The Food Preparation Coordinator is responsible for inspecting and preparing food commodities for production, conducting inventory and production control measures, and maintaining and cleaning equipment. This position is governed by state and federal laws and institution policy.
Receives, inspects, stores, and records quantities of food commodities.
Records quantity of food commodities received and issued to cooks.
Prepares and cooks foods on a regular basis or for special guests.
Negotiates with supply company representatives to determine order details, estimates supply requirements, and orders supplies to maintain inventories.
Performs food preparation duties, including preparing of food commodities, calculating needed amounts of goods, ensuring accurate measurements of recipe quantities, labeling and storing leftover items, and ordering weekly supplies.
Maintains equipment and area by sharpening blades, oiling machines, and cleaning floors, ovens, bakery coolers, freezers, doughnut machines, other appliances, and storage areas
Oversees activities of other food preparation staff, as needed, by assigning and reviewing work and training new employees.
Performs other duties as assigned.
KNOWLEDGE, ABILITIES, AND SKILLS:
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective distribution of goods. Knowledge of principles, processes, and techniques of food preparation. Knowledge of customer needs and services related to food commodities. Knowledge of techniques and equipment for food products for consumption, including storage/handling techniques.
Knowledge of equipment and methods of preparing food.
Ability to conduct inventory and maintain related records. Ability to clean and maintain food preparation equipment.
MINIMUM EDUCATION AND/OR EXPERIENCE:
The formal education equivalent of a high school diploma; plus two years of experience in institutional and/or commercial food service, or a related area; including one year in a supervisory capacity.
CERTICATES, LICENSES, REGISTRATIONS:
Must possess a State Health Certificate.
Additional requirements determined by the institution for recruiting purposes require review and approval by the Arkansas Division of Higher Education.
OTHER JOB RELATED EDUCATION AND/OR EXPERIENCE MAY BE SUBSTITUTED FOR ALL OR PART OF THESE BASIC REQUIREMENTS, EXCEPT FOR CERTIFICATION OR LICENSURE REQUIREMENTS, UPON APPROVAL OF THE QUALIFICATIONS REVIEW COMMITTEE.