Job Summary: The Coordinator of the Food Program is responsible for the menu planning, shopping, preparation, cooking, serving, cleaning and administrative functions of the food program that serves all daily members in various locations.
The Coordinator must stay up to date on all trainings and certificates required by the CACFP and SFSP and ensure that requirements of each program are met.
The Coordinator must ensure a safe and positive kitchen and café for all members while providing nutritious meals.
Planning, Administration & Implementation of Food Program
Plans and prepares foods in accordance with the CACFP and SFSP Food Service Policy, Menus and Recipes.
Purchases food and supplies necessary to prepare the planned menus for the number of daily attendees at each site.
Plans meals far enough ahead to minimize the need for food substitutions; when substitutions are necessary, with prior approval, purchases and serves food of equivalent nutritional value.
Modifies menus for special days; notes all modifications and substitutes on posted menu and for CACFP records.
Prepares meals and snacks in such a way that a minimum of nutrients are lost from foods, that ensure food tastes good and looks appealing, and that there are ample amounts of foods for children to have as many servings as they need. Safety and food preparation and storage as set by the local and state health department.
Maintains established standards of sanitation, treatments; maintains an orderly, sanitary, and safe kitchen.
Prepares food to be transported to sites as needed ensuring the food is safe and meets guidelines.
Shares duties with the Assistant Cook(s) (if any) for efficient functioning of food service program.
Maintains cost control, budget and inventory systems based on CAFCP procedures including records of food production, service and attendance.
Assures the proper care and maintenance of all food service equipment; identifies equipment needs for food preparation and service and assists in purchasing as needed.
Participates in all emergency drills and environmental safety activities.
Attends and participates in grantee-sponsored trainings, center pre-service and in-service trainings, and other continuing education, career and professional development opportunities.
Participates in the agency's self-evaluation process and grantee monitoring visits and complies with any applicable Program Improvement Plans developed.
Participates in general staff meetings and other meetings and events planned by the grantee and delegate agency as requested.
Performs other duties, as assigned.
Must be energetic, passionate and engaged
Strong administrative skills and proficiency in Microsoft Office a must
At least 2 year experience in a commercial kitchen
Knowledge about the CACFP is preferred
Must be able to lift at least 40 pounds, stand for long periods of time and work in tight areas