DINING SERVICES - School Lunch Coordinator

Job Classification

  Hourly Full-time (35-40)

Position summary

Coordinates and assists with production, purchasing and assembly of school lunch menu needs. Coordinates the set-up and service of the meals at the elementary school and academy.

Qualifications summary

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed in the full position description 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. Be able to manage people successfully and have the ability to multi-task, work under pressure and meet deadlines. Strong working knowledge of inventory planning and forecasting techniques and be HACCP certified.


Must be a Seventh-day Adventist in good and regular standing.

Duties and responsibilities

• Reviews and updates menus for school lunch that meets customer, budget, and nutritional requirements. 5%


• Coordinates and assists with the preparation and assembly of menu items to be delivered to school lunch. 30%


• Arranges staffing for school lunch. 5%


• Assures that food and supplies are delivered to schools in timely manner. 5%


• Sets up, with the help of an assistant, the service line at the Andrews Academy. 10%


• Oversees service of the lunch meal at the Academy and functions as a cashier. 10%


• Monitors food Qualities and notifies kitchen if food supply needs replenished. 5%


• Maintains and audits cash receipts, meal counts, production records and free and reduced meal eligibility for elementary and academy school lunch. 10 %


• Calculates food quantities and purchases menu items on a weekly basis through vendor’s websites. 10 %


• Ensures that school lunch program is in compliance with HACCP Food Safety Program. 5 %


• Keep accurate records for the National School Lunch. 5 %


• Other work as requested by supervisor.


• Cooperate with supervisor in adjusting job duties as circumstances require.

Supervisory responsibilities

Directly supervises three non-student employees in the school lunch.  Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

2-year culinary art degree from a college or technical school or at least two to three years related experience and/or training; or equivalent combination of education and experience.

Computer literacy skills are required. 

Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write routine reports and correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. 


Must be a Seventh-day Adventist in good and regular standing.

Technical competencies

N/A

Interpersonal interactions

N/A

Physical demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

While performing the duties of this job, the employee is regularly required to stand and use hands and fingers to handle or feel. The employee is required to talk or hear, walk, and reach with hands and arms. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision.

Work environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee comes in contact with the standard Food Service equipment but not limited to the following: freezers, refrigerators, storage area, slicers, grills and cooking kettles. Exposed to extreme heat in cooking environments and extreme cold in freezers and coolers. Moves equipment inside and outside in all weather conditions. The noise level in the work environment is usually moderate.  Personnel in the Food Service Industry must be able to stand for long hours. Peaks of high production are demanded both daily and seasonally, depending on job location.