Meals Coordinator (East Hawaii)

Status: Non-Exempt Reports To: Director of Operations

HOPE Services Hawaii is seeking a full-time Meals Coordinator to further HOPE Services' mission and values by providing consistent leadership that promotes the safety and consistency of our meals programs, stewards a community of supporters, and secures and tracks in-kind food donations and food purchases. This position, in close collaboration with shelter guests, community partners, and shelter staff, and preparing and distributing nutritious meals that are provided for up to 103 meals for men, women, and families in up to 4 locations 365 days each year. The Meals Coordinator supports all operational aspects of HOPE Services’ shelter meals program, including providing on-site direction and support of meals, team volunteers and shelter staff, and strengthening community partnerships. Responsible for meal planning, preparation, and cooking all meals in the certified kitchen that a meals program does not provide. Responsible for always maintaining a safe, sanitary, and clean kitchen/dining room environment. Responsible for managing assigned volunteers and staff

The Meals Coordinator in regards to MEALS must be able to exercise the following skills:

• Follow the USDA practices and procedures; prepare and cook, and serving of all meals;
• Plans meals by developing new or analyzing existing recipes, retrieving, and/or requesting ingredients. Prepares ingredients and completes meal preparation with attention to quality on taste, assembling meals, and providing service to clients.
• Reviews best practices from other sources to plan nutritious and healthy meals as best as possible.
• Supervises all kitchen workers with professionalism and tact, including clients, volunteers, staff, and participants in training programs, with special attention to hygiene and safety
• Oversee all kitchen operations ensuring healthy and safe work practices;
• Order inventory and create an inventory system for kitchen supplies, ensuring sufficient stock levels;
• Create, review, and update menu options for participant’s participants and families;
• Establish, implement, and communicate menu recipe requirements;
• Responsible for maintaining supplies inventory by checking stock; rotating inventory of products; anticipating needs; placing and expediting orders; verifying receipt; and accurate record keeping.
• In conjunction with the Director of Operations and shift supervisors, responsible for maintaining accurate statistics of the number of meals served, the number of unique individuals served, and the number of volunteers serving in the kitchen.
• Ensures excellent customer service to participants eating meals, treating every individual with dignity and respect.
• Ensures the safe storage and disposal of food and beverages;
• Manage in-kind program donations, such as food and products
• Oversee and coordinate donation drives and drop-offs.
• Track all in-kind kitchen and food donations and routinely record them in HOPE systems.
• Performs other duties as deemed necessary by the supervisor.

• Maintain a sanitary kitchen by adhering to ServeSafe sanitation, storage, and refrigeration requirements. Maintain an exemplary standard of care and quality.
• Oversee volunteers completing tasks in the kitchen with attention to cleanliness, hygiene practices, and proper use of appliances and equipment.
• Cleans refrigerators daily, ensuring food is used promptly and no spoiled food is in the refrigerator.
• Log refrigerator, freezer, and dry storage temperatures
• Follow protocol for food entering the shelter, including foods coming into the facility and leftover storage. Cover, label, and date all food/drink items that go into a refrigerator or freezer.
• Notifies the Director of Operations of any repairs or maintenance required for kitchen appliances and equipment
• Maintained orders in the pantries and supplies storage.
• Maintain an established cleaning schedule.

Minimum Qualifications:

• High School Diploma or equivalent
• At least two years of hands-on professional or community kitchen experience
• A strong ability and inclination to work independently, as well as working as a team
• Comfort driving a van in the event pick up of food or supplies requires it (orientation provided)
• De-escalation skills and an earnest interest in working with challenging individuals from a trauma-informed viewpoint
• Ability to lead and work effectively with people from diverse backgrounds, including program participants, staff, volunteers, and community partners
• Excellent interpersonal and communication skills
• Strong skills in space efficiency, organization, and time management, both in and out of the kitchen
• Creativity in impromptu problem solving
• Passionate about food and addressing issues of hunger

Physical Demands:

Candidates must display and/or demonstrate the ability to:

• Duties require walking and standing for approximately 90% of the day. Sitting for approximately 10%
• Manual dexterity is required to operate various kitchen appliances and equipment.
• Ability to lift, carry, pull, and/or push items up to 50 lbs. pounds at a time and for short distances. Such motions may include reasonable bending, stooping, reaching, and twisting.
• Standing and walking.
• Fast-paced environment