Food Services Coordinator

Position Overview

The Food Services Coordinator is responsible for the operational management of the organization’s kitchen facilities and the coordination of all internal food logistics. This role serves as a vital support for school and community programming from mid-August through mid-June, ensuring that all food service spaces are maintained to high standards of cleanliness, safety, and organization. The Food Services Coordinator works collaboratively with the Facilities team, program staff, and lay leaders to ensure that all events are professionally supported and that inventory needs are consistently met.

Key Responsibilities

1. Facility and Equipment Maintenance

• Maintain strict adherence to cleanliness, organization, and food safety protocols within all kitchen and pantry areas
• Execute a regular schedule of deep cleaning for all appliances and food storage spaces, ensuring proper rotation of stock and disposal of expired items
• Coordinate with the Facilities Team regarding equipment maintenance, necessary repairs, and regulatory inspections
• In partnership with Events, Facilities, and Programming staff, create and maintain a comprehensive kitchen protocols manual to standardize operational procedures

2. Logistical and Operational Support

• Manage the logistics for daily food preparation, including the reheating and distribution/presentation of food items as required by programming schedules
• Provide on-site operational support for large-scale events, ensuring all food-related logistics are executed efficiently
• In partnership with key staff, maintain accurate inventory records of all food items, paper products, and kitchen supplies; provide timely reports to ensure necessary materials are always available
• Liaise directly with K-12 Logistics Coordinator regarding student allergies to ensure all food allocations are safe, properly labeled, and strictly compliant with local and State food safety and allergy protocols
• Partner with K-12 Logistics Coordinator on weekly cooking activities (e.g., challah baking)
• Receive, inspect, organize, and distribute incoming deliveries to the kitchen
• Coordinate with external caterers for event deliveries, including managing food labeling, staging, and spatial planning

3. Collaboration and Compliance

• Liaise with staff to identify and fulfill food and setup requirements for all community events
• Prepare kitchen spaces for use by external groups or caterers, and conduct post-event inspections to ensure areas are reset according to organizational standards
• Participate in relevant training to maintain certifications, including, but not limited to, ServSafe and CPR/First Aid
• Develop an understanding of Jewish cultural and religious customs, particularly as they relate to food preparation and holiday observances, to ensure compliance with organizational practices and expectations

Qualifications

• Minimum of three years of professional experience in operations, logistics, or support-focused role
• Possession of, or willingness to obtain, ServSafe certification and CPR/First Aid certification
• Demonstrated ability to manage inventory and logistics in a high-traffic environment
• Strong interpersonal skills with the ability to maintain a calm and professional demeanor when working with diverse staff, volunteers, and stakeholders
• Proficiency in following and scaling instructions for food preparation and presentation
• Proficiency with email, spreadsheets, and basic office software for inventory management, communication, and scheduling.
• High level of organizational detail, ability to multitask effectively, and a proactive approach to problem-solving

Physical Requirements

• Ability to stand and walk for extended periods
• Ability to lift, carry, push, or pull items weighing up to 40 pounds on a regular basis
• Ability to bend, reach, stoop, and utilize small ladders or step stools as necessary for inventory management
• Ability to safely operate standard kitchen equipment

Hours & Compensation

Pay Rate: $20-25/hour

Typical Schedule (32.5 hours/week)

• Monday: 10am-5pm
• Tuesday: 11am-5pm
• Wednesday: 11am-5pm
• Thursday: 11am-5pm
• Friday: Noon-7:30pm
• School-year (mid-August to mid-June)
• Occasional flexibility needed for programming demands