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Food Service Coordinator at East Coast Migrant Head Start Project

Indianapolis, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Apr, 26

Salary

0.0

Posted On

21 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Service Management, Health Regulations, Organizational Skills, Communication Skills

Industry

Education Administration Programs

Description

SEASONAL EMPLOYMENT About the Role: We are seeking a highly motivated and organized Food Service Coordinator to join our team in Indianapolis, IN. As a Food Service Coordinator, you will be responsible for overseeing the daily operations of our food service program, ensuring that all meals are prepared and served in a timely and efficient manner. Minimum Qualifications: * High school diploma or General Equivalency Diploma (GED) * 3+ years of experience in food service management * Knowledge of health and safety regulations related to food service * Strong organizational and communication skills * Approved Food Manager Certification within one year of being hired in the position Preferred Qualifications: * Associate's degree in culinary arts or related field * 2+ years of experience in food service management * Experience managing a large-scale food service program * Approved Food Manager Certification within one year of being hired in the position What we offer you: * Individualized professional development plans and opportunities for growth    * Medical, Dental & Vision insurance    * Life and Disability insurance     * 403(b)-retirement savings account     * Flexible Spending Plans   * Personal Leave Time     * Consideration for Public Service Loan Forgiveness Programs     * Employee Assistant Program (EAP)     ECMHSP is an Equal Opportunity Employer and does not discriminate on the basis of race, religion, color, sex, age, national origin, disability, sexual orientation, or any other status protected by applicable law.  

Responsibilities

The Food Service Coordinator will oversee the daily operations of the food service program. This includes ensuring that all meals are prepared and served in a timely and efficient manner.