Food Services Coordinator

The Food Service Coordinator is responsible for the procurement, preparation, and safe storage of all meals and snacks provided at the Early Learning Centers, in accordance with USDA guidelines and ECEAP performance standards. This role ensures all food service operations meet regulatory and licensing requirements while maintaining a clean, organized, and efficient kitchen environment. This person will prepare menus according to USDA guidelines and ECEAP Performance Standards.

Responsibilities:

• Follow approved menus for children 6 months to 5 years of age according to guidelines, include a variety of nutrient-dense foods which are rich in wholegrains, fruits, and vegetables and low in salt, fat, and sugars in cooperation with the Program Manager and Administrative Assistant
• Procure food and milk to correspond with approved menus
• Ensure meals are prepared in accordance with USDA guidelines, ECEAP Performance Standards and menus
• Plan for individual allergies and dietary restrictions while keeping updated records of allergies by classroom
• Maintain a clean, safe, and sanitary kitchen and food storage area, using public health standards as a minimum
• Ensure all food is stored in appropriate containers (glass or plastic, no more than 3 inches deep in the walk-in) covered and dated. Clearly label all prepared food with name and preparation date. Dispose of unused prepared food after 24 hours. Ensure all food is stored at least 6 inches above the floor in sealed glass or plastic containers.
• Maintain weekly food inventory and waste records
• Maintain inventory of kitchen equipment, supplies, and cleaning supplies
• Maintain and update kitchen opening and closing procedures in collaboration with the Program Manager
• Maintain dry food storage between 60- and 70-degrees F, hot food is held at or above 135 degrees F while cold food is held at 41 degrees F, and keep temperature logs of the refrigerator and freezer ensuring that the refrigerator is below 40 degrees F, and the freezer is below 0 degrees F
• Ensure all produce and cans are washed thoroughly before use
• Keep accurate and up to date records for USDA food service program
• Provide direction and guide work of assistant cooks and/or volunteers by:
  
  
  
  • Assigning daily duties to support meal prep, dishwashing, food storage, and cleaning schedules.
  • Training kitchen assistant on safe food handling practices and sanitation procedures
  • Ensuring the kitchen assistant follows established policies regarding labeling, storage, and food rotation
  • Collaborating with the kitchen assistant to ensure a safe and positive work environment focused on teamwork and efficiency
  
  
  
  

• Perform other duties as assigned

Job Requirements:

The following requirements are those that are normally required for performance of this position. Any disabled applicant or incumbent who does not meet one or more of the requirements, but who can perform the essential function of the job (with or without reasonable accommodations) shall be deemed to meet these requirements.

Physical Requirements:

This position normally requires the physical demands of standing, walking, bending, lifting or performing other work requiring medium physical exertion, talking and hearing and adequate vision on a regular basis to perform the job requirements. These physical demands are required up to 95% of the time.

Education

• GED or High School Diploma

Experience

• Two years' experience as a cook and in kitchen management

Special Skills

• Ability to plan balanced menus and prepare meals that meet nutritional guidelines, taking into consideration allergies and dietary restrictions
• Basic math and record keeping skills for tracking food temperatures, inventory, and purchasing
• Strong understanding of food safety regulations, including proper food handling, storage, and sanitation procedures in accordance with local health department and licensing regulations
• Knowledge in the USDA Child and Adult Care Food Program
• Flexibility and problem-solving skills to adapt menus, resolve supply issues, and respond to changing needs of the centers

Licensure, Registration, Certification

• Food handler's card
• First Aid/CPR card
• Proof of negative TB test
• Proof of MMR
• Child Care Basics Training
• Blood Born Pathogens
• Safe Sleep

Employment is conditional upon:

• Being cleared by criminal background check and fingerprinting when required

Wage Range: $18 - $22 hour, depending on experience

Schedule: Monday - Friday, 6am to 2pm

Benefits:

• 7 paid holidays, 1 paid Personal Day, 15 days of Paid Time Off (PTO) per year
• Health insurance including medical & prescription coverage, with optional dental and vision insurance plans. Majority of premiums paid by Catholic Charities
• Retirement 403(b) Plan: employee contributions commence upon employment; Catholic Charities contributes 2% of monthly income and matches up to 4% of employee contributions following 6 months of employment
• Basic Life Insurance paid 100% by Catholic Charities
• Flexible Spending Account eligibility following 6 months of employment
• Education Assistance Program reimbursing up to $5,250 per year for approved continuing education after 6 months of employment
• Additional voluntary insurances including supplemental life, accidental death & dismemberment (AD&D), critical illness, long term disability, accident, and ID theft
• Employee Assistance Program includes 3 counseling sessions per year, legal consultations, financial coaching, and other wellbeing tools
• Annual longevity awards begin at 5 years of employment

It is the practice of Catholic Charities to ensure equal employment opportunity without discrimination or harassment on the basis of race, color, national origin, sex, age, disability, citizenship status, marital status, creed, genetic predisposition or carrier status, sexual orientation, gender expression, or any other characteristic protected by applicable law. Applicants from underrepresented backgrounds are encouraged to apply. We gladly offer reasonable accommodations to individuals with disabilities to support participation in the hiring process and employment.