Food Services Coordinator (Part Time)

FLSA status:  Non-exempt

Department/Program:   Specialized Youth Services Division

Reports to:   Assigned Supervisor

Work location:  Mt. Scott

Job Type: Hybrid (Part Time)

• Nonviolence - being safe and doing the right thing 
• Emotional Intelligence - managing our feelings so we don’t hurt ourselves or others  
• Social Learning - respecting and sharing ideas of our teams 
• Democracy - shared decision making whenever possible 
• Open Communication - saying what we mean and not being mean when we say it 
• Social Responsibility - everyone makes a contribution to the organizational culture 
• Growth and Change - creating hope for our clients and ourselves

Job Summary: The cook is responsible for preparing nutritious and appealing meals for up to 75 individuals.  Maintain high standards of kitchen cleanliness.

Duties and Responsibilities: 

• Coordinate and facilitate food services in the Mount Scott Kitchen.
• Ensure that meals served will be satisfying in taste and are nutritionally balanced and are appropriate portion sizes.
• Provide supervision to at least one cook; ensure kitchen staff receives sufficient training and supervision for most effective operation.
• Organize, prepare, and serve complete meals as specified by the menu.
• Maintain food product inventory, submit weekly orders, weekly shopping from local vendors, within program budget.
• Create menu plans for specific dietary needs and for special occasions, as required.
• Maintain sanitation procedures and requirements in compliance with Oregon Health Codes and Department of Education regulations.
• Maintain clean food preparation area and serving environment in compliance with Multnomah County Health department, State Licensing, and other program requirements. 
• Maintain records of daily attendance and meal counts; and tracks nutritional requirements to meet state and federal standards. Maintain compliance and documentation in support of National School Lunch Program, HACCP.
• Maintain cooperative and supportive working relationships with food service and program staff.
• Responsible for appropriate use of maintenance of food service equipment and reporting equipment and maintenance problems.
• Attend staff meetings and trainings provided by the program.
• Maintain professional rapport with program staff and youth in care.
• Demonstrate a commitment to developing a thorough knowledge and application of the Sanctuary model and other organizational policies & practices.  
• Participate in staff development, in-services, and training related to workplace effectiveness; model professional behaviors and implement improvements to business practices with awareness of their impact in a trauma-informed behavioral healthcare organization. 

Competencies:

• Knowledge and ability to adhere to mandatory regulations of operating an industrial kitchen in compliance with all health codes and regulations.
• Ability to communicate clearly and effectively orally and in writing in English.
• Understanding of nutrition to provide quality, nutritional food service for the program and youth in care.
• Able to adapt menus to accommodate dietary needs, knowledge of foods and dietary needs.
• Abie to follow the budget provided for food service operations.
• Able to maintain relationships with all stakeholders.
• Ability to promote healthy eating through meal planning.
• Demonstrated ability to cook meals to scale for large groups.
• Ability to maintain confidentiality and appropriate professional boundaries.
• Knowledge of current food safety guidelines in compliance with health department and other program requirements. 
• Working knowledge of routine maintenance of food service equipment.

Required Position Qualifications: 

• High school diploma or equivalent is required. 
• Three years of experience cooking in an industrial kitchen, required.
• One year of experience managing food services.
• English language skills required.

Valued Position Qualifications:

• Experience cooking for a residential facility.
• Experience with National School Lunch Program. 
• Spanish language skills helpful.

Other Requirements:

• Blood borne Pathogens training is required on first day of employment.
• Food handler’s card is required.
• Must pass criminal history check.
• The ability to travel to other locations as needed in an efficient manner. If driving, must hold a valid drivers’ license and meet minimum insurance requirements.

Working Conditions:

Environment: Work is done in an industrial kitchen. Kitchen conditions can include exposure to hot surfaces and temperatures and sharp objects. Universal Precautions and remaining alert to the environment are critical to address the potential for violent behavior, exposure to disease, biohazards, noise, and contaminants.

Mental demands: Work assigned is diverse and may involve addressing new and unique circumstances. The work might be unpredictable and disrupts planned tasks, requiring flexible time management.

Physical demands: Ability to stand frequently, lift up to 50 lbs, bend, twist and reach on a regular basis. Physical dexterity for reaching, stooping, and repetitive wrist and hand motions.