Culinary Coordinator bei Feeding Tampa Bay

Description

Position Title: Culinary Coordinator

Reports To: Executive Chef, Culinary Operations

Department: Culinary Operations 

Location: Causeway Center, 3624 Causeway Blvd., Tampa, FL 33619

Classification: On-site

Status: Non-Exempt

Core Hours: 6:00 am-2:00 pm, or 8:30 am-5:00 pm, depending on the time of year and the programs we are servicing

Grade: 4

Salary Range: $41,700 - $43,010 ($20.05 - $20.68)

COMPANY OVERVIEW

Feeding Tampa Bay serves ten counties in West Central Florida and is a leader in hunger relief across our region. Just last year, we served 85M meals to our neighbors through direct service and through our network of 400+ food pantry partners. 

But, we know food alone won’t solve hunger — that’s why we’re redefining what it means to feed our region. By creating pathways to possibilities for nearly 1 million people, Feeding Tampa Bay connects and convenes solutions, partners, and resources that nourish long-term stability. As a member of the Feeding America network, we will work to dismantle barriers for individuals, families, and seniors across our area — because it’s possible.

SUMMARY

Bringing services and support directly to the heart of Causeway Center is the first localized solution of Feeding Tampa Bay. The center provides essential services, including daily hot meals through the Bistro and an on-site food pantry. In addition, community partners offer valuable services to guests, helping to bridge resource gaps for neighbors in need. This localized solution ensures vital resources are easily accessible to those in need across the county.

JOB OVERVIEW

The Culinary Coordinator will be responsible for giving direction and overseeing our kitchen volunteers with food preparation, portioning, and storage. The Coordinator handles the following functions: program meal heating and packing, data tracking to support our programs, creates and files delivery tickets, inventory management, recipe maintenance, coordinates with the warehouse on incoming items, and works with the delivery drivers on getting food out on time. Works with the Executive Chef to deliver our bulk meal production. Responsible for performing job duties in accordance with the mission, vision, and values of Feeding Tampa Bay.

Requirements

• Oversee and maintain a clear separation between multiple ongoing programs.
• Train and monitor the kitchen volunteers.
• Assist the Executive Chef with bulk meal production.
• Ensure data trackers are accurate and up-to-date. 
• Maintain inventory.
• Maintaining cleanliness and ensuring compliance with sanitation and hygiene standards.
• Responsible for facility upkeep, including cleaning, sweeping, mopping, and trash removal.
• Commit to upholding policies, principles, and best practices for food safety.
• Perform other duties and responsibilities as assigned. 

Requirements

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, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High school diploma or equivalent, plus a culinary degree or certificate, OR 1-2 years of culinary experience. 
• Demonstrates ability to communicate clearly and concisely, both orally and in writing.
• Ability to independently manage multiple projects, take the initiative to improve the program, and smoothly coordinate it while maintaining a highly collaborative work style with the Culinary Team.
• Proven ability to secure and document deliverables and data from various sources. 
• Ability to communicate kindly, and maintain a positive attitude and work environment while working with diverse groups of people
• Proficient with Microsoft Office, Google Suite, Zoom, and Asana experience a plus. 
• Valid SERV Safe Manager Certification or ability to obtain within 90 days
• Ability to lift and carry objects weighing up to 50 pounds.
• This position requires long periods of standing, walking around, kneeling, and bending over.
• Flexibility in scheduling, with the ability to work some nights, weekends, and holidays.
• Passion for delivering an exceptional food experience.