Ada Jenkins Center - Kitchen Coordinator

Back to all jobs Ada Jenkins Center - Kitchen Coordinator Davidson, NC, USA 18.00-20.00 per year Hourly Full Time

Position Title:

Kitchen Coordinator s to: Director, Healthy Initiatives

Classification:

Non-Exempt

Category:

Part-time - 40 hours per week to start (June-August), decreasing to 30 hours per week the remainder of the year. Hours Sept-May are somewhat flexible, but vary based on events and business demands for food. Except for a few times a year, hours are M-F between 7am and 6pm.

Salary Range:

$18.00-$20.00 / hr

Job Summary:

Under the general direction of the Director, Healthy Initiatives and in accordance with the mission of the Ada Jenkins Center, the Kitchen Coordinator will oversee food production for contracted orders,munity meals, and staff/board events. The coordinatoranizes and monitors food acquisition and food preparation with the assistance of the Director and assistance from AJC volunteers.

Job Qualifications:

Experience producing meals and procuring or placing food orders for events, managing staff/volunteers, and maintaining sanitation/HACCP plan. Minimally one year certificate from college or technical school; or 2-4 years related experience and/or training; or equivalentbination of education and experience. Serv-Safe certification

Skills, Abilities, and Attributes:

Prior experience in leadingmercial/professional food preparation. Stronganizational skills and the ability to set priorities. Excellent interpersonal skills. Strong written and verbalmunication skills. Computer proficient in Microsoft Word, Outlook, and Excel is required. Able to work in a fast-paced environment. Must have a passion for the work of the Ada Jenkins Center, with a genuinemitment to the fulfillment of the agency's mission.

Job Responsibilities:

Manages the preparation of food for Community Events and contracted/catered events. Shops for and/or orders food from distributors for events. Leads meal preparation with assistance from the Director when needed. Maintains appropriate inventories and avoids food waste. Ensures food safety, proper storage, and cleanliness. Works with Director on menu planning for Community Events and contracted/catered events. Provides orientation and oversight to groups or individuals renting the kitchen space. Schedules and trains volunteers to assist with events. Assists with budgeting/food costing. Plans and assists with cooking classes as needed. Maintains Food Safety and Sanitation Promotes and manages Healthy Eating Initiatives. Promotes nutritional education to assist clients establish healthy eating habits. Ensures items are available for clients with restricted diets. Completes all forms and documentation, writes concise, accurate, andanized reports and correspondence according to established protocols. Enters all client-related data into appropriateputer system. Extracts appropriate reports as needed or required. Follows policies and procedures to make accurate eligibility decisions, operating within budgetary guidelines. Completes all forms and documentation and writes concise, accurate, andanized reports and correspondence according to established protocols. Monitors and maintains supplies. Maintains accurate personal records such as leave, work time, etc.

Physical and Mental Requirements:

The Ada Jenkins Center ismitted to providing a means for job applicants who have a disability to identify areas in which they may request a reasonable amodation. The following is a description of the physical and mental abilities which are customarily required to perform the essential job functions of this position: Ability to work without intensive supervision. Vision sufficient to read standard text and read aputer monitor. Ability to speak and hear sufficiently tomunicate clearly in person and over the telephone. Ability to stand, sit, walk, stoop, and bend routinely and manage the physical demands of food preparation. Manual dexterity to use hands, arms, shoulders for food preparation, chopping, cutting, etc. Ability to transfer pots, pans, and dishes from hot stove/oven as needed Body strength sufficient to lift and transfer at least 25 lbs and occasionally up to 40 lbs. Ability to interact professionally with persons from a variety of backgrounds in a high stress environment.