Summer Food Program Kitchen Coordinator at Food For Lane County

Eugene, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Jun, 26

Salary

20.0

Posted On

07 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Service Experience, USDA Child Nutrition Programs, Supervision, Organizational Skills, Attention To Detail, Communication, Problem-Solving, Stress Management, Flexibility, Leadership, Motivation, Food Handler's Card, CPR Certification, ServSafe Certification, Lifting 40 Pounds, Basic Math

Industry

Non-profit Organizations

Description

Description POSITION TITLE: Summer Food Program Kitchen Coordinator RESPONSIBLE TO: Youth and Family Programs Manager CLASS: Non-exempt HOURS: 40 hours per week DATES OF POSITION: June 8, 2026 – August 28, 2026 COMPENSATION: $20.00/hour SUMMARY OF POSITION: This is a full-time temporary position. The Food for Lane County (FFLC) Summer Food Program provides children with nutritious meals when school meals are not available during the summer. The Kitchen Coordinator leads kitchen staff and oversees the production space where meals are prepared for distribution to Summer Food Program meal sites serving youth across Lane County. This position is responsible for ensuring meals are prepared and packed on schedule to meet daily distribution deadlines. The Kitchen Coordinator ensures all meals meet required school nutrition meal pattern standards, follow the established menu, and adhere to approved recipes, food safety practices, and U.S. Department of Agriculture (USDA) Summer Food Service Program (SFSP) requirements. The Kitchen Coordinator delegates to Kitchen Assistants and volunteers and maintains clear and consistent communication with the Youth and Family Programs Manager. PRIMARY TASKS & RESPONSIBILITIES: Oversee all aspects of the Summer Food Program kitchen operations Direct, and assist kitchen staff in preparing food in quantities according to number of children estimated to be served Trains and coordinates kitchen staff duties, including holding staff meetings and daily de-briefs Responsible for keeping the kitchen up to Health Department standards Places and coordinates weekly food, non-food, and milk orders through approved vendors Receives, dates, and examines food and supplies to ensure quality and quantity meet established standards and specifications Tracks inventory of food and non-food items on a daily, weekly and monthly basis and maintains records Follows pre-determined Summer Food Program menu and associated USDA meal pattern requirements Ensures accuracy of and timely submission of required paperwork and documentation including invoices and daily production logs Responsible for waste control and estimating accurate headcounts Reports any equipment maintenance issues to the Program Manager Ensures all temperature logs are maintained daily Identifies problems and opportunities and addresses them while maintaining a level head and delegating multiple kitchen tasks simultaneously Maintains a professional appearance, manner, and approach while on duty Upholds FFLC values of compassion, inclusion, and collaboration Performs other duties as requested by supervisor Works in a manner that promotes a safe environment and makes efforts to reduce safety hazards, accidents, and injuries SKILLS & QUALIFICATIONS: We value all forms of experience including unpaid work, lived experience, education, and training. Have a minimum of two years of food service experience Experience with food preparation for USDA Child Nutrition Programs preferred Experience with supervision of employees and volunteers Excellent organizational skills and attention to detail Good communication and problem-solving skills Ability to manage stress, be flexible, and respond to unexpected changes Ability to train, lead and motivate others Possess a current Food Handler’s Card CPR certification or willingness to get certification ServSafe Certification preferred Ability to safely lift 40 pounds Proficient at basic math REQUIREMENTS: Current driver’s license with good driving record, current auto insurance, and ability to use personal vehicle for FFLC business Must be 18 years of age or older Ability to obtain current Food Handler’s Card Ability to use personal cell phone (with provided stipend) *All offers of employment are contingent upon a satisfactory background check WORK LOCATION: This position does not have a fixed office location within Food for Lane County’s facility. A work-issued laptop computer will be provided. Late June through Late August, the position will be located at a rented kitchen facility. NOTE: Job descriptions are not intended to be and should not be construed as exhaustive lists of all responsibilities, skills, efforts, or working conditions associated with a job. They are intended to be accurate reflections of principal job elements essential for making fair pay decisions about jobs. Reasonable Accommodations: Food for Lane County, complies with federal, state, and local laws regarding reasonable accommodations for applicants and employees with disabilities. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and privileges of employment, please contact Human Resources, 541.343.2822

Responsibilities

The Kitchen Coordinator leads kitchen staff, oversees meal production according to schedule and nutrition standards, and ensures adherence to USDA Summer Food Service Program requirements. This role involves delegating tasks to assistants and volunteers while maintaining clear communication with the Youth and Family Programs Manager.