WERE NOT JUST COOKING MEALS. WERE 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, wed 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 + excellent benefits
Summary: The Kitchen Production Coordinator is responsible for the day-to-day execution of meal production in the FBLC Nutritious Kitchen, ensuring that over 300,000 meals are prepared annually on time, to standard, and in full compliance with federal program requirements. This role leads kitchen volunteers through daily production tasks food preparation, cooking, portioning, packaging, and cleaning while maintaining safe, organized, and efficient kitchen operations. Working closely with the Kitchen Inventory & Compliance Coordinator and under the direction of the Community Nutrition Manager, the Production Coordinator is the hands-on leader on the production floor every day .
MEAL PRODUCTION & KITCHEN OPERATIONS (50%)
Lead daily meal production for all active programs SFSP, CACFP, VOA Senior Nutrition, and Catering ensuring meals are prepared, cooked, portioned, packaged, and ready for delivery or pickup on schedule. Execute menus as developed and approved by the Community Nutrition Manager; prepare recipes according to standardized recipe cards, ensuring portion sizes, ingredients, and preparation methods meet federal meal pattern requirements. Coordinate all kitchen production tasks from prep through cleanup; assign and supervise duties among kitchen volunteers, adjusting workflow in real time based on attendance, meal volume, and program needs. Maintain proper cooking temperatures and food handling practices throughout each production shift; complete all required temperature logs and production records in coordination with the Inventory & Compliance Coordinator. Ensure program segregation is observed during food preparation all utensils, surfaces, equipment, and product are clearly designated by program and never mixed across SFSP, CACFP, VOA, or Catering batches. Perform or delegate all kitchen cleaning tasks during and after production: sanitizing surfaces, washing equipment, mopping floors, and restoring the kitchen to audit-ready condition at the end of each shift. Step into any kitchen production role as needed, including dishwashing, restocking, or any other task required to meet daily production goals. No task is outside the scope of this role when the team needs it. Monitor kitchen equipment operation during production; report malfunctions, temperature failures, or maintenance needs to the Community Nutrition Manager immediately. Coordinate daily with the Driver/Logistics staff member to ensure meals are packaged, labeled by program, and staged for delivery on schedule.
VOLUNTEER COORDINATION & TRAINING (30%)
Greet, orient, and direct kitchen volunteers at the start of each shift; ensure all volunteers receive a safety briefing and clear task assignments before entering the production floor. Train new and returning volunteers on food safety fundamentals, kitchen hygiene, proper food handling techniques, and program-specific production procedures. Supervise volunteers throughout each production shift, providing real-time coaching, feedback, and redirection as needed to maintain safety and production quality standards. Maintain a positive, organized, and mission-centered volunteer experience; model FBLC values in every interaction on the production floor. Track volunteer attendance and hours for each shift; communicate any gaps in coverage to the Community Nutrition Manager in advance so staffing can be adjusted. Identify volunteers who demonstrate strong skills or reliability; share observations with the Community Nutrition Manager to support volunteer development and recognition.
PRODUCTION PLANNING & SUPPORT (15%)
Review daily and weekly production schedules with the Community Nutrition Manager; communicate any supply, equipment, or staffing concerns that could affect production output. Assist with receiving food deliveries as needed: verify item counts, check product temperatures and quality, and stage items in the appropriate program-designated storage area. Support the Inventory & Compliance Coordinator in maintaining organized, FIFO-compliant storage by properly rotating and labeling product after each delivery and at the start of each production shift. Contribute to the documentation of kitchen SOPs by providing feedback on production processes, flagging procedural gaps, and supporting the development of step-by-step work instructions for recurring production tasks. Participate in kitchen team meetings, training sessions, and planning discussions as requested by the Community Nutrition Manager.
GENERAL (5%)
Maintain adherence to FBLC safety, OSHA, and food safety standards, prioritizing safety for oneself and others, including when operating company equipment or vehicles. 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:
Reliable, hands-on, and production-focused; able to lead a volunteer team through a busy kitchen shift with patience and clarity. Strong communicator who can direct diverse groups of people of varying ages and backgrounds. Comfortable working in a fast-paced, physically demanding environment. Must demonstrate cultural and generational awareness, strong interpersonal skills, and sensitivity to diverse perspectives. Committed to food safety and mission-driven work.
EDUCATION & EXPERIENCE:
High school diploma or GED. - Required ServSafe Food Handler certification (or ability to obtain within 30 days of hire). - Required 1+ year of experience in food service, commercial kitchen, or institutional food production. - Required Experience supervising or leading others in a kitchen, food service, or production environment. - Required ServSafe Manager certification (or ability to obtain within 90 days of hire). - Preferred Experience cooking at volume (100+ meals per shift) in a commercial kitchen setting. - Preferred Familiarity with federal nutrition programs (CACFP, SFSP, or similar). - Preferred Experience coordinating or working with volunteers. - 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. Drivers 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:
Basic proficiency in Microsoft Office Suite and ability to complete digital production logs and records.
SUPERVISORY RESPONSIBILITIES: This position has no direct reports but is responsible for the day-to-day direction, training, and supervision of kitchen volunteers during each production shift.
WORK ENVIRONMENT: Works primarily in a commercial kitchen environment located within a warehouse setting. Regular exposure to heat, cold, wet surfaces, industrial cleaning products, and commercial kitchen equipment including ovens, steamers, slicers, and mixers. May experience intermittent exposure to outdoor elements such as heat, cold, or rain.
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 may be required on occasion. Mileage reimbursement is provided for work-related travel.