About Us & Our Mission: The mission of Golden Harvest Food Bank is to transform lives by feeding our hungry neighbors today and building a healthy, hunger-free tomorrow. We exist simply because people in our community struggle with meeting a basic human need - having enough to eat. Founded in 1982, Golden Harvest Food Bank works to create a safety net of partner agencies, programs, and direct services to meet the needs of our neighbors who struggle with hunger across our 25-county service area. With a network of over 350 partner agencies and programs, we can get nutritious meals directly into the hands of those in need within their communities.

SUMMARY

The Soup Kitchen Coordinator is responsible for coordinating the guest and volunteer experience in the dining area. This position works very closely with the Head Chef and completes all Head Chef duties in his/her absence. It is the responsibility and mission of the Soup Kitchen Coordinator to provide effective leadership to volunteers, monitor and assist guests, ensure quality customer service and compliance with all food and beverage regulations. The Master’s Table prides itself in providing a 5-star dining experience, which is the primary focus of the Soup Kitchen Coordinator.
Our soup kitchen serves a hot meal to our neighbors every day, including weekends and holidays. Must be available to work pre-scheduled days with hours of 7:30-1:30pm.

SKILLS & COMPETENCIES

To perform the job successfully, an individual will demonstrate teamwork, commitment, written and verbal communication, leadership, and organizational skills. The coordinator must exhibit problem solving skills and be results oriented. Trustworthiness, professionalism and work ethic must be always displayed and in all situations. The coordinator should have the ability to encourage and effectively lead volunteers.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to stand for long periods of time
• Organizational and time management skills
• Ability to work independently and with groups, large or small
• Basic audio/IT and computer skills and be proficient in Microsoft Office (Word, Excel, Outlook)
• Experience in food service program and knowledge of food industry standards
• Must have the ability to communicate respectfully with people of different backgrounds
• Actively interact and engage guests, volunteers, and potential donors
• Willing to work weekends and holidays
• Neat appearance to include wearing the company provided logo shirt and name tag

EDUCATION AND/OR EXPERIENCE

• SERV Safe certification
• Must have valid driver’s license

ESSENTIAL DUTIES AND RESPONSIBILITIES INCLUDE THE FOLLOWING. OTHER DUTIES MAY BE ASSIGNED.

• Confers with food preparation employees and other personnel to plan menus and related activities
• Inspects building and maintains quality standards and regulations
• Maintains cleanliness of the facility and makes sure all cleaning supplies are available and secure in the kitchen; making sure all equipment is cleaned properly
• Ensures that food is cooked properly, of good taste and served in a timely manner; continuously making sure food is being put out for serving on the line
• Daily cleaning of back pad (loading dock), trash cans, carts, shelving, tables, floors, equipment and walls (replace as needed)
• Assist with cleaning trays, cups, pots, pans and kitchen area until food service is over
• Sweep and clean floors in hallways; complete a walk-through of kitchen, pantry and back dock at the end of every shift
• Receive food truck and out all product in appropriate location daily
• Selects and develops recipes as well as menu setup and item pulling for next day meals
• Inspects food and food preparation protocol to maintain quality standards and sanitation regulations
• Investigates and resolves food quality and service complaints
• Works closely with the Head Chef for all menu, kitchen and food related activities
• Ensures compliance with licensing, hygiene and health, and safety legislation/guidelines and remain current on nutritional and food safety regulations
• Greets and provided direction to guests and volunteers including volunteer sign in and daily huddles
• Train and offer support to community service and volunteers that are assisting with front house duties
• Monitors guests and volunteers within the facility and on the grounds
• Assist with removing product and supplies from the delivery truck and properly organize as needed
• Keeps statistical data for internal and external reporting requirements and maintaining accurate records of all daily activities and report preparation
• Consistently working to improve the appearance, experience and overall flow of The Master’s Table
• Ensure phone calls are answered in a professional manner and provide accurate information; return calls in a timely manner
• Responsible for locking/unlocking facility doors and gates at appropriate times, ensuring the building is secure at the end of each day
• Responsible for turning off all lights at the end of each day
• Duties include washing dishes, sweeping, mopping, trash disposal and restroom cleaning

SUPERVISORY RESPONSIBILITIES

• Directly supervises the volunteers of the dining area to include donation submission and conflict resolution
• Responsibilities include training volunteers and employees, planning and effectively directing work
• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to stand for long periods of time
• Organizational and time management skills
• Ability to work independently and with groups, large or small
• Basic audio/IT and computer skills and be proficient in Microsoft Office (Word, Excel, Outlook)
• Experience in food service program and knowledge of food industry standards
• Must have the ability to communicate respectfully with people of different backgrounds
• Actively interact and engage guests, volunteers, and potential donors
• Willing to work weekends and holidays
• Neat appearance to include wearing the company provided logo shirt and name ta