Food Service Coordinator

Job Purpose

The Food Service Coordinator is responsible for the daily operation of site kitchens and other establishments that prepare and serve food and beverages. The Food Service Coordinator is responsible for overall operation of the kitchens, assists with hiring staff, purchasing food and stock, and making sure all Food Service Associates are trained on proper food preparation, kitchen safety techniques, and understand all required health standards. The Food Service Coordinator reports directly to the Director of Food Service. 

 Qualifications

• Minimum of two (2) years work experience in food production and personnel supervision.
• Possession of, or capable of acquiring, a Food Handler's Certificate, Allergen Certificate, and Food Protection Managers Certification.                                              

Core Job Duties

• Traveling required (25-50%), with occasional overnight travel.
• Monitor food preparation methods, portion sizes, and presentation to ensure quality control.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Monitors compliance with local, state, and federal regulations.
• Ensure all paperwork as assigned by the Director of Food Service is completed and submitted in a timely manner
• Assists with the interviewing, hiring, training, and oversight food service staff.
• Perform/review regular kitchen inspections at all locations according to the department's needs.
• Perform bi-annual inventories of all supplies and equipment at all locations.
• Assist to ensure all kitchens are fully staffed.
• Administer/review performance evaluations for all supervised FSA (Food Service Associates) positions.
• Administer disciplinary action or recommend disciplinary action as needed.
• Ability to meet the physical demands of working in a busy kitchen setting to include the following:
  • Bending, squatting, kneeling, carrying, or lifting 35 pounds with regularity, and carrying or lifting to 50 pounds occasionally.
• Prepares and implements training, workshops and/or meetings to develop operation, production and service standards and practices for all locations.
• Attends a minimum of one training course annually for job development.
• Orally communicate information effectively and accurately. 
• Assure program operates within the constraints of the agency’s certification (CARF, DMH) standards and strategic plan related to clinical care.                                           
• Abide by program and agency policies and procedures.
• Other job duties and special projects as assigned.