Kitchen/Project Coordinator

Salary: $24.00-$26.00 Hourly

Job Type: Part Time- Temporary (Non-Exempt)

Job Title: PROJECT COORDINATOR

Under the direction of the Director-Program Services, the Project Coordinator is responsible for managing the overall Momentum WORK, Inc. commercial kitchen operations for the Momentum 4 Lunch program, ensuring that the kitchen staff/trainees (persons served) follow sanitary procedures during training and while doing their productivity tasks.

ESSENTIAL FUNCTIONS:

· Assists in the oversight of the development and implementation of services designed to meet the needs of individuals being served as it relates to commercial kitchen operations.

· Provides on-the-job training to program participants.

· Responsible for providing skill or developmental training in various activities as designated in the Momentum 4 Lunch program.

· Complies with all Momentum WORK, Inc. program policies, CARF accreditation standards, TCRC, CAL/OSHA policies and procedures.

· Manages inventories, checking the adequacy of food supplies and kitchen equipment.

· Plans and updates menus.

· Orders bulk supplies from third-party vendors.

· Creates financial reports and expense forecasting. The Project Coordinator Coordinator must have prior kitchen experience, excellent communication, and leadership skills, especially with responding to and training persons with disabilities and proficiency in conflict resolution.

· Other related duties and responsibilities on an as needed basis.

RESPONSIBILTIES:

· Train and supervise all kitchen staff/trainees (persons served) in Momentum WORK, Inc. Culinary Arts Career Pathway courses, including basic hospitality skills, kitchen operations, food preparation, and boxed lunch service.

· Delegate daily work assignments and timelines.

· Maintain a clean and organized work area at all times under ServSafe guidelines.

· Exercise leadership skills by coordinating and training kitchen staff/trainees during busy times.

· Train kitchen staff/trainees per ServSafe standards.

· Execute opening and closing duties including food prep and kitchen safety inspections.

· Monitor cooking and chill temperatures using HACCP food safety management system.

· Ensure proper, storage (including temperature setting) and rotation of food products to comply with health department regulations.

· Ensure and maintain kitchen cleanliness in accordance with EcoSure regulations.

· Assists in trouble shooting equipment failures and notifies management so proper work order is entered.

· Demonstrate professionalism and the ability to communicate effectively with persons served, job coaches, third-party vendors, and customers.

QUALIFICATIONS:

· High school diploma or equivalent required; Associate of Arts degree or equivalent in related field preferred.

· Must have previous kitchen experience.

· Must be able to read, write, speak, understand, and clearly communicate in English with respect to business related tasks.

· Able to work well and lead inside of a team-oriented environment.

· Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs.

· Ability to ensure security of kitchen access, and storage of products and equipment properly.

· Able to bend at waist, back, knees, with very limited or no limitations.

· Experience working in a guest service-oriented Food & Beverage establishment preferred.

· Must be skilled in the preparation of vegetables, meats, and fish.

· Self-motivated and self-starter, able to work alone and within a team, and remain focused and calm.

· Compassion and respect for persons with disabilities

· Valid certification in CPR/First Aid (Training included)