SUMMARY:

The Meal Service Coordinator assumes primary responsibility for the shelter meal programs. Carries out policies and procedures related to food service and safety including but not limited to meal preparation, inventory of supplies, clean-up of the food service area and full compliance with the USDA Child and Adult Care Food Program.

PRIMARY DUTIES

• Assumes primary responsibility for the management of shelter meal programs including, enforcement of safety regulations, meal service, food preparation and dining area cleaning and sanitation according to local health code.
• Responsible for the overall management of the kitchen.
• Monitors and enforces shelter CACFP policies and procedures ensuring full compliance with CACFP regulations and requirements including point of service documentation, proper meal composition and submission of daily meal data.
• Coordinates the pick-up and ensures proper use of donated food, and tracks and maintains needed supplies for the program in accordance with the budget.
• In cooperation with the volunteer coordinators and shelter directors, supervises staff and volunteers performing meal service tasks.

SECONDARY DUTIES

• Trains staff as needed on ServSafe Food Handler Certificate requirements and CACFP compliance and SVDP CACFP operations.
• Acts as liaison to various other meal programs as well as to the Maryland State
• Department of Education-Food Distribution Section, Maryland Food Bank, Maryland Food Committee and Second Helping and adheres to standards and regulations.
• Assists the Volunteer Coordinator with the planning, and coordinating of volunteer
• Regularly evaluates meal service guest satisfaction and proposes improvements to shelter directors.

ADDITIONAL DUTIES

• Attends and fully participates in shelter All Staff meetings, and other internal meetings.
• Upholds the vision, mission, and values of St. Vincent de Paul
• Assists with and attends special events held by the shelters and St. Vincent de Paul as necessary.
• Supports a welcoming and positive environment for volunteers and works with them effectively.
• Other duties as assigned within the scope of the position.

• High School Diploma or equivalent with two (2) years' experience in the foodservice industry.
• Ability to relate in a respectful, comfortable, non-judgmental manner with persons from all ethnic, socio-economic, religious backgrounds and sexual orientations. C. An understanding and respect for the confidentiality of clients.
• Ability to stand, walk and sit for extended periods of time if required.
• Proficient in Microsoft Office and/or Office365 productivity software (Word, Excel, Outlook, Powerpoint)
• Willing and able to work a flexible schedule including mornings, evenings and some weekends
• Willing and able to travel to two different work sites as needed.
• Desire and ability to work as a team player.
• Required to lift a minimum of 50 pounds.

PHYSICAL REQUIREMENTS

• Environmental conditions:

__X___Primarily Indoor Work _____Primarily Outdoor work

• Type of work:

_____SEDENTARY WORK: Lifting 10 pounds maximum and occasionally lifting and/or carrying small articles and occasional walking and standing.

_____LIGHT WORK: Lifting 20 pounds maximum with frequent lifting and/or carrying of objects weighing up to 10 pounds. It involves sitting most of the time with a degree of pushing/pulling of arm/or leg controls.

__X___MEDIUM WORK: Lifting 50 pounds maximum with frequent lifting and/or carrying of objects up to 25 pounds.

_____HEAVY WORK: Lifting 100 pounds maximum with frequent lifting and/or carrying of objects no more than 50 pounds.

• Other: