Summer Food Program Kitchen Coordinator
About The Position
This is a full-time temporary position. The Food for Lane County (FFLC) Summer Food Program provides children with nutritious meals when school meals are not available during the summer. The Kitchen Coordinator leads kitchen staff and oversees the production space where meals are prepared for distribution to Summer Food Program meal sites serving youth across Lane County. This position is responsible for ensuring meals are prepared and packed on schedule to meet daily distribution deadlines. The Kitchen Coordinator ensures all meals meet required school nutrition meal pattern standards, follow the established menu, and adhere to approved recipes, food safety practices, and U.S. Department of Agriculture (USDA) Summer Food Service Program (SFSP) requirements. The Kitchen Coordinator delegates to Kitchen Assistants and volunteers and maintains clear and consistent communication with the Youth and Family Programs Manager.
Requirements
- Have a minimum of two years of food service experience
- Experience with supervision of employees and volunteers
- Excellent organizational skills and attention to detail
- Good communication and problem-solving skills
- Ability to manage stress, be flexible, and respond to unexpected changes
- Ability to train, lead and motivate others
- Possess a current Food Handler’s Card
- CPR certification or willingness to get certification
- Ability to safely lift 40 pounds
- Proficient at basic math
- Current driver’s license with good driving record, current auto insurance, and ability to use personal vehicle for FFLC business
- Must be 18 years of age or older
- Ability to obtain current Food Handler’s Card
- Ability to use personal cell phone (with provided stipend)
- All offers of employment are contingent upon a satisfactory background check
Nice To Haves
- Experience with food preparation for USDA Child Nutrition Programs preferred
- ServSafe Certification preferred
Responsibilities
- Oversee all aspects of the Summer Food Program kitchen operations
- Direct, and assist kitchen staff in preparing food in quantities according to number of children estimated to be served
- Trains and coordinates kitchen staff duties, including holding staff meetings and daily de-briefs
- Responsible for keeping the kitchen up to Health Department standards
- Places and coordinates weekly food, non-food, and milk orders through approved vendors
- Receives, dates, and examines food and supplies to ensure quality and quantity meet established standards and specifications
- Tracks inventory of food and non-food items on a daily, weekly and monthly basis and maintains records
- Follows pre-determined Summer Food Program menu and associated USDA meal pattern requirements
- Ensures accuracy of and timely submission of required paperwork and documentation including invoices and daily production logs
- Responsible for waste control and estimating accurate headcounts
- Reports any equipment maintenance issues to the Program Manager
- Ensures all temperature logs are maintained daily
- Identifies problems and opportunities and addresses them while maintaining a level head and delegating multiple kitchen tasks simultaneously
- Maintains a professional appearance, manner, and approach while on duty
- Upholds FFLC values of compassion, inclusion, and collaboration
- Performs other duties as requested by supervisor
- Works in a manner that promotes a safe environment and makes efforts to reduce safety hazards, accidents, and injuries
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
