Kitchen Coordinator

Founded in 1984, the Food Bank for Larimer County is the central hub for food rescue and charitable food distribution in our area. Our mission is to provide food to all in need through community partnerships and hunger relief programs such as no-cost markets, our network of nonprofit partners, and prepared meals for children and seniors.

WE'RE NOT JUST COOKING MEALS. WE'RE CHANGING LIVES.

Every day at , thousands of people across our community rely on something many of us take for granted: access to nutritious food. Behind that impact is a kitchen producing more than 300,000 meals every year for children, seniors, and families who need support the most. We are looking for someone who believes that food is more than nourishment. We need a leader who can step into a fast-moving kitchen environment and make things happen. Someone who: Leads by example Thrives in a fast-paced environment Knows how to bring people together around a mission Can guide volunteers with patience and confidence Understands that every meal prepared represents dignity for someone in our community This role is about more than working in a kitchen. Every meal prepared here helps someone in our community who genuinely needs it. If you take pride in doing great work and want to be part of a team making a real difference every day, we’d love to hear from you. The Kitchen Coordinator supports the day-to-day operation of the FBLC Nutritious Kitchen by coordinating meal production, volunteer workflow, food safety, inventory control, and compliance documentation. The role helps ensure that meals for SFSP, CACFP, VOA Senior Nutrition, Catering, and other kitchen programs are prepared safely, on time, and according to program requirements. The Kitchen Coordinator is a hands‑on presence on the production floor while also maintaining the systems, records, labeling, inventory practices, and standard operating procedures needed for consistent, audit‑ready operations.

ESSENTIAL FUNCTIONS

MEAL PRODUCTION & KITCHEN OPERATIONS

Coordinate daily meal production from preparation through cooking, portioning, packaging, staging, and cleanup for all active kitchen programs. Execute approved menus and standardized recipes, ensuring portion sizes, ingredients, production methods, and meal pattern requirements are followed. Assign and coordinate daily volunteer tasks, adjust workflow based on attendance and production volume, and step into any production role as needed. Maintain proper cooking, cooling, holding, and food handling practices throughout production and ensure required temperatures and production records are completed. Coordinate with logistics staff so meals are accurately labeled, staged, and ready for delivery or pickup on schedule. Monitor kitchen equipment during production and report malfunctions, maintenance needs, or food safety concerns promptly.

FOOD SAFETY, COMPLIANCE & DOCUMENTATION

Maintain required HACCP and food safety records, including temperature, cooling, cleaning, cooking, receiving, and corrective action documentation. Support daily, weekly, and monthly food safety and sanitation checks and maintain the kitchen in audit‑ready condition. Monitor and reinforce ServSafe, OSHA, FBLC safety, and program‑specific food handling standards with staff and volunteers. Maintain program segregation and color‑coded identification across production and storage areas to prevent cross‑program mixing. Maintain brittle plastic and glass controls, cleaning schedules, chemical and sanitation documentation, and other AIB‑related records. Prepare and organize compliance documentation so records are current, accurate, accessible, and ready for federal or third‑party inspection.

INVENTORY, RECEIVING & ORGANIZATION

Conduct regular physical inventory counts and maintain accurate inventory records to support production planning, purchasing, and budget monitoring. Enforce FIFO rotation, received/opened dating, expiration tracking, and clear labeling in dry storage, cooler, and freezer areas. Receive and inspect food deliveries for quantity, quality, condition, and temperature compliance and place items in the correct program‑designated storage area. Monitor supply levels and communicate reorder needs before shortages affect production. Track food waste and inventory variances, identify recurring causes, and support corrective actions that reduce waste and improve efficiency. Maintain organized, clearly labeled storage systems that allow staff and volunteers to locate and use products correctly with minimal supervision.

