Community Kitchen Coordinator

Community Kitchen Coordinator

Reports to: Community Programs Manager

Current Vacancy

1-Year Contract

Union position

Summary of Responsibilities: Develops, launches and implements a comprehensive Community Kitchen grounded in food justice and community well-being. This program engages diverse communities delivered across multiple locations and partners agencies, linking cooking to food access, health, and systemic equity. The purpose of the Community Kitchens program is to improve well-being through collaboration, skill building and knowledge sharing, to reduce social isolation, address food security and build community connections.

Core Responsibilities

Program Design & Delivery (30%):

• Design, launch, coordinate and deliver community kitchen programming across diverse audiences, site locations, and partnership contexts (including: 1884 Davenport, 729 St. Clair West and 601 Christie St.)


• Develop and facilitate multi-session, short-term and drop-In Community Kitchen programs


• Design, test, and refine curricula that promote food skills, food justice awareness, and culinary confidence, connecting local food access (food bank, markets) with broader systemic issues


• Ensure sessions are culturally responsive, accessible and aligned with organization’s values around food justice, equity, inclusion and community self-determination

Partnerships and Collaboration (20%):

• Identify, cultivate and maintain partnerships with various community agencies, schools, health and settlement services, cultural organizations and corporate donors.


• Coordinate logistics with partner sites (space, equipment, scheduling) and ensure effective communication across locations


• Co-design and facilitate collaborative sessions with internal programs (Food bank, Farmers Market, Advocacy) to enhance participant recruitment and program integration


• Develop a network of Partner Kitchens to reach communities outside of core catchment areas


• Work with community chefs and build a roster of facilitators who can deliver sessions across sites


• Orient and coordinate program volunteers

Outreach & Communication (30%):

• Conduct outreach and promotion; develop outreach materials, marketing collateral, and social media content in collaboration with the communications team


• Create and implement outreach strategies that engage priority and community partners, including attend relevant networking events

Administration & Evaluation (20%):

• Establish and oversee program administration including participant registration systems, attendance tracking, and scheduling logistics


• Develop and maintain program (curricula, recipes, toolkits, and templates) to ensure consistency and scalability


• Contribute to program budgeting, including coordinating food ordering, travel, and materials.


• Conduct and oversee evaluation and reports; implement and monitor evaluation tools, collect and report data and outcomes


• Contribute to writing annual and quarterly reports, funding updates and identifying potential funding opportunities


• Other duties as assigned

General

• Ensure that community kitchen programming reflects The Stop’s policies and procedures (e.g. Anti-Discrimination/Anti-Harassment, etc.)


• Attend all-staff and team meetings regularly


• Maintain constructive communication with other Stop staff and local agencies


• Participate in agency-wide and special events as needed (e.g. Annual General Meeting, Good Food For All Festival, Volunteer Appreciation Event, etc.)


• Represent The Stop constructively and professionally when engaging with the public, other organizations and the media

Education & Experience

• Post-secondary education in community work, social work, public health, culinary arts, nutrition, or a related field—or an equivalent combination of education and experience.


• Minimum 2–3 years in community program delivery, preferably in food skills, nutrition, community development, or culinary training settings.


• Experience in partnership development, corporate engagement, and program evaluation.


• Food safety certification (or willingness to obtain before start).


• Strong communication and facilitation skills with diverse audiences; ability to manage multiple priorities in a dynamic, multi-site environment.