The Kitchen Coordinator I prepares and serves quality meals to students, faculty, and staff, ensuring safe and efficient food service processes.
Responsibilities include food preparation, ordering supplies, maintaining accurate logs (e.g., HAACP, temperature), adhering to health and safety standards, and ensuring proper sanitation.
Additional duties involve cleaning kitchen equipment, operating cash registers, handling payments, and performing related tasks.
Requirements include a high school diploma or GED, at least two years of large-scale food prep and one year of supervision experience, and a ServeSafe Manager certification or equivalent. A valid Vermont Driver's License is also required.
Preferred skills encompass computer proficiency, organizational abilities, knowledge of nutrition and allergies, and commitment to diversity and customer service.
Join a supportive environment offering professional growth, comprehensive benefits, and meaningful work impacting student success.