No More Empty Pots

No More Empty Pots follows an accountability model where all candidates for NMEP positions are evaluated on “get it,” “want it, “capacity to do it,” and alignment with organizational core values. All candidates must have the ability to:

• Engage in effective communication

• Accept challenges

• Prioritize tasks

• Use critical thinking skills to solve problems

• Be rooted in their “Why”

• Work independently and in team settings

• Work with a growth mindset

• Be detail oriented and deadline driven

• Display commitment to NMEP’ mission

• Be dedicated to reducing structural inequities

• Prioritize people and relationships

• Maintain high standards of program delivery and customer service

• Be self-starting with confidence to ask questions or ask for help

• Have ownership of job accountabilities
  

POSITION DESCRIPTION

No More Empty Pots seeks a people-focused, detail-oriented culinary educator to join our team. The applicant will have a thorough knowledge of the seasonality of regional produce and an ability to creatively adapt CCP curriculum to the seasons as well as other mission-driven organizational goals such as reducing waste and meeting program objectives. The applicant will possess a unique combination of adherence to high standards and empathy. The current program design is 8 weeks in length and uses an in-person instructional model, as well as concurrent hands-on work experience. The applicant is interested in strengthening facilitation skills by learning and implementing teaching techniques that increase student learning in collaboration with the Curriculum Specialist. The Culinary Certificate Program currently operates by collaborating with a number of partners including Metropolitan Community College.

REPORTS TO

Programs and Operations Manger

TOP 5 ACCOUNTABILITIES

1. Leadership + Management = Accountability: Ensure team members and students have clear roles, expectations, and tools to do the job. Provide feedback and development opportunities to hold each person accountable while supporting their growth.

2. Design and implement programming that ensures students are equipped with job-readiness skills that support living-wage employment

3. Follow standard operating procedures in alignment with the expectations set forth by the catalog and the Nebraska Department of Education

4. Oversee day-to-day operations of the Culinary Certificate Program ensuring efficiency and high-quality programming within budget.

5. Observe and evaluate student performance and behavior, including filling out rubrics, grading, and assessing skills, and delivering effective feedback to improve student learning.

80% DIRECT CULINARY INSTRUCTION & PLANNING

Direct Culinary Instruction

• Provide 20-30 hours/week of culinary instruction through lectures as well as direct culinary instruction

• Use educational best practices to design programming that ensures students are equipped with job-readiness skills that support living-wage employment

• Use facilitation skills to deliver direct instruction per the curriculum, guide students through the practice of skills, and provide opportunities for students to demonstrate skills independently

• Observe and give feedback to students as they complete face-to-face instruction and work experience

• Provide timely and individualized feedback to students to improve students’ educational and self-sufficiency outcomes

• Adapt materials to meet the needs of learners and organizational values while maintaining compliance with overlapping internal and external requirements

• Enforce program policies and provide strong classroom management in dynamic learning settings

• Address moderate and severe student performance issues including devising remedial classwork opportunities and handling disciplinary issues.

Planning & Program Management

• Develop and maintain program documentation including training materials, grades, attendance, transcripts, timesheets, forms, and other paperwork in compliance with program policy and the policies and needs of program partners

• Develop, cost and execute menus for weekly meal preparation as part of hands-on work-experience

• Managing the admissions process including recruitment, interviewing, facilitating kitchen trials, and evaluating applicants

• Ensure uniform and supplies inventory and ordering for the Culinary Certificate Program is completed

• Work with leadership to make operational decisions for the program including program and student scheduling, communication with partner organizations, and creating and managing communication tools such as learning materials, calendars, and agendas

• Support collection and reporting of all data needed for both internal and external program monitoring and improvement purposes

• Support the team in meeting organizational and program goals such as program financial self-sufficiency, maintaining usage of local food dollar, and reducing food waste within budget

10% PEOPLE MANAGEMENT

• Coordinate and communicate programming expectations

• Drive decisions on scheduling and training

• Respond to stakeholder feedback about programming, staff, and program partners including providing mediation

• Performance management for the students including providing feedback, professional development training, and ensuring that they are supported in meeting performance goals

• Lead meetings, trainings, one-on-ones with students, and other activities to support clarity and teamwork

10% ADMINISTRATIVE

• Attend supervision and team meetings

• Respond to email and all communications in a timely manner

• Attend professional development training/workshops

• Follow company policies including financial policies by managing and submitting financial documents including receipts, requisitions, invoices, and other sensitive documents

• Support monthly data submissions as assigned

OTHER DUTIES AS ASSIGNED

• Other duties as assigned

REQUIRED SKILLS, QUALITIES, AND EXPERIENCE

• Three (3) years of trade or professional experience at a journeyman level, or its equivalent in the trade or specialty to be taught, or a baccalaureate or associate degree in that trade or specialty and one (1) year of trade or professional experience at a journeyman level, or its equivalent in the trade or specialty to be taught

• Experience and skill to work with disinvested populations in a supportive learning environment and appropriately handle sensitive information and documents

• Ability to maintain a professional environment focusing on hard/soft job skills

• Proficiency in Google Suite and Microsoft Office including Excel

• Valid Food Handler’s ServSafe Certification

• Ability to earn the ServSafe Manager Certification within six months of hire

• Must be available during program hours and during required staff meetings and events such as graduation

• Must be able to proactively think, plan, and execute resourcefully

• Must be able to solve problems and be solution oriented

• Must be open to growth in the areas of education and facilitation through training and collaboration on curriculum development

PREFERRED SKILLS, QUALITIES, AND EXPERIENCE

• 1+ years classroom management and teaching experience, especially in an adult or teen learning environment and/or with differently abled learners

• Valid ServSafe Manager Certificate

• Familiarity with the food system concepts such as zero-waste and seasonality and professional familiarity with the Omaha Metro local food system

• Familiarity with the Omaha Metro social service system including employment services, federal and state benefits, and organizations that work with vulnerable populations

• Valid First Aid or other safety certifications

• Conversational and written Spanish fluency preferred

WORKING CONDITIONS AND PHYSICAL DEMANDS

• Constantly moves about a commercial kitchen setting, both on-site at NMEP and off-site at MCC or other locations

• Frequently moves supplies weighing up to 50 pounds

• Frequently positions self to reach products stored on high or low shelves

• Frequently works in indoor conditions

• Frequently operates a computer and other office equipment and supplies

• This person frequently communicates with staff, students, volunteers, vendors, guests to the program, and others about program and organizational operations, policies, and products. Must be able to communicate and exchange accurate and relevant information in these situations.

• This person must be able to work effectively in environments that are often loud, cramped, or hot

• Must be able to discern between acceptable and unacceptable product and cleanliness standards in a food service setting

• Occasionally works in outdoor conditions or in natural environments when facilitating activities such as farm or garden tours

ADDITIONAL JOB DETAILS

• Compensation: $24-27 hourly commensurate with experience

• Hours per week: Full-TIme, Non-Exempt, 30-40 hours/week

• Reports to: Programs and Operations Manager

TO APPLY .

To be considered for this position, please submit a resume and cover letter HERE. Be sure to include why this position with No More Empty Pots is a good fit for you.

Black, Indigenous, Latinx and any people of color, LGBTQ+ identities and anyone with marginalized identities are strongly encouraged to apply.

No More Empty Pots does not discriminate based on race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation in its programs, activities, or employment.