Food Preparation Center Coordinator

Kentucky Personnel Cabinet•Bowling Green, KY

11d•Onsite

About The Position

The Bowling Green Veterans Center is seeking a Food Preparation Center Coordinator to lead daily food-service operations in its Dietary Services Department. The position helps ensure Kentucky’s Veterans receive safe, timely, sanitary, and high-quality meals while fostering independence, preserving dignity, and providing compassionate care. The Coordinator supervises and coordinates dietary staff, supports food-safety practices, and helps maintain efficient meal preparation and service operations. The position is based at 1111 Veterans Way, Bowling Green, Kentucky. The hourly base salary is $16.98, with a $4.97-per-hour locality premium. Eligible shift premiums are 15% for second and third shifts and 25% for weekends and holidays. The position is eligible for overtime pay and is scheduled for 40 hours per week. Applicants must be high school graduates and have four years of subprofessional or professional experience in a food-service operation. Education and experience are not interchangeable for these minimum requirements. No special age, licensure, or regulatory requirements are listed. A fingerprint-supported national background check will be conducted before an offer of employment; the agency is prohibited from hiring employees with convictions identified in 906 KAR 1:190. The position has an initial and promotional probationary period of six months, except as provided in KRS 18A.111.

Requirements

High school graduate.
Four years of subprofessional or professional experience in a food-service operation.
Leadership experience in an institutional, healthcare, veterans-care, or commercial food-service operation.
Knowledge of food preparation, meal service, sanitation, food safety, and inventory practices.
Ability to train, guide, and evaluate dietary staff.
Strong organization and attention to detail.
Ability to review menus, tray cards, diet orders, and food-service records accurately.
Effective communication and problem-solving skills.
Team-centered approach and genuine desire to support Kentucky’s Veterans.

Responsibilities

Supervise and coordinate the daily operations of dietary staff.
Oversee serving-line times, meal portions, food temperatures, and food waste.
Supervise Cook II, Cook I, and Food Service Workers on a rotating basis.
Plan and prepare daily menus in accordance with facility needs and applicable dietary requirements.
Inspect menus, tray cards, and diet orders for changes to help ensure meals are served accurately, safely, and on schedule.
Train dietary employees and evaluate work performance.
Ensure required food-safety and sanitation training is completed and certifications remain current.
Enforce departmental rules, regulations, policies, and procedures related to food preparation and service.
Review menus and inventory to ensure adequate supplies of staple and non-staple foods, snacks, equipment, and other dietary materials.
Receive, store, and monitor food and supplies.
Ensure scheduled cleaning duties are completed and the food-service area remains safe, clean, and sanitary.
Compile and maintain routine reports and records, including temperature logs, sanitation procedures, resident food preferences, meals served, food deliveries, inventory, time and attendance reports, and condition of the food-service area.
Perform other duties as assigned.