Assistant Kitchen Coordinator

Kitchen Assistant Coordinator

The Kitchen Assistant Coordinator will have specific responsibilities for supervising the cleanliness, safety, and mechanical operations of the kitchen and kitchen equipment. Other duties will include completing the daily work schedules of Kitchen employees as well as the regular ordering of food and kitchen supplies. The Kitchen Assistant Coordinator will also coordinate with shelter staff to make repairs, scheduling conflicts, mealtimes, and other kitchen needs. The Kitchen Assistant Coordinator will also work with Kitchen staff and Kitchen Supervisor to create regular monthly menus, reporting statistics for contract or grants for kitchen expenses and numbers of meals served.

Duties and responsibilities include: Attend regularly scheduled staff meetings if needed; Reviews all kitchen equipment daily for cleanliness and condition. Maintains all equipment in working order. Let the Kitchen Manager know of any specific problems or damage, and make repairs as needed; Help to prepare the emergency canteen for food services in the county; Coordinate with other departments to pick up donations from Food Bank or food donors; Supervise, train, and assist kitchen employees in the function of their duties. Assist the Corps Officers in establishing scheduled maintenance programs for kitchen equipment. No major maintenance work will be done without the approval of the Corps Officers; Report all safety and security deficiencies directly to the Kitchen Manager and the Corps Officers; Oversee and supervise all kitchen staff and their duties; Adhere to Shelter PPE policies and COVID-19 protocol when it comes to kitchen employees and volunteers.

Education and experience: High school diploma or equivalent; Basic skills in cooking, preparing and serving nutritious meals to shelter clients; At least two years experience in leading, supervising and operating a commercial kitchen.

Skills and abilities: Basic skills in cooking, prepping and serving nutritious meals to shelter clients; Ability to be organized and efficient; Ability to read, speak and write English proficiently; Ability to work well with other staff as well as taking a supervisory role; Ability to perform all duties accurately, efficiently and in a timely manner; Self-motivated, able to take initiative and have ability to motivate others.

Physical requirements: Ability to lift up to 40 lbs.

Equipment used: Warming and steaming trays Tilting kettle Commercial ovens Stove top Commercial coffee machine Microwave oven Dishwashing equipment/commercial sinks Kitchen utensils Other kitchen and food related equipment as necessary Commercial fridge and freezer.