Kitchen Compliance Coordinator

WE’RE NOT JUST COOKING MEALS. WE’RE CHANGING LIVES.

Every day at Food Bank for Larimer County , thousands of people across our community rely on something many of us take for granted: access to nutritious food.

Behind that impact is a kitchen producing more than 300,000 meals every year for children, seniors, and families who need support the most.

In this brand new position we are looking for someone who believes that food is more than nourishment.

This role is about more than working in a kitchen.
Every meal prepared here helps someone in our community who genuinely needs it.
If you take pride in doing great work and want to be part of a team making a real difference every day, we’d love to hear from you.

**Benefits**

Employer-paid Medical, Dental, Vision, Disability & Life insurance

Employer-paid Nice Healthcare primary care

$1,000 Health Savings Account (HSA) annual employer-contribution

Company matched 401K up to 5% with immediate vesting – eligible after 1 year

120 hours of paid vacation time off accrued annually, increasing with tenure

48 hours of paid sick time off annually

10 paid holidays + your birthday

Full-time | $21.00/hour + $1.00/hour bilingual differential (as applicable) + excellent benefits

Summary: The Kitchen Inventory & Compliance Coordinator is responsible for maintaining the documentation, inventory control, and food safety compliance systems that sustain the FBLC Nutritious Kitchen’s federally regulated meal programs. This role owns the day-to-day execution of HACCP recordkeeping, temperature monitoring, FIFO inventory management, program segregation, and SOP documentation across SFSP, CACFP, VOA Senior Nutrition, and Catering programs. The coordinator works closely with the Kitchen Production Coordinator and under the direction of the Community Nutrition Manager to ensure the kitchen always operates at AIB audit standards.

FOOD SAFETY & COMPLIANCE (40%)

• Maintain and execute the kitchen’s HACCP plan, including daily completion of temperature logs, cooling logs, cleaning logs, cooking records, and corrective action documentation for all federally regulated programs.
• Conduct daily, weekly, and monthly food safety audits of kitchen operations including sanitation practices, equipment calibration, pest prevention, and chemical storage in alignment with AIB International audit standards.
• Ensure strict program segregation is maintained at all times across dry storage, walk-in cooler, and walk-in freezer using the FBLC color-coded identification system (SFSP-blue, CACFP-green, VOA-purple, Catering-orange).
• Monitor and enforce ServSafe food handling standards among kitchen staff and volunteers during all production shifts; document and escalate any observed violations immediately.
• Maintain the brittle plastic and glass (BP&G) inventory control system, including monthly audits of all designated BP&G items and documentation of findings per AIB requirements.
• Prepare and maintain audit-ready documentation binders at all times; ensure all records are current, accurate, and organized for unannounced federal or third-party inspections.
• Track expiration dates and condition of all food products across storage areas; flag and remove out-of-date or compromised items in accordance with FBLC food safety protocols.
• Maintain cleaning and sanitation schedules for all kitchen surfaces, equipment, and storage areas; verify completion and document results.

INVENTORY MANAGEMENT (35%)

• Conduct weekly physical inventory counts across all program categories (SFSP, CACFP, VOA, Catering); reconcile counts against procurement records and report variances to the Community Nutrition Manager.
• Enforce FIFO (First In, First Out) rotation protocols across all storage areas; train and remind kitchen staff and volunteers of proper rotation procedures during each shift.
• Manage the color-coded labeling and physical organization of all program inventory in dry storage, walk-in cooler, and walk-in freezer to ensure clear program identification and prevent cross-program product mixing.
• Coordinate food procurement receiving; inspect deliveries for accuracy, quality, and temperature compliance; document and report discrepancies to the Community Nutrition Manager.
• Maintain accurate inventory records in applicable tracking systems; provide timely reports to support production planning and budget monitoring.
• Monitor supply levels for all active programs and communicate reorder needs proactively to avoid production shortfalls or excess waste.
• Track and report monthly food waste data by program; identify root causes and recommend corrective actions to reduce waste and improve cost efficiency.

