JOB BRIEF

The Kitchen Coordinator position is responsible for providing general oversight, planning, and coordination of the food service activities for the WARM Center’s Welcome House of Peace Dale.

KITCHEN COORDINATOR QUALIFICATIONS:

• Excellent verbal and written communication skills, including ability to effectively communicate with internal and external customers.
• Some computer proficiency.
• Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service.
• Ability to work independently or with a team and carry out assignments to completion within parameters of instructions given, prescribed routines, and standard accepted practices.
• Demonstrate organizational skills and detail oriented to support the balance of a wide range of tasks and responsibilities including: multi-tasking, prioritizing and delegating tasks when necessary.
• Be self-motivated, self directed, and take initiative in performing a wide variety of tasks in a fast paced, dynamic work environment.
• Proficiency in the operation of common computer applications such as: Microsoft Word and Excel, as well as the ability to maintain databases and learn new applications as necessary.
• Obtain ServSafe certification after being hired and adhere to safe food handling practices.
• Be open-minded and flexible with regard to work performed.
• Exercise safe workplace policies and procedures, and effectively communicate adherence of policies to volunteers and staff.
• High School Diploma or GED preferred.
• Some culinary training preferred.

• Attends in-service training, workshops, etc. for the purpose of gathering information required to perform job functions.
• Clean utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions.
• Evaluates prepared food for flavor, appearance, and temperature for the purpose of providing items that will be accepted by clients.
• Inspects food items and/or supplies for the purpose of verifying quantity, quality, and specifications of orders and/or complying with mandated health standards.
• Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Maintains records and reports (e.g. counting and recording the amount of leftovers, number of opened cans, etc.) for the purpose of keeping an accurate record of food use.
• Plans food and beverage items for the purpose of ensuring a safe and sanitary working environment.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
• Is a team player in preparation, cooking, and serving of food (e.g. regular food items, special diets, allergies, etc.).
• Performs functions of other nutritional service positions as requested by manager for the purpose of ensuring adequate staff coverage within site nutritional services operations.
• Prepares foods and beverage items according to standardized recipes and established food preparation procedures (e.g. regular food items, deli sandwiches, baked goods, etc.) for the purpose of meeting mandated nutritional and projected meal requirements.
• Receives food items and/or supplies and places them in designated areas utilizing temperature requirements and food spoilage guidelines for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Schedules supplies, equipment repair, or replacement as needed.
• Perform related duties as assigned by the supervisor.