Dining Center Coordinator

Dining Center Coordinator

The Dining Center Coordinator directs and operates the safe meal site. This position performs the duties necessary to package home delivered meals for volunteers and sets up, serves and cleans up the congregate lunch sites. The Dining Center Coordinator is responsible for food safety and sanitation, the regular cleaning of equipment, and maintenance of tables, chairs, and floors, and putting supplies away for the following day. This position is also responsible for the coordination of the volunteer schedule including reminder calls to volunteers for next day. The Dining Center Coordinator also orders supplies (including meals). Additionally, the Dining Center Coordinator will plan events for congregate dining sites. Finally, this position is responsible for the completion of end of the day paperwork, which includes counting money, recording the details, and depositing funds away in the safe.

Essential Functions and Responsibilities

The following duties are primarily performed and are essential for this position. Employees are expected to be able to perform each of these job duties satisfactorily and successfully with or without reasonable accommodations to be qualified for the position. Other duties may be required and assigned.

• 25% Food Safety: Takes food temperatures, holds food to a correct temperature, and dates food. Records temperatures on a log when the food arrives, when meals are delivered, and when food is served for congregate diners.
• 20% Coordinate and Package Home-Delivered Meals: Reviews route sheets, labels food with the correct volunteer and notes cancelled meals. Dates meals and holds correct temperature by putting meal trays in oven and collates cold and frozen meals for each route with ice packs in coolers and when volunteer arrives heats the hot pack and packages meal in thermal bags for each route. Provides instructions and reviews the route with the volunteer and upon return reviews if there were any concerns with customers. Unpacks coolers and thermal bags and sanitizes equipment.
• 10% Set-up: Wash, sanitize, and correctly set table with placemat, plasticware, napkin, cup, and condiments.
• 10% Serving Meals: Makes and serves coffee, checks food temperature before serving; serves milk and plates food according to serving size, makes up frozen trays with extra food and dating food.
• 10% Meal Clean-up: Puts bulk serving containers in coffin and any extra tools used to hold temperatures from caterer; prepares coffins for Meal Program Staff Driver to pick up. Wash tables, sweeps floor, puts away condiments, takes out garbage, wash and sanitize serving spoons, and cleans coffee maker.
• 5% Sanitation: Wash and disinfect/sanitize work area, tables, counters.
• 5% Daily Paperwork: Collects sign-in sheet, counts daily donations and record on deposit summary. Completes daily roster for meals served and if nutrition education was passed out. Collects route sheets from home delivered meal volunteers and confirms everyone was home for food delivery. Checks on number of meals to order. Listens to phone messages, answers phone, adds ordered/cancelled meals to roster/route sheets, coordinates volunteer schedule.
• 5% Meal Ordering: Records meals on roster for meal reservations, and notes whether a congregate dining meal or a carryout meal and information given to the Meal Program Coordinator.
• 5% Volunteer Coordination: Makes sure there is a scheduled volunteer for the day. Calls for replacement volunteer if scheduled volunteer cancels. Reviews route information for the day with volunteers.
• 5% Volunteer Supervision: Supervises volunteers who set up service, assist with serving meals, and cleans up after service. Serves as substitute meal manager and oversees duties being completed, and records volunteer hours.

Supervision Exercised

Provide direction to participants who volunteer at the site; may also provide direction to volunteers who deliver meals.

Minimum Education Qualifications

Education and/or Experience Requirements:

• High School diploma.
• Two years working with senior population, one year food service experience a plus but not needed.

Licenses, Certifications, and Other Requirements

In order to perform the functions and responsibilities of the position (listed above) the following knowledge, skills, and abilities are essential.

• Successful passage of Serving Safe Food test after hire.
• Completion of the following tests in a three-year period: Food Safety, Accident Prevention, Customer Service, Ethics and Boundaries/Confidentiality, Nutrition Standards/Portion Control, First Aid Choking, Emergency Preparedness/Severe Weather, Red Flags
• Annual Fire Safety training.

Minimum Knowledge, Skills, and Abilities Qualifications

Ozaukee County offers a generous benefits package including: health, dental, life, & vision insurance; free employee health clinic & Teladoc; paid holidays, vacation, & sick time; state of Wisconsin WRS defined benefit pension program; bonus opportunities; employee fitness room; wellness program & wellness reimbursement; tuition reimbursement & continuing education opportunities; and more! Please note some that benefits offered are dependent on full-time/part-time status.

Ozaukee County prohibits discrimination and harassment of any type against applicants and employees on the basis of race, color, religion, sex, national origin, age, handicap, disability, genetics, veteran status or military service, marital status or sexual orientation, gender identity or expression, or any other characteristic or status protected by federal, state or local laws. Ozaukee County also provides reasonable accommodations to qualified individuals with disabilities in accordance with the requirements of the Americans With Disabilities Act and applicable state and local laws.