A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
Regular, Full-time, Non-exempt Position summary: The Vocational Coach role is part of our for Growing Teens for Life vocational and workforce development program. The person in this position provides hands-on instruction, supervision, and mentorship to Interns, helping them develop practical job skills and workplace readiness in preparation for employment following residential placement. This role collaborates closely with the 50 East Garden Center and Cafe leadership team and residential treatment teams to deliver meaningful, skill-based work experiences across café, storefront, and greenhouse operations. The Vocational Coach ensures that daily tasks support both business needs and individualized learning goals, while fostering a Christ-centered environment that promotes personal growth, responsibility, and positive relationships. The position also supports operational functions, customer service, and community engagement while maintaining a safe, structured, and supportive learning environment for Interns.
Qualifications:
A Christian with strong convictions who is also in agreement with Josiah White's mission statement, Statement of Faith, and Code of Conduct. Must be 21 years of age or older. A high school diploma or equivalent is required. Prior experience working with youth in a mentorship capacity is required. Previous experience in food service is preferred.
Essential job functions:
Cafe Operations and Food Service :
Maintain the day-to-day operations of the café by preparing food and drinks, ensuring food safety and sanitation standards are met, monitoring supply levels, stocking products, operating and maintaining café equipment, completing opening and closing procedures, and ensuring the café remains clean and fully operational.
Collaboration and Program Integration :
Work closely with leadership and treatment teams to align work assignments with therapeutic goals and certification opportunities.
Experiential Learning and Skill Development :
Facilitate hands-on training in a cafe setting while teaching Interns about food service and hospitality skills, including food preparation, beverage service, customer service, point-of-sale operations, cash handling, sanitation and food safety practices, and inventory management, as well as employability and soft skills aligned with their individualized learning goals.
Intern Supervision and Mentorship :
Supervise Interns in daily work activities, provide coaching in social, interpersonal, and life skills, and support mentoring relationships in coordination with the treatment team.
Crisis Intervention and Safety Management :
Address behavioral concerns, manage conflict, administer basic first aid, and implement approved MindSet intervention techniques to maintain a safe environment.
Operational Support and Customer Service :
Perform daily 50 East business operations in the storefront or greenhouse as needed, ensure excellent customer service, manage transactions and inventory, and maintain an organized environment.
Faith-Based Engagement and Community Representation :
Promote a Christ-centered environment through spiritual programming support and serve as a positive liaison within the organization and the broader community.
Work Schedule :
This position requires, on average, 40 hours per week. Normal work hours are Monday through Friday from 6 am to 3 pm. Vocational Coaches are also required to work a rotating schedule on Saturdays. However, depending on the project cycles and workflow demands, additional hours or workday schedule changes may be required.
Physical Demands & Work Environment:
The employee in this role will work primarily in a cafe and food service environment, but may also work in the greenhouse and retail storefront. The role involves regular exposure to food odors and preparation areas, commercial kitchen equipment, cleaning supplies, varying temperatures due to hot surfaces, ovens, and coffee equipment, and moderate noise levels from kitchen equipment, customers, and cafe operations. The employee must be able to stand and walk for extended periods, lift, carry, push, or pull supplies, inventory, or equipment up to 50 pounds, bend, stoop, kneel, reach and twist frequently, and successfully complete Mindset, our crisis and de-escalation curriculum, and CPR/First Aid training, which requires the ability to get on the floor, on knees, and back up. Principles of Teaching Family Model will be incorporated into the culture. We are committed to fostering a workplace where all individuals-staff, children, and families-are treated with compassion, respect, and dignity. Our ministry seeks to serve each child and family with empathy, cultural sensitivity, and grace.
