Connecting local farmers with underserved communities. Teaching teenage mothers how to serve affordable, healthy meals to their children. Meeting weekly with a senior citizen to share a hot meal and company.

This type of innovative hunger relief work doesn’t need to end with your final Campus Kitchen shift; it can continue into graduate work, or perhaps a social enterprise venture to better your community.

Take, for instance, a group of social entrepreneurs from the Bainbridge Graduate Institute who grew an idea from a shipping crate. The Bainbridge Graduate Institute, located on a small island in Washington State, nurtures business leaders with the purpose of driving social change in one of society’s most powerful institutions.

That’s where the group behind Stockbox Grocers first tossed around the initial ideas that formed the project. The result: a miniature, convenient market tucked inside a reclaimed shipping container, placed in a parking lot near you.

Stockbox Grocers is beginning to develop these fresh food markets in Seattle food deserts, starting in 2012 with a parking lot of an apartment building. Residents there must travel 45 minutes by bus to reach a grocery store that provides sufficient access to healthy fruits and vegetables.

The Stockbox Grocery will open right outside their doorsteps for two months to test the key concepts of the Stockbox business model.

Robert Egger, Founder of The Campus Kitchens Project and DC Central Kitchen, recently visited The Bainbridge Graduate Institute and shared the Kickstarter fundraiser to drum up funds for this new project on his Facebook page

Now’s your chance to support social entrepreneurs (ahem, your future selves) by sharing this piece with your networks and/or giving what you can. Just like you, these do-gooders are thinking outside the (reclaimed shipping crate) box.

Share on Facebook

The only thing that could bring 30 students from Tennessee, Michigan, Texas, Nebraska together in the Washington, D.C. summer heat: The Annual Campus Kitchens Project Boot Camp.

This week new kitchen leaders committed to two dozen hours of training learning how to make their Campus Kitchens tick, from lessons in food safety to recipe creativity and volunteer management.

On Monday, leaders dug their hands right into the thick of it, planning their own lunch and traveling to various professional kitchens to cook up the feast. Later, the group talked about asset-focused community development, or the reciprocal community relationships that could help a Campus Kitchen grow and thrive. Campus Kitchens then individually plotted their own asset maps.

The group returned to the kitchen Tuesday for the DC Central Kitchen volunteer experience and some words of wisdom from DC Central Kitchen Founder and President Robert Egger and CEO Mike Curtin.

Future Campus Kitchen leaders will also train in leadership development, food procurement, gardening initiatives, and social media among other things. The culmination of Boot Camp is the National Restaurant Association’s ServSafe examination, which certifies students to act as safety managers in kitchens.

Stay-tuned for more pictures and stories from the front lines of Boot Camp.

Share on Facebook

Some of the CKP National staff had the opportunity to travel down to Cleveland, TN to witness first hand the magic of a Campus Kitchen in action.

No better way to start a visit than with a cooking shift! Shift volunteers helped make green beans and brownies, both meant to compliment the hearty meal prepared in partnership with Sodexo’s kitchen staff. It was great to watch volunteers work together and watch the leaders empower their team to efficiently produce these yummy supplements.

The next day started early with trips to grocery stores across Cleveland that partner with the University to provide food for the on-campus Food Bank. (Click here to find out what Robert Egger learned when he visited the Lee Food Bank). In the course of our short morning adventure, we picked up over 800 lbs. of food. The food bank provides food to Lee students in need during the week and collects anywhere from 500 to 2000 lbs. of food each day!

After discussing some of the business of running a Campus Kitchen safely and successfully, we set out with students to deliver the meal that had been prepared the night before. It was busy in the Lee Dining Hall Kitchen during dinner, but the staff was happy to help the Campus Kitchen leaders prepare the meal and ensure that everything was properly temped and stored.

We then ventured to J-Mack Circle to meet up with volunteers from Lee’s Backyard Ministry, who provide tutoring and mentoring services to the youth in the neighborhood. The weather took a turn for the worse, but not a single volunteer was deterred from accomplishing their goal. From the corner of the tent (which I was holding up in the face of gusting wind and rain!), I was able to watch a community come together  in gratitude around hot food and good company.

