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Temporary Kitchen Assistant

TEMPORARY KITCHEN ASSISTANT

About No More Empty Pots

No More Empty Pots (NMEP) is a grassroots non-profit corporation that connects individuals and groups to improve self-sufficiency, regional food security and economic resilience of urban and rural communities through advocacy and action. No More Empty Pots’ vision is to support communities in becoming self-sufficient and food secure through collaboration and adhering to core values of education, stewardship, and sustainability.

position description

No More Empty Pots (NMEP) seeks a highly motivated and independent individual with culinary training and/or
experience to join our team as a Kitchen Assistant. This position supports production and procurement for all No
More Empty Pots programming including food for Cups Cafes, catering, and the Community Harvest meals program.

75% CULINARY

  • Assist with preparing and producing food menu items for No More Empty Pots programs and events following established recipes
  • Assist with recipe testing of NMEP menus
  • Maintains sanitary food handling methods and procedures and maintain safety and sanitation in compliance with all relevant regulations and NMEP policies
  • Conduct weekly inventory ensuring appropriate handling, storage, and utilization
  • Utilizes NMEP kitchen equipment and facilities in a safe and clean manner
  • Consistently provide high quality food products by adhering to recipe and presentation standards

10% catering & events

  • Supports the entire catering cycle including supporting booking, planning, ordering, food production, delivery, and staffing events
  • Communicates with internal and external customers to ensure catering and events expectations are appropriately set and met

10% administrative

  • Attending or leading supervision and team meetings, responding to email and communications, professional development

other duties as assigned

  • All NMEP staff are expected to prioritize people and a focus on relationships while maintaining high standards of program delivery and using sustainable budgeting and time management practices.

qualifications

required qualifications

  • Catering, culinary, and event experience, preferably in the Omaha Metro market
  • Strong interpersonal skills and customer service experience including communicating with a wide variety
  • of people and problem solving customer service and product quality issues
  • A valid driver’s license, access to transportation, and local travel are required
  • Flexibility to work evenings and weekends

Preferred Skills, Qualities, and Experience

  • Proficiency in Google Suite and Microsoft Office including Excel
  • ServSafe certification

FYI Competencies

Communicates Effectively

You’re comfortable using a broad range of communication styles, and you choose appropriate, effective ways to communicate to different audiences in diverse situations. You show this competency when you:
✛ communicate in a respectful tone and in a timely manner
✛ listen and ask questions to understand other people’s viewpoints
✛ use effective cross-cultural communication skills
✛ be impeccable with your word, speak with integrity, say what you mean

cultivates innovation

You use information from a variety of sources—including personal experience and your own observations—to identify and solve problems. You take pride in your work and strive for excellence to achieve the best possible results. You show this competency when you:
✛ generate ideas for improvement
✛ pay attention to the quality of your work
✛ try innovative ways to get things done
✛ evaluate work results for effectiveness
✛ persist when difficulties arise
✛ recognize the human, interpersonal and technical sides of a problem
✛ access, analyze and apply knowledge and skills from various disciplines
✛ think critically, strategically, and creatively

builds networks

You work cooperatively and collaboratively with others to achieve collective goals. You plan, implement, manage and measure projects and tasks in a timely and directed manner. You put this competency into practice when you:
✛ establish priorities to meet deadlines and communicate in a timely manner regarding deadlines
✛ accept and provide feedback in a constructive and considerate way
✛ share information and encourage others to do the same
✛ support and motivate the group to perform at its best
✛ show accountability to the team and follow through on your commitments
✛ be respectful of others’ time, work styles and responsibilities
✛ choose ethical courses of action
✛ build equitable relationships

demonstrates self-awareness

You use sound judgment to meet or exceed workplace guidelines, standards and expectations. You acquire and apply new knowledge and skills in all of your experiences. You show this competency when you:
✛ recognize your rights and responsibilities
✛ abide by workplace policies and procedures
✛ show a willingness to continuously learn and grow
✛ request assistance when needed or when utilizing others’ abilities, knowledge and/or strengths would
increase effectiveness of productivity
✛ attempt not to take others’ actions personally, recognizing everyone has biases and references past
experiences when determining how to best proceed
✛ adapt to changing work priorities and workplace practices
✛ carry out multiple tasks or projects at the same time by prioritizing based upon impact and interdependencies
✛ practice self-compassion and avoid self-abuse and negative self-talk

situational adaptability

You recognize how your beliefs, ethics and actions fit within the context of a greater community. You show this competency when you:
✛ know your personal convictions and strive to put them into practice within the context of the situation or task
✛ accept responsibility for your own actions and perceive how they might be interpreted by others
✛ shows respect for others’ rights and diverse ideas when determining how best to respond to a situation
✛ consider the broader implications of your decisions rather than reacting reactively in the moment – think
long-term, not short-term
✛ do your best every day, but recognize your best may very due to factors inside and outside of your control

Working Conditions and Physical Demands

  • This person frequently serves as the staff at catering and other events and must be able to move about an events or kitchen space for up to 8 hours at a time
  • Constantly moves about event spaces at various locations
  • Frequently moves product weighing up to 50 pounds between rooms in the Food Hub or from one location to another
  • Frequently positions self to reach products stored on high or low storage shelves
  • Frequently works in indoor conditions
  • This person frequently communicates with staff, students, volunteers, vendors, guests to the Food Hub, and others about program and organizational operations, policies, and products. Must be able to communicate and exchange accurate and relevant information in these situations.
  • Must be able to discern between acceptable and unacceptable product and cleanliness standards in a food service setting

status

  • Full time temporary, 30-35 hours/week

compensation

  • Wage commensurate with experience, $13-17/hour. New hires are typically brought on at $13/hour. All employees are eligible for paid time off including vacation and personal leave. Full time employees are eligible for health insurance benefits.

to apply

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