Boys & Girls Club of Dorchester Job Description

TITLE/POSITION

Healthy Meals Coordinator-WDYC/Harbor Point

DEPARTMENT

Food Program

REPORTS TO

Director of Food Services & Nutrition

FLSA CLASS

Non-Exempt STATUS:

Part-Time

PRIMARY FUNCTION

Under the direction of the Director of Food Services & Nutrition, the Healthy Meals Coordinator is responsible for preparing all daily food and overseeing kitchen operations of the Food Program meal programs at the WDYC/Harbor Point site (and Marr/McLaughlin, if needed). This includes daily preparation, production and service of high-quality meals and receive and store food deliveries in accordance with regulations.

ORGANIZATIONAL RELATIONSHIPS

Reports directly to the Director of Food Services & Nutrition and may also receive direction and feedback from the Director of Operations, Early Education & Care Director- Harbor Point and VP of Youth and Community Engagement.

KEY ROLES

(ESSENTIAL

JOB RESPONSIBILITIES

):

• Complete necessary preparation of food by following proper sanitation, safety guidelines, regulations and standards.
• Adhere to USDA portion control guide using the correct utensils for each food component in order to meet USDA standards.
• Report program information as needed and required to the Director of Food Services & Nutrition Care and others.
• Maintain a sanitary and safe kitchen at all times as outlined by Department of Education and the Board of Health.
• Collaborate with WDYC/Harbor Point staff to deliver and serve meals as needed.
• Attend Program Meetings
• Keep daily temperature recordings of stored and prepared foods.
• Assist with ordering receipt and store food deliveries in accordance with all applicable regulations.
• Report any incidents to the Director of Food Services & Nutrition.
• Participate in meetings regarding the Food Program as needed.
• Perform other duties as assigned.

SKILLS/KNOWLEDGE REQUIRED

✓High School diploma or GED required. ✓Knowledge of kitchen operations and food preparation required. ✓ServSafe and Allergen certified or ability to become certified in food safety required. ✓Must be able to lift 25-50 pounds in order to put away food upon delivery. ✓Must be or become CPR/First Aid certified. ✓Experience working with children. ✓Must be organized and reliable. ✓Flexibility to work clubhouse hours, especially as seasons and service needs change. ✓Must have demonstrated effective communication skills. ✓Must be able to satisfy the CORI/SORI and National Criminal Background Check requirements.

RELATIONSHIPS

Internal:

Maintain close, daily contact with Club professional staff to interpret and explain organizational mission, program objectives and standards, discuss issues, and provide/receive information; seek input from all program staff.

External:

Maintains contact with outside food services and vendors.

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT

Job frequently requires standing, walking, talking, hearing, tasting, smelling, lifting (25-50lbs), reaching and handling objects with hands (picking, pinching, seizing, holding, grasping, turning), including perceiving attributes of objects, such as size, shape, temperature or texture by touching. Occasional - Routine deadlines; usually sufficient lead time; variance in work volume seasonal and predictable; priorities can be anticipated; interruptions are common; involves exposure to demands and pressures from person other than immediate supervisor. Work is performed in a scratch kitchen environment which at times is susceptible to noise, unpleasant odors, fumes or smoke, and high heat.