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Catering Coordinator/Back-up Chef
Job Description:
Cornucopia is a social enterprise located in Newport, VT and a program of Umbrella. Umbrella is an
organization that has been serving women and families in Caledonia, Orleans and Essex Counties
since 1976. Cornucopia is both a working kitchen producing fresh, nutritious meals for seniors as well
as a job training program for a select number of adult women in culinary and hospitality skills.
The Catering Coordinator’s primary responsibility will be to plan, create and coordinate Cornucopia’s
catering-related activities. This Includes supervising and instructing trainees with the production of
the food. The Catering Coordinator must have a passion for fresh food and a dedication to the
nutritional well-being of the community. The ability to lead by example in a teaching setting and to
instruct in a non-judgmental way is essential.
The Catering Coordinator/Back-up Chef is also responsible for overall kitchen operations in the chef’s
absence. This includes ensuring meals are produced, packaged and served in a safe, sanitary, high-
quality manner, as well as providing supervision and instruction to program trainees and volunteers.
Catering Coordination
a. Serve as the primary point of contact for all catering-related inquiries and respond to
requests in a timely, courteous manner.
b. Work in conjunction with the Chef-Instructor to develop seasonally-appropriate, cost-
effective menu options that are nutritionally-balanced and use locally-sourced products
whenever possible.
c. Oversee program trainees in the production, packaging and delivery of all catering-related
products.
d. Work in conjunction with the Program Manager and Umbrella's administrative staff to
creatively and effectively market the catering component of the program.
Kitchen Operations
a. Act as lead cook in the Chef-Instructor's absence in a high volume food production kitchen
b. Ensure that all safety and health procedures are followed and routine sanitation Is
included as on-going part of every work day
c. Create and contribute toward a work environment that fosters teamwork, personal
growth and self-confidence
d. Promote and develop an environment of exceptional customer service
e. Assist with menu planning and food ordering as needed
f. Help to develop and strengthen relationships with vendors, customers, community
partners and other food service providers.