Summary: The Food Service Coordinator oversees the scheduling, training and management of the dining room and the proper purchasing of food and kitchen supplies. The Food Service Coordinator prepares and cooks meals for residents and maintains standards of kitchen cleanliness.

Qualifications:

• Minimum of 3 years experience or 2 years plus one-year schooling at a culinary institute.
• State Food Certification required, if applicable
• Food service background, volume cooking and catering

Skills/Aptitude:

• Effective oral and written communication skills, organizational ability, managerial ability and ability to analyze budget information
• Ability to effectively present information in one-on-one and small group situations to residents, residents’ families and other employees of the company
• Excellent cooking skills
• May require lifting or bending. Must be able to lift 25-35 pounds

Essential Duties and Responsibilities:

• Other duties may be assigned
• Ensure standards and requirements from the state and company are being fulfilled
• Establish guidelines for cooking and providing quality assurance
• Write menus conforming with requirements made by state and have menus approved by the registered dietician if applicable
• Ensure all employees are maintaining proper personal hygiene
• Set up a sanitation standard and ensure all employees conform
• Provide a master staffing scheduled ensuing all positions are filled and provide coverage during vacation, personal time, illness and holidays
• Conduct all hiring and firing
• Provide training for all new employees and conduct on-going in-service
• Establish competitive purchasing budget
• Conduct monthly physical inventory and complete monthly end of month report
• Cook as necessary and assumes the duties and responsibilities assigned to the cook

Maintain Food Service Records:

• Menus for cycles
• Monthly Food service budget

Work Environment:

• The environment is characteristic of a facility in which care services are provided to the frail elderly.