Youth and Family Culinary Programs Coordinator


General Summary

Under the direct supervision of Culinary and Wellness Programs Manager, the Youth and Family Culinary
Programs Coordinator is responsible for supporting the San Antonio Botanical Garden (SABOT) Culinary
and Wellness Program, in accordance with the Garden’s mission to connect people to the plant world and
understand the importance of plants in our lives. The Culinary and Wellness Program consists of native
curriculum with associated lesson plans for innovative programs and events that integrate principles of
botany, horticulture, environmental science, nutrition, health, fitness, and the culinary arts.

The Youth and Family Culinary Programs Coordinator’s primary focus will be to coordinate and lead
Culinary Health Education for Families (CHEF) programming at the Garden. CHEF is a grant-funded multipartner
program created to drive healthy eating among children and families by promoting nutritious food
and home cooking as key ingredients in the recipe for life-long health and wellness. The Youth and Family
Culinary Programs Coordinator works closely with the Culinary and Wellness Programs Manager and
volunteers to provide CHEF programming that meets attendance, audience, and learning goals outlined in
CHEF-related grants. The position is expected to work a Monday-Friday schedule to accommodate regular
weekday programming, with some evening and weekend work to support events as needed.

Essential Duties and Responsibilities

1. Family CHEF Classes:
-Schedules, coordinates, and teaches series of Family CHEF Classes throughout the year.
-Works closely with the Culinary and Wellness Programs Manager to develop and propose
new CHEF recipes.
-Coordinates volunteers to support family classes.

2. School and Youth Group CHEF Classes:
-Schedules, coordinates, and teaches CHEF classes for school groups and youth groups.
-Develops school program that will support attendance, audience, and learning goals outlined
in CHEF-related grants.
-Coordinates volunteers to support school and youth group classes.

3. CHEF Camps
– Schedules, coordinates, and teaches CHEF camps during the summer, as well as select school
– Coordinates volunteers to support camps.

4. Drop-in Programs
-Works closely with the Culinary and Wellness Programs Manager to organize a schedule of
drop-in programs throughout the year, to enhance normal operations as well as events.
-Represents the Garden at community events that take place off-site as needed.
-Coordinates volunteers to support drop-in programs.

5. Other duties:
-Works closely with CHEF staff and Culinary and Wellness Programs Manager to provide the
initial and ongoing training for volunteers assisting with the CHEF program.
-Assists Culinary and Wellness Programs Manager with high-quality immersive (hands-on or
passive audience) educational experiences for guests – preparing, demonstrating, and serving
attractive, nutritious and delicious food to be sampled out, and subsequently guiding class
attendees to reproduce demonstrated recipes for their enjoyment; consistent with regulations
and established policies and procedures.
-Supports program scheduling, planning, implementation, and tracking attendance. Assist with
program evaluation.
-Assists with cleaning and sanitizing kitchen and appliances as needed; maintaining food and
supporting supply inventory; maintaining equipment and appliance records.
-Collaborates with programs and marketing staff to create monthly & quarterly newsletters for
press releases, e-blasts, Facebook posts, interviews, etc.
– Attends meetings with CHEF staff and partners.
-Partners with Youth and Family Programs Manager to plan and implement teacher training
programs as needed.

Job descriptions are guidelines that attempt to characterize major duties and responsibilities of employees,
and are subject to change as needs and programs change. At the San Antonio Botanical Garden Society, Inc.,
they are considered neither inclusive nor exclusive.

Status and Scope
Manages the day to day details of scheduling groups, planning and teaching programs, and preparing reports,
maintaining files, and coordinating volunteers. Performs additional duties as assigned. Works closely with
the Director of Programs, Culinary and Wellness Programs Manager, and the Youth and Family Programs
Manager, Volunteer Coordinator, and Education Assistant/Registrar. Interacts with visitors (primarily youth
and family visitors); may interact with Board of Directors, Garden Executive Director, as well as other staff,
volunteers and visitors.

Education: High School Diploma required. Bachelor’s Degree, or near completion of a coordinated multilevel
degree program from an accredited college or university in one of the following areas: Culinary,
Nutrition and Dietetics, Agriculture, Horticulture, Education, or closely related field required. Formal
academic or on-the-job training in culinary arts is preferred.
Experience: Minimum one year of experience conducting nutrition-based educational programs, and
coordinating with volunteers or interns toward design and execution of educational programming.
License/Certifications: Must possess or be able to obtain, within thirty days of employment, a valid class “C”
Texas driver’s license. NOTE: Retention of position contingent upon obtaining and maintaining required
license. Current ServSafe Food Handlers (required) or Managers Card (desired). CPR/First Aid Certified (preferred).

Knowledge, Skills and Abilities: The successful candidate will be skillful in planning, organizing and
implementing culinary and nutrition programs for youth and families focusing on food sourcing and usage.
Previous experience working with volunteers and the ability to train and serve as a team leader for volunteers
is required. Background in nutrition science. Excellence in culinary organization and craftsmanship.
Bilingual (Spanish-English), preferred. Passion for teaching. Excellent public speaking skills. Initiative and
follow through as well as the ability to multi-task, set priorities, ability to work productively and positively in
a team oriented environment and to provide quality customer service in a professional manner.

The Youth and Family Culinary Programs Coordinator must ensure that information is dealt with in the strictest of confidence and discretion.

Physical Requirements
Must be able to lift up to 50 lbs. Position requires stamina for leading groups on walks through the grounds
on uneven surfaces, working in an outdoor teaching kitchen, and occasional extended days for special events.

Mental Requirements
Position requires the ability to work under pressure and maintain a positive and professional manner while
providing excellent customer service and managing volunteers.

Working Conditions
1. Expected to perform under minimum supervision and act independently within the scope of normal
duties and responsibilities. Difficult or unique situations are referred to the supervisor.
2. Work may be performed in an office setting, classroom, on the grounds of the Botanical Garden
(primarily the Outdoor Teaching Kitchen) or offsite at events or club meetings. Duties may be performed
outdoors in all types of weather.
3. On occasion, required to work extended hours.
4. Work must often meet deadlines.
5. Minimal travel using a personal vehicle may be required (mileage reimbursed).

Computer/printer and related software (PowerPoint, Word, Excel), fax, office telephone.

Interested candidates, please send your resume, cover letter, and references to Katie Erickson at or the
address below:
Katie Erickson, Director of Programs
San Antonio Botanical Garden
555 Funston Place
San Antonio, TX 78209

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