Meal Program Coordinator

POSITION OVERVIEW
King Street Center participates in the Child and Adult Care Food Program (CACFP), which is a federally mandated nutrition program that provides preparation and serving guidelines to ensure children are accessing nutritious meals. King Street Center serves up to 150 children per day, ranging in ages from 18 months to 18 years, and provides at least two meals per day to each child, ranging from breakfast, lunch, afternoon snack and supper. The Meal Coordinator will perform all duties involved in the preparation and serving of food and in the cleaning of kitchen equipment and facilities. This person will also manage the administrative aspects of the Meal Program as well as some other administrative responsibilities throughout the day, as needed. This is an entry level / general helper level in the agency. Nature of work requires sustained moderate physical effort, operation of standard food service equipment, and continuous standing. The work is performed under the supervision of the Facilities Director or one of the Associate Directors.

ESSENTIAL DUTIES & RESPONSIBILITIES
– Drive to/from Edmunds Middle School daily in company van to pick up pre-cooked meals for all students
– Communicate with Program Leads and/or run reports to collect needed meal numbers each day
– Prepare all meal components and serve meals at planned times in accordance with CACFP rules. This includes heating up pre-made meals, dishing them out, serving them, and cleaning up.
– Ensure food allergies and alternative meal options are prepared and served according to schedule for identified children, as needed
– Serve meals to each classroom on time, at the appropriate temperature
– Maintains accurate account of all meals served and completes required reports using database and spreadsheets, including computer input.
– Maintain inventory of supplies and food so that you are prepared for day-of meals
– Maintain a clean and organized kitchen, including all food storage areas, prioritizing and abiding by food safety regulations
– Maintain daily meal consumption reports
– Order and purchase supplies and ingredients through our food distributors and local grocery stores, as needed
– Make sure all thermometers, fridges, and freezers are working properly on a consistent schedule and notify facilities director if repair is needed
– Label all open food items and store all food and produce according to food safety regulations
– Ensure all food items are checked for expiration dates and rotated on a consistent schedule
– Washes dishes, pots, pans and other utensils, and cleans kitchen equipment and work area; assists in the receipt of, and unpacks supplies and places them on shelves or in freezer; operates a variety of standard kitchen equipment.
– Wash and sanitize all dishes daily using commercial dishwasher and 3-basin sink system
– Clean the kitchen and appliances throughout the day
– Remove trash, compost, and recyclables daily
– Organize and put away all groceries, food orders, and non-food items
– Collaborate with program directors to make changes to the pre-planned rotating menus, abiding by CACFP regulations, as needed

The above duties and responsibilities describe the general nature and level of work performed in this job. They should not be construed as an exhaustive listing of all job duties and responsibilities by employees so classified.

OTHER RESPONSIBILITES
When not performing meal program related duties, the coordinator will execute some administrative tasks across the organization, as needed

This is a fully in person role. Hours are 10am – 6pm Monday through Friday.

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