Culinary Coordinator

Description

MISSION:

Accepts and implements the YWCA Mission to empower women and eliminate racism, and promote peace, justice, freedom, and dignity for all.

IMPACT STATEMENT:

Our goal is to deliver a supportive response affirming the dignity of clients and facilitating a path of resiliency and recovery for individuals whose lives have been impacted by experiences of homelessness and victimization.

The Culinary Coordinator is responsible for training the residents in personal cooking and professional culinary skills in addition to the nutritious, orderly and safe providing of food to the clients. Lead, train and coach participants in the completion of culinary training and chore assignments. Also handle donations. This position reports directly to the Chief Housing Officer at HLMC.

Requirements

PRIMARY ACCOUNTABILITIES (may include, but not limited to):  Accountability/Priority Objectives

Coordinate, prepare, cook and serve meals and snacks for residential program.

1. Utilize service case management software, monitor service call documentation, follow-up and counseling requests, scheduling, and database updates for information and referral.
2. Conduct periodic quality control audits for information and referral database, service requests and data integrity.
3. Develop menus and coordinate required food items to prepare schedule meals and snack.
4. Open kitchen area, set-up cooking and serving areas.
5. Lead daily culinary actions; entire meal preparation and food serving process.
6. Prepare dishes to specifications according to Culinary Department menus.
7. If necessary, prepare breakfast, lunch, and dinner to ensure smooth operational service flow.

Leadership and development of program staff.

1. Provide education sessions for clients and families related to health and wellness, community resources, and achieving health related goals.
2. Track and monitor clients’ progress, and connection to community resources and programming.
3. Attend weekly care team case management and review meetings and provide updates to staff on resources and information and referral database.
4. Work with case managers to ensure all participants are participating culinary training through hands-on experience and workshops.
5. Ensure participants have the requisite physicals needed to work in the kitchen area.
6. Supervise and monitor culinary interns.

Manage activities resulting in effective culinary operational outputs.

1. Ensure a professional attitude, behavior and appropriate attire is always exhibited in the kitchen.
2. Report to work on time as scheduled.
3. Attendance at departmental staff meetings may be required.
4. Positively represents the program, agency and the community at large.

Ensure the kitchen area is kept clean, neat and organized in accordance with Federal Health Standards.

1. Maintain healthful and sanitary conditions in the dietary area and instruct participants in same.
2. Maintain inventory of supplies, food, and equipment.
3. Ensure all staff and participants wear appropriate safe attire (gloves, hair nets, shoes, uniforms, etc.)
4. Select and order supplies for culinary unit: food, equipment, etc. and maintain inventory of equipment and supplies.

Pantry / Garden.

1. Manage scheduling and ordering of inventory for Pantry and Garden.

Other Duties (include but also as assigned):

Represent the program, agency and participant needs to funders, employees and community at large in a positive manner. Assure compliance with all agency policies and procedures. Attend agency and departmental staff meeting.

Skills:

Computer Skills, menu planning, nutrition, and food preparation. Training background. Ability to direct others. Ability to communicate well with people of all backgrounds.

Must maintain all necessary training and certification requirements.

Physical Qualifications:  Sitting, standing, talking, hearing, reading, math, bending, reaching, lifting 25 lbs.

Benefits:  We offer a comprehensive benefits package, including.

• Medical, Dental, Vision, Retirement, plus other
• 17 PTO days (with carryover)
• 10 sick days (with carryover)
• Wellness Day off
• 35-hour work week

QUALIFICATIONS:

Education:  High school diploma

Experience:  Teaching of commercial food preparation, nutrition and menu planning preferred.