Company description
Founded in 1956, San Juan College (SJC) is a two-year higher education institution that offers academic and career and technical education. SJC serves as a regional leader in education and provides quality education to approximately 10,000 students seeking academic credit programs through face-to-face and online classes each year. Students can choose from over 130 two-year degree and certificate programs. In addition, the College provides workforce training to approximately4,000 students and delivers non-credit community learning classes to 1,800 students annually. Dedicated to student success and completion, San Juan College offers innovative, challenging, and affordable academic programs that equip students with the knowledge, skills, and confidence to succeed in the global economy.
The College has five campuses: the main Farmington Campus on College Blvd; the 30th Street Campus, in Farmington; the Hutton Street Center in Farmington; San Juan College East in Aztec; and San Juan College West, in Kirtland, New Mexico.
SJC is organized into six Schools: Energy, Health Sciences, Trades and Tech, Business and Information Technology, Humanities, and Math, Science, and Engineering. In addition to the six Schools, the Center for Workforce Development, the Community Learning Center, the Enterprise Center, and the Small Business Development Center support economic development, economic and personal growth, and skills training. All these components provide skills, education, and training for students, community members, employers, employees, and people seeking to upskill or obtain marketable skillor skills in high demand.
The College has agreements with several state universities to offer both bachelor’s and master’s degree programs at our various locations. San Juan College is proud to serve a unique and culturally diverse population.
Job description
This position will be responsible for overseeing daily operations of the Harvest Food Hub and Kitchen which includes direct management of personnel, customer relations, program budget management and reporting, distribution, and program design. This position will work to maximize and grow positive and productive relationships with stakeholders including farmers, food producers, government entities, and related organizations. The position will assess resources and be able to identify met and unmet needs and develop programs to fill these needs.
MAJOR DUTIES
· Responsible for daily operations of the Harvest Food Hub and Kitchen, which includes direct management of work study position, Kitchen Manager, Regional Partnership Manager, Distribution Coordinator and volunteers, as well as: customer relations, program budget management and reporting, distribution, and program design/implementation.
· Continue to develop and strengthen relations with key food hub stakeholders including regional farmers, food producers, restaurants and institutions, consumer groups, and local businesses.
· Conduct regular program feedback surveys for participants, consumers, and industry experts to assess results after each year of operation. Refine program and services based on the needs identified in the survey.
· Refine and implement a comprehensive growth plan for the Harvest Food Hub and local food economy, working with regional partners and community organizations.
· Implement marketing plan to recruit producers, farmers, consumers, and institutions to support future growth and accessibility to Harvest Food Hub and Kitchen, and refine and implement new service strategies based on outcomes.
· Develop regional markets by coordinating with existing opportunities, including co-ops and other similar initiatives in the region.
· Support the development of sustainability and growth plans, including grant writing.
· Design and deliver farmer production trainings, farm business courses, food safety education, and technical assistance for growers.
· Compile all information in the form of periodic reports to the steering committee, partner organizations, and the EDA.
· Makes recommendations to hire, promote, and discipline direct reports.
· Conducts annual performance reviews of all direct reports.
· The program manager will work closely with the Steering or Advisory committees.
Performs related duties as assigned.
KNOWLEDGE REQUIRED BY THE POSITION
· Education and/or experience in project management.
· Demonstrated depth of knowledge regarding food systems.
· Knowledge of agricultural economics and business development
· Knowledge of business systems, marketing, and strategic planning
· Knowledge of research methodology
· Experience organizing focus groups, trainings, and workshops
· Demonstrated written, presentation, and interpersonal communications skills
· Ability to work effectively with a wide range of constituencies in a diverse community
· Ability to work collaboratively with individuals and organizations from diverse points of view
· Ability to solve problems in enterprising and proactive ways
· Ability to concurrently manage multiple assignments and deadline
· Knowledge of On-Farm Food Safety, and ability to teach and review farm food safety plans.
SUPERVISORY CONTROLS
The Enterprise Center Director assigns work in terms of general instructions. The supervisor spot-checks completed work for compliance with procedures, accuracy, and the nature and compliance of the final results.
GUIDELINES
Guidelines include San Juan College security policies, the Food Safety Modernization Act and federal, state and local policies and regulations around food handling, FERPA industry best practices, social media guidelines, and college and department policies and procedures. These guidelines require judgment, selection, and interpretation in application.
COMPLEXITY/SCOPE OF WORK
· This position coordinates with many different organizations, groups, and individuals to develop a working plan for the University Center.
· This position will compile information from various sources that may be technical in nature into reports for the general public.
· The success of this position will result in a project that is valuable to producers, consumers, and the general economy of the area.
PHYSICAL DEMANDS/WORK ENVIRONMENT
· The work is typically performed intermittently sitting, standing or stooping. The employee frequently lifts light objects and intermittently lifts heavy objects.
· The work will also require regional travel by car.
SUPERVISORY AND MANAGEMENT RESPONSIBILITY
This position has direct supervision over the Kitchen Manager (1), Regional Market Coordinator (1), Distribution Coordinator (May-Oct), student employees, volunteers and other staff assigned.
MINIMUM QUALIFICATIONS
· Bachelor’s Degree in course of study related to the occupational field is required (such as agriculture economics, business, organizational management) OR equivalent Associates Degree with minimum 3 years of relevant experience.
· Sufficient experience to understand the basic principles relevant to the major duties of the position, usually associated with having had a similar position for two to three years.
Compensation
this position is: salaried, $35,568* - $50,000
Application instructions
This job expired on March 25, 2022
Deadline
no deadline