Current Employment Opportunities
Delivery Driver
Human Resources Manager
Chef Dietitian
DELIVERY DRIVER (Full or Part-time)
Job Title: Delivery Driver (Full or Part Time)
Department: Distribution
Reports To: Distribution Manager
SUMMARY
Drives company vehicle over established routes to deliver Open Hand/Good Measure meals to designated locations.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Assist when needed with packaging of meals for delivery to clients
- Ensure all product counts are correct before leaving the building each morning
- Pack meals as instructed, using ice(when necessary) and proper transport equipment, adhering to all safety guidelines to avoid meal spoilage
- Inspect assigned vehicle (complete Vehicle Inspection Form) before departing OH each morning
- Load assigned vehicle with packaged meals for delivery
- Deliver meals to clients by reading route sheets to determine points of destination
- Maintain all established safety standards and adhere to posted driving guidelines
- Complete and turn in all assigned paperwork to designated areas upon return to Open Hand
- Inform management and/or clients with appropriate documentation of non-delivered meals
- Must remain eligible to drive (see Driver Handbook)
- Responsible for maintenance and cleanliness of ALL distribution property (company vehicles -inside and out, transport equipment (bags, totes, cambros, ice), as well as all Distribution areas (bag area, Senior hallway)
- Communicate in a friendly and professional manner when interacting with all customers and employees
- Other duties may be assigned as needed
SUPERVISORY RESPONSIBILITIES
None
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily including driving on all types of roads and expressways. The requirements in this job description are representative of the knowledge, skill, and/or ability required. Driving tests, both written and driving, may be administered. Employment is based on successfully passing a background, motor vehicle, and drug test. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Drivers must be at least 21 years of age.
EDUCATION/ EXPERIENCE
High school diploma or general education degree (GED)
LANGUAGE SKILLS
Ability to read and speak English sufficiently to speak with the public, to comprehend highway traffic signs and signals, and to complete reports and records. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization
MATHEMATICAL SKILLS
Ability to add and subtract two digit numbers and to multiply and divide. Ability to perform these operations using units of American money and weight measurement, volume and distance
REASONING ABILITY
Ability to apply common sense understanding to carry out detailed but uninvolved written and oral instructions. Ability to deal with problem situations in a professional manner
CERTIFICATES, LICENSES, REGISTRATIONS
Valid automobile driver license from state of residence and insurance are required at all times
PHYSICAL DEMANDS
Must have the ability to lift 70lbs regularly and repetitively and be physically qualified to drive a motor vehicle.
DRESS CODE
Dress in appropriate, predefined manner
OTHER
We are engaged in handling a food product; therefore, drivers should not smoke at any time around the food, in Open Hand or Good Measure vehicles or while delivering the meals.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to all kinds of outside weather conditions. The noise level in the work environment is usually moderate. Varying driving conditions depend on traffic conditions and weather.
SUBMIT RESUME AND COVER LETTER TO
Director of HR
Open Hand
176 Ottley Drive
Atlanta, GA 30324
Fax: 404-872-9301
Email
HUMAN RESOURCES MANAGER Department: Administration
Reports To: Executive Director
FLSA Status: Exempt
SUMMARY
Open Hand Atlanta is currently seeking an experienced Human Resources Manager to partner with the organization’s management and staff to create a winning culture that can only be achieved in an environment that fosters creativity, productivity and mutual respect of all people. The Human Resources Manager will support the organization and its 130 employees by administering all human resource functions, including recruitment and retention, orientation and training, the hiring/termination process, employee relations, performance strategy and metrics, and H/R records management.
ESSENTIAL RESPONSIBILITIES:
- Refine, implement, and manage Human Resource policies, procedures, and practices, including updating the employee handbook as needed.
- Support the Leadership team by managing the new hire/termination process
- Uphold Open Hand’s commitment to incorporate the principles that define The Turknett Group’s Leadership Character Model into the culture of the organization. Work collaboratively with Open Hand’s Volunteers Services team and other departments to develop and implement strategies to help recruit, retain and inspire the 20,000+ annual volunteers who represent an important part of the organization’s workforce.
