accounts payable bookkeeping
    • Work with the finance/admin coordinator to determine costs and ordering schedules
  • Ensures cleanliness and functionality of the Hive kitchen and equipment
  • In collaboration with the General Coordinator, develop menu specials and promotions to increase sales
    • Develop marketing strategies related to increasing sales
  • Supports General Coordinator in the Mezz cafe, including the execution of inventory, ordering, stocking, pricing, etc, as needed
  • Attend board meetings on a rotational basis with other coordinators to present information and represent coordinator concerns
  • Collaborates with the coordinators and the Board of Directors to ensure food sourcing is local and sustainable (see procurement policy) through vetting and analysis.
  • Manages waste conscientiously (minimizing waste, composting, reusing creatively)
  • 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


Physical Environment:

These elements are intended to describe the general nature of the work performed by worker-members:

  • Exposure to potential hazards exists with respect to cutting equipment, coffee makers, mixers, food allergens 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 worker-member may perform any number of physical activities to accomplish assigned duties, such as walking and standing (up to 90% of the work time), bending, reaching, repetitive motions, and lifting between 40 to 50 lbs.



  • A love of food, a passion for food sovereignty, and a firm belief in the importance of sustainability
  • Excellent interpersonal skills; communication and listening skills
  • 2 years of related experience in restaurant or café management
  • Knowledge of health and safety regulations, as well as safe food handling and compliance including MAPAQ certification
  • Familiarity with the cooperative business model and non-hierarchical structures
  • Ability to function in a horizontal environment.
  • Ability to balance effective leadership skills with power-sharing abilities in a communal decision-making cooperative structure and empower all workers.
  • Ability to inspire worker motivation, commitment, and effectiveness with progressive workplace practices that foster teamwork, open communication, respect, equality, safety, and helpfulness
  • Strong organization skills, attention to detail, ability to prioritize workload, and multitasking
  • Financial competence including a clear understanding of margins, pricing and inventory management/controls techniques
  • Ethical conduct and responsibility -- sets a positive example and fulfills responsibilities with the highest integrity, ethics, and professionalism
  • Technologically proficient in basic computer skills.


  • Degree, diploma, or equivalent experience in Food and Beverage/Hospitality Management
  • Bilingualism (French/English)
  • Familiarity with Concordia University hospitality and event policies and procedures

Position Details

30-35 hours per week, at $16-17 per hour, (exact details to be confirmed upon approval of annual operating budget).

Application Details

Please send an updated C.V., along with a cover letter, to , with “Food Coordinator Application” in the subject line.


Deadline to apply is July 15, 2018, at 4pm.

Start date for position is August 13-15, 2018.

How to Apply:
Please mention you saw this posting on WorkInNonProfits.ca.
Email application (CV and cover letter) to by July 15, at 4pm.
Contact Details:
Leigh Hoffman
Hive Cafe, Cooperative de Solidarite
1455 de Maissoneuve Ouest
Montreal, QC, H3G 1M8

Tel: 5146644483
www:   www.hivecafe.ca

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