Food Service Coordinator

YMCA of Greater Springfield•Springfield, MA

5d•$18 - $20

About The Position

The Food Service Coordinator is responsible for the efficient and safe provision of nutritious, high-quality meals and snacks for the YMCA of Greater Springfield's Education Departments, including Early Childhood Education and School Age Child Care programs. The role primarily oversees food ordering, inventory management, kitchen sanitation, and adherence to nutritional guidelines and regulations. On occasion, the coordinator prepares frozen entrees or meals for delivery to Preschool and School Age Children’s rooms, helping ensure a positive and healthy mealtime experience for children.

Requirements

High school diploma or equivalent.
At least 2 years of food service experience, preferably in a childcare or educational setting.
Knowledge of food safety and sanitation practices.
ServSafe certification or ability to obtain it within a specified timeframe.
Understanding of basic nutrition principles and USDA guidelines.
Experience with menu planning, food preparation, and inventory management.
Strong organizational and time-management skills.
Ability to work independently and as part of a team.
Excellent communication and interpersonal skills.

Nice To Haves

Knowledge of food service or a related field.
Knowledge of the USDA Child and Adult Care Food Program (CACFP).

Responsibilities

Plan daily meals and snacks with the outside vendor according to established menus and schedules, ensuring timely delivery to program sites.
Heat frozen entrees or frozen food when needed.
Use standardized recipes and portion-control measures to ensure consistency and cost-effectiveness.
Manage kitchen staff, if applicable, including scheduling, training, guidance, and supervision.
Maintain a clean, organized, and safe kitchen in accordance with health and safety regulations.
Ensure kitchen equipment functions properly and arrange repairs and maintenance as needed.
Maintain proper food storage, labeling, and rotation systems.
Manage food and supply inventory, maintain adequate stock while minimizing waste, and maintain relationships with approved vendors.
Monitor food costs and identify savings opportunities without compromising quality.
Ensure compliance with local, state, and federal food safety, sanitation, and nutrition regulations, including applicable USDA CACFP requirements.
Participate in health and safety inspections and implement corrective actions as needed.
Communicate with Education Department staff about menus, dietary needs, and relevant kitchen information.
Collaborate with program staff to address food-related concerns or requests from parents or children.