POSITION SUMMARY
Reporting to the Executive Director the Food Services Coordinator is responsible for food service operations, including purchasing, preparing, and cooking meals and the service/delivery of meals as well as the frozen meal program..
RESPONSIBILITIES
1. Supervise all matters related to the kitchen.
2. Keep inventory and order kitchen supplies as required.
3. Schedule and supervise food services assistants.
4. Submits request for volunteer assistants in the kitchen.
5. Supervises kitchen volunteers.
6. Plan nutritious and appetizing menus.
7. Complete or delegate necessary baking or dessert making.
8. Manage catering of special groups and banquets.
9. Always maintain standards of cleanliness and safety in the kitchen.
10. Cleaning and maintenance of all kitchen equipment on a regular schedule.
11. Train new volunteers and employees the kitchen duties, safety procedures and food handling standards they will maintain while working in the kitchen.
12. Work with other staff to plan special events requiring food services.
13. Fill requests by staff for food services needed during programs and events.
14. Oversee maintenance of equipment including supervising Tag Out procedures.
15. Understands and acts in accordance with the policies outlined in the Society Policy Manual.
16. Maintains a level of education and knowledge through regular appropriate professional development as approved be the Executive Director.
17. Other duties as assigned by the Executive Director.
WORKING RELATIONSHIPS
The Food Services Coordinator will:
1. Report directly to the Executive Director.
2. Supervise all kitchen staff and volunteers assisting with food services.
3. Work closely with the Program & Volunteer Coordinator and Outreach coordinators.
4. Represent the Society with external groups renting the facility for catered events.
CONDITIONS OF EMPLOYMENT
The hours of work will be those outlined in the Human Resources section, Policy #3 Employee Classification on page 5, under the definition of a part time staff and will include occasional evening and weekend hours. Conditions of employment will be outlined in the Food Services Coordinator’s letter of hire and a copy will also be available at the Golden Circle for review at any time. Employment is subject to satisfactory Criminal Records Check.
SALARY
The salary is determined by the Board as recommended by the Executive Director and is dependent on program funding. At least three (3) months notice will be given if there is to be a salary decrease due to funding restrictions.
EVALUATION PROCEDURES
The Food Services Coordinator will serve a three (3) month probation period before being given permanent status. A meeting will be held with the Executive Director at the end of three (3) months to discuss performance and a formal written performance appraisal will be completed at that time. Performance evaluations will be completed annually by the Executive Director by the end of February. Other staff, volunteers, Society clients and Board members may be asked to contribute feedback. After review and discussion, a copy of the evaluation will be placed in the employee’s file.
QUALIFICATIONS REQUIRED
1. Experience and proven ability in the food service area.
2. Strong organizational and interpersonal skills.
3. Ability to analyze costs and order supplies accordingly.
4. Ability to organize and plan nutritious menus suited to older adults.
5. Ability to supervise and delegate support staff and volunteers.
6. Catering and banquet experience.
7. Good health and physical mobility.
8. Demonstrate sensitivity to older adults.
Job Type: Full-time
Pay: $22.00-$25.00 per hour
Expected hours: 37.5 – 44 per week
Benefits:
- Dental care
- Employee assistance program
- Extended health care
- Paid time off
- RRSP match
Work Location: In person
