Food Service Coordinator

V-Tech Solutions•Washington, DC

8d•Onsite

About The Position

The Food Service Coordinator is responsible for the coordination, supervision, and oversight of daily food service operations in a hospital kitchen environment. This position ensures compliance with all sanitation, safety, and regulatory requirements while directing food service staff to deliver high-quality meal service. This role also leads workforce management activities, including recruiting, hiring, onboarding, and training new employees to maintain adequate staffing levels and ensure compliance with contractual and regulatory requirements.

Requirements

Ability to perform essential job functions.
ServeSafe certification within 30 days.
Background checks.
Medical clearance.

Responsibilities

Plan, direct, and coordinate daily food service activities.
Supervise Food Attendants and Utility Workers in meal preparation and service.
Monitor tray line operations and ensure accurate meal delivery.
Ensure compliance with HACCP, sanitation, and food safety standards.
Verify proper food handling, storage, and temperature monitoring procedures.
Assign and evaluate work of assigned staff.
Provide guidance, coaching, and corrective feedback.
Ensure adequate staffing coverage across all shifts.
Coordinate with management regarding operational needs and staffing gaps.
Partner with HR and leadership to identify staffing needs.
Recruit candidates through approved channels, including First Source hiring programs.
Ensure recruitment aligns with required labor compliance (e.g., District resident hiring goals).
Screen resumes and conduct interviews for Food Attendant and Utility Worker roles.
Verify candidate qualifications, including education, experience, and ability to perform essential job functions.
Participate in selection decisions and recommend candidates for hire.
Ensure all hires meet regulatory and contractual requirements (e.g., background checks, medical clearance).
Coordinate onboarding activities with HR and the Contract Administrator.
Ensure completion of all required documentation prior to start date.
Conduct site orientation for new employees.
Deliver or coordinate initial training for new hires, including: Food safety and sanitation standards (HACCP), Proper use of commercial kitchen equipment, Dietary compliance and menu adherence, Safety procedures and PPE usage.
Ensure employees obtain required certifications (e.g., ServeSafe within 30 days).
Track training completion and maintain records.
Provide ongoing training and performance development.
Ensure adherence to all applicable DC Department of Health regulations and agency policies.
Maintain compliance with: Food safety standards, Employee health and vaccination requirements.
Document and report incidents, compliance issues, and corrective actions.
Develop and distribute staff schedules in advance.
Maintain accurate records of staffing, attendance, and performance.
Submit required reports and documentation to the Contract Administrator.
Track employee certifications and compliance status.