Food Services Coordinator at Boston Public Health Commission

Boston, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Aug, 26

Salary

0.0

Posted On

17 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Inventory Control, Staff Scheduling, Food Preparation, Staff Training, Sanitation Practices, Food Rotation, Equipment Maintenance, Case Management Collaboration, Volunteer Coordination, Written Communication, Verbal Communication

Industry

Government Administration

Description

Assists in daily running of high-volume institutional kitchen and all off site locations and the preparation and cooking of 1800+ meals per day. Responsible for weekly inventory control and ordering of supplies. Responsible for scheduling of all staff. Assists in preparing meal. Provides supervision and training to assigned staff, including Cooks and Kitchen Assistants. Provides on the job training and supervision to kitchen client workers. Prepares weekly time sheets and employment paperwork. Responsible for on going progress reports and evaluations of all participants. Ensures and oversees proper sanitation practices in food preparation ad cooking, as well as prep areas. Responsible for proper food rotation, labeling and dating of food, where appropriate. Responsible for scheduling maintenance and repairs of vehicles and equipment. Collaborates with job placement staff to ensure job readiness of participants. Works in multi-disciplinary team approach with case managers, cooks and other social services and health services departments of the shelter to enhance individualized training for participants. Assists volunteer food groups with food preparation and service as needed. Attends bi-weekly kitchen staff meetings and weekly food production meetings. Flexible scheduling required due to operational needs. Occasional driving needed. Performs other duties as required. Qualifications A.D. or BA/BS in Culinary Arts, Restaurant and / or Food Service preferred. Five (5) years progressive experience in production kitchen required Requires working on Thanksgiving and Christmas Days, as well as other holidays when schedule requires. Must possess and maintain all required certifications and trainings. Servsafe certificate required or must be obtained within 90 days of hire. Valid MA drivers license with good driving record preferred. Strong written and verbal skills required.

Responsibilities

Coordinates the daily operations of a high-volume institutional kitchen, overseeing the preparation of over 1800 meals per day. Manages staff scheduling, inventory, sanitation standards, and provides training and evaluations for kitchen participants.