BASIC PURPOSE

The Food Services Coordinator provides management of all aspects of the commercial kitchen operation to include supervision of daily food preparation, in-kind donation distribution, food ordering, inventory control, menu planning, food safety compliance and training.  The Food Services Coordinator will oversee food distribution for Social Services Food Shelf, Corps Programming, Seasonal Programs and Special Events.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following description of responsibilities is a broad outline of job duties:

Responsible for overseeing the preparation of all meals and snacks for residents and staff at the Adult Rehabilitation Program facility. Responsible for the quality, presentation and nutritional value of meals prepared. Responsible for effective time management to ensure quality control, cleanliness and sanitation, following all Health Department guidelines, temperature guidelines, perishable food guidelines (F.I.F.O.) and equipment safety. Supervision and implementation of beneficiary training program, including curriculum development and evaluating the progress of participants. Supervision and scheduling of all beneficiaries assigned to Kitchen WTA. Responsible for maintaining relationships with vendors, donors and local food shelf operations to insure cost effective purchasing. Receive and distribute food items (both purchased and donated) to Social Services/Food Shelf, Corps Programs, Adult Rehabilitation Program and Seasonal Programs. Report all in kind donations to administration, keeping records of food distributions between departments and spoilage. Work directly with administration to insure accurate statistical reporting for all food services provided. Oversee maintenance of kitchen freezers, refrigerators, stoves, coffee machines and all other equipment. Schedule the kitchen workers’ workload to allow for expeditious meal preparation, serving, and clean up as well as adequate beneficiary services: work therapy, skill training and evaluation.

KNOWLEDGE, SKILLS, ABILITIES AND OTHER QUALIFICATIONS

Education Requirements

High school diploma or general education degree (GED).  Bachelor’s degree (B.A.) in purchasing or related field form four-year college/university preferred; or a minimum of three years of related experience and/or training; or equivalent combination of education and experience.

 

Skills/Experience Minimum one (1) year experience in kitchen supervision Must be knowledgeable and experienced in food service: ordering, inventory, budgeting, food preparation; serving, cleaning, and commercial kitchen equipment Knowledge of current health and safety laws and practices “ServeSafe” (food managers certificate)—Obtained within 90 days of employment Ability to work independently and without daily immediate supervision

 

Computer literate in work processing, spreadsheets and database.

 

PHYSICAL REQUIREMENTS:

Will use near vision at 20 inches or less to far vision of 20 feet or more as well as depth perception to judge distance and space relationship. Understanding of and adherence to company safety practices. Represents The Salvation Army in a positive and professional manner.

 

To perform this job successfully, the incumbent must be able to perform the essential duties with or without accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.