Food Services Coordinator

Boys & Girls Clubs of Southeastern North Carolina•Wilmington, NC

9d•$15 - $18

About The Position

Boys & Girls Clubs of Southeastern NC uses the USDA Summer Food Service Program (SFSP), and the Child and Adult Care Food Program (CACFP) to provide meals to club members at our Vance St. and Nixon St. campuses. This position will be responsible for managing the day-to-day functions of these programs.

Requirements

A minimum of two-year degree from accredited institution, preferable in culinary arts or related field or experience in the field
SERV Safe Manager Certification
Strong communication skills, both oral and written.
Ability to manage daily administrative tasks without losing sight of long-term goals and planning.
Understanding of budget creation to ensure that programs are cost effective, funds are managed prudently, and expenses follow federal, state, and local guidelines.
Time management and skill ability to meet deadlines with a high degree of accuracy.
Demonstrate flexibility, adaptability and takes initiative in the spirit of continuous improvement.
Strong character to implement policy & procedures.
Sufficient strength, agility, and mobility to perform essential functions of position and to supervise program activities.

Nice To Haves

Preferred experience working in state and/or federal school nutrition programs such as the USDA National School Lunch Program, National School Breakfast Program, Summer Food Service Program, and the Child and Adult Care Food Program.
Preferred hands on experience cooking and serving meals

Responsibilities

CACFP/SFSP Program meal preparation and compliance paperwork.
Oversees program planning and organization for the nutrition operations
Budget management
Ordering food & supplies
Kitchen staff management
Serving meals within a timely and orderly manner during designated dinner times
Maintaining the cleanliness of the kitchen and cafe area
Plan, prepare, cook, and serve daily meals for members in accordance with CACFP guidelines.
Responsible for overall compliance under the USDA local, federal, and state requirements as it pertains to the CACFP and SFSP Program.
Oversees the planning, organizing, and maintenance of the operation and administration of the food service program; identifies present and future requirements for food services.
Directs the identification of maintenance requirements for food service facilities and equipment and coordinates the completion of services with the Operations Manager.
Establishes food service programs cost accounting controls to permit appropriate financial reporting and ensuring that all administrative components are met that include daily reporting, required documentation and paperwork for the program.
Directs the training, supervision and management for food services meal preparation and services; establishes and maintains sanitation, quality, and nutritional requirements.
Ensures compliance in areas of responsibility with all applicable policies, procedures, laws and regulations; directs the audit activities for federal and state meal accountability reimbursement; provides accurate records of food purchases for reimbursement.
Ensures the safety of all team members through compliance in all OSHA and Risk Management best practices.
Any other duties and responsibilities as assigned by supervisor.