Food Service Coordinator - Piqua Central Office

COUNCIL ON RURAL SERVICE PROGRAMS INC•Piqua, OH

1d•$24 - $30•Hybrid

About The Position

The Food Service Coordinator is responsible for planning, coordinating, monitoring, and supporting all nutrition and food service operations within the CORS Head Start and Early Head Start program. This position ensures compliance with USDA Child and Adult Care Food Program (CACFP) requirements, Head Start Performance Standards, state and local health regulations, and agency policies and procedures. The Food Service Coordinator works collaboratively with center staff, cooks, vendors, families, and community partners to provide safe, nutritious, developmentally appropriate meals and nutrition education for children birth to five years of age.

Requirements

Bachelor’s degree in Nutrition, Dietetics, Food Service Management, Public Health, or related field preferred or an Associate degree with significant related experience may be considered.
Ability to lift and carry supplies up to 30 pounds.
Ability to stand, walk, bend, and move throughout kitchen and center environments.
Ability to travel between program locations as needed.
Background check, drug test, and physical required.

Responsibilities

Develop and maintain nutritionally balanced menus that meet USDA/CACFP meal pattern requirements and Head Start Performance Standards.
Review menus regularly to ensure nutritional adequacy, variety, cultural responsiveness, and age appropriateness.
Coordinate substitutions and modifications for food allergies, special diets, and medical needs.
Maintain USDA/CACFP contracts, documentation, and required compliance records.
Monitor meal service operations to ensure food safety, sanitation, and quality standards are met.
Serve as primary contact for food ordering vendors and suppliers.
Coordinate and oversee food ordering, inventory monitoring, and delivery schedules.
Monitor food receipts and ensure accuracy of deliveries and documentation.
Arrange food ordering coverage and support during cook absences.
Monitor consumable kitchen and food service supplies and coordinate replenishment.
Coordinate equipment contacts, service calls, repairs, and preventative maintenance.
Troubleshoot kitchen equipment concerns and assist sites in resolving operational issues.
Conduct regular kitchen monitoring visits and inspections to ensure compliance with: USDA/CACFP regulations, licensing requirements, health department standards and food safety procedures
Monitor kitchen inspection reports and ensure corrective actions are completed timely.
Develop and oversee Plans of Action (POAs) for identified deficiencies or non-compliance concerns.