Food Coordinator

Hive Cafe Food Coordinator


Wage: $17.00 / hour

Hours: 30 – 35 hours / week

Duration: 9 month contract (renewable)

August 12th 2019 – May 15th 2020 



Deadline to apply: August 5th, by 5pm

Interview Dates: August 7th & 8th 

Start Date: August 12th 2019  (training) 




Any issues with the form, please email your application with a CV and Cover Letter to



The Food Coordinator is responsible for the inhouse production of food for the Hive Café 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.



  • 2+ years of related experience in professional kitchen management
  • Excellent interpersonal skills; communication and listening skills
  • Exceptional cleanliness and sanitation practices
  • Strong organization skills, attention to detail, ability to prioritize workload and multitask
  • A love of food, a passion for food sovereignty, and a firm belief in the importance of sustainability
  • 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 balance effective leadership skills with power-sharing abilities
  • Ability to inspire worker motivation, commitment, and effectiveness with progressive workplace practices that foster teamwork, open communication, respect, equality, safety, and helpfulness
  • 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.

Job Responsibilities:

  • Assures the Cafe’s overall food quality, production, safety, and labour standards in conjunction with the other coordinators
  • Collaborates with the Coordination team and the Board of Directors to ensure food sourcing is local and sustainable; upholding the Hive Procurement Policy
  • Coordinates and leads the in-house food production
    • Menu creation and Recipe costing
    • Hiring and supervision of kitchen staff
    • Be present and active in the kitchen during production shifts
    • Coordinate kitchen labour within specified budget
  • Coordinates the distribution of food to cafe locations
  • Maintains consistent, accurate food ordering and stock rotation (in cafes and kitchen)
  • Maintains regular detailed inventory
  • Ensures and maintains cleanliness and functionality of the Hive kitchen and equipment
  • Supplier relations
  • Marketing; menu specials and promotion strategies for sales
  • Supports General Coordinator in the Mezz cafe; including weekly shifts with Baristas
  • Chairing and coordination of Co-op committees, as mandated by the Board of Directors
  • Attends Board meetings, as needed or invited
  • 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
  • Uphold and promote the social, environmental, and economic sustainability of the Hive Cafe Solidarity Co-op as outlined in the cooperative’s by-laws



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

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.