Catholic Charities of Southeast Texas

CATHOLIC CHARITIES OF SOUTHEAST TEXAS

Job Description

General Description: This position is located at the Hospitality Center in Port Arthur. The Hospitality Center is a soup kitchen that serves a daily, midday meal every day of the year to low-income members of the community. The Kitchen Coordinator must cooperatively plan for and effectively coordinate all aspects of providing a cooked meal at the Hospitality Center, particularly in the absence of the Center’s Director. Work hours are from 7:00 a.m. to 1:00 p.m. The Kitchen Coordinator would not work more than 20 hours per week. Workdays will include weekends and holidays and other days when the Hospitality Center Director must be away from the Center.

Organizational Relationships:

Reports to: Hospitality Center Director

Also collaborates with Hospitality Center volunteers and community service workers and Hospitality Center guests.

Essential Duties and Responsibilities:

·  Responsible for food preparation and serving requirements for items served to guests

·  Insures that food served is of high quality and is served in an efficient manner

·  Insures that all USDA requirements and/or standardized portions are met for each meal served

·  Orders food and/or supplies necessary to prepare a meal, keeping within budget guidelines

·  Coordinates volunteers who assist in meal preparation and service

·  Accepts deliveries, answers phone calls and completes necessary paperwork

Nonessential Duties and Responsibilities:

Performs other duties as assigned by the Hospitality Center Director

Supervisory Responsibilities:

Supervises different teams of volunteers who assist with meal preparation and service

Minimum Education:

High school diploma or G.E.D.

General Qualifications:

·  A two year degree in Food Management or related field is preferred

·  Must have experience working in a commercial kitchen and knowledge of equipment associated with a kitchen designed for mass feeding

·  Must be certified or able to obtain certification to follow all sanitation and safety standards, guidelines, rules and/or health code requirements of civic authorities, as well as the Hospitality Center’s policies

·  Must be able to work with a diverse group of people and able to respond with courtesy and tact in public interactions

·  Must have adequate/available and reliable transportation.

·  Must provide a copy of their valid driver’s license and proof of personal automobile insurance to Administration annually

Equipment Used:

Commercial kitchen equipment used for mass feeding, computer, telephone and copier.

Working Conditions:

Work requires ability to function in both a commercial kitchen and an office setting.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Contacts:

Requires contact by telephone, in writing, and personal contact with volunteers, Hospitality Center guests, other service providers and representatives of governmental agencies.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

While performing the duties of this job, the employee is regularly required to use hands to handle or feel and needs to talk or hear. The employee will be required to stand and walk. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception, and ability to adjust focus.

Mental and Aptitude Requirements:

Job requires ability to hear and talk; writing skills; analytical, conceptual, problem –solving and decision-making skills; and handling multiple tasks within the confines of deadlines.

Work Performance Measures:

·  Must report to work on time

·  Must plan and execute preparation and service of a cooked meal

·  Must coordinate various tasks of a volunteer team

·  Must adhere to agency employee handbook of personnel policies

·  Must adhere to the agency handbook of accounting policies and procedures

·  Must be responsible for protecting the confidentiality of information that may be of a personal or sensitive nature pertaining to employees, volunteers, guests and/or the agency

Job Description Review and Acceptance:

I understand this job description and its requirements; I understand that this is not an exclusive list of the job functions and that I am expected to complete all duties as assigned; I understand the job functions may be altered by management without notice; I understand that this job description in no way constitutes an employment agreement and that I am an at-will employee.

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Kitchen Coordinator - Signature Date

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Hospitality Center Director - Signature Date