FOOD SERVICE COORDINATOR
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General Characteristics:
A Food Service Coordinator is responsible for coordinating food preparation for a major section of a large operation such as the bakery, Taco Time or pantry/catering section; plans, prepares and coordinates the preparation of main entrees or plans and prepares all meals and snacks at a separate facility; may lead the work of Food Service Specialists and student assistants in preparing food; does related work as required. Physical strength and agility are required to reach and lift kitchen equipment and supplies. Working conditions include working in a warm environment and standing for extended periods. Positions may require the ability to work varied shifts.
Examples of Work:
Plans menus for both the cafeteria and snack bar; prepares all entrees for the cafeteria in the main kitchen; trains food service workers and student assistants; sets up the cafeteria line with food; preps for the next days' work by slicing, dicing, chopping and removing frozen foods from the freezer; prepares foods for special events; oversees portion control; schedules and coordinates the work of food service workers and student assistants responsible for preparing soups, specialty foods and vegetables.
Prepares all bakery items for the department (the snack bar, cafeteria, special orders and catering); meets with salespeople of bakery products; conducts inventory; orders, receives and stores supplies; cleans and maintains all equipment in the bakery area.
Coordinates and schedules the preparation of salads and salad dressings, catering, deliveries to other departments and the preparation of various meat, cheese, vegetable and combination trays; inventories and supervises the storage of food items in the storeroom, walk-in freezer and refrigerators; purchases items for the pantry and special events.
Coordinates all food planning, ordering and preparation connected with the Taco Time restaurant; prepares weekly work schedules and assigns duties; orders food and supplies; monitors staff performance in serving customers in an efficient, courteous manner.
Plans and prepares all meals and snacks for young children at a child care center; inventories for and purchases required food and supplies; serves food and cleans up areas and equipment used for food preparation; keeps accurate food production records for State Education Nutrition Director.
Knowledge, Skills and Abilities:
Knowledge of the equipment and procedures involved in institutional cooking; knowledge of nutrition and dietary issues; knowledge of applicable rules and regulations regarding food preparation and/or nutrition; knowledge of and skill in the application of safety and sanitary requirements of a food service operation; skill in following nutritional menus and preparing food according to recipes; ability to plan nutritionally sound meals within a budget; ability to coordinate and train others in food preparation; ability to expand or decrease recipes; ability to estimate food needs in advance, maintain inventories and order/ purchase sufficient food items; ability to organize time and materials in order to meet deadlines; ability to operate kitchen equipment safely; ability to communicate effectively with others regarding all aspects of menu planning and food preparation; ability to prepare tasteful, visually appealing foods; ability to set up food in an appealing manner; ability to drive; ability to lift and carry sacks or boxes weighing up to 50 pounds; ability to work around hot equipment and to work in a warm environment; ability to stand for extended periods; ability to work varied shifts and/or occasional weekends; ability to work safely.
Supervision:
Reports to and works under the general supervision of the Food Services Manager or other supervisor. A Child Care Center Coordinator may be available to provide priorities and troubleshoot problems on a daily basis. Work is performed independently according to departmental policies and procedures and State health and nutritional guidelines. General instructions as to the scope of work and priorities are provided by the supervisor. Employee is responsible for daily operations with the supervisor available to consult on problems and policy decisions.
This position may have responsibility to assign tasks, provide priorities, train and monitor the duties of Food Service Specialists and student assistants.
Minimum Qualifications:
High school graduation or equivalent supplemented by course work or training in institutional cooking and supervision is required. Two years of experience in institutional food service is required. A current Oregon Approved Food Handlers Card is required. A current Oregon driver's license is required for some positions.
Equivalent combination of training and experience will be considered qualifying.
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