- Support the organization’s internal communications strategies, including the coordination of “all staff” meetings annually as well as oversight of H/R related forms and content on the organization’s electronic media.
- Support the Senior Director of Finance in developing recruitment and retention strategies, including developing an overall compensation management strategy and standard performance metrics.
- Oversee the H/R records management and retention process, including coordination with external 3rd party payroll and benefit administrators, maintaining rosters for government compliance/reporting, and assisting internal payroll staff with documentation as needed.
- Support the organization by Coordinating on-going coaching and training regarding hiring practices, corrective action, discrimination and sexual harassment, professional development, diversity awareness, supervision and any other training as needed.
- Monitor and enforce legal processes, internal processes and benefits such as FMLA, workers compensation, HIPAA, OSHA, EEO-1, and AAP (Affirmative Action Plan)
- Facilitate workers compensation reporting and claim documentation
- Maintain Drug Free Workplace requirements
- Other duties may be assigned as needed
MINIMUM QUALIFICATIONS
- Four year college degree in business or human resources management, or related field
- At least five years of direct H/R management experience
- Experience or working knowledge in managing a broad base of H/R disciplines
- Proven knowledge of human resource laws (i.e. EEOC guidelines, FLSA, ADA, and FMLA)
SKILLS and CHARACTERISTICS
- Excellent verbal and written communication skills
- Ability to work collaboratively with Open Hand leadership, staff and volunteers to accomplish organizational goals.
- Ability to perform job with accuracy and attention to detail
- Ability to solve complex problems and transfer current knowledge to new and varying situations
- Ability to handle confidential information
- Sound experience in Microsoft Office products
- Ability to manage H/R forms/content on intranet site
- Ability to deal effectively with a wide variety of individuals & groups
- Ability to develop and conduct effective staff and manager training
- Ability to manage multiple projects, prioritize assignments and meet deadlines
- Commitment to excellent customer service
- Flexible, positive team player
DRUG FREE WORKPLACE Open Hand is a drug free and substance abuse free work environment. Random drug testing may be conducted by an external, neutral tester on all employees. Any perceived use of drugs or reporting to work under the influence of alcohol may be grounds for immediate dismissal.
WORK ENVIRONMENT
The noise level in the office work environment is usually quiet.
SUBMIT COVER LETTER AND RESUME TO:
Human Resources Email
404-419-3334
CHEF DIETITIAN
Department: Administration, Operations, Program Development
Reports To: Executive Director
FLSA Status: Exempt
SUMMARY
The mission is to empower others with the tools to address nutrition-specific health challenges in a way that produces positive outcomes by establishing the connection between informed nutrition choices and improved health. The objective is to create universal menus that appeal to a wide range of objectives, from weight loss to diabetes prevention/ management to cardiovascular disease whenever possible. The ideal candidate will work closely with our team of Chefs and dietitians to translate our clinical nutrition guidelines into creative menus which satisfy both consumers and internal nutrition and fiscal requirements. The successful candidate will have proven leadership skills and breadth of experience in cross-collaborative roles.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Responsible for introduction and implementation of all new menus as well as additions/ changes to existing menus which meet the mission, customer satisfaction, and contractual criteria. Ensure regulatory and dietetic professional guidelines adherence.
- Responsible and accountable for recipes, procedures, and processes to ensure food safety, quality, efficient food handling, and preparation of menus, working collaboratively with the Executive Chef and Food Services Manager to create delicious, well-composed menus that reflect business goals
- Collaborates with the Food Services Manager to facilitate the Daily Product Review
- Evaluates and assesses sources of Customer and Client Feedback data to ensure quality and satisfaction with the food; uses this data for comparison to Daily Product Review to effect product improvements
- Works closely with Operations, Client Services, Good Measure Meals, and Nutrition Services to assure customer and client expectations are met or exceeded; utilizes and develops means of customer and client interaction, including participation in the Client Advisory Board.
