Food Services Coordinator

Overview As a growing 501(c)(3), non-profit organization, CRCI is always looking for new talented individuals who can be an addition to its efforts. It is CRCI’s Management's desire that each person involved with the organization (paid or not paid) has a burden for the lost, the sick, and the suffering. It is also important that all staff recognize that they are a representative of CRCI, and the actions will affect the community's outlook upon it. Staff is a representation of the CRCI program, and it will be expected for them to conduct themselves in a manner that would always promote and elevate the image of CRCI to the community. Any behavior that promotes a negative image of the organization is unacceptable. Position Summary The Food Services Coordinator (FSC) is responsible for the full oversight, management, and implementation of all food service operations across CRCI programs. This position ensures that every resident and employee within CRCI receives nutritious meals, maintains all required compliance for food programs, manages inventory and procurement, and oversees resident support within food operations. The FSC will maintain the USDA Food Program, ensure compliance with federal and state food service standards, organize and submit resident rosters to DSS twice monthly through the authorized representative (COO), and oversee a 4-week rotating menu with monthly food ordering. The role also requires excellent leadership skills, a strong focus on safety, and the ability to conduct and enforce safety training within the kitchen environment. Key Responsibilities Food Service Management Oversee all food service operations for every CRCI program and campus. Ensure all CRCI residents and employees are fed daily according to program schedules. Manage and maintain a rotating 4-week menu that meets nutritional, dietary, and program requirements. Adjust menus as needed for special events, holidays, emergencies, or resident health needs. Conduct monthly food orders and maintain strategic inventory to meet program needs. USDA / DSS / Compliance Maintain the USDA Food Program, including documentation, reporting, and compliance with all federal and state guidelines. Maintain resident rosters for DSS and submit them twice monthly to the COO (authorized representative). Ensure full compliance with all state, federal, and grant-based requirements related to food services, nutrition, safety, and sanitation. Participate in internal and external audits. Food Sourcing & Procurement Oversee procurement for the Food Services Department, including purchasing, inventory, and vendor/donor relationships. Seek out cost‑saving opportunities, donations, and partnerships to reduce expenses while maintaining food quality. Collaborate with other CRCI program kitchens to standardize sourcing, accept shared donations, or coordinate bulk orders. Inventory Management Maintain accurate inventory records of all food items, supplies, and equipment. Track expiration dates, rotate stock, and minimize waste. Conduct monthly full inventory reviews and maintain usage reports to inform procurement planning. Resident and staff Supervision & Training Supervise residents assigned to work in the kitchen on a rotating basis. Provide training, mentorship, and skills development in kitchen operations. Ensure residents follow food safety, sanitation, and operational protocols at all times. Collaborate with program staff to maintain a structured, safe, and recovery‑supportive work environment. Safety & Sanitation Maintain a clean, organized, and sanitary kitchen environment at all times. Ensure strict compliance with all health department, USDA, and internal CRCI standards. Lead safety training for kitchen residents and staff, including food handling, equipment safety, emergency procedures, and sanitation. Conduct monthly safety audits and enforce corrective actions immediately when needed. Recurring Responsibilities Daily Ensure preparation and service of all meals for residents and staff. Maintain kitchen cleanliness and sanitation. Supervise assigned resident workers. Monitor and rotate food stock. Perform daily inventory checks of essential items. Weekly Maintain and adjust the 4‑week rotating menu as needed. Provide weekly coaching and training to residents serving in the kitchen. Implement weekly deep‑cleaning tasks and sanitation checklists. Coordinate with other CRCI kitchens and teams to evaluate needs and distribute donations. Monthly Conduct monthly food orders and verify budget alignment. Oversee full inventory review and usage reporting. Complete USDA program reporting, documentation, and compliance tasks. Submit required departmental reports to the Director of Facility Management. Conduct monthly safety training refreshers and safety audits. Requirements Qualifications Proven experience in food services management or commercial kitchen operations. ServSafe Certification (or equivalent). Strong knowledge of food safety, sanitation, and USDA compliance requirements. Ability to plan and implement large‑scale food operations for residential programs. Strong organizational skills with the ability to manage complex inventory and reporting systems. Ability to train, supervise, and mentor residents within a recovery‑based environment. Strong leadership, communication, and teamwork abilities. Ability to prioritize safety, lead safety training, and enforce compliance. Commitment to CRCI’s mission, values, and Christ‑centered recovery model. To hold and maintain a valid drivers license and to be approved to drive CRCI vehicles. Working Conditions Full‑time role with regular hours (typically 6am - 3pm) with flexibility as needed. Requires long periods of standing, lifting up to 30 lbs, and working in kitchen temperature environments (heat/cold). Requires interaction with residents in recovery and adherence to CRCI policies and Christian ethics. #J-18808-Ljbffr