Once we dried off, we had an opportunity to bond and brainstorm with CK Lee’s leadership team, a group filled with great ideas for the continued thriving and expansion of their Campus Kitchen. This connecting culminated in welcoming both Robert and Maureen to Tennessee. Suffice it to say, these two took Lee by storm. Robert had the opportunity to inspire students in a number of different forums, one of which was the Alternative Chapel. There he spoke about our generation’s commitment to service and how important this will be for our collective future.

We rounded out the week with the Mayors’ Coalition Launch of the Bradley County Community Action Network. As was mentioned in an earlier post, this gathering of organizations will collaborate to confront hunger in Bradley County and ensure that as many people as possible have access to a brighter, more sustainable future. All in all, our adventures at CK Lee provided a clearer picture of why the work of a Campus Kitchen is so vital to both the community and the university.

Thanks to everyone at CK Lee for all that they did to ensure that our trip was worthwhile, and thank you to anyone who works in any Campus Kitchen; the contribution you make is truly magical!

Share on Facebook

We’re inviting everyone, from students trying to start their own Campus Kitchens, to partner agencies and volunteers. Robert Egger will take over our UStream channel live, via webcam, and answer questions submitted in advance on the RSVP or directly to jtouton@campuskitchens.org.

Wondering how Robert got where he is now? Curious about the next steps to take toward a successful non-profit career? Want to know where the Campus Kitchen concept came from? Now’s your chance to ask! Or ask Robert non-related questions like, “What’s it like to be on Oprah?”

Questions submitted in advance of the chat will receive first consideration. The chat function on the UStream channel will allow attendees to submit follow up questions during the show.

Get up close and personal with the man who started it all in a live chat that’s built for you!

Share on Facebook

Hundreds descended on Waco, TX – with a few pit stops for boots, tacos, and the Dr. Pepper museum. Among them: the entire national staff of The Campus Kitchens Project and DC Central Kitchen/The Campus Kitchens Project founder Robert Egger. The morning before we kicked off a week of speeches, breakout sessions, workshops, and networking Baylor University organizers whisked us to Homestead Cafe for a hearty breakfast of locally-sourced, organic ingredients.

We soon met up with the rest of our Campus Kitchen crew, including the excited team from The Campus Kitchen at UMass Boston below. Baylor University President Kenneth Starr and Undersecretary of Agriculture Kevin Concannon started the three-day exploration of poverty, it’s root causes, and immediate solutions with opening speeches.

And so began packed-full days of lectures, roundtables, panel discussions, and keynotes. Innovation abounded within the classrooms, but in the halls and between buildings, students found the opportunity to connect with other Campus Kitchens and like-minded peers. Some also finally met the man who conceived The Campus Kitchens Project (and who also delivered the keynote that evening) Robert Egger.

The convergence of student groups, professors, and community members was not just a chance for established professionals to lecture the youth. Many Campus Kitchen students put together their own presentations, ranging from community gardens to on-campus food banks and creating a comprehensive campus sustainable food system.

Community sessions also covered diverse subject matter, from faith-based organizations like The Open Table, to a  Baylor University students project turned non-profit: The Kianga Project, who also supplied the conference with beaded bracelets reading “Justice.”

When not hard at work brain-storming and networking in The Bill Daniel Student Center, participants enjoyed the warm Texas climate, visited the Baylor Bears, and participated in conference “extracurriculars”, including a service trip and documentary screening: Lunch Line.

Participants returned the second day to another powerful speaker: Shannon Sedgwick Davis, who spoke of her travels to fight the effects of poverty.

Also on the second day, CKP delivered its annual awards for Excellence in Programming (University of  Florida below), Excellence in Operations, Visionary Volunteer, and Volunteer of the Year.

Lunch brought a panel discussion featuring DC Central Kitchen/First Helping’s own Vincent Jackson as organizations like Texas Hunger Initiative and Habitat for Humanity discussed their views of poverty.

