Salary: $17-$25/hr depending on experience and qualifications. 40 hours per week, overtime per Federal Labour Code Requirements.

Reports To: Executive Chef

Job Purpose:

Our pilot food program seeks to reduce food insecurity and increase food sovereignty at Cold LakeFirst Nations by providing access to high quality, culturally appropriate meals. The Food Pantry provides access to food for CLFN members as well as supporting other programs. The Pantry Lead is responsible for the smooth operations of this program. This is a team environment so the Pantry lead may be called upon to help with other kitchen operations such as cooking and dishwashing on occasion. Applicants should be able to demonstrate a strong background in one of the following areas: Retail management, food service, or frontline social service

Duties and Responsibilities:

• Manage stock and orders for two Pantry locations
• Operate square hardware and software. Verify stock levels, ensure up to date pricing.
• Coordinate with other CLFN departments (Health, Social Development, FCSS, Member Services etc.) understand food insecurity and reduce it though access to food supports.
• Lead weekly Pantry Day operations by scheduling, training and supervising staff and volunteers.
• Separate food orders. Load and deliver food.
• Coordinate ordering in Legoff between several departments and the executive chef.

Knowledge, Skills and Abilities Required:

• Drivers licence and a clean 2-year drivers abstract required.
• Own transportation required.
• Experience in a commercial kitchen is preferred but not required.
• Knowledge of indigenous cultural foods and food traditions. Knowledge of the CLFN community.
• Food safe certificate (can be obtained after hire)
• Ability to lift and carry 50 pounds or more regularly. This job requires physical fitness.
• A team player attitude and a desire to learn.
• Strong written and verbal communication skills.
• Strong digital skills including a demonstrated ability to use web-based applications as well as MS word, excel, and outlook.
• Education, training or multiple years of experience in one of the following areas is a strong asset:
  • Retail management
  • Social work
  • Food Service

Working Conditions and/or Physical Requirements:

• Hours of work will normally be 8:30-4:30. Evenings and early mornings may be required on occasion for events.
• Subject to a discussion with the executive chef, hours can be somewhat flexible, but Tuesdays, Thursdays and Fridays are busy.
• Regular use of computers and software for communications and management.
• Must be able to lift and carry 50 lbs regularly. You will move thousands of pounds of food each week. Physical fitness is required.
• Use of knives and other kitchen tools and equipment.
• Mixing and using cleaning products.