Food Service Coordinator
About The Position
The Food Service Coordinator leads the year-round food-service operation of House In The Wood, a program of Northwestern Settlement. The role ensures safe, nutritious, efficient, and participant-centered meals for children, families, and groups served through Outdoor Education, Summer Camp, rentals, family programs, and special events. As the day-to-day leader of the kitchen and food-service operation, the Coordinator oversees meal planning, purchasing, inventory, staffing, dietary accommodations, food safety, regulatory compliance, and meal-service documentation. The position supports a welcoming, well-organized dining experience that advances the organization’s commitment to children, families, and communities. This is an onsite, year-round leadership position with schedules that vary by program season and operational needs. The work takes place primarily in commercial kitchen, dining, storage, receiving, and food-service areas, with regular interaction with staff across the House In The Wood campus. Early mornings, evenings, weekends, holidays, and high-volume production periods may be required. Compensation is $45,000–$50,000 per year, commensurate with experience and qualifications. The organization offers a robust health benefits package and equips staff with tools needed to succeed, including a dedicated workspace, laptop, email, high-speed internet access, and necessary supplies.
Requirements
- Experience in institutional, school, camp, residential, hospitality, catering, or high-volume food service.
- Experience planning and producing meals for groups of varying sizes.
- Strong knowledge of food safety, sanitation, food storage, temperature control, and kitchen operations.
- Experience with menu planning, purchasing, inventory, and cost control.
- Experience supervising, scheduling, or training food-service staff.
- Knowledge of dietary accommodations, food allergies, and cross-contact prevention.
- Strong organizational, communication, problem-solving, and recordkeeping skills.
- Ability to manage changing schedules, staffing needs, meal volumes, and seasonal demands.
Nice To Haves
- Experience with SFSP, CACFP, school nutrition, or another regulated meal program.
- Culinary, hospitality, food-service management, nutrition, or related education; equivalent experience considered.
Responsibilities
- Plan and oversee daily and seasonal meal service for groups of varying sizes and programs.
- Develop nutritious menus and coordinate meal production based on participant needs and schedules.
- Manage food purchasing, vendor relationships, inventory, storage, receiving, and cost control.
- Monitor food waste, expenses, supplies, and budget needs.
- Coordinate allergy, dietary, medical, and religious food accommodations while maintaining safe food-handling practices.
- Ensure compliance with food-safety, sanitation, licensing, and regulatory requirements.
- Maintain temperature, sanitation, meal-count, production, and compliance records.
- Lead food-service requirements for the Summer Food Service Program and other applicable meal programs.
- Recruit, train, schedule, supervise, coach, and evaluate kitchen and food-service staff.
- Establish effective kitchen workflows and ensure appropriate staffing for preparation, service, cleaning, and receiving.
- Communicate operational, staffing, budget, safety, and equipment concerns to the Operations Director.
- Support a welcoming, organized dining experience for participants and guests.
Benefits
- Robust health benefits package.
- Dedicated workspace, laptop, email, high-speed internet access, and necessary supplies.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