After all the talk about hunger, we experienced it. Baylor University hosted a Hunger Banquet featuring different food from cultures around the world. The catch: each country eats differently, shares differently, and gets a different amount of food. Some countries, like Africa below, portioned rations of chicken, sweet potatoes and water while sitting squished within a taped line.In the closing remarks, kitchens and participants agreed they all came away with an action they could complete when returning to their communities. And most were still Hungry for More.

Want to see more? view our complete slideshow below.

Share on Facebook

Campus Kitchens leaders kicked off the summit, held at Gonzaga College High School, which is also home to the only high school-led Campus Kitchen, with opening remarks by CKP Director Maureen Roche and introductions to CKP program managers. From there, the instructional boot camp covered all the basics on how to make Campus Kitchen operations run smoothly, from setting up a Leadership Team, to running shifts, and doing paperwork.

In addition to joining in on a Campus Kitchen at Gonzaga College High School cooking and delivery shift, the future CK leaders also had an opportunity to volunteer at DC Central Kitchen, CKP’s parent organization.

Participants enthusiastically suited up in hairnets, aprons and gloves and dove into the familiar kitchen work. Among other things, they sorted tomatoes, grated carrots, prepped frozen fish, emptied pasta water, transferred spaghetti to large pans, and cut brightly colored peppers.

At the end of the volunteer shift, DC Central Kitchen Founder Robert Egger and CEO Mike Curtin sat the group of 38 down to talk about the history of the kitchen and how it applies to their generation.

Below are more pictures from the DC Central Kitchen volunteer session at this year’s successful CKP Boot Camp.

Share on Facebook

This year, the Campus Kitchens Project’s Annual Conference will bore right to the heart of hunger, visiting its Baylor University site to partner with the annual BU Poverty Summit with three days of networking, entertainment, and academic thought.

Representatives of 25 Campus Kitchens, poverty scholars, and others from the Baylor community will converge in Baylor University’s Bill Daniel Center on the Waco, Texas campus to participate in sessions both poverty and CKP-themed, with a keynote address delivered by CKP/DCCK founder Robert Egger.

The conference runs from noon on Friday, October 8 to 11 a.m. on Sunday, October 10. A tentative schedule is included below.

To help round out the presentations, The Baylor University Poverty Summit and The Campus Kitchens Project have issued a Request for Proposal, calling for 75-minute presentations that address one of the following: community-building and development, engaging students in higher education to address poverty, international poverty alleviation, or hunger, poverty, and economics.

Online Applications for the call for presentations are due no later than August 13.

Ready to sign up for the conference? Go here.

Schedule:

Friday, October 8
12:00PM Boxed Lunch, Welcome (Barfield)
1:00PM CKP Breakout 1 (SUB)
2:00PM CKP Breakout 2 (SUB)
3:00PM CKP Breakout 3 (SUB)
4:00PM CKP Breakout 4 (SUB)
5:00PM CKP Breakout 5 (SUB)

7:00PM Desert Reception, Keynote Speaker: Robert Eggers (Cashion 5th)
8:00PM Exhibition Opens (Cashion 5th)

Saturday, October 9
9:00AM Keynote Speaker (Cashion 5th)
10:00AM Breakout Session 1
11:00AM Breakout Session 2
12:00PM Boxed lunch and Panel Discussion (Cashion 5th)
1:30PM Breakout Session 3
3:00PM Off-Campus Service

6:00PM Hunger Banquet (Barfield)
8:30PM Documentary on Fountain Mall

Sunday, October 10
9:30AM Closing Speaker (Cashion 5th)
11:00AM CUB or Leave

Mark your calendars now for this year's Campus Kitchens Project Conference

Share on Facebook

Did you miss the live chat hosted at The Kitchen Table, CKP’s soical network? We’ve got the transcript for you here.

Have you joined the network yet? Make sure you don’t miss chats like these by signing up.

