JMFL Kitchen Coordinator

JMFL Kitchen Coordinator

The JMFL Kitchen Coordinator is responsible for the planning, preparation, coordination, and day-to-day operation of food services for the Jarvie Memorial Family Lodge. The position ensures that nutritious meals are provided to residents seven days per week while maintaining compliance with food safety regulations, Salvation Army policies, and health department standards.

The Kitchen Coordinator oversees kitchen operations, including menu planning, inventory management, purchasing, sanitation, documentation, and equipment maintenance. While Program Aides remain under the supervision of the JMFL Program Manager, the Kitchen Coordinator provides operational direction related to food preparation, meal service, sanitation, and kitchen workflow while Program Aides are assigned to kitchen duties. The position collaborates closely with the JMFL Program Manager, Case Managers, Officers, and other staff to support participant well-being and ensure the efficient operation of shelter food services.

Essential Cooking Responsibilities:

• Plan and prepare nutritious, balanced meals for JMFL residents and coordinate daily meal production using donated and purchased food.
• Ensure meals comply with food safety and nutritional standards.
• Coordinate meal substitutions and special dietary needs where appropriate
• Develop meal plans and ensure adequate food supplies are available in advance of holidays, scheduled leave, and other anticipated staffing absences.

Essential Kitchen Coordinator Responsibilities:

• Develop and maintain weekly menus, post planned meals and maintain meal service records.
• Manage the day-to-day operation, cleanliness, and organization of the kitchen and dining room, including dishes, cookware, appliances, work surfaces, and food preparation areas.
• Maintain inventory of both food and non-food supplies (dinnerware, utensils, cleaning products etc.).
• Order supplies in coordination with fiscal staff (officers, JMFL Program Manager, grants & compliance team).
• Ensure proper food storage, rotation and sanitation practices.
• Maintain compliance with health department and Salvation Army food safety requirements.
• Maintain kitchen equipment and report maintenance or repair needs promptly.
• Maintain statistical records, reports, logs, files and other required documentation.

Essential Operational Coordination:

• Coordinate the operational work of Program Aides while they are assigned to kitchen and dining room duties to ensure meals are prepared, served, and cleaned up safely and efficiently.
• Monitor completion and quality of assigned kitchen duties
• Communicate operational or performance concerns related to kitchen assignments to the JMFL Program Manager.

General JMFL Team Duties and Responsibilities:

• Collaborate with the JMFL program manager, case managers, and officers on all matters related to participant needs, safety concerns, and food service operations. Treat co-workers, participants/residents, community partners and volunteers with respect and dignity. Communicate professionally and respectfully through all modes of communication to employees and participants; this includes verbal (conversations, over the phone, recorded messages) as well as written (text, emails, changeover reports).
• Participate in regular staff meetings.
• Check work email and keep updated on shift logs from colleagues.

Knowledge, Skills and Abilities:

• Minimum two years of progressively responsible experience in commercial or institutional food service, including menu planning, inventory management, food safety and purchasing.
• Experience using donated food inventory and minimizing food waste preferred.
• Demonstrated ability to coordinate multiple tasks while maintaining food safety and quality standards.
• Detail-oriented with strong organizational and multi-tasking skills.
• Ability to demonstrate empathy toward participants in crisis using a trauma-informed care approach.
• Self-motivated and able to quickly learn and apply new information and skills.
• Sensitivity to and understanding of the comprehensive mission of The Salvation Army.
• Strong verbal and written communication skills.
• Ability to work independently with minimal supervision as well as collaboratively as part of a team.
• Ability to work effectively in a challenging environment while maintaining professionalism and composure under pressure.
• Ability and willingness to maintain confidentiality.
• Must complete and adhere to Protecting the Mission requirements and guidelines, including passing a TSA background check.
• Possess or acquire a current Washington State Food Worker Card.
• Ability to attain ServSafe Food Protection Manager Certification within 12 months of employment.
• Willingness to comply with stated work schedule.

Software-Related Skills:

• Microsoft Word, Excel, and Outlook (email)
• Ability to learn position-specific responsibilities on Microsoft Sharepoint

Physical Requirements:

• Ability to sit, walk, stand, bend, squat, climb, kneel, and twist on an intermittent or continuous basis
• Ability to operate telephone
• Ability to operate desktop or laptop computer
• Ability to understand written information.
• Ability to lift up to 25 lbs. (emptying trash, moving boxes, etc.)
• Ability to sweep, mop, and vacuum floors on a daily basis

Work Schedule / Location: This position is located at The Salvation Army Tacoma Corps in Tacoma, Washington. The schedule is based on program needs.

Salvation Army Western Territory