Special Diets Coordinator(For INTERNAL candidates only)

The San Antonio Food Bank INC•San Antonio, TX

2d•Onsite

About The Position

The Special Diets Coordinator is responsible for the safe and accurate preparation, portioning, packaging, labeling, and production-level verification of meals for participants with food allergies, food intolerances, and other approved medical, religious, or preference-based dietary needs. The role works from a dedicated special diet station at the Mays Culinary Center and follows Menu Planner-approved menus, standardized recipes, dietary modifications, and applicable Child and Adult Care Food Program (CACFP) requirements. The coordinator monitors special diet inventory and communicates supply needs to the Kitchen Manager but does not purchase products or approve substitutions. The role collaborates with the Menu Planner, Kitchen Managers, Kitchen Leads, and Meal Service Coordinators as part of a multi-checkpoint quality assurance process. This is a skilled individual-contributor role; the coordinator may train or coach others when asked, while suggested changes require approval from a Kitchen Manager in collaboration with the Community Nutrition & Development Manager. The position works assigned production shifts, including early mornings and occasional weekends as needed, with schedule flexibility during the hours of 4 a.m. to 4 p.m. It is safety sensitive and subject to drug screening. The employee must obtain the required ServSafe certification within the established timeframe.

Requirements

High school diploma or equivalent.
Proficiency in basic math.
At least one year of food production experience in a commercial, institutional, school, child care, or healthcare setting.
Ability to independently follow standardized recipes, accurately measure and portion food, and safely operate commercial kitchen equipment.
Ability to work proficiently across multiple kitchen stations and recognize food safety, quality, and production discrepancies.
Experience documenting production tasks or ability to learn production records and electronic systems.
Ability to obtain required ServSafe certification within the employer-established timeframe.
Excellent written and verbal communication skills.
Ability to work early mornings and maintain schedule flexibility during the hours of 4 a.m. and 4 p.m.
Ability to stand and walk for extended periods; regularly bend, reach, push, pull, and perform repetitive kitchen tasks.
Fine manipulation and near visual acuity.
Ability to regularly lift and move up to 50 pounds, with appropriate assistance or equipment as needed.

Nice To Haves

Experience preparing meals for food allergies or other special diets.
Experience with CACFP, school nutrition, or other federal child nutrition programs.
Experience with inventory monitoring and stock rotation.
Bilingual English/Spanish.

Responsibilities

Prepare, portion, and pack special diet meals according to standardized recipes, approved menus, and daily production counts.
Maintain a designated special diet production area and prevent allergen cross-contact through dedicated equipment, sanitation between uses, and glove and utensil changes.
Obtain Menu Planner approval before making ingredient substitutions, recipe changes, or menu modifications.
Complete special diet production records and production-level verification documentation accurately and on time.
Review food labels, ingredient statements, and allergen advisory statements for all products used in special diet production.
Verify product ingredients at receipt and before use to identify manufacturer formulation changes.
Apply diet-specific restrictions as directed by the Menu Planner, including distinctions between food allergies and intolerances and between all-form and whole-form avoidance.
Refer questions about dietary restrictions, products, ingredients, and recipes to the Menu Planner; do not independently approve dietary accommodations or substitutions.
Label special diet meals according to SAFB standards, including site, participant or classroom, diet type, meal service, and date.
Pack special diet meals separately from regular meals and reconcile prepared quantities with approved production counts and delivery documentation.
Verify meal components, portions, packaging, labels, and counts at the production level, and organize completed meals for independent final quality control before dispatch.
Monitor and maintain accurate inventory records of approved special diet ingredients, products, and supplies.
Store special diet products in a designated, clearly labeled area and use first-in, first-out (FIFO) rotation.
Review upcoming approved menus and production counts to anticipate inventory needs and communicate product and supply requests to the Kitchen Manager; do not independently place orders.
Promptly communicate shortages, unexpected substitutions, and product or formulation changes to the Kitchen Manager and Menu Planner, and hold unapproved products from use.
Coordinate with Meal Service Coordinators and the Menu Planner to verify new or updated approved special diet instructions and daily production counts before preparation.
Immediately escalate special diet discrepancies or safety concerns to the Kitchen Manager and Menu Planner, and hold affected meals pending authorized review and resolution.
Complete required training in food allergen awareness, cross-contact prevention, food safety, and CACFP special diet requirements.
Adhere to SAFB policies, kitchen standards, and applicable food safety regulations.
Communicate production status, shortages, equipment issues, quality concerns, and unfinished tasks to the Kitchen Lead or Kitchen Manager.
Work respectfully with colleagues, volunteers, interns, and trainees; follow established safety, attendance, uniform, and workplace conduct standards.
Support emergency and disaster feeding, special events, and other essential SAFB operations as assigned.
Perform other related duties as assigned.