Soup Kitchen Coordinator

Job Title: Soup Kitchen CoordinatorDepartment: The Master's TableReports To: The Master’s Table ManagerFLSA Status: Non-exempt (30) About Us & Our Mission: The mission of Golden Harvest Food Bank is to transform lives by feeding our hungry neighbors today and building a healthy, hunger-free tomorrow. We exist simply because people in our community struggle with meeting a basic human need - having enough to eat. Founded in 1982, Golden Harvest Food Bank works to create a safety net of partner agencies, programs, and direct services to meet the needs of our neighbors who struggle with hunger across our 25-county service area. With a network of over 350 partner agencies and programs, we can get nutritious meals directly into the hands of those in need within their communities.  Our Values: Faith: Our Christian faith motivates us to live out Jesus' teachings, feeding the hungry in our communities and uniting with people of every creed in a movement of compassion, service, and positive change. Health: We prioritize the well-being of each person, aiming to offer safe, nourishing food to those we serve, recognizing that healthy lives depend on healthy food, environments, and communities, as part of our efforts to break the cycle of poverty and hunger. Service: With kindness, openness, and joyful generosity, we address the unique needs of each individual without judgment, fostering a spirit of compassion and sensitivity. We listen to the story and needs of each person so that they know they are seen, heard and valued in a world where they may often feel invisible. People: Respecting the inherent worth and dignity of every person, we approach all with justice, equity, and understanding, honoring the lives, ideas, and concerns of those we serve, valuing donors' gifts, and cherishing volunteers while ensuring positive and impactful experiences in support of our cause. Community: Collaborating with individual community members, partner agencies, businesses, and local government, we strive to change our community through openness, cooperation, and transparency, united by our shared mission of feeding the hungry.  Reasons to work at Golden Harvest -It’s more than a job, it’s a mission.-Faith-based organization -Competitive wages and benefits-Paid time off & flextime-Twenty paid holidays -Making an enormous difference  _______________________________________________________________________________________________________________________  Job Summary  The Soup Kitchen Coordinator is responsible for coordinating the guest and volunteer experience in the dining area. This position works very closely with the Head Chef and completes all Head Chef duties in his/her absence. It is the responsibility and mission of the Soup Kitchen Coordinator to provide effective leadership to volunteers, monitor and assist guests, ensure quality customer service and compliance with all food and beverage regulations. The Master’s Table prides itself in providing a 5-star dining experience, which is the primary focus of the Soup Kitchen Coordinator.  Essential Duties and Responsibilities include the following. Other duties may be assigned.-Confers with food preparation employees and other personnel to plan menus and related activities-Inspects building and maintains quality standards and regulations-Maintains cleanliness of the facility and makes sure all cleaning supplies are available and secure in the kitchen; making sure all equipment is cleaned properly-Ensures that food is cooked properly, of good taste and served in a timely manner; continuously making sure food is being put out for serving on the line-Daily cleaning of back pad (loading dock), trash cans, carts, shelving, tables, floors, equipment and walls (replace as needed)-Assist with cleaning trays, cups, pots, pans and kitchen area until food service is over-Sweep and clean floors in hallways; complete a walk-through of kitchen, pantry and back dock at the end of every shift -Receive food truck and out all product in appropriate location daily-Selects and develops recipes as well as menu setup and item pulling for next day meals-Inspects food and food preparation protocol to maintain quality standards and sanitation regulations-Investigates and resolves food quality and service complaints-Works closely with the Head Chef for all menu, kitchen and food related activities -Ensures compliance with licensing, hygiene and health, and safety legislation/guidelines and remain current on nutritional and food safety regulations-Greets and provided direction to guests and volunteers including volunteer sign in and daily huddles-Train and offer support to community service and volunteers that are assisting with front house duties-Monitors guests and volunteers within the facility and on the grounds-Assist with removing product and supplies from the delivery truck and properly organize as needed-Keeps statistical data for internal and external reporting requirements and maintaining accurate records of all daily activities and report preparation-Consistently working to improve the appearance, experience and overall flow of The Master’s Table-Ensure phone calls are answered in a professional manner and provide accurate information; return calls in a timely manner-Responsible for locking/unlocking facility doors and gates at appropriate times, ensuring the building is secure at the end of each day-Responsible for turning off all lights at the end of each day -Duties include washing dishes, sweeping, mopping, trash disposal and restroom cleaning  Supervisory Responsibilities                                                     -Directly supervises the volunteers of the dining area to include donation submission and conflict resolution -Responsibilities include training volunteers and employees, planning and effectively directing work-Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws Skills & CompetenciesTo perform the job successfully, an individual will demonstrate teamwork, commitment, written and verbal communication, leadership, and organizational skills. The coordinator must exhibit problem solving skills and be results oriented. Trustworthiness, professionalism and work ethic must be displayed at all times and in all situations. The coordinator should have the ability to encourage and effectively lead volunteers.   Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. -Ability to stand for long periods of time-Organizational and time management skills-Ability to work independently and with groups, large or small-Basic audio/IT and computer skills and be proficient in Microsoft Office (Word, Excel, Outlook)-Experience in food service program and knowledge of food industry standards-Must have the ability to communicate respectfully with people of different backgrounds-Actively interact and engage guests, volunteers, and potential donors-Willing to work weekends and holidays-Neat appearance to include wearing the company provided logo shirt and name tag Education and/or Experience                                                -Two-four years related experience and/or training; or equivalent combination of education and experience-Must have high school or GED, some college preferred Certificates, Licenses, Registrations -ServSafe certification-Must have valid driver’s license -CPR & AED