Free Lunch Program Coordinator

Job DescriptionJob DescriptionCompensation & SchedulePart-Time | 30 Hours per Week (will possibility of full time)Monday - Friday: 9AM to 3PM (some evenings and weekends so special events) $22 - $24 per Hour DOEIn-Person | Salt Lake City, Utah

Reports to: CEO

About Food Justice CoalitionFood Justice Coalition (FJC) is a nonprofit dedicated to combating hunger in Utah throughimmediate relief, education, and advocacy. Since 2020, FJC has served more than 100,000 mealsand built a network of community partners to ensure Utahns have access to nutritious, culturallyrelevant, fully prepared meals.

Position Summary

The Lead Culinary Programs Chef is responsible for leading all food preparation and mealproduction for Food Justice Coalition's hunger relief programs, catering services, communityevents, and special projects. This is a hands-on role for an experienced culinaryprofessional who thrives in high-volume production environments and is passionate about creatingexceptional plant-based meals. The ideal candidate has a strong culinary background across avariety of cuisines and cooking techniques, with particular expertise in preparing flavorful,nutrient-dense plant-based meals.

This individual serves as the culinary lead during mealproduction and catering fulfillment, ensuring all food meets FJC standards for quality, consistency,cultural relevance, food safety, and presentation.

Reports to: Kitchen Director

Key Responsibilities

Culinary Leadership & Meal Production• Serve as the lead chef for all Food Justice Coalition meal production activities.• Lead preparation and execution of high-volume meal production for hunger relief programs,community events, and catering services.• Prepare and cook a wide variety of dishes utilizing diverse culinary techniques and global flavorprofiles.• Develop and execute plant-based recipes that are nutritious, culturally relevant, and appealing todiverse communities.• Maintain consistent quality, flavor, portioning, and presentation standards.• Direct kitchen workflow and assign tasks during meal production.• Ensure all food is properly labeled, dated, stored, and handled according to food safety standards.

Menu Development & Culinary Innovation• Develop seasonal menus aligned with FJC's mission, budget, and nutritional goals.• Create innovative plant-based meals inspired by a variety of culinary traditions.• Adapt recipes for large-scale production while maintaining quality and flavor.• Incorporate donated and seasonal ingredients to reduce waste and maximize resources.

Catering Services & Client Fulfillment• Serve as the lead chef for all Food Justice Coalition catering services.• Plan, prepare, and execute catering orders for nonprofit organizations, businesses, governmentagencies, community groups, and private clients.• Collaborate with staff on catering proposals, menu development, pricing, and event logistics.• Ensure all catering orders are prepared accurately, delivered on time, and meet FJC standards forquality and presentation.• Scale recipes and production schedules to accommodate varying event sizes and client needs.• Support growth of catering services as a mission-driven earned revenue program.• Assist with event setup, food presentation, and service as needed.

Kitchen Operations• Oversee daily kitchen operations including inventory management, procurement, and productionplanning.• Maintain compliance with food safety, sanitation, and health department requirements.• Monitor food costs and support efficient use of resources.• Assist with equipment maintenance and organization.

Volunteer Leadership & Community Engagement• Lead and supervise kitchen volunteers during meal production shifts.• Train volunteers on food preparation, sanitation, and safety procedures.• Foster an inclusive, supportive, and collaborative kitchen environment.• Support culinary education workshops, demonstrations, and community events.

Qualifications• Must be at least 21 years old.• Minimum 3 years of professional culinary experience; 5+ years preferred.• Demonstrated experience leading food production in a commercial kitchen.• Significant experience preparing meals from a variety of culinary traditions and cuisines.• Professional experience developing and preparing plant-based meals.• Strong knife skills, cooking techniques, and kitchen operations knowledge.• Ability to lead volunteers and work effectively with diverse populations.• Strong organizational and time-management skills.• Current Food Handler Permit and ability to obtain or maintain ServSafe Manager Certification.• Experience with catering, banquet production, or large-scale meal service strongly preferred.

Equal Opportunity EmployerFood Justice Coalition is an Equal Opportunity Employer. All qualified applicants will receiveconsideration for employment without regard to race, color, religion, sex, national origin, age,disability, veteran status, gender identity, sexual orientation, or any other protected status underapplicable law. Applicants must be legally authorized to work in the United States.

Food JusticeCoalition is unable to sponsor employment visas.

Company DescriptionAbout Food Justice Coalition

Food Justice Coalition (FJC) is a nonprofit dedicated to combating hunger in Utah through immediate relief, education, and advocacy. Since 2020, we have served more than 100,000 meals, launched innovative community education initiatives, and built a coalition of partners to ensure all Utahns—especially those experiencing time poverty, systemic barriers, and food insecurity—have access to nutrient-dense, culturally relevant, fully prepared meals. Our work is rooted in dignity, justice, and the belief that food is a human right.Company DescriptionAbout Food Justice Coalition\r\nFood Justice Coalition (FJC) is a nonprofit dedicated to combating hunger in Utah through immediate relief, education, and advocacy.

Since 2020, we have served more than 100,000 meals, launched innovative community education initiatives, and built a coalition of partners to ensure all Utahns—especially those experiencing time poverty, systemic barriers, and food insecurity—have access to nutrient-dense, culturally relevant, fully prepared meals. Our work is rooted in dignity, justice, and the belief that food is a human right.