Culinary Coordinator

Job Title: Coordinator, Culinary Production

FLSA Status: Full Time, Non-Exempt

Reports to: Manager, Culinary Production

Work Location: Marion Barry Avenue Market, 1303 Marion Barry Avenue SE, Washington, DC 20020

Compensation: $24.04-$25.50 per hour

Dreaming Out Loud’s mission is to create economic opportunities for the DC metro region’s marginalized communities through building a healthy, equitable food system. We are rebuilding urban, community-based food systems through cooperative social enterprise: increasing access to healthy food, improving community health, supporting entrepreneurs and cooperatives from low-income communities, and creating opportunities for at‑risk residents to earn sustainable, family‑supporting wages and build wealth.

We believe that all communities deserve equal access to fresh, healthy food choices, but that achieving this requires moving beyond the “access” paradigm to a focus on community self‑determination and food sovereignty. Utilizing the food system as a catalyst, we are working to create an integrated pipeline to jobs, economic opportunity, and community wealth‑building for our most marginalized communities.

The Culinary Program continuously vets community partners for culinary opportunities in catering, pop‑ups, and community outreach. The program also supports Dreaming Out Loud’s ecosystem in creating value‑added products for distribution via the Food Hub and other retail and wholesale markets. The value‑added work includes new product development, manufacturing and production, testing, packaging, and scaling.

The Culinary Production Coordinator is responsible for assisting the Culinary Production Manager in all activities in the kitchen and s includes kitchen setup, inventory, food preparation and presentation, cleaning, kitchen breakdown, and menu development. The Culinary Coordinator oversees the product kitchen and performs food preparation and service in a timely manner and according to all safety and sanitation standards. The Culinary Coordinator will be responsible for upholding exemplary customer service.

The ideal candidate loves food, can “roll up their sleeves” and get to work, and has a strong interest in developing meaningful relationships with the community.

• Obtains daily production schedule and preparation requirements from the Culinary Production Manager
• Oversees the product kitchen operations as needed.
• Work in a high‑volume kitchen pushing out thousands of pounds of produce and package goods
• Oversee the consistency of various preparations within the kitchen to ensure quality products and adherence to standard recipes
• Tastes completed meals to ensure quality
• Operates and cleans equipment per department procedures after each use
• Completes all required documentation, reports, and logs as required
• Contributes to the development of processes that enhance kitchen safety and elevate food quality.
• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures
• Uses approved food recipes and production standards to ensure proper quality, serving temperatures, and standard portion control
• Monitors waste and overproduction and utilizes leftovers, ensuring proper rotation and quality control
• Stores, labels, and dates all food items according to policy
• Follows HACCP guidelines to ensure the quality and safety of the food supply
• Support the planning and execution of community outreach and events.
• Work with the team to seek and curate relationships that lead to additional sustainable business.
• Identify the client’s requirements and expectations for each event
• Liaise with vendors, exhibitors, and stakeholders to ensure everything is in order during the event planning process.
• Resolve customer concerns.
• Load and unload a van/truck and set up an event kitchen.
• Set up event displays.
• Maintain equipment and keep track of equipment inventory
• Manage set‑up, tear‑down, and follow‑up processes at events

The duties and responsibilities contained herein are representative of the essential functions of this position. The dynamic nature of our work requires flexibility and our…