Food Services Coordinator

Company: Cerebral Palsy of North Jersey ( Learn More )

General Information
US-NJ-City of Orange
$21.00 /Hour
High School
Not Specified
Not Specified
Job Description



Supervises kitchen staff and may assist in the preparation and serving of food at agency locations. Implements and trains staff on proper food safety procedures and kitchen management as per HACCP and Biosecurity guidelines. Coordinates all aspects of menu planning, meal preparation and transportation to other sites. Setting up and breakdown of serving line, if necessary. Implement proper cleaning and sanitization procedures for kitchen equipment, serving dishes, trays, utensils, work surfaces, and serving areas. Supervise organization and inventory maintenance of stockroom and refrigerated storage.


  • Supervise and assists in all areas necessary to ensure proper preparation and serving of consumer meals at multiple sites
  • Work collaboratively with therapists, nurses, dieticians, etc to ensure that all meals are prepared properly and in accordance with individual consumer nutritional needs
  • Design menus that are appropriate for consumer needs, meet nutritional guidelines, with good flavor and presentation
  • Establish and maintain procedures to effectively run food program in accordance with agency policy and supervising authorities such as DOE, DDD, Board of Health
  • Sets up food lines for meal service, sanitizes, and breaks down upon meal completion, if assistance is needed
  • Oversee proper operation of kitchen equipment and