Coordinator of Food Services – Camp Sorensen

SUMMARY

The position of Coordinator of Food Services supervises the food preparation in the chuckwagon at the Florida Sheriffs Camps and assures that its preparation is of the highest possible quality. The Coordinator of Food Services is responsible for menu planning, food acquisition, and all aspects of food preparation. Although the Coordinator of Food Services does not have direct supervision of employees in the kitchen area, this position is still responsible for coordinating schedules to ensure that coverage in the kitchen is always adequate.

The Coordinator of Food Services is directly responsible to the Camp Director.

This position is eligible for overtime pay.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following duties and responsibilities are the various types of work performed in this position. Other duties and responsibilities may be assigned.

1. Responsible for all menu planning.
2. Supervises the processing and serving of all foods.
3. Requisitions groceries and other food supplies.
4. Coordinates duty assignments for all persons engaged in the food preparation area.
5. Prepares both regular and special reports on the Food Services operations.
6. Ensures that all menus are in compliance with state health codes in regard to their nutritional value.
7. Oversees food distribution in the chuckwagon, ensuring that it is properly served and attractive in its appearance.
8. Provides coordination and support between the kitchen crew shifts and other personnel within the Camp.
9. Provides necessary training to the employee regarding cleaning of all food processing and cooking equipment, maintenance of kitchen equipment, and overall food preparation.

EDUCATION AND EXPERIENCE REQUIREMENTS

The person filling this position must have a high school diploma or GED. A minimum of two years’ experience in large-scale food preparation and service is preferred. Preference will be given to applicants who already hold a ServSafe Manager certification.

ServSafe Manager certification must be attained within the first 14 days of employment.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

To perform this job successfully, an individual must be able to perform each area of responsibility satisfactorily. The requirements listed are representative of the knowledge, skills, and/or abilities required.

1. Must have a thorough knowledge of foods and their preparation, as well as use and care of kitchen equipment.
2. Must have considerable knowledge of modern methods, materials, and equipment used in large-scale food preparation and service.
3. Must maintain a knowledge base of the health hazards applicable to large scale food preparation and service.
4. Must have considerable knowledge of food values and nutrition, as well as knowledge of the cost of foods necessary to provide nutritional meals.
5. Must have the ability to calculate food costs on a per serving basis, in order to estimate requirements for large numbers of individuals.
6. Must have good record-keeping skills.

PHYSICAL REQUIREMENTS

The physical requirements described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this position, the employee is extensively required to stand, walk, use hands and finger, reach with hands and arms and taste or smell. The employee is required to sit, climb, or balance, stoop, kneel, crouch or crawl. The employee is regularly required to talk.

The employee is extensively required to lift up to 10 pounds and regularly lift up to 25 pounds. Specific vision requirements for this position include close, color and the ability to adjust focus.

WORKING CONDITIONS

Work is generally performed in a kitchen environment. The employee extensively works near moving mechanical parts and regularly works in extreme heat (non-weather). The noise level of the work environment is loud.

BASE SALARY
$20.00 Hourly.
DEADLINE TO APPLY
Open until filled.
CONTACT
For more information, please contact:
Austin Hatten, Camp Director – ahatten@youthranches.org