DN1K4202 - Food Services Coordinator

The Salvation Army, an international movement, is an evangelical part of the universal Christian Church. Its message is based on the Bible. Its ministry is motivated by the love for God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.

BASIC PURPOSE

The Food Services Attendant supports the daily operation of the Salvation Army's food service program by assisting with food preparation, meal service, sanitation, inventory management, and kitchen maintenance. The Food Services Attendant ensures compliance with food safety standards, supports program participation and guests in a respectful and professional Manager, and contributes to the efficient delivery of meals and food-related services consistent with the Salvation Army's mission.

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

• Responsible for overseeing the preparation, cooking, packing and serving of all meals and snacks in accordance with established menus and food safety standards for residents and staff at the Adult Rehabilitation Program facility.
• Maintain cleanliness and sanitation of kitchen, dining, storage, and food preparation area in compliance with local, state, and federal health regulations. Receive, inspect, store, rotate and distribute food and kitchen supplies to ensure quality control, cleanliness, and sanitation, following all Health Department guidelines, temperature guidelines, perishable food guidelines (F.I.F.O.), and equipment safety.
• Monitor food temperatures and document required food safety records.
• Develop, implement, and maintain structured training activities for beneficiaries; provide instruction on food service operations, safety procedures, and workplace expectations; evaluate participant progress; and maintain accurate records of training and performance outcomes.
• Provide day-to-day leadership, scheduling, and oversight for beneficiaries assigned to kitchen work therapy functions.
• Provide supervision, coordination, and scheduling of Participants assigned to kitchen Work Therapy Actives (WTA) Receive, inventory, store and distribute purchased and donated food items of Social Services, Food Shelf operations, Corps Programs, Adult Rehabilitation Program and Seasonal Programs.
• Maintain accurate records of in-kind donation, food inventory distributions, transfers between departments, and product loss of spoilage, and provide timely reports to administration as required. Work collaboratively with administration to collect, maintain, and report accurate food service operational data and statistical reporting in accordance with organizational policies and program requirements.
• Ensure the proper operation, inspection, and maintenance of kitchen equipment, including freezers, refrigerators, stoves, coffee machines, and all other food service equipment, by identifying maintenance needs, reporting repairs, and supporting a safe and efficient work environment.
• Coordinate and schedule kitchen staff and beneficiary work therapy assignments to ensure timely meal preparation, food service operation, sanitation compliance, skill training and participant development objective are achieved.

KNOWLEDGE, SKILLS, ABILITIES AND OTHER QUALIFICATIONS

Education Requirements

• Required: High school diploma or general education degree (GED) certificate, or equivalent.
• Preferred: Bachelor's degree (B.A.) in Food Service Management, Culinary Arts, Hospitality Management, Purchasing, Supply Chain management, or related field from four-year college/university.
• ; or a minimum of (3) three years of progressive responsibility experience in food service operations, commercial kitchen environments, inventory management, purchasing or related field. or equivalent combination of education and experience.

Skills/Experience

• Minimum one (1) year experience in kitchen supervision
• Knowledge of and experience with food service operations including food service: inventory management, budgeting, food preparation; food service, sanitation procedures, and the safe use and maintenance of commercial kitchen equipment. Ability to apply these practices in accordance with applicable health and safety, and organizational standards.
• Knowledge of applicable of current health, safety. Food handling, and sanitation regulations, with the ability to maintain compliance with regularity requirements, organizational policies, and industry best practices.
• Possession of, or ability to obtain, a valid "ServeSafe" Food Protection Manager Certification within (90) ninety days of hire and maintain certification in accordance with applicable regulatory and organizational requirements.
• Ability to work independently, prioritize multiple responsibilities, exercise sound judgment, and successfully perform assigned duties with minimal supervision while maintaining compliance with organizational police and procedures.
• Proficiency in computer applications, including work processing, spreadsheets, databases, email, and electronic recordkeeping systems, with the ability to accurately maintain records and prepare reports.

PHYSICAL REQUIREMENTS:

• Ability to frequently observe, identify, and distinguish details at both close and distance ranges, including reading labels, menus, inventory records, temperature gauges, equipment displays, and electronic screens. Depth perception and visual acuity sufficient to safely perform food service and kitchen duties are required.
• Frequent standing and walking during scheduled work shifts
• Regular bending, stooping, kneeling, reaching, twisting grasping and repetitive hand movements associated with food preparation, meal service and cleaning, and stocking activities.
• Exposure to varying environmental conditions to commercial kitchen settings, including heat, cold, steam, humidity, and moderate noise levels.
• Professional interaction with beneficiaries' clients, staff, volunteers, vendors, and members of the public in the course of performing assigned duties.