Kitchen Coordinator; Theodora Family Hotel Program

Volunteers of America Colorado•Denver, CO

2d•Onsite

About The Position

The Kitchen Coordinator prepares, heats, and serves lunch and dinner meals supplied by the Volunteers of America Aging and Nutrition Services Center kitchen to participants in the Theodora Family Hotel program. The role follows instructions and Volunteers of America and Health Department standards and procedures. It includes meal preparation and service, ordering and tracking food and supplies, maintaining food safety and sanitation, and assisting other kitchen staff or volunteers as assigned. The position is full-time, Tuesday through Saturday, 10:00 AM to 6:30 PM, with designated holidays and special events. It is based at the Theodora Family Hotel in Denver, Colorado. The pay range is $19.29–$20.00 per hour. The position may occasionally direct or train program volunteers and temporary laborers when a Food Service Manager or Associate Director is absent. The role requires frequent standing, pivoting, and walking on hard surfaces, exposure to hot and cold conditions and kitchen fumes, and the ability to lift, push, or pull up to 50 pounds.

Requirements

One year of related experience in cooking or a similar production facility.
Ability to read and write and follow standardized recipes and production sheets.
Ability to perform basic kitchen mathematical calculations.
Ability to repeatedly lift, push, or pull up to 50 pounds during a daily shift.
ServSafe certification or ability to acquire food-safety certification within three months of hire.
Clearly and respectfully communicate with Agency staff, volunteers, clients, and vendors.
Solid time-management and organizational skills.
Ability to perform essential job functions with or without reasonable accommodation and without posing a direct threat to the safety or health of self or others.

Nice To Haves

At least one year of high-volume institutional cooking experience.

Responsibilities

Prepare precooked meals from the ANS kitchen and ensure they are heated to the proper serving temperature.
Plate and serve lunch and dinner to a high volume of individuals, with attention to presentation, quality, and participant satisfaction.
Give program participants opportunities to provide feedback when appropriate and serve guests respectfully using a Trauma-Informed Approach.
Portion food according to the number of meals needed and Colorado Food Program guidelines, using the VOA menu as a guide, while minimizing waste and leftovers.
Use menu plans to requisition products and supplies for accurate, efficient workflow.
Maintain a safe, clean work area and follow sanitation policies and proper temperature controls.
Use and maintain kitchen equipment appropriately, safely, and cleanly.
Chill, label, and properly store unused products and leftovers.
Prepare special-event meals and requested items as directed by the Food Service Project Manager.
Track and enter meals served or offered into meal-tracking systems.
Order food and kitchen supplies weekly from the VOA kitchen.
Attend required meetings and Agency trainings.
Direct, train, or assist other kitchen employees, temporary workers, or volunteers as assigned.
Perform job responsibilities in accordance with the Social Work Code of Ethics.
Maintain predictable, consistent attendance.
Perform other duties as assigned.