Food Service Coordinator

Job Summary: Responsible for working with food vendor to plan menus, purchasing food as needed outside of vendor, maintaining compliance with USDA/CACFP, supervising kitchen team members, interns, or volunteer, and providing support to programs as needed to assist with coordination of food for events/meetings.

JOB CLASSIFICATION: Permanent Full-Time, hourly/non-exempt

QUALIFICATIONS:

• High School diploma or GED required

• At least one year experience and training in the area of food service

• Knowledge of commercial/institutional kitchen equipment required

• Knowledge of purchasing, planning and reporting required

• Prior supervisory experience is preferred

PHYSICAL REQUIREMENTS:

• Ability to move in a range of motion including reaching overhead, bending, stooping, pushing, pulling, etc; must be able to lift and/or carry 50lbs or more on a regular basis.

• The ability to communicate and understand verbally and orally is required.

Core Values/Ethical Conduct:

• The ability to consistently model our Core Values of Respect, Equity, Integrity, Teamwork, Innovation & Stewardship
• The ability to interact with staff, clients, management, community partners and funders in a respectful and professional manner.
• The ability to create and embrace new ideas and utilize creative problem solving with an eye to improve services and delivery methods.
• The ability to work cooperatively with staff, clients, management, funders and community partners.
• The ability to be wise, accountable, and careful with use of resources and time.
• The ability to conduct oneself with honesty, reliability, and fairness, holding to our code of ethics.

Reports to the Director of the Children’s Program.

Job Duties:

1. Management of kitchen personnel

• Assign duties to kitchen employee(s), interns and volunteers in accordance with work requirements

• Oversee the daily meal service preparation giving direct supervision to the food service staff, interns and volunteers

• Observe and evaluate processes and procedures in order to ensure quality standards and service

• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety

• Train workers in food preparation, service, sanitation, and safety procedures required by the USDA

• Fulfill kitchen duties in absence of kitchen worker(s)

2. Management of food service

• Prepare and/or oversee the preparation and delivery of healthy meals and snacks to clients based on the USDA guidelines

• Work closely with food vendor to uphold systems for daily deliveries and coordination of substitutions for children or adults with food allergies.

• Monitor menus to ensure CACFP compliance and deliver electronic menus to families and staff (and notify families and staff of any unforeseen menu changes).

3. Management of supplies, equipment, purchasing

• Reconcile monthly invoice from food vendor for accounting purposes

• Control inventories of food and equipment, reporting shortages to designated personnel

• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards

• Report maintenance needs to appropriate department

• Purchase or submit requisition for supplies and equipment needed to ensure quality and timely delivery of services

4. Administrative Responsibilities

• Collaborate with program management personnel to plan menus in accordance with USDA standards, serving arrangement and related details

• Prepare monthly USDA reports and submit to designated personnel

• Monitor kitchen for all health standards and ensure preparation for health inspections

• Plan workshops for staff on food service/preparation as required by USDA

• Serve on special events committees across the agency, as requested by agency leadership

• Other duties as assigned

Signal Centers is an equal opportunity employer and seeks to affirm the dignity and worth of every person. It is, therefore, the policy of the organization to practice and ensure the fair and equitable treatment of all applicants and employees with respect to race, religion, ethnicity, national origin, age, gender, sexual orientation or ability and promote the full realization of this policy through all employment practices.