Meal Production Coordinator

The Meal Production Coordinator will be responsible for all aspects of support for the Meal Production Kitchen. Reports to the Director of Children's Programs and is responsible for oversight of the Children's Meal Production Kitchen at the Community Solutions Center complying with CACFP/ SFSP menus. In collaboration with the Meal Production schedule, the Meal Production Coordinator will be responsible for providing and overseeing tasks and duties given to CSC volunteers, AmeriCorps, and seasonal employees.

To be successful in this role, an individual must be able to perform in a satisfactory manner the functions or responsibilities listed below.

1. As the CSC Meal Production Coordinator representing the organization, he/she will demonstrate a professional demeanor in interactions with all FSWVA staff, agencies, program representatives and government officials in providing support and ensuring compliance.

• Keep informed and consistently practice the policies and procedures of Feeding Southwest Virginia, Feeding America national office regarding compliance.

• Possess knowledge of Feeding Southwest Virginia and all programs.

2. The CSC Meal Production Coordinator reports directly to the Director of Children's Programs and is responsible for the Children's Meal Production at the Community Solutions Center.

• Knowledge of all CACFP, SFSP, and other USDA standards for meal preparation and serving, including serving sizes and menu planning.

• Maintain a clean, sanitary, and safe work environment consistent with standards set forth through the AIB guidelines.

• Ensure that all equipment is cleaned and maintained on a regular basis.

• Ensure FIFO, proper food rotation and flow of food per "best practice" nutrition policies.

3. Responsible for daily meal production.

• Assist with the food ordering and receiving of the delivery of food and food service products.

• Provides oversight of volunteer and interns/ students when applicable.

• Ensure that all packaging of meals is done accurately and in a timely manner.

• Ensure all menus adhere to the required guidelines.

• Oversight with the preparation and execution all meals according to exact specification to ensure correct quantity and quality of food and comply with state and federal meal reimbursement requirements.

• Ensure Serv-Safe and all food safety practices are followed.

4. Responsible for development, implementation, revision, and compliance with all policies and procedures related to the Meal Production Kitchen.

5. Responsible for all documentation including menus, recipes, on-hand inventory, and inspection results related to the Meal Production Kitchen.

6. Assure compliance with all State, Federal, FSWVA, USDA, and FANO, AIB and other regulations and audits.

• Knowledge of all CACFP, SFSP, and other USDA standards for meal preparation and serving, including serving sizes and menu pricing.

7. Maintains and follows effective processes for office communications and administrative procedures.

• Ensure that the reporting information is complete and accurate.

• Analyze reports and audits against distribution to ensure completeness and accuracy

• Monitor reporting and take actions necessary to ensure monthly meal count and inventory levels are submitted in a timely manner.

• Maintain open communication between self and all members of staff, volunteers and interns.

• Professionally receive any complaints, suggestions, and requests keeping supervisor appraised consistently.

8. The Meal Production Coordinator is an integral member of the Feeding Southwest Virginia team. Close communication and coordination with other departments within Feeding Southwest Virginia is essential.

Other functions:

• Promote inspiration and passion for motivating kitchen staff and volunteers.

• Promote a cooperative spirit within the organization and among internal and external participants.

• Perform other duties as assigned by the Director of Children's Programs, Chief Operating Officer, and the President and CEO.

Interface: Responsible in maintaining positive relationships

• Maintain positive relationships with Partner Programs and other nonprofit organizations and their representatives.

• Maintain positive relationships with regulatory agencies, individual and corporate vendor contacts.

• Ensure positive relationships with volunteers for a positive volunteer experience.

• Maintain positive relationships with the public.

• Maintain positive relationships with other departments within Feeding Southwest Virginia.

Minimum Skills and Qualifications required to capably perform in the position

Training, Education and Experience:

Education:

• High School Graduate or equivalent.

Experience:

• Demonstration of and capacity to build classic culinary techniques with at least 2 years' experience in Meal Production.

• Serv-Safe Manager Certification and periodic renewal as required.

• Experience teaching classic meal production techniques to individuals when and if required.

Knowledge, Skills and Abilities:

• Expert knowledge of production, sanitation, and food cost controls.

• Must be able to compile reports without supervision.

• Ability to work with timetables and complete reports on appropriate dates.

• Must be able to understand instructions and effectively demonstrate quality results.

• Position requires a high degree of professionalism and trustworthiness.

• Demonstrated ability to work independently and meet deadlines while managing multiple tasks.

• Strong interpersonal skills and ability to interact with internal and external audiences are required.

• Ability to develop and maintain productive working relationships with staff and from all areas of the organization is necessary.

• Strong customer service ethic is required.

• Excellent organizational skills and required attention to detail.