Dining Site Coordinator- Stockbridge Senior Center
Tri-County Aging Consortium, Lansing, MI, United States
Job Title
Dining Site Coordinator
Reports to
Community Nutrition Manager
Work Location
219 W Elm St, Stockbridge, MI 49285
Base work schedule
Monday-Friday, 10am - 2pm
Compensation
$15.11 per hour
General Responsibilities
Coordinates with the Central Kitchen to provide meals to designated populations at offsite locations. Serves foods and establishes positive relationships with program participants. Maintains sanitation and cleanliness standards. Delivers Meals on Wheels at the site as needed.
Essential Job Functions
(Reasonable accommodation will be provided, if necessary, for individuals with disabilities who can perform the essential job functions.)
Helps prepare the site for delivery of food from the Central Kitchen.
Sets up food stations, greets participants, and provides a welcoming environment.
Maintains appropriate food temperatures & presentations standards during meal service. Oversees proper food portions.
Follows procedures for proper handling of food and equipment.
Maintains accurate records and submits monthly reports as required.
Follow cleanliness guidelines throughout the meal service. Cleans the eating, servicing, and cooking areas at the end of each day.
Gives work direction to volunteers as needed.
Delivers Meals on Wheels if required.
Attends monthly Nutrition and agency-wide meetings as required.
Examples of job functions listed do not include all tasks which may be found in this position. Duties and responsibilities may be added, deleted, or modified at any time.
Knowledge, Skills & Abilities
Commitment to the organization's missions and goals.
Computer skills sufficient to learn specific departmental software programs.
Ability to maintain confidential information regarding all aspects of participant, volunteer, employee, and agency information.
Ability to work independently or as part of a team.
Ability to communicate effectively and establish good relationships with staff, participants, volunteers, and vendors.
Ability to represent the Agency in a professional manner.
Must be able to adjust priorities to meet deadlines in a timely manner.
Ability to meet department standards regarding job knowledge, participant focus, initiative, productivity, communication, teamwork, and attendance.
Requirements
High school diploma or equivalent is required.
Completion of a ServSafe Food Handler Course through the Michigan Restaurant Association within 6 months of employment is required.
Must be able to complete and pass a pre-employment physical.
Working Conditions
The working environment is based in a food service environment where safe work practices are extremely important.
Use of protective gear such as hats, aprons and gloves are required.
Physical mobility is required for sitting, walking, bending, and standing.
Must be physically able to carry and lift between 40-70 pounds.
Must be able to communicate effectively with participants, volunteers, co-workers, and vendors in person and over the phone.
Sensory requirements include exposure to warming units, kitchen utensils and cleaning compounds.
Mental requirements include the ability to handle varying and intense levels of stress.
TCOA is an Equal Opportunity Employer
#J-18808-Ljbffr
Dining Site Coordinator
Reports to
Community Nutrition Manager
Work Location
219 W Elm St, Stockbridge, MI 49285
Base work schedule
Monday-Friday, 10am - 2pm
Compensation
$15.11 per hour
General Responsibilities
Coordinates with the Central Kitchen to provide meals to designated populations at offsite locations. Serves foods and establishes positive relationships with program participants. Maintains sanitation and cleanliness standards. Delivers Meals on Wheels at the site as needed.
Essential Job Functions
(Reasonable accommodation will be provided, if necessary, for individuals with disabilities who can perform the essential job functions.)
Helps prepare the site for delivery of food from the Central Kitchen.
Sets up food stations, greets participants, and provides a welcoming environment.
Maintains appropriate food temperatures & presentations standards during meal service. Oversees proper food portions.
Follows procedures for proper handling of food and equipment.
Maintains accurate records and submits monthly reports as required.
Follow cleanliness guidelines throughout the meal service. Cleans the eating, servicing, and cooking areas at the end of each day.
Gives work direction to volunteers as needed.
Delivers Meals on Wheels if required.
Attends monthly Nutrition and agency-wide meetings as required.
Examples of job functions listed do not include all tasks which may be found in this position. Duties and responsibilities may be added, deleted, or modified at any time.
Knowledge, Skills & Abilities
Commitment to the organization's missions and goals.
Computer skills sufficient to learn specific departmental software programs.
Ability to maintain confidential information regarding all aspects of participant, volunteer, employee, and agency information.
Ability to work independently or as part of a team.
Ability to communicate effectively and establish good relationships with staff, participants, volunteers, and vendors.
Ability to represent the Agency in a professional manner.
Must be able to adjust priorities to meet deadlines in a timely manner.
Ability to meet department standards regarding job knowledge, participant focus, initiative, productivity, communication, teamwork, and attendance.
Requirements
High school diploma or equivalent is required.
Completion of a ServSafe Food Handler Course through the Michigan Restaurant Association within 6 months of employment is required.
Must be able to complete and pass a pre-employment physical.
Working Conditions
The working environment is based in a food service environment where safe work practices are extremely important.
Use of protective gear such as hats, aprons and gloves are required.
Physical mobility is required for sitting, walking, bending, and standing.
Must be physically able to carry and lift between 40-70 pounds.
Must be able to communicate effectively with participants, volunteers, co-workers, and vendors in person and over the phone.
Sensory requirements include exposure to warming units, kitchen utensils and cleaning compounds.
Mental requirements include the ability to handle varying and intense levels of stress.
TCOA is an Equal Opportunity Employer
#J-18808-Ljbffr