Food & Beverage Systems Coordinator at Mather Headquarters

Evanston, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Mar, 26

Salary

34.0

Posted On

09 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Experience, Advanced Computer Skills, Recipe Management, Inventory Control, Production Planning, Nutritional Analysis, Communication Skills, Team Collaboration, Sanitation Certification, Recipe Database Software, MS Office Suite, Cooking Techniques, Training, Data Validation, Quality Assurance, Budget Management

Industry

Non-profit Organizations

Description

Step into a pivotal role as Food & Beverage Systems Coordinator at Mather, where your culinary expertise and technical skills will power the backbone of our operations. This is a full-time hourly position offering a hybrid work structure. You’ll combine your 3+ years of culinary experience, advanced computer proficiency, and strong communication skills to maintain the integrity of our recipe management system—ensuring accurate recipe costs, inventory control, production planning, and nutritional analysis across all Mather communities. This role offers the unique opportunity to travel to our vibrant communities in Evanston, IL; Wilmette, IL; Tucson, AZ; and Tysons Corner, VA, while supporting on-site teams and collaborating closely with chefs and F&B leaders. This hybrid role includes regular weekly workdays at Mather’s Headquarters in downtown Evanston, IL, for collaboration and team engagement. If you’re detail-oriented, passionate about culinary excellence, and thrive in a team environment, we’d love to connect with you! ESSENTIAL FUNCTIONS: Collaborate with community based Chefs to gather and enter recipes into Mather’s database using a consistent methodology. Ensure Recipe Accuracy by clarifying structure and preparation methods. Optimize Production Forecasting by scaling recipes for appropriate portion sizes. Set Pricing Standards by generating raw food costs and applying community targets. Maintain Inventory Efficiency through updated physical inventory sheets. Support Budget Management with community-specific reporting. Audit and Validate Data to ensure system integrity. Collaborate on Nutritional Analysis with the Corporate Dietician. Train New Chefs and Managers on system use during onboarding and as needed. Invoice Matching and Inventory Updates to maintain accuracy. Participate in Quality Assurance Process Improvement initiatives. SENSORY REQUIREMENTS Tactile, near vision, peripheral vision, and color vision. QUALIFICATIONS AND SKILLS Required: 3+ years of culinary experience as a cook or chef, with proficiency in reading, writing, and executing standardized recipes. Advanced computer skills. In-depth knowledge and understanding of cooking techniques. Strong communication skills with supervisors, co-workers, residents, and guests. Ability to operate kitchen equipment and tools within the hospitality/health care industry. Current sanitation certification. Effective written communication skills and the ability to read and interpret instructions. Reliable, predictable, and punctual attendance. Sensitivity to the needs of older adults and enjoyment in working with a senior population. Ability to work productively in a team environment. Experience with recipe database software and MS Office Suite. In-person collaboration at Mather communities. Preferred: Formal culinary training. Experience with online vendor ordering systems and FDA Database Flexibility in scheduling. Proficiency in the English language. The hourly base wage range is a good faith estimate of the range Mather reasonably expects to pay for this position at the time of the posting. The actual hourly base wage paid to an individual will vary based on multiple factors, including but not limited to specific skills or certifications, years of experience, geographic location and market changes. The position is also eligible to participate in Mather benefit plans. Hourly Pay Range $30—$34 USD Benefits Mather offers a competitive benefits package.* Team members are eligible for: A generous paid time off (PTO) program including vacation days/personal days, sick days, and holidays. This is an “earn-as-you-go” plan that rolls over year to year, offering long- and short-term flexibility. A 401(k) program with per pay-period employer match and annual employer contribution (available to those age 21 or better) Convenient, subsidized parking (or public transportation for certain locations) Wellness Spending Account: up to $300 available annually for Wellness related expenses such as gym memberships, financial planning, etc. Benefits-eligible team members can take advantage of: Medical, dental, and vision plans Paid Parental Leave Adoption Assistance Reimbursement Tuition reimbursement for continuing education Extended illness benefits Employee wellness programs Short- and long-term disability insurance Life insurance is available to benefit eligible team members. *Benefits are subject to change without notice. Benefits details dependent on employment status. About Mather Based in Evanston, Illinois, Mather is a unique, non-denominational, not-for-profit organization founded in 1941. Dedicated to developing and implementing Ways to Age WellSM, we create programs, places, and residences for today’s young-at-heart older adults. Mather has received a national certification as a Great Place to Work®, and has been selected as a Nation’s Best and Brightest in Wellness Award recipient four years in a row. Mather is an equal opportunity/affirmative action employer committed to an inclusive workforce. Candidates will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information, or any other protected characteristic under applicable law.

Responsibilities

The Food & Beverage Systems Coordinator will collaborate with community-based chefs to manage recipes and ensure accurate recipe costs and inventory control. This role also involves training new chefs and managers on system use and participating in quality assurance initiatives.