Kitchen and Training Coordinator

Job Type: time type
Full time

Compensation:
$52,501
Compensation Type:
Exempt
Employment Type:
Regular
Grade:
E03
Position Summary
This position coordinates the day-to-day operations of the Harvest shared-use commercial kitchen and supports culinary and food business training programs delivered in collaboration with contracted instructors and community partners. The Kitchen & Training Coordinator ensures the kitchen operates safely, efficiently, and in compliance with applicable regulations while supporting workforce development and small food business growth.

The position serves as the primary operational point of contact for kitchen users, training participants, and instructional partners. Responsibilities include kitchen scheduling, user onboarding, food safety.
MAJOR DUTIES

Shared-Use Kitchen Operations

• Coordinate daily operations of the shared-use commercial kitchen to support multiple food businesses, training programs, and community activities.
• Serve as the primary point of contact for kitchen users regarding onboarding, scheduling, policies, and operational requirements.
• Oversee scheduling of the shared-use kitchen to ensure equitable access and efficient use of facilities.
• Monitor kitchen usage and communicate operational issues, capacity constraints, or policy concerns to the Project Manager.

Food Safety & Regulatory Compliance

• Implement and monitor adherence to kitchen usage agreements, sanitation standards, and food safety procedures in compliance with local, state, and federal regulations.
• Support kitchen users and training participants in understanding permitting requirements and inspection readiness.
• Document and address compliance issues through education, corrective action, and escalation when necessary.

Training & Workforce Development Coordination

• Coordinate scheduling and delivery of culinary, food safety, and food business training programs conducted by contracted instructors, adjunct faculty, and partner organizations.
• Collaborate with instructional partners to ensure curriculum delivery aligns with kitchen capacity, equipment, and safety requirements.
• Support evaluation and continuous improvement of training programs based on participant feedback and program outcomes.

Food Business & Entrepreneur Support

• Provide technical assistance to food entrepreneurs related to production workflows, kitchen operations, food safety requirements, and regulatory pathways.
• Serve as a liaison between kitchen users, contracted instructors, mentors, and community partners to connect businesses with appropriate resources.
• Support incubator participants by identifying needs and coordinating access to training, mentoring, and kitchen resources.

Equipment, Facilities & Resource Coordination

• Monitor the condition, availability, and appropriate use of kitchen equipment and shared supplies.
• Coordinate routine cleaning schedules and report maintenance, repair, or replacement needs to the Project Manager.
• Support continuous improvement of kitchen operations to enhance safety, efficiency, and user experience.

Program & Grant Support

• Assist with grant research, proposal development, reporting, and implementation related to kitchen operations and training programs.
• Track participation, maintain documentation, and support grant-funded activities as assigned.

Instructional & Program Coordination

• Coordinate day-to-day logistics for contracted instructors, adjunct faculty, and student workers related to kitchen access, scheduling, and compliance.
• Provide orientation and guidance on kitchen policies, safety expectations, and operational procedures.
• Communicate instructional or operational concerns to the Project Manager; this position does not have authority to hire, discipline, or terminate contractors.

Related Duties

• Perform related duties as assigned in support of Harvest Kitchen and Harvest Food Hub goals.

KNOWLEDGE REQUIRED BY THE POSITION

• Knowledge of shared-use commercial kitchen operations, equipment, and workflow.

• Knowledge of food safety regulations, including local and state permitting requirements.

• Skill in coordinating schedules and logistics involving multiple users or programs.

• Skill in customer service and technical assistance for small businesses and adult learners.

• Ability to work collaboratively with contractors, partners, and diverse community groups.

• Strong organizational, communication, and documentation skills.

• Basic project coordination and administrative skills.

SUPERVISORY CONTROLS

The Harvest Food Hub and Kitchen Project Manager assigns work in terms of goals, priorities, and operational needs. The supervisor reviews work for effectiveness, compliance, and alignment with program objectives.

GUIDELINES

Guidelines include San Juan College and department policies and procedures, such as FERPA, social media, and security policies, as well as applicable federal, state, and local regulations, including the Food Safety Modernization Act, FDA regulations, New Mexico Environment Department requirements, OSHA safety standards, EEOC guidelines, and state and local food codes. These guidelines are generally clear and specific, however, their application in a shared-use commercial kitchen environment requires judgment, selection, and interpretation.

COMPLEXITY/SCOPE OF WORK

• This position requires coordination of shared kitchen operations, training activities, and compliance across multiple users, businesses, and instructional partners.

• Complexity arises from balancing operational needs, regulatory requirements, and workforce development goals in a multi-user environment.

• The position supports job creation, workforce training, and small business development in the regional food and agricultural sector.

CONTACTS

• Contacts include kitchen users, food entrepreneurs, contracted instructors, students, community partners, college employees, farmers/producers, and regulatory agencies.
• The purpose of contacts is to exchange information, coordinate services, provide technical assistance, resolve operational issues, and support collaboration and economic development

PHYSICAL DEMANDS/ WORK ENVIRONMENT

• Work is performed intermittently while sitting, standing, and walking. The employee frequently lifts light objects and occasionally lifts heavy objects. The position requires manual dexterity and use of sight and smell to assess food safety and kitchen conditions.

• The employee is exposed to commercial kitchen equipment and machinery. Work may occur indoors and occasionally outdoors, including exposure to cold or inclement weather. Use of appropriate personal protective equipment is required.

SUPERVISORY AND MANAGEMENT RESPONSIBILITY

This position does not have formal supervisory authority. The role coordinates the work of contracted instructors, adjunct faculty, and student employees related to kitchen and training activities.

MINIMUM QUALIFICATIONS

Required Qualifications

• Associate’s degree in Culinary Arts, Hospitality, Food Systems, Business, Workforce Development, or a closely related field; or an equivalent combination of education and relevant experience.
• Two (2) or more years of experience in a commercial kitchen, shared-use kitchen, food hub, food business incubator, or food production environment.
• Knowledge of food safety practices and regulatory requirements applicable to commercial food production.
• Experience coordinating schedules, programs, or operations involving multiple users or stakeholders.
• Strong organizational, communication, and customer service skills.

Preferred Qualifications

• Experience in a shared-use commercial kitchen, culinary incubator, or workforce training environment.
• Food safety certification (e.g., ServSafe Manager), or ability to obtain within a specified timeframe.
• Experience supporting training programs delivered by adjunct or contracted instructors.
• Familiarity with grant-funded programs or community-based initiatives.

The following REQUIRED documents must be submitted with the application in order to be considered. Upload all required documents under the Application Questions 2 section for “Additional Documents Required”.

• Cover Letter (Required)
• Curriculum Vitae (CV) or Resume (Required)
• Unofficial Transcripts (Required)
• List of 3 Supervisor References. (Required)
• Letters of Recommendation (Optional)

This position will remain open until filled with the first review of applications occurring on Monday, February 9, 2026.

EEO STATEMENT: San Juan College is dedicated to providing equal employment and educational opportunities without regard to race, color, religion, sex, national origin, disability, age, genetic, veteran’s status, or on the basis of any other category protected under federal, state and local laws.