VOLUNTEER COORDINATION & TRAINING

Welcome, orient, and direct kitchen volunteers at the beginning of shifts and provide clear assignments and safety expectations. Train volunteers on food safety, hygiene, equipment use, recipes, labeling, FIFO, cleaning procedures, and program‑specific work processes. Provide real‑time coaching and redirection to maintain production quality, safety, and an organized volunteer experience. Use role cards, visual guides, checklists, and other standardized tools to help volunteers work independently and consistently. Communicate volunteer coverage gaps or recurring training needs to the Community Nutrition Manager.

SOPS, CONTINUOUS IMPROVEMENT & GENERAL SUPPORT

Develop, update, and maintain SOPs, work instructions, checklists, recipe guidance, and other kitchen documentation. Capture institutional knowledge and translate recurring practices into clear written systems so operations do not depend on one individual. Identify process, documentation, safety, inventory, or workflow gaps and recommend practical improvements. Participate in kitchen meetings, training, audit preparation, and cross‑training activities as requested. Perform other kitchen‑related duties as assigned to support safe, timely, and efficient operations.

QUALIFICATIONS, EXPERIENCE, AND SKILLS

COMPETENCIES

Reliable, hands‑on, organized, and detail‑oriented. Able to balance active production work with documentation and compliance responsibilities in a fast‑paced commercial kitchen. Strong communicator who can provide clear direction to volunteers and work collaboratively with staff. Must demonstrate sound judgment, follow‑through, cultural and generational awareness, and a consistent commitment to food safety and service.

EDUCATION & EXPERIENCE

High school diploma or GED - Required. ServSafe Food Handler certification, or ability to obtain within 30 days of hire - Required. ServSafe Manager certification, or ability to obtain within 90 days of hire - Preferred. 1+ year of experience in food service, commercial kitchen operations, institutional food production, inventory, or a related role - Required. Experience leading or coordinating others in a kitchen, production, warehouse, or volunteer environment - Preferred. Experience with HACCP records, temperature monitoring, food safety documentation, inventory control, or compliance systems - Preferred. Experience with federal nutrition programs such as CACFP, SFSP, CSFP, OAA/VOA, or similar programs - Preferred. Experience with Microsoft Office and digital tracking or inventory systems - Preferred.

BENEFITS

Medical, Dental, Vision, Disability & Life insurance $1,000 Health Savings Accounts (HSA) annual employer-contribution Company matched 401k with up to 5% with immediate vesting - eligible after 1 year 120 hours of paid vacation time off accrued annually, increasing with tenure 48 hours of paid sick time off annually 11 paid holidays + your birthday Food Bank for Larimer County is a Public Service Loan Forgiveness (PSLF) eligible employer

PRE-EMPLOYMENT SCREENING REQUIREMENTS

Successful completion of all pre-screening requirements. Passing of the WorkSTEPS job‑specific test. 21+ years of age and possession of a valid U.S. Driver's License with a good driving record, as confirmed through an MVR check.

LANGUAGE & COMPUTER SKILLS

Proficiency in English required. Working proficiency in Microsoft Office Suite and the ability to complete and maintain digital logs, records, and inventory documentation.

SUPERVISORY RESPONSIBILITIES

This position has no direct reports but is responsible for day-to-day direction, training, food safety guidance, and task coordination for kitchen volunteers during production shifts.

WORK ENVIRONMENT & PHYSICAL DEMANDS

Works primarily in a commercial kitchen and warehouse environment with regular exposure to heat, cold, wet surfaces, industrial cleaning products, and commercial kitchen equipment. The position requires frequent standing, walking, bending, reaching, lifting, pushing, and pulling. The employee must be able to frequently lift or move up to 25 lbs., occasionally lift or move up to 55 lbs., and frequently push or pull objects up to 75 lbs.

TRAVEL

Local travel between FBLC locations and occasional partner sites may be required during business hours. Mileage reimbursement is provided for work‑related travel. Food Bank for Larimer County provides equal employment opportunities to all applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Note: In instances of a federal, state, or locally declared emergency, Food Bank for Larimer County is typically considered an essential service and emergency responder; all employees may be called in to perform regular or emergent #J-18808-Ljbffr Food Bank for Larimer County