Kitchen Coordinator

Overview Of Position

This position's responsibility, under the supervision of the Central Kitchen Operations Manager, is to assist in the general operation of the central kitchen, including supervision of staff; leads and coordinates the food service staff in the production and distribution of high quality nutritious foods in accordance with federal, state and District requirements; may act as the Manager in the Manager's absence.

• Assists in the coordination and general operation of the central kitchen, including supervising personnel in all areas of food production, distribution and storage; ensures quality control, safety sanitary standards, and other Nutrition Services policies and procedures.
• Assists in the supervising, training and evaluating of Food Service Assistants and Leads; coordinates their daily work assignments; develops, directs and guides production and dispersion schedules.
• Reports accidents promptly; reports equipment malfunctions and insures a safe working environment, in accordance with the established HACCP system.
• Assists staff to complete daily meal preparation and disbursement of foods and supplies, when needed.
• Maintains records and submits daily reports and menu planners; verifies time procedures for central kitchen staff.
• Checks food product and supplies inventories; monitors usage; receives items in accordance with established procedures.
• Serves as a liaison between staff and the Manager; participates in staff meetings; provides information and training to staff; promotes team cooperation.
• Promotes and maintains effective food service communications and customer relations.
• Recommends program improvements to the Manager and assists in promoting Nutrition Services programs to increase meal participation.
• Assists the Manager in developing and implementing program and food improvements; monitors student trends and recommends new food items/recipes and equipment needs.

• Performs related duties consistent with the scope and intent of the position.

Works under general supervision of the Central Kitchens Operations Manager.

Required to shift tasks and priorities; experience frequent interruptions; required to think logically and creatively; requires mental concentration; requires flexibility and adaptability; requires effective decision‑making and problem‑solving; requires individual initiative and teamwork; required to communicate clearly with diverse audiences; required to operate commercial kitchen equipment; requires mechanical aptitude to master operation of complex equipment; required to lift objects weighing up to 25 pounds in accordance with established guidelines;

required to assume positions, perform movements, and demonstrate stamina and exertions needed to prepare meals.

• HACCP; math and computer‑assisted programs
• Nutrition Services Program policies and procedures

• Communicating both orally and in writing
• Interpersonal communication

• Handle multiple tasks with minimum supervision
• Coordinate space, equipment and workflow needs
• Supervise, select and train assigned personnel for various tasks and assignments
• Complete and maintain required records
• Develop work schedules and adjust recipes

Years Of Relevant

Experience:

Three (3) years of work experience in commercial or institutional quantity food preparation, that included one (1) year of experience directing staff in food handling and preparation techniques, safe practices and use of commercial kitchen tools and equipment.

Must meet all the requirements of the Central Kitchen Lead and Assistant positions.

Seattle Public Schools benefits are administered by the Washington State Healthcare Authority (HCA) under the School Employees Benefits Board (SEBB). Eligibility for benefits is determined by the number of hours employees are anticipated to work during the school year (September 1 through August 31). Any employee who is scheduled to work 630 hours or more in a year is eligible for benefits.

Please find the salary schedule associated with this role and others like it.