SOP DOCUMENTATION & SYSTEMS (15%)

• Develop, write, and maintain standard operating procedures (SOPs) for all kitchen compliance and inventory processes; ensure SOPs are current, accurate, and accessible to all kitchen staff.
• Document institutional knowledge from the outgoing Kitchen Manager and translate it into written procedures that allow the kitchen to operate independently of any one person.
• Maintain the kitchen’s SOP binder system (Binder 1 – AIB Compliance; Binder 2 – Kitchen Operations), ensuring all work instructions are up to date and version-controlled.
• Support onboarding of new kitchen staff and volunteers by providing compliance and inventory orientation training; ensure all participants understand food safety responsibilities before working in the kitchen.
• Identify gaps in existing documentation and systems; propose and implement improvements to reduce compliance risk and increase operational consistency.

GENERAL (10%)

• Maintain adherence to FBLC safety, OSHA, and food safety standards, prioritizing safety for oneself and others, including when operating company equipment or vehicles.
• Step in to support kitchen production activities including food preparation, portioning, packaging, and cleaning when production needs require additional hands.
• When representing the organization in local, state, and regional collaborations, take care to embody organizational values.
• Demonstrate sensitivity to various viewpoints, including those shaped by different generations and cultures, while delivering exceptional customer service through kindness and engagement in all stakeholder interactions.

QUALIFICATIONS, EXPERIENCE, AND SKILLS

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.

COMPETENCIES:

Detail-oriented and systems-minded; able to maintain consistent documentation standards under daily production pressure. Self-directed and organized, with strong attention to compliance deadlines and audit requirements. Collaborative team player who communicates clearly with kitchen staff, volunteers, and management. Must demonstrate cultural and generational awareness, strong interpersonal skills, and sensitivity to diverse perspectives.

EDUCATION & EXPERIENCE:

• High school diploma or GED. - Required
• ServSafe Food Handler certification (or ability to obtain within 30 days of hire). - Required
• ServSafe Manager certification (or ability to obtain within 90 days of hire). - Required
• 1+ year of experience in food service, warehouse inventory, or compliance-related role. - Required
• Experience with HACCP recordkeeping, temperature monitoring, or food safety documentation. - Preferred
• Experience with federal nutrition programs (CACFP, SFSP, CSFP, or OAA/VOA). - Preferred
• Experience with inventory management systems or database tracking tools. -Preferred
• Associate or bachelor’s degree in food science, nutrition, public health, or related field. - Preferred

PRE-EMPLOYMENT SCREENING REQUIREMENTS:

• Successful completion of all pre-screening requirements.
• Passing of the WorkSTEPS job-specific test.
• 21+ years of age and possession of a valid U.S. Driver’s License with a good driving record, as confirmed through an MVR check.

LANGUAGE SKILLS & ABILITY: Proficiency in English required, bilingual in Spanish highly preferred.

COMPUTER SKILLS:

• Proficiency in Microsoft Office Suite (Word, Excel, Outlook) and online technologies is essential.
• Ability to maintain digital records and logs; experience with inventory or compliance tracking software preferred.

SUPERVISORY RESPONSIBILITIES: This position has no direct reports but is responsible for providing food safety guidance and compliance direction to kitchen volunteers during production shifts.

WORK ENVIRONMENT: Primarily works in a commercial kitchen and warehouse environment. Regular exposure to heat, cold, wet surfaces, industrial cleaning products, and commercial kitchen equipment. Occasional work in office areas and partner sites.

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. While performing the duties of this job, the employee is regularly required to talk, hear with or without aid, walk for short or extended periods of time, stand for short or extended periods of time, sit for short and extended periods of time, kneel, crouch, crawl, stoop, bend repeatedly, pull, reach above the shoulder with hands and arms, regularly use hands to finger, grasp, handle, feel, pull, climb stairs or ladders, step up and down at least 29 inches, balance, write, count, read, analyze, alphabetize, and frequently lift and/or move objects up to 25 lbs., occasionally lift and/or move objects up to 55 lbs., frequently push or pull objects up to 75 lbs. Specific vision abilities required by this job include close vision, peripheral vision, depth perception, color vision, distance vision, and ability to adjust focus.

TRAVEL: Local travel between the 3 organizational sites is the primary expectation during business hours, with occasional visits to partner sites. Mileage reimbursement is provided for work-related travel.