Food Services Coordinator (part time)
About The Position
The Henry Ford is a nonprofit organization, an internationally recognized cultural destination, and a one-of-a-kind workplace. The Henry Ford provides unique educational experiences based on authentic objects, stories, and lives from America's traditions of ingenuity, resourcefulness and innovation. Our purpose is to inspire people to learn from these traditions to help shape a better future. Our team is inspired daily by one another as well as the authentic stories of innovation that we share across our four venues. We want you to be part of this legacy and take it forward and that aligns with our core values of being Curious, Authentic, and Passionate. The Food Services Coordinator supports the operational and administrative functions of The Henry Ford’s food service program. This role assists culinary leadership with recipe standardization, ordering and inventory coordination, kitchen procedure documentation, staff training support, and operational organization across food service units. The coordinator works closely with culinary leadership, unit managers, and the recruitment team to ensure food service operations run efficiently, safely, and in alignment with organizational standards.
Requirements
- High school Diploma or equivalent required
- 18 years of age or older
- Proficiency in Microsoft Office (Word, Excel, PowerPoint)
- Working knowledge of culinary terminology and kitchen procedures
- Strong organizational and project coordination skills
- Ability to work effectively in a fast-paced kitchen and operational environment
- Effective written and verbal communication skills
- Ability to manage multiple priorities and deadlines
- Ability to collaborate across teams and departments
Responsibilities
- Support Food Services Managers in maintaining organized stock, product, and materials across units
- Contribute to identifying and supporting operational improvements, problem-solving, and process efficiencies
- Maintain accurate inventory documentation using department software systems
- Support ordering processes and supply coordination across kitchen operations
- Organize and standardize recipes in accordance with kitchen standards
- Assist culinary leadership with recipe formatting, nutritional documentation, and ingredient specifications
- Develop signage and documentation for kitchen procedures, menus, and operational standards
- Maintain up-to-date kitchen procedure materials for team use
- Assist with onboarding and skill-building for new food service employees
- Serve as an on-site resource for operational procedures and kitchen standards
- Track attendance and tardiness in accordance with union point regulations
- Support hiring coordination and staffing processes in partnership with Talent & Culture
- Maintain operational documentation, procedure materials, and department records
- Assist leadership with project coordination and operational initiatives as assigned
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Part-time
Career Level
Entry Level
Education Level
High school or GED
