Food Service Coordinator

ARTS & COLLEGE PREPARATORY ACADEMY

Position Title FOOD SERVICE COORDINATOR

Reports To Superintendent or Designee

Position Type Classified / Non-Certificated

Position Summary

The Food Service Coordinator is responsible for collaborating with the Child Nutrition Director in the daily planning organization supervision and operation of the Arts & College Preparatory Academy (ACPA) food service program. The Food Service Coordinator ensures that students receive nutritious appealing and properly prepared meals in a safe efficient and welcoming environment.

The Food Service Coordinator collaborates with the Child Nutrition Director with coordinating daily meal production and service maintaining accurate food service records manages inventory and supplies ensures compliance with applicable federal state and local food safety requirements and works collaboratively with school administration to support the nutritional and operational needs of ACPA students and staff.

The Food Service Coordinator is expected to contribute to a positive school culture by providing professional respectful and student-centered service consistent with ACPAs commitment to putting kids first staff second and administration third .

ESSENTIAL DUTIES AND RESPONSIBILITIES

Food Service Operations

• Plan organize and supervise the daily operation of the school cafeteria and food service program.
• Review menus and make appropriate substitutions based on student needs product availability inventory and program requirements.
• Collaborate meal preparation and service schedules with school administration.
• Communicate with the School Nutrition Director and regularly with administration regarding cafeteria operations schedules menus staffing and concerns.
• Ensure meals are prepared portioned and served according to established nutritional quality and food safety standards.
• Monitor meal service to ensure students are served efficiently and respectfully.
• Assist with food preparation and other food service duties when necessary.
• Prepare for the following days production and service needs.

Department Leader

• Assist in the coordination of daily duties and responsibilities to food service employees.
• Train and support food service personnel.
• Assist in monitoring employee performance attendance work quality and adherence to established procedures.
• Provide feedback and communicate performance concerns to the School Nutrition Director.
• Communicate employee absences and staffing concerns to the School Nutrition Director or other Administration and assist with securing substitutes or coverage when needed.
• Train employees in proper food preparation equipment operation sanitation safety customer service and workplace procedures.
• Provide appropriate supervision of student workers/volunteers or assistants assigned to food service.

Food Safety and Sanitation

• Maintain a clean sanitary organized and safe food preparation and service environment.
• Ensure compliance with applicable Ohio Department of Health and local food safety requirements.
• Maintain required food protection certifications.
• Monitor food temperatures and maintain appropriate temperature logs.
• Monitor proper food handling preparation storage cooling reheating and serving procedures.
• Ensure proper sanitation of food preparation areas equipment utensils storage areas and serving areas.
• Monitor kitchen equipment for safe and proper operation.
• Report maintenance repair or safety concerns promptly to administration.
• Maintain appropriate procedures for preventing food contamination spoilage waste and foodborne illness.
• Participate in required food safety first aid child safety and other professional development activities.

Inventory and Purchasing

• Monitor food and supply inventory on a daily and weekly basis.
• Assists the School Nutrition Director in ordering food paper products cleaning supplies and other materials necessary for cafeteria operations in accordance with ACPA procedures and budgetary limitations.
• Receive deliveries and verify quantities quality and condition of products.
• Maintain accurate inventory records.
• Rotate inventory using appropriate first-in/first-out procedures.
• Properly store perishable and non-perishable products.
• Monitor expiration dates and product quality.
• Minimize food waste and make appropriate menu adjustments based on available inventory.
• Communicate anticipated shortages or purchasing needs to the administration.

Meal Program and Compliance

• Ensure meals are prepared and served in accordance with applicable federal state and local school meal program requirements.
• Accurately record meals served for reimbursement purposes with Federal and State guidelines.
• Maintain accurate records related to free and reduced-price meals and report for compliance and reimbursement.
• Follow established procedures for student meal accounts and meal identification.
• Ensure students have access to their appropriate meal account/PIN information.
• Maintain accurate daily meal counts and required program documentation.
• Assist School Nutrition Director with required audits inspections reviews and program reporting.
• Protect the confidentiality of student meal eligibility information.

