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Coordinator, Culinary Services

Req ID: 7535
Location: Chicago- City Wide
# of Openings: 1
Shift:
FT/PT: Full time
Employment Type: Regular
Salary Schedule:
Job Notes:

Description

Summary:  The Culinary Operations Coordinator will serve in a leadership role on the nutrition services along with the Culinary Directors.  This position will have oversight of day-to-day operation of our SAFEty programs and will collaborate and communicate with the Culinary Director(s) on established processes, special diets, and menu requests and apprise supervisor of potential problems. The Culinary Operations Coordinator will deliver high quality food service and ensure SAFEty Initiatives and School Nutrition Programs (SNP)/USDA standards are met. Individual accountabilities and work volume will be established through the development of annual Success Objectives, within the framework outlined below.

 

Essential Duties and Responsibilities:

 

  • Ensure accurate recipe, portion controls, proper quantity, and quality of meals
  • Perform necessary recordkeeping and other reports as required
  • Troubleshoot program issues pertaining to menu
  • Develop and plan menus, seasonally, for everyday food services and special events, ensures that food inventory is optimized across multiple menus, and that recipes are adhered to.
  • In addition to developing menus, submit menus for USDA certification of compliance for each perspective grade group, per week, which includes staying within allotted amount of calories, saturated fats, and sodium for each grade group. 
  • Responsible for handling food emergencies, such as, food substitutions, dietary restrictions, etc. each serving day
  • Ensure menus are balanced and that they meet all relevant requirements for the U.S. Department of Agriculture’s School Nutrition programs, as well as Afterschool Snack Program
  • Assess and work to improve kitchen processes to continually gain efficiency and realize financial savings.
  • Achieve budgeted cost of food through proper utilization of products and food, storage of food, and waste control.
  • Maintain statistics on menus and food services and ensures compliance with health and nutrition guidelines as well as the Illinois State Board of Education production records and documentation requirements, among other accountabilities in preparation of the School Nutrition Programs Administrative Review.
  • Direct basic nutrition services of population served to ensure nutrition needs and customer satisfaction levels are met
  • Work with directors/managers, and appointed culinary staff, at each program site to ensure compliance with food and sanitation related policies.
  • Develop relevant daily forms to assist in the day-to-day running of the kitchens.
  • Participate in the development of long-range plans, service delivery models and other strategies and/or systems.     
  • Maintain an appropriate professional demeanor toward internal and external members, clients, and visitors.
  • Assume an appropriate role in other program tasks or projects, as needed.
  • Adhere to professional standards and assists in the development of organizational plans/policies related to professional standards. 
  • Initiate request for assistance or guidance from Supervisor to address new issues or compile concepts affecting adherence to professional standards.
  • React to change productively and performs other duties that may be assigned.         

Qualifications:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

  • Education and/or Experience:  Bachelor’s Degree or three years of equivalent work experience in food or culinary services, or a combination of education and experience, is required. A degree in Hospitality or Nutrition, is preferred. Experience in an institutional, catering, or cafeteria setting is preferred. Familiarity with the U.S. Department of Agriculture’s School Nutrition Programs is preferred. 
  • Language Skills:  Written and verbal fluency in English is required. 
  • Licensure: State and city food service sanitation certificate should be valid at time of hire or must be obtained within 3 months of employment.
  • Mathematical/Computing Skills: Ability to work with and understand financial information and data.  Ability to perform basic arithmetic functions, including but not limited to conversion of recipes and managing inventory. Excel computer skills are required.
  • Interpersonal Skills: Ability to use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems; Ability to manage one’s own time and meet deadlines; Accept and use constructive feedback; Accepts and recognizes the value of the contribution of others 
  • Other Skills: Candidate must be able to successfully pass a background check.

 

Physical Demands: The physical demands described here 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.

    • Ability to work long hours as required
    • Speak clearly so listeners can understand
  • Required to regularly walk, stoop, kneel, reach, lift, carry, push, pull, or otherwise move objects.
  • Required to regularly use hands to handle or feel and reach with hands and arms. 
  • Finger/hand dexterity to grasp, move, or assemble objects, etc.

 

Work Environment:  Each YRS program site operates on a 24/7 basis, 365 days per year.  To meet both the needs of our participants and contractual obligations, employees of YRS need to be willing to be flexible in regard to work location and scheduling, each of which may be altered by program management at any time.  Employees must be willing to perform any duty that may be required due to the needs of the program. 

  • Work shifts are scheduled each day including weekends and holidays.  Employees may be required to work any one of these shifts and, if necessary, may be required to work a split-shift, or an extended or shorter shift, based on the needs of the program.
  • All employees share responsibility for the cleaning and basic maintenance of our facilities.
    • The employee may be required to remain on Organization premises during breaks and/or meal.
  • Crisis prevention and behavioral management techniques may include physically restraining and physically transporting residents. 

 Heartland Alliance makes all hiring and employment decisions, and operates all programs, services, and functions without regard to race, receipt of an order of protection, creed, color, age, gender, gender identity, marital or parental status, religion, ancestry, national origin, amnesty, physical or mental disability, protected veterans status, genetic information, sexual orientation, immigrant status, political affiliation or belief, use of FMLA, VESSA, military, and family military rights, ex-offender status (depending on the offense and position to be filled), unfavorable military discharge, membership in an organization whose primary purpose is the protection of civil rights or improvement of living conditions and human relations, height, weight, or HIV infection, in accord with the organization's AIDS Policy Statement of September 1987.



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Heartland Alliance requires all employees to be fully vaccinated against COVID-19 unless Heartland has approved a medical or religious accommodation for you consistent with applicable laws and regulations.