The Kitchen Table Chat: Making Meal Service into a Career of Service

Led by: Robert Egger May 14, 2 p.m. EST *M =Moderator *RE = Robert Egger

Transcript

• M: Welcome to the first ever Kitchen Table Chat: Making Meal Service into a Career of Service… we will begin momentarily.
• M: Ok… let’s get started and others can join in. The transcript of the chat will be posted here after. I believe you’re all familiar with Robert Egger, founder of D.C. Central Kitchen, the Campus Kitchens Project, and the V3 Campaign.
• RE: he’s cool
• M: Robert will be leading today’s chat. Many graduating seniors from CKP couldn’t be on the chat this afternoon, but submitted questions in advance.
• RE: bring em ON
• RE: Hey Andy–pretty cool about the election down in Williamsburg. Congrats to the students for getting one of their own elected
• M: What’s your post-college advice for a Campus Kitchen student who does not have much intern/work experience beyond the Campus Kitchen?
• RE: OK…first of all, recognize that, thru Campus kitchens, you all learned community organizing, nutrition education, senior and homeless issues. FAR from being “interns” you all have major street cred.
• Lauren: Hey Robert and Jasmine – congrats on setting this up!
• M: Thanks Lauren – it’s a good test run
• M: During a recent conversation about the state of our country with all of its problems, I found myself doubting that I alone can make the needed changes our world so desperately needs. Do you ever feel like this and if so, how do you move forward?
• RE: ALL the time…but I never stop trying–never. I’m 110% psyched to be giving the commencement address @ GBurg this Sunday, and that’s a HUGE part of my talk–we MUST grab ahold of that can-do, why not spirit that helped build this country–and CKP
• M: Along the same lines… As a college student, I have so many passions that don’t seem to connect yet… Do you have any advice as to how I can merge my love of the creative with my desire to make a difference?
• RE: Back to that last thought…the cool thing about life is the cumulative effect of all those passions. Its not easy finding the common thread–just keep thinking, connecting, imagining things and sometimes, connections come/or are revealed.
• Chelsea: Will you post your speech @ Gburg here after it’s over, Robert?
• RE: I don’t write speeches down (although I just may for this one)…but CSpan is filming it, so it’ll be available later in May
• M: YouTube channel all the way
• Chelsea: You don’t write them down?!
• Lauren: Did you used to write them down when you were just starting out?
• RE: No…I speak from the heart. I plan, think, study and consider before I open my yap…but after that, it’s just me and the microphone
• Chelsea: Wow – that’s a pretty impressive talent
• RE: I did…once, but I hated the bobbing head thing–looking up then down, up then down. Plus…I study life, and notcied how audiences shut down when folks read from a paper. They tend to watch when they think you’re speaking from the heart.
• Chelsea: That’s good advice
• Chelsea: How does one study life?
• RE: It’s not so much a talent as a learned thing. I work hard at making it look easy. ALSO–people LOVE passion. They want to listen to somebody who really, obviously cares/believes what they are saying
• RE: Study life. I walk, I listen and look. I’ve said before–unplug the Ipod and dance to the music of community. You’ll NEVER change a town unless you KNOW the town. I always have my eyes, ears, heart open
• RE: Back to the speaking convo–I’m amazed how, if you go with an open mind and you snoop, you find amazing angles that allow you to let an audience know that you understand them. It might be local news, or a famous citizen, etc…but it shows you care
• RE: I was just in TX, and commented on how much we owen Lady Bird Johnson for planting flowers along America’s roadways. THAT statement alone won them over M: Next question: What graduate programs do you recommend for people interested in making social change through working in the nonprofit sector?
• RE: I spoke up at Johns Hopkins School of Public Health. That’s a GREAT school and a very cool doorway career. it’s seniors, nutrition, schools, food, social e. I hadn’t thought about it b4
