Summer Food Program Kitchen Coordinator

POSITION TITLE: Summer Food Program Kitchen Coordinator

RESPONSIBLE TO: Youth and Family Programs Manager

HRS PER WEEK: 40 hours per week

DATES OF POSITION: June 9, 2025 – August 29, 2025

HOURLY WAGE: $20.00/hour

SUMMARY OF POSITION: This is a full-time temporary position.

The Kitchen Coordinator leads the kitchen staff and production space where meals are prepared for distribution to free Summer Food meal sites for youth. The Kitchen Coordinator is responsible for timely food production and packing according to set deadlines. The Kitchen Coordinator ensures the prepared meals meet the required school-nutrition meal pattern, follows the pre-determined menu, adheres to credited and approved recipes, food safety compliance, and USDA SFSP program requirements. The Kitchen Coordinator delegates to Kitchen Assistants and volunteers and establishes clear and consistent communication channels and feedback loops with the Program Manager.

PRIMARY TASKS & RESPONSIBILITIES:

• Responsible for keeping the kitchen up to Health Department standards
• Oversees all aspects of the SFSP kitchen operation
• Places and coordinates weekly food, non-food, and milk orders through approved vendors
• Receives, dates, and examines food and supplies to ensure quality and quantity meet established standards and specifications
• Tracks inventory of food and non-food items on a daily, weekly and monthly basis and maintains records
• Follows pre-determined Summer Food Program menu and associated USDA meal pattern requirements
• Directs and assists kitchen staff in preparing food in quantities according to number of children estimated to be served
• Responsible for waste control and estimating accurate headcounts
• Reports any equipment maintenance issues to the Program Manager
• Ensures all temperature logs are maintained daily
• Identifies problems and opportunities and addresses them while maintaining a level head and delegating multiple kitchen tasks simultaneously
• Ensures accuracy of and timely submission of required paperwork and documentation including meal count sheets, invoices, daily production logs, and reimbursement claim sheets
• Trains and coordinates kitchen staff duties, including holding staff meetings and daily de-briefs
• Occasional support with food procurement, which may include picking up small supplemental orders. The use of your personal vehicle will be required. Mileage for vehicle use will be compensated at the current federal reimbursement rate
• Maintains a professional appearance, manner, and approach while on duty
• Upholds FFLC values of compassion, inclusion, and collaboration
• Performs other duties as requested by supervisor
• Works in a manner that promotes a safe environment and makes efforts to reduce safety hazards, accidents, and injuries

SKILLS & QUALIFICATIONS: We value all forms of experience including, unpaid work, lived experience, education, and training.

• Have a minimum of two years of food service experience
• Experience with food preparation for USDA Child Nutrition Programs preferred
• Experience with supervision of employees and volunteers
• Excellent organizational skills and attention to detail
• Good communication and problem-solving skills
• Ability to manage stress, be flexible, and respond to unexpected changes
• Ability to train, lead and motivate others
• Possess a current Food Handler’s Card
• CPR certification or willingness to get certification
• ServSafe Certification preferred
• Ability to safely lift 40 pounds
• Proficient at basic math

REQUIREMENTS:

• Current driver’s license with good driving record, current auto insurance, and ability to use personal vehicle for business
• Must be 18 years of age or older
• Ability to obtain current Food Handler’s Card
• Ability to use personal cell phone (with provided stipend)
• All offers of employment are contingent upon a satisfactory background check

WORK LOCATION: This position does not have a fixed office location within FOOD for Lane County’s facility. A work-issued laptop computer will be provided. Late June through Late August, the position will be located at a rented kitchen facility.

NOTE: Job descriptions are not intended to be and should not be construed as exhaustive lists of all responsibilities, skills, efforts, or working conditions associated with a job. They are intended to be accurate reflections of principal job elements essential for making fair pay decisions about jobs.

Reasonable Accommodations: Food for Lane County, complies with federal, state, and local laws regarding reasonable accommodations for applicants and employees with disabilities. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and privileges of employment, please contact Human Resources, 541.343.2822

FFLC is an Equal Opportunity Employer. All applicants will be considered for employment without regard to race, color, religion, sex, sexual orientation, gender, gender identity, age, national origin, marital status, genetic information, veteran status, diverse ability, or any other characteristic protected under local, state or federal law.