The key activities of the role include:
Plan menu for the coming week based on food availability working with Inventory team.
Determine ingredients needed and quantity for each day.
Set up food preparation stations based on menu each morning.
Work with Volunteer Coordinator to determine volunteer staffing needs.
Assign volunteers to prep tasks – teaching and coaching.
Instruct cooks on menu – ensure that all ingredients are properly staged.
Monitor progress to ensure work will be completed in the time allowed.
Assign volunteers to plating and serving tasks.
Oversea lunch distribution responding to problems and issues.
Be a cheerleader for the volunteers.
Ensure all health codes and practices are adhered to.
Train new volunteers in Food Safety.
Ensure that food prep, cooking, serving and dining areas are properly clean and sanitized daily.
Maintain proper time and temperature control.
Record daily meal counts
Required Skills:
Level One ServSafe Food Manager Certification.
Strong interpersonal skills – especially teamwork and communication.
4 to 6 years of institutional food service experience.
At least 2 years of supervisory experience
Ability to multitask and solve problems.