• RE: DON’T get an MBA…that’s just my opinion, but the culture of the business schools is really d-u-m
• Chelsea: What about law?
• RE: There’s a butt load of lawyers out there now. Funny…in the paper today was an article that said “drop out”. I really dig learning, but I’m not sure about what’s being taught right now
• RE: I think (honestly) too many folks go back to school because the real world seems sucky. School is safe. I think we need folks to jump in and push the envelope of real life…NOW
• RE: although I could easily benefit from a typing class
• M: Here’s a fun one: I desperately need to know what Oprah is like and if you’ll ever take me to see her!
• Emily: I want to know about being on Oprah too!
• RE: She’s hot. Loves shoes. Is actually very nice and I surrounded by smart, good people. It’s you and me next time I’m on her show
• Chelsea: YOU BETTER BELIEVE THAT ROBERT
• Chelsea: On the ground level, how do we get locations to take us on as partners?
• Chelsea: When is enough … enough?
• Chelsea: Before I appear pushy?
• RE: As Conan O’Brien said when he signed off..”show up on time, work hard and be nice”. Being nice goes a long way to mitigate pushy.
• RE: But pushy people move the dime!!!
• RE: Now that I think about it…Oprah and Jordan have a lot in common
• Chelsea: WHAT?!
• RE: Honey versus vinegar, C
• Chelsea: Right
• Jordan: haha…i must say
• Jordan: i aspire to be like oprah Chelsea: jordan do you have a secret love of shoes?
• Ariel: no just the other people in the office
• M: Why do you have so much faith in our generation to lead social enterprise initiatives?
• Robert: Fair trade coffee, Tom’s Shoes, local food in schools, good wages for university employees, CAMPUS KITCHENS–you all are out front on this issue–own it
• RE: Besides…you all can’t afford my gen’s charity. You philanthopy MUST be how you spend your money or how you make it–not how much you give at the end of the year
• Chelsea: Do you know Tom?
• RE: No…not yet
• M: How can I use my Leadership Team status in the “real” world? How I do I translate what we do to a resume?
• RE: most employers want a team player, a motivator, a decision maker, a leader…and a friend of Jordan. Each of you is each of those.
• RE: serious…like making meals, you’ve just got to learn to squeeeeze every ounce of love out of what you’ve each been part of-helped create–driven. You are each bad ass leaders
• Jordan: robert, you make a lot of speeches, but you’ve been able to back up what you’ve done with real life output that you generated and you are ultimately solely repsonsible for. How does that feel? And how do we some day get to that point?
• RE: you know…that’s what I’ve tried so hard to NOT be the super visible “leader” of DCCK. Sure…people see me, but I’ve worked hard to give all of you some action you can own.
• Jordan: but that’s what so great about what you’ve done, not only have you created change for you but you’ve made change for others 2
• M: alright let’s wrap things up – and do this again soon! Any final questions u r dying to ask?
• Jordan: i guess if i could squeeze one question in, how do i get from the point i’m at now, to the point that you’re at
• Chelsea: Me too me too
• Emily: Me too!!!
• RE: wake up EVERY day ready to rock, roar, kick ass, listen, laugh, observe, think, build, slay, fight, forgive….then do it again
• Lauren: AMEN!
• RE: really…I was talking to somebody who was amazed that I’ve given 14 gallons of blood. But its a culmination of LOTS of small efforts. Think of life that way
• Chelsea: Where does your energy come from?!
• RE: drugs
• Chelsea: HAHAHA
• RE: KIDDING
• RE: I get my energy from the force…I am the apprenctice of Obi Jordan Kenobi
• Chelsea: Aren’t we all?
• RE: I’m actually half serious (about the force). I just love life and try to see the wonder of every breath, every thought, every heartbeat. DUDES…this shit ends one day. i want to live till i die
• Jordan: i am honored for you to even consider me in that way at all robert! thanks.
• M: wow. Ok, on that note we will conclude the chat. This transcript will be posted On the Menu later today. Please share with your LTs. And send me any feedback on the chat directly. I’m happy to hear it.

