|
| Submitted by
Gordon Gray, Cleveland Community Kitchen on 10/11/2002 |
| The program our community
kitchen is part of , Food Rescue of Northeast Ohio distributed
in excess of 3 m pounds of food last year and employs the
following: Exec Director Development Director (Consultant)
Accounting (consultant) Operations Mgr. (donors/drivers/trucks)
Exec Food Service Dir. (me) oversees Community Kitchen and runs
training Agency Relations Head Chef (Community Kitchen) Produce
Coord (p/t) Statically Clerk (p/t) 5 Drivers (f/t and p/t) 10
Kitchen (f/t and p/t) If your need more info or would like to
talk, e-mail
Bigchef56@aol.com or direct dial to community kitchen
216.426.9177. |
|
| Submitted by
Jane KCCK on 10/11/2002 |
| We have a total of six
employees. Two are dedicated to the training program and as
executive director, my time is split between the the on site
midday meal program and the training program. I have an
executive chef who is the program manager and have just hired a
housing/mentoring coordinator who has a masters in social
services. |
|
| Submitted by
Melanie Jumonville on 10/11/2002 |
| We are a new program, only 6
months in the making but we have 3 staff members that are
actually employed by our Kitchen. I have a Case
Manager/recruiter at 30 hrs/wk. She does about 1/2 of the
recruiting for the program (I do the other 1/2), and she does
all of the case management which takes up the majority of her
time. Now that we have graduated and placed our first class, she
is also handling some of the employment retention services. As
of a month ago, I was also able to hire a Culinary Arts
Instructor at 30 hrs/wk. She does most of the culinary arts
instruction, and helps keep inventory etc for the kitchen. I am
the Program Coordinator and I teach most of the life skills/job
readiness training. I also teach most of the safe food handling.
I do all of the job development and placement. As I mentioned
before, I do about 1/2 of the recruiting for participants for
the program. On top of that, I take care of the normal
Coordinator duties (e.g. budget, administrative, program
coordination and development etc). We are lucky in that we are
actually part of a much larger organization, Philabundance. They
take care of all of the food recovery and distribution, payroll
and larger administration issues. |
|
| Submitted by
Devra Edelman, HAFB on 10/11/2002 |
| HAFP has a total of 8 paid
staff, plus loads of volunteers for our lunchtime hot meal. Our
paid staff includes 1) Executive Director/FT (me) - I do
fundraising, human resources, outreach, financial management,
etc. I also started out as the Job Training Coordinator so I
know that side of things just in case; 2) Job Training
Coordinator/FT (Alison) - she does outreach & recruitment,
teaches life & job skills, keeps up with the dreaded government
paperwork (WtW & WIA) and does case management / counseling. She
has also been doing a lot of job retention but we are hoping to
change that soon with the hiring of a full-time Retention
Coordinator; 3) Chef Instructor/FT (Dan) - he teaches the
culinary part of the training - in the kitchen and in the
classroom. He also assists Alison with recruitment and
counseling; 4) Food Program & Volunteer Coordinator/FT (Judy) -
she is the main coordinator of our daily meal service &
volunteers; 4) Donations Coordinator / Driver /3/4T- he's in
charge of collecting all of our food donations; 5) three Food
Program Relief Staff /PT- they are former clients to fill in
with the food service so that our other staff members (Judy, Dan
& Shane) can take time off and/or go to meetings off site and
the food can still be served. We are currently in the process of
reviewing our staffing as many of us feel we need assistance and
are definitely planning on hiring someone to work with alumni on
job retention and career advancement as soon as we have the
office space to put them in (we are in the process of getting a
new space for offices and an Employment Resource Center). |
|
