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Rescuing Leftover Cuisine, Inc.
40 West 4th St.
New York, NY
Posted: August 27 2014
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DescriptionLead Rescuer Program
The mission of Rescuing Leftover Cuisine is to become the world’s most widely used solution for companies and individuals to eliminate food waste in their communities, making food rescue sustainable and universal, and food hunger a thing of the past.
One of the ways Rescuing Leftover Cuisine, Inc. (“RLC”) helps companies reduce food waste is by bringing leftover food from restaurants and caterers to local agencies such as homeless shelters and soup kitchens.
RLC is currently accepting applications for the Lead Rescuer Program. RLC is seeking talented, entrepreneurial, and passionate young leaders with the emotional intelligence and organizational skills needed to work in a self-driven and quality-driven work environment.
Lead Rescuers will be the faces of our organization. After training, they will interact with volunteers, engage the homeless shelters, and form relationships with partner food providers.
All Lead Rescuers will be working closely with the founders and have the opportunity to make true, large impact in their time with the organization. All Lead Rescuers will also have entry, mid-stage, and final evaluations to further hone the Leader’s technical and professional skills. This is a part-time, unpaid position. Lead Rescuers are expected to work 5 hours per week at a consistent time. May lead to position with more responsibility.
Interested applicants should apply to be a Lead Rescuer by submitting a resume.
Candidates for initial phone screenings will be contacted in September 2014. Training will begin in early October.
• Lead groups of volunteers on deliveries of food to homeless shelters
• Answer questions from the general public
• Establish relationships with partner food providers
• Other duties as assigned
• Outgoing personality, likable, filled with positive energy
• Self-starter; ability to initiate and work independently
• Ability to interact professionally with potential partners, volunteers, and food provider employees
• Ability to multitask and prioritize