Like this Chat?

Be sure to tune in for the next one – details coming soon!

Share on Facebook

Egger now calls himself "Doc"

Yes, it’s true. D.C. Central Kitchen and Campus Kitchen’s very own Robert Egger gave the Gettysburg Address this past weekend — the Class of 2010 Gettysburg College commencement address, that is.

D.C. Central Kitchen staff were not present to film the speech, but luckily one proud audience member/YouTube user captured almost every word on camera (with a Droid ringtone and occasional finger to keep things interesting), so we’re sharing it with Campus Kitchens (and everyone) below.

But first, some Robert Egger talking points (he did actually mention all of these):

Double Dutch
Braiding hair
Facebook
Jon Stewart (Kiss my diploma)
Conan O’Brien
Tom’s Shoes
Polka Dots and Moon Beams
Old = 60
Chris Fee (Professor at Gettysburg College)

Professor Chris Fee planted the seed to get the Campus Kitchen at Gettysburg College

And Egger’s (almost) final quote: “Drink up like you would a $2 Friday night special down at Pitchers. Lift up your crunk cups (and that’s crunk) and guzzle every last drop down and roar out of this school like Billy Bullet was at your back and light this country up!”

How’s that for motivation? Watch more below.

Part 1

Part 2

Share on Facebook

Nutrition Educator, D.C. Central Kitchen, Washington, D.C.

Department: Partner Relations
Supervisor: Manager of Partner Relations
Hourly/Salary: Salary

General Description:
DC Central Kitchen provides meals to youth and adult clients at about 100 social-service agencies. The nutrition educator will promote healthy eating by teaching classes and providing other resources to DCCK cooks, clients and staff members at partner agencies, and students in the Kitchen’s Culinary Job Training class.

The nutrition educator will work closely with other DCCK staff members to develop and implement recommendations to improve the nutritional value of the 4,500 meals that the Kitchen distributes each day to clients in the DC Metro Area. She also will serve as a resource to staff members in other departments by working on select projects throughout the year that are aimed at increasing the nutritional quality of food and educating staff, clients and community partners on the critical importance of a nutritious diet.

DC Central Kitchen makes nutrition a high priority, and is prepared to strengthen its commitment even more so. In recent years, the Kitchen has made big steps to cook with more nutritious ingredients (for instance, we are an industry leader in sourcing and serving fresh and local produce) and to provide its clients with more resources to make healthy choices (we have a library of nutrition lessons on file and teach more than 100 lessons each year). The nutrition educator will play a key role in strengthening and expanding already-existing programs and developing new ones.

Specific Responsibilities:
Assist DCCK to continually improve the nutritional quality of meals
• Provide ongoing training to DCCK staff on nutrition principles and specific ways to improve nutritional quality of meals prepared.
• Provide suggestions for improvement to Kitchen and Procurement Departments, and conduct periodic audits of DCCK menus.
• Work with Procurement Department to research new ingredients and do cost-benefit analyses with the goal of providing more varied and nutritious meals and snacks for our clients.
• Help staff members navigate requirements of government reimbursement programs through which DCCK gets funding for the meals it provides to after-school programs, and brainstorm cost-effective and creative ways to adhere to these guidelines.
• Assist DCCK’s Fresh Start Catering and contract-meal divisions in making menu choices that are nutritious, promote health and are cost-effective.
• Assist Fresh Start Catering in submitting RFPs for new meal contracts by providing information on nutritional content of proposed menu items related to dietary guidelines.

Provide nutrition education and resources to DCCK staff and CJT students
• Design and implement ways to educate and inform DCCK staff about nutritional news and information (e.g. staff workshops; posters; etc.).
• Teach weekly nutrition classes to DCCK’s Culinary Job Training students.
• Hold “office hours” to provide nutritional guidance to interested CJT students and staff.

