Full-time Food Services Coordiantor
Position Status: Full-Time
FLSA: Non-exempt (hourly)
Supervised by: Director of Shelter Services
Please email resumes and cover letters to our Executive Director at Whitney.Thomas@familyabusecenter.org.
GENERAL DESCRIPTION AND PURPOSE
Responsible for maintaining and overseeing the daily operations of the Family Abuse Center kitchen including planning menus, food preparation, ordering food and adhering to food program guidelines. Other responsibilities include maintaining an accurate inventory and maintaining high sanitation and health standards related to the kitchen and equipment. This position will also step in when needed to be a Resident Advocate during regular business hours.
The qualifications listed below are representative of the education, experience, skill/ability, and licenses/credentials required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- High School Diploma or equivalent and a minimum of two (2) years of experience with planning and cooking experience in restaurant, child-care or school setting, or culinary arts training.
- Minimum of two (2) years of experience with cooking experience in restaurant, child-care or school setting, or culinary arts training.
- Experience working with diverse populations and groups.
- Experience in non-profit work.
- Demonstrated effectiveness in working as both a leader and a member of a team.
- Understands appropriate conflict resolution and demonstrates skill in that area.
- Ability to handle crisis situations with sensitivity and assertiveness.
- Flexibility and ability to prioritize job responsibilities.
- Ability to maintain personal balance while accomplishing multiple tasks that require a variety of skills.
- Demonstrates skills of self-direction.
- Strong organizational skills.
- Ability to maintain accurate data.
- Must be able to demonstrate a background of being able to work independently, to solve problems and train personnel.
- Must have knowledge of Food Safety regulations.
- Must be clean, neat, and well-organized.
- Working knowledge of food production/service equipment.
- Working knowledge of cleaning supplies/equipment.
- Skilled at using a computer and familiar with ordering online.
- Bilingual preferred.
- Valid Texas Driver's License and clear driving record.
- Food Manager's License.
- Manages all operational aspects of the kitchen independently, using good time management skills.
- Cooks and serves high quality meals in compliance with food safety standards and regulations; ensures temperatures of food are in line with safety standards.
- Provides accurate record keeping of food production.
- Manages, organizes and takes inventory.
- Provides all receipts, invoices, and other necessary documentation to the Director of Finance.
- Plans and evaluates purchases for food/non-food items based on the kitchen's budget and purchases for food items as needed.
- Uses any necessary dietary guidelines in menu planning and recipe modification.
- Maintains safe and sanitary conditions in the storage, preparation and service of food.
- Attends job related training and classes related to food preparation, CAFB (Capital Area Food Bank) guidelines and Health Department food safety.
- Orders food and supplies from the CAFB and other vendors.
- Enter the menus and meal counts into the computer.
- Believe in and act in accordance with the agency's mission statement and goals.
- Read and interpret documents such as operating manuals.
Mental and Physical Abilities:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made if necessary:
Duties are usually performed standing with occasional periods of setting or walking. Some physical effort is required associated with lifting and carrying objects (less than 30 lbs.). Ability to stoop, lift, squat and bend.
The environmental characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
The work is performed in kitchen areas which are well lighted but are often hot and noisy. The cooks are exposed to steam, fumes and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. They are subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water. Ability to work some weekends and day hours for special projects.
This job description should not be interpreted as all-inclusive. It is intended to identify the essential functions and requirements of this position. The incumbents may be requested to perform job-related responsibilities and tasks other than those stated in this job description.