Local and Responsible Food Coordinator
Job Details
Ohio City - Cleveland, OH
Full Time
Restaurant - Food Service
Job Description

Local and Responsible Food Coordinator

Reports to

Brewpub General Manager, Executive Chef

Job Level

Mid-Level (non-supervisory), Non-exempt, Full Time [50% LRFC responsibilities, 50% in-kitchen duties]

Essential Functions and Duties

Sourcing & Ordering

  • Assists Chef in crop planning and contracts with both the Pint Size Farm on Hale Farm
  • Researches all raw materials back to the source to ensure quality, responsible practices, proximity to the operations and to make sure we are partnering with entities that share our values
  • Visits the Pint Size Farm and Ohio City Farm on a regular basis and assists in communication to the BrewPub
  • Assists in the harvesting and delivery of produce from the Pint Size Farm and Ohio City Farm (seasonally)
  • Develops and maintains relationships with vendors and farmers

Training & Marketing

  • Educates our Brew Pub staff, tour guides and sales team regarding our local sourcing efforts
  • Collaborates with Marketing to create and promote education for our guests about our efforts and partnerships
  • Collaborates with chefs on menu and daily special planning to ensure we are utilizing our products effectively, highlighting our efforts with creative menu items and changing our menu regularly with the seasons

Reporting & Controls

  • Attends and participates in the weekly manager meeting as needed
  • Diligently calculates our local food percentage and communicates results to the team
  • Assists in the sanitation, maintenance and organization of the Food Storage areas
  • Assists in proper receiving and storage procedures

Kitchen Duties

  • 1-3 shifts in the kitchen per week depending on Brewpub need and schedule
  • Develops and executes a plan to preserve and store food for the winter months
  • Member of line cook team for 1-3 shifts per week (as needed, determined by executive chef)

Other duties as assigned including but not limited to:

  • Specials prep work, minimizing food waste, monthly food inventory, participating in monthly green team meetings


Bachelor’s degree in related field preferred or equivalent experience

Work Experience

Minimum three to five years of experience in the restaurant/hospitality/local food industries

Required Qualifications

  • Ability to lead others and hold others accountable
  • Ability to educate others about efforts as well as creation of dishes
  • Ability to manage multiple tasks and projects
  • Dedication to ensuring excellent service and to seeing issues through to resolution
  • Willingness to work flexible hours including nights and weekends
  • Passion for local foods and creative cuisine

Preferred Qualifications

  • Experience in a culinary setting
  • Understands and utilizes Appreciative Inquiry
  • Understands Lean principles  with a focus on improving processes
  • Strong knowledge of the Craft Beer industry