Financial and Recordkeeping Responsibilities

• Maintain accurate cafeteria receipts and expenditure records as assigned.
• Ensure registers and point-of-sale systems are operational.
• Maintain appropriate cash-handling procedures.
• Prepare deposits in accordance with ACPA financial procedures.
• Maintain accurate daily production records and required reports.
• Complete teacher/staff labor reports and other food service documentation as required.
• Maintain organized records for administrative review and program compliance.

Student and Customer Service

• Provide students with courteous respectful and professional service.
• Promote a welcoming cafeteria environment.
• Communicate effectively with students staff families and school administrators.
• Respond appropriately to student parent and staff questions or concerns regarding food service.
• Investigate and communicate complaints or concerns to administration when appropriate.
• Support a cafeteria environment that reflects ACPAs expectations for positive student behavior and school culture.
• Maintain appropriate confidentiality regarding student information and family circumstances.

Communication and Collaboration

• Work collaboratively with the School Nutrition Director school administration teachers support staff vendors and other members of the ACPA team.
• Communicate operational concerns promptly to the Superintendent/School Director or designee.
• Participate in meetings training and planning activities as assigned.
• Maintain professional communication and conduct at all times.
• Support ACPA schoolwide initiatives and expectations.

KNOWLEDGE SKILLS AND ABILITIES

The Food Service Coordinator should demonstrate:

• Knowledge of food preparation and large-scale food service operations.
• Knowledge of food safety sanitation and proper food handling procedures.
• Knowledge of cooking weights measurements and portion control.
• Knowledge of nutrition and school meal requirements.
• Knowledge of food service inventory management.
• Knowledge of cafeteria routines and operational standards.
• Ability to supervise train and support food service employees.
• Ability to organize multiple tasks and meet daily production deadlines.
• Ability to maintain accurate records and prepare required reports.
• Ability to perform basic mathematical calculations related to inventory meal counts receipts expenditures and food preparation.
• Ability to operate computers point-of-sale systems Microsoft Office and other food service-related software.
• Ability to communicate effectively with students families staff vendors and administrators.
• Ability to maintain confidentiality.
• Ability to work effectively in a fast-paced school environment.
• Ability to respond appropriately to changing schedules student needs staffing concerns and operational issues.
• Ability to demonstrate sound judgment and problem-solving skills.
• Ability to establish and maintain positive working relationships.

MINIMUM QUALIFICATIONS

Applicants must meet the following qualifications:

1. High school diploma or equivalent preferred.
2. 5 years of previous experience in school food service institutional food service restaurant management cafeteria operations or a comparable food service setting.
3. Demonstrated experience supervising or leading employees preferred.
4. Valid and Current Level II Ohio Department of Health Food Protection Certification or the ability to obtain and maintain the certification within the required timeframe.
5. Ability to successfully pass required background checks and employment requirements.
6. Ability to meet the physical and environmental demands of working in a commercial/school kitchen.
7. Ability to obtain any additional certifications or training required by ACPA the Ohio Department of Health USDA or applicable regulatory agencies.

PREFERRED QUALIFICATIONS

• Previous experience as a school Food Service Coordinator or cafeteria Coordinator or Food Services Manager or similar duties
• Experience with USDA Child Nutrition Programs.
• Experience with school meal reimbursement programs.
• Experience with computerized point-of-sale meal systems.
• Experience managing food service inventory and purchasing.
• Experience supervising food service employees.
• Experience working with children and adolescents.
• Knowledge of federal and state school nutrition regulations.
• Current food safety Coordinator certification.

WORKING CONDITIONS

The Food Service Coordinator will work primarily in a school cafeteria and commercial kitchen environment.

The position may require:

• Extended periods of standing and walking.
• Frequent bending reaching lifting carrying and moving food service supplies and equipment.
• Exposure to heat steam refrigeration kitchen equipment cleaning products and food preparation materials.
• Ability to lift and carry supplies and equipment consistent with the physical demands of the position.
• Ability to work during scheduled meal periods and other designated food service hours.
• Ability to maintain a clean safe and organized work environment.

Reasonable accommodations may be considered consistent with applicable law and ACPA policy.

Required Experience:

IC