- Independently initiates, investigates, and implements significant new ingredients, formulations, process improvements, and cost savings projects; ensures product testing internally and externally in the New Product Development process; and ensures successful product industrialization in the Menu Development process; communicates health benefits of new ingredients to internal and external customers
- Develops and maintains project plans, identifying critical paths and resources required for success
- Provides written contribution to monthly Open Hand newsletter celebrating the confluence of food and nutrition at Open Hand; provides quarterly written contribution to the client nutrition education communiqués on menu improvements to address client feedback , thus ensuring that clients know that their voice is heard
- Communicates in a friendly and professional manner when interacting with all customers and employees; participates in communication related to nutrition and food quality via media/ social media
- Other duties may be assigned as needed
SUPERVISORY RESPONSIBILITIES
There may be supervisory responsibilities.
QUALIFICATIONS
Operations experience, culinary degree, breadth of knowledge of cuisines and cooking methods, knowledge of food service and industrial food preparation equipment and its operation, knowledge and experience with HACCP, food safety, and labeling, including 21 CFR. MUST have at least 10 years of Product Development/ R&D experience - from concept to commercialization, using a broad number of ingredients, and with refrigerated and frozen foods. MUST have at least 5 years of nutrition and support of commercial foods or beverages. MUST have strong business acumen and demonstrate business knowledge by leading discussion and direction on project work within the organization and determining effects of these efforts on total financial picture. MUST have proven record demonstrating creativity and product development success.
In addition, the successful candidate shall:
- Be a servant leader with demonstrated experience leading a culture of success built on collective performance and personal accountability.
- Have a low tolerance for silos and a high affinity for collaboration.
- Be a good listener who values staff input and is flexible, but also willing to make difficult decisions.
- Be a wise diplomat with proven competency in understanding and working across departments.
- Be a strategic and tactical thinker with a process-driven, disciplined approach.
- Be someone who manages details without micromanaging and ensures timely execution of short and long-term goals with desired results.
- Have a high energy level and competence at performing multi-faceted projects in conjunction with day-to-day activities.
EDUCATION/ EXPERIENCE
Master of Science or Bachelor of Science plus pertinent experience in Food Science, Culinary Nutrition, Biochemistry, or Human Nutrition; Registered Dietitian and Licensed Dietitian; Culinary Degree; ServSafe certification; Regulatory experience a plus.
LANGUAGE SKILLS
Ability to read and speak English sufficiently to speak with customers, clients, center managers, dietary and nutritional professionals, culinary professionals, employees, peers, directors, executive leadership, and the public on behalf of Project Open Hand, its mission, and menu.
Able to write and articulate instructions, short and long correspondence, memos, and other documents. Ability to write complex correspondence. Ability to effectively present information in one-on-one and group situations to customers, clients and other employees of the organization.
Ability to communicate excitement for Open Hand’s commitment to food quality, nutritional value, and excellence through written contributions to monthly newsletters and periodic blogs. Willingness to participate in on-air and social media campaigns.
MATHEMATICAL SKILLS
Ability to add, subtract, multiply, and divide. Ability to perform algebraic functions and basic statistical functions. Facile with percentages. Ability to perform these operations using units of American money and weight measurement, volume, and distance. Ability to solve complex mathematical problems related to food processing and nutrition. Ability to analyze nutrition of meals based upon the ingredients, processes, absorption, evaporation, and other losses. Strong Excel skills required.
REASONING ABILITY
Ability to apply common sense understanding to carry out detailed written and oral instructions. Ability to solve complex mathematical problems related to food processing and nutrition. Ability to deal with problem situations in a professional manner.
CERTIFICATES, LICENSES, REGISTRATIONS
RD, LD, Culinary, and within one year, ServSafe and HACCP
PHYSICAL DEMANDS
Must have the ability use a computer, including Microsoft Office, Genesis, and Outlook. Will be exposed to refrigeration and freezer temperatures. Must have proficient culinary skills.
ADMINISTRATIVE
This position reports to the Executive Director.
DRESS CODE
Dress in appropriate manner, usually business casual, occasionally dress business attire
OTHER
Occasional business travel possible
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to all kinds of outside weather conditions, coolers, freezers, and wet floors. The noise level in the work environment is usually moderate.
SUBMIT COVER LETTER AND RESUME TO:
Human Resources Email
404-419-3334
These are the only Employment Opportunities
available at this time.
