Facilities Coordinator

Second Helpings Inc•Indianapolis, IN

About The Position

Second Helpings is a hunger-relief organization that rescues and distributes food through a network of area partners. Its active facility includes a production kitchen, cold storage, warehouse, training classrooms, and administrative spaces, with staff, volunteers, and culinary job training students regularly on site. The Facilities Coordinator supports the Facilities Manager in keeping these spaces and their equipment operational, safe, and compliant. The role centers on hands-on building maintenance and repair, alongside custodial work, materials and supply inventory, and safety responsibilities in a food-production facility where sanitation is a regulatory requirement. The coordinator also serves as the Facilities Manager’s primary backup during absences and maintains written procedures and facility records. This hourly, non-exempt position pays $24.00 per hour. The standard schedule is listed as Monday–Friday, but the posted hours are unspecified; occasional early, evening, weekend, or on-call responses may be required for facility emergencies and weather events. Applications and resumes are accepted through 9:00 AM Monday, November 9, 2026. Applicants must be authorized to work for any U.S. employer; the organization cannot sponsor or assume sponsorship of an employment visa. Second Helpings is an equal opportunity employer and a certified Good Wages employer.

Requirements

2–3 years of hands-on facilities maintenance or building operations experience, with a maintenance focus rather than custodial-only experience.
Working competency in basic plumbing and basic electrical, plus experience in at least one of HVAC routine service, carpentry, or commercial equipment repair.
Ability to safely and correctly use hand and power tools, meters, and diagnostic equipment.
Experience maintaining materials, parts, or supply inventory.
Working knowledge of workplace safety practices, chemical handling, lockout/tagout, and Safety Data Sheet (SDS) requirements.
Ability to read work orders, schematics, or equipment manuals; follow written procedures; and maintain accurate logs.
Reliable, self-directed, and able to prioritize competing requests without daily supervision.
Valid Indiana driver’s license and an insurable driving record.
Successful completion of a background check.
Authorization to work for any employer in the United States; visa sponsorship is not available.

Nice To Haves

Experience in a commercial kitchen, food-production, warehouse, or healthcare facility.
Commercial refrigeration or HVAC experience, EPA 608 certification, or forklift certification.
Familiarity with health department sanitation standards or ServSafe certification.
Bilingual English/Spanish skills.
Comfort working alongside volunteers and adult students in a training environment.

Responsibilities

Perform preventive maintenance on building systems and equipment according to the established schedule, and keep the schedule current.
Diagnose and complete repairs involving plumbing, electrical systems, carpentry, painting, drywall, doors, and hardware.
Support upkeep of commercial kitchen equipment and refrigeration by monitoring and logging temperatures, changing filters, clearing drains and condensate lines, servicing hood and exhaust components, and promptly escalating mechanical failures.
Troubleshoot problems to identify root causes and document failures and their causes.
Respond to and close out work orders, recording labor, parts, and completion.
Maintain grounds and exterior areas, including snow and ice removal, dock upkeep, lighting, and waste-area condition.
Perform daily custodial work in kitchen, restroom, office, classroom, warehouse, and common areas.
Carry out deep-cleaning and floor-care schedules, including work between production shifts.
Manage trash, recycling, and food-waste streams.
Maintain inventory of maintenance materials, repair parts, filters, hardware, janitorial supplies, PPE, and tools; food inventory is not part of this role.
Receive, verify, label, and stock deliveries; reconcile packing slips against orders and report discrepancies.
Track supply consumption and submit reorder requests before stock-outs interrupt work.
Conduct and document routine safety inspections of fire extinguishers, emergency exits, eyewash stations, lighting, and spill response.
Identify and correct or escalate hazards, and support incident documentation and follow-up.
Assist with readiness for health department, fire marshal, and insurance inspections.
Model and reinforce safe practices among staff, culinary job training students, and volunteers.
Serve as the Facilities Manager’s primary backup during absences, independently covering essential daily functions.
Build and maintain written procedures, vendor contact lists, equipment records, and preventive maintenance checklists.