The Food Service Coordinator is responsible for tracking and documenting food distribution from the food donation center to those staying at various hotels within the Anchorage area.
Oversee the reception, storage, and distribution of donations, ensuring they are utilized effectively and ethically to support the organization's goals.
Assist in the tracking and distribution of food items that have been donated or provided by a local food vendor.
Build and maintain relationships with donors, acknowledging their contributions and ensuring they feel valued and informed about the impact of their donations.
Maintain accurate records of donations and donor information, ensuring data integrity and confidentiality.
Ensure, to the best of their ability, that donated and procured foods are utilized in ways that reflect cultural practices and preferences of the impacted communities.
Coordinate with the food service subcontractor to facilitate the integration of donated and traditional foods into their meal service where feasible, including communicating inventory, handling requirements, and cultural considerations.
Consult with cultural advisors, ANHC staff, and community partners to identify appropriate preparation, storage, and distribution methods for traditional foods.
Monitor and elevate any barriers affecting the safe and culturally appropriate use of donated foods, including preparation needs, facility constraints, or dietary considerations shared by survivors.
Set up and break down food service stations, dining areas, and equipment as needed.
Maintain cleanliness and sanitation of work areas, utensils, and equipment.
Stock supplies and monitor inventory levels.
Provide excellent customer service to guests, clients, or residents.
Assist with receiving and storing food deliveries.
Perform other duties as assigned by the supervisor.
Provide excellent customer service to guests, clients, or residents.
Perform other duties as assigned by the supervisor.
Previous experience in food service or hospitality is a plus.
Ability to follow instructions and work as part of a team.
Basic knowledge of food safety and sanitation practices.
Good communication and interpersonal skills.
Bilingual: English and Yup’ik language family preferred