Food Service Coordinator

Position Summary

The Food Service Coordinator contributes to the work of Volunteers of America, Utah by assisting in the preparation and serving of meals at the Geraldine E. King Women’s Resource Center. This position supports meal preparation, safe food handling, cleaning, and volunteer support while providing designated operational support to the Food Service Manager (e.g., ordering support, inventory tracking, coordination with food partners, and compliance tasks) when assigned or during the Manager’s absence.

Essential Duties

Meal Service Support

Assist in the planning, preparation, and service of meals at the Women’s Resource Center, ensuring meals are served at scheduled times and meet approved menu standards.

Perform food preparation and meal service duties, including setup, portioning, serving, and cleanup for breakfasts, lunches, dinners, and snacks.

Health and Food Safety

Maintain and organize kitchen, food storage locations, signage, and equipment to meet Health Department standards and promote a safe, sanitary environment.

Follow and reinforce food safety and safe handling practices (proper storage, temperature control, rotation, labeling, and documentation).

Assist the Food Service in supporting clients with dietary needs or restrictions by maintaining records and ensuring appropriate meal accommodations.

Inventory and Ordering Support

Assist with receiving deliveries, conducting inventory counts, rotating stock, and reporting shortages to the Food Service Manager.

Coordinate with food partners and vendors (e.g., Bishop’s Storehouse, Sysco, Food Bank, Grocery Rescue) for pickups and donations as directed by the Food Service Manager.

Submit orders in the absence of the Food Service Manager.

Operational Support

Help lead or participate in large-scale cleaning and organization projects and ensure the kitchen cleaning schedule is completed.

Report supply, equipment, and maintenance needs to the Food Service Manager and Facility Coordinator as appropriate.

Help maintain routine documentation (daily logs, temperature logs, donation/plate counts) and submit required sheets when requested.

Serve as the primary point of contact for the kitchen team in the Food Service Manager’s absence, providing direction, support, and ensuring continuity of operations.

Participate in an on-call rotation to support kitchen coverage.

Community Engagement

Provide direction, training, and oversight to volunteers and client volunteers in the kitchen, teaching and modeling safe food handling and cleanliness standards.

Participate in team meetings and trainings as requested by the Food Service Manager or Community Engagement team.

Communicate any volunteer-related incidents, safety concerns, or performance issues promptly to the Food Service Manager and Community Engagement Team.

Training and Communication

Attend regular 1 on 1 meetings with the Direct Manager.

Stay current with all required trainings, certifications, and agency learning modules.

Support and participate in scheduled kitchen team meetings and Community Engagement team meetings.

Treat clients and coworkers with respect and adhere to professional boundaries.

Perform other duties as assigned that support the efficient operation of the kitchen and the Center.

Attend work as scheduled and arrive at the designated time. Work must be performed on-site due to the need to provide direct service to clients.

Secondary Duties

Develop and maintain positive relationships with center volunteers and contribute to a welcoming volunteer environment.

Assist in tracking and submitting waste logs and plate counts when requested.

Obtain and maintain a Food Handlers License.

Obtain and maintain CPR and First Aid certifications as required.

Perform other functions as necessary or assigned.

Requirements

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

High school diploma or equivalent required years of experience in food service for large groups or an equivalent combination of education and experience or any combination of education, experience, and training which provides the following knowledge, skills, and abilities:

Handler’s Permit required upon hire; ServSafe certification preferred or able to obtain within a set timeframe.

Remains calm and responds appropriately in crises.

Ability to maintain confidentiality of private information.

Excellent verbal and written communication skills.

Excellent organizational skills and attention to detail.

Ability to prioritize multiple tasks; flexibility to respond to changes.

Punctual and dependable attendance.

Computer literate with familiarity of Microsoft Office

Ability to uphold professional boundaries, confidentiality regulations, agency policies and procedures, and interact in a professional manner with a diverse workforce, clients, and the public.

Willingness to accept supervision and direction.

Become CPR and First Aid Certified.

Driving required: must be at least 21 years of age, possess a current driver’s license, have a good driving record, and be insurable on the agency liability policy.

Must be able to pass Utah-DHHS – Office of Licensing background screening and pre-employment drug screen.

Physical Demands

Ability to lift and carry 50 lbs.

Ability to walk up and down stairs.

Ability to stand for extended periods and move throughout the kitchen and storage areas.

Work is performed in a commercial kitchen environment and requires on-site presence.

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