Provide nutrition education and resources to clients and staff at DCCK partner agencies
• Teach classes on nutrition, cooking and shopping on a budget for youth and adult clients at DCCK meal-partner agencies.
• Improve DCCK’s nutrition curriculum by developing new lessons and strengthening current ones.
• Keep up-to-date on nutrition news, and develop new hand-outs and educational resources for clients and staff.
• Host twice-yearly “train the trainer” workshops where agency staff members learn best approaches for teaching clients important principles of nutrition.
• Hold one-on-one training sessions for staff members at meal-partner agencies.
• Work with Agency Relations Coordinator to provide information and resources regarding the nutritional quality of DCCK meals to staff and clients at partner agencies.
• Strengthen and teach DCCK’s “Crock-Pot Workshops,” where clients learn how to shop on a budget and develop recipes for slow-cookers.
• Record data on number of classes and students taught, conduct client evaluations and complete reports on these statistics.
• Work with agency coordinators to schedule lessons.
Additional duties
• Work on projects to provide periodic nutrition-related assistance to other DCCK departments as directed by Partner Relations Manager.
• Attend Partner Relations Department meetings.
• Supervise one to two interns periodically throughout the year.
Qualifications Needed:
• Bachelor’s or master’s degree in nutrition, nutrition education or related field required. Certification as registered dietician strongly preferred.
• Experience teaching classes and leading workshops.
• Ability to communicate and clearly articulate nutrition principles to a broad spectrum of age groups, educational levels, economic backgrounds and cultures.
• Strong listening skills and ability to incorporate needs and questions raised into teaching curriculum.
• Flexibility, team-work skills and the ability to keep a positive attitude while working in a fast-paced environment.
• Ability to do high quality work and meet deadlines while juggling multiple assignments.
• Desire to work with low-income populations.
• Strong research and writing skills.
• Project management skills.
• Proficiency in Microsoft Office applications.
• Desire to be part of a large non-profit organization that “combats hunger and creates opportunity.”

To Apply:
Please email resume, cover letter, and salary requirements to hr@dccentralkitchen.org.
Cover letter must address the following questions: why are you interested in this position at DC Central Kitchen, and how do you think your experience will be beneficial to our organization and mission? Applicants who do not send all of the requirements will not be considered.

At D.C. Central Kitchen, nutrition education comes full circle

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversee all aspects of program operations for the Elon Campus Kitchen including volunteer recruitment and training, food recycling and purchasing, meal and menu planning, creating and maintaining community contacts, meal distribution, publicity, fundraising, reporting, and overall program management.
• Work with campus staff to facilitate the program in cooperation with other campus programs, such as academic service learning and co-curricular service programs.
• Recruit, advise and strengthen Campus Kitchen student leadership team.
• Provide feedback to campus staff and faculty through management of Campus Kitchen Advisory Board and maintenance of campus partnerships.
• Facilitate food acquisition and community partnerships for meal delivery and programming.
• Meet with partner agencies, as needed, to assess their needs and assure quality of service.
• Manage program budget, record all expenses and complete budget reports.
• Facilitate empowerment programming for community members such as the Culinary Job Training for unemployed and underemployed adults, nutrition education for children, and gleaning programs with farmers.
• Coordinate grant writing for local organizations and organize fundraising efforts.
• Maintain detailed record-keeping for safety and sanitation procedures and effectively report and communicate with CKP’s national office.
• Initiate communication with existing or developing Campus Kitchens to facilitate idea sharing and network growth.
• Other duties as assigned.

SUPERVISORY RESPONSIBILITIES

• Provide supervision, training and problem solving assistance to student leadership team and volunteers.

EDUCATION AND EXPERIENCE

• Bachelor’s degree or commensurate experience required.
• Creativity, volunteer management skills, and ability to relate well with students, staff, faculty and community partners.
• Previous experience with community service programs, preferably on a college campus.
• Prior experience with a Campus Kitchen and/or culinary skills a plus.
• Due to the responsibilities of the job, a valid driver’s license with a driving record insurable by the university is necessary.

REMUNERATION

*Competitiv salary
*Vacation, sick leave, holidays and paid professional leave
*Excellent health, retirement and life insurance benefits
*Free tickets to athletic and cultural events

PROCESS

Application review begins immediately; position starts July 1. Send letter of application, resume, and names/phone numbers of three references to Office of Human Resources, 2070 Campus Box, Elon, NC 27244. For additional information please contact Mary Leigh Frier, mfrier@elon.edu or visit www.elon.edu/service and www.campuskitchens.org.

Share on Facebook