Coordinator, Culinary Operations

Feeding Tampa Bay•Tampa, FL

5d•Onsite

About The Position

The Culinary Operations Coordinator supports the mission of our nonprofit organization by ensuring the smooth, day-to-day operation of kitchen services through a blend of administrative, clerical, and inventory management responsibilities. This role plays a key part in enabling our culinary team to deliver nutritious, high-quality meals to the communities we serve. As a liaison between the kitchen, suppliers, and administrative staff, the Culinary Operations Clerk ensures the timely ordering, accurate documentation, and effective tracking of resources. This position supports food safety standards, grant compliance, and the overall efficiency of our foodservice programs.

Requirements

Excel working in a fast-paced, evolving environment and demonstrate the ability to embrace the FTB’s commitment to treat all people with equity and respect in pursuit of our mission to feed people in need and mobilize our community to eliminate hunger
High school diploma or equivalent, plus a culinary degree or certificate, OR 1-2 years of culinary experience.
Prior experience in administrative, inventory, or kitchen support roles (nonprofit or foodservice environment a plus).
Demonstrates ability to communicate clearly and concisely, both orally and in writing.
Ability to independently manage multiple projects, take the initiative to improve the program, and smoothly coordinate it while maintaining a highly collaborative work style with the Culinary Team.
Proven ability to secure and document deliverables and data from various sources.
Ability to communicate kindly, and maintain a positive attitude and work environment while working with diverse groups of people
Proficient with Microsoft Office, Google Suite, Zoom, and Asana experience a plus.
Valid SERV Safe Manager Certification or ability to obtain within 90 days
Exceptional attention to detail and time management.
Ability to independently manage multiple tasks, projects, and priorities in a fast-paced kitchen environment.
Strong organizational skills to manage inventory and administrative records.
Able to uphold food safety standards, follow HACCP guidelines, and ensure sanitation and hygiene compliance.
Ability to lift and carry objects weighing up to 50 pounds.
This position requires long periods of standing, walking around, kneeling, and bending over.
Flexibility in scheduling, with the ability to work some nights, weekends, and holidays.
Passion for delivering an exceptional food experience.

Responsibilities

Maintain accurate inventory records for food, supplies, and equipment.
Order food and supplies in accordance with program needs, budget guidelines, and product specifications.
Receive, unpack, and verify deliveries for quality, quantity, and accuracy.
Follow HACCP guidelines when receiving and distributing food to ensure safety and quality.
Store food and supplies correctly using appropriate containers, labeling, and dating protocols (FIFO). Ensure food is being rotated.
Monitor stock to minimize waste and prevent shortages.
Secure storage areas and chemicals per safety and security procedures.
Input invoices and track expenditures to support internal reporting and grant compliance.
Scan and organize documentation required for grant audits and program tracking.
Maintain up-to-date temperature logs and ensure all food safety documentation is complete and accessible.
File documentation and perform data entry for kitchen operations as needed.
Complete daily, weekly, or monthly reports per internal policies and deadlines.
Create tabletop signage and other printed materials for catered events using Banquet Event Orders (BEOs).
Support culinary staff during special events, community meals, and donor-facing functions.
Collaborate with culinary staff and other departments to ensure smooth kitchen operations.
Help maintain cleanliness, order, and food safety within storage and preparation areas.
Identify and report equipment maintenance or repair needs promptly.
Follow all department safety procedures, including proper use of chemicals (with reference to MSDS).
Assist with other duties as assigned to support overall kitchen efficiency and nonprofit mission delivery.