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About Phipps Neighborhoods: At Phipps Neighborhoods, we create safe, inclusive spaces where community members access education, career, and economic opportunities to succeed at school and work, raise healthy families and build thriving communities. Position Summary: Under the supervision of the Outreach Coordinator, the Part-time Outreach Specialist is responsible for supporting the Workforce Department in achieving outreach and enrollment goals for all programs including SYEP, WLG, OY, CNH, CWE, and T2C. The role will focus on content creation and implementation for our social media platforms. Duties & Responsibilities: Participate in the development and implementation of online marketing strategy. Optimize Workforce program exposure through social media platforms (Instagram, LinkedIn, TikTok, Facebook, and X [formerly Twitter]). Savvy in curating content on Canva platform and using the web-based program’s features. Collaborate with the Outreach Coordinator and Phipps Neighborhoods Marketing team in identifying gaps in Outreach and Marketing efforts. Create innovative ideas to promote the Phipps Neighborhoods brand and Workforce programs. Manage and update the Salesforce database; track and analyze the effectiveness of your outreach. Disseminate flyers to community-based organizations, community centers, libraries, high schools, etc. Facilitate programmatic info sessions to partners and potential candidates. Cultivate relationships with hard-to-recruit youth and young adults in the community. Responsible for collecting, reviewing and assisting participants with the completion of the application process at the intake site. Perform any tasks deemed necessary by the supervisor. Qualifications: High School Diploma or High School Equivalency At least 2 years of relevant marketing experience Strong interpersonal skills Have knowledge of using current social media platforms Public speaking & relationship building skills Ability to communicate with a variety of different stakeholders Able to work independently and with a team Sense of humor Willingness to travel to perform responsibilities Physical Demands: The employee must regularly lift and/or move up to 10 lbs. and occasionally lift up to 25 lbs. lifting and transporting of moderately heavy objects, such as outreach tables, chairs and boxes of outreach materials. Employee will occasionally be required to attend outdoor
JOB DESCRIPTION Position Title: Executive Chef Reports To: Food Service Director Department: Operations Status: Exempt or Non-Exempt Revision Date: 05/01/2024 Position Summary: Reports to Food Service Director. Supervises kitchen team, menu development, places daily orders and inventory. Participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Responsible for catering and special events during busy season. Cash Handling and POS proficiency, vending experience, familiarity with Cbord system of ordering, receiving and inventory. Other tasks as needed. Key Accountabilities: · Plan, organize and supervise daily culinary operation of retail and catering services. · Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. · Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. · Direct and coordinate the work of production and dish room staff. · Maintain proper production, safety training, and sanitation standards. · Direct and participate in the daily preparation of standard and gourmet food items. · Evaluate the quality of raw food and ensure the quality of the finished products. · Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. · Implement culinary production for special events, monotony breakers, and catered functions. · Supervise and participate in the preparation and display of menu items for special functions. · Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff. · Control revenue and expenses to ensure financial goals. · Ensure the highest level of customer service. · Respond to inquiries and concerns from faculty, staff, and students. · Maintain client policies and procedures. · Other duties as assigned. Minimum Requirements: · Certification by a recognized culinary institution Serve Safe Certified and NYC Food Handlers required. Culinary graduate and experience is necessary. · Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. · Must have 3- 5 years of culinary management experience. · Strong leadership, oral and written, Microsoft and computer experience. Good communication skills are required. Working Conditions: · Must be able to remain standing for most of the working hours. Chairs will not be furnished during service time. · Must be able to lift at least 35 pounds. · Must be able to perform respective tasks. · Must be able to work flexible hours and days, and nights. · May be exposed to hot, humid work areas. · May be exposed to sharp instruments and power-driven equipment. · May be exposed to caustic chemicals. The statement herein is intended to describe the general nature and level of work being performed and is subject to change at the discretion of the employer. By signing below, I agree that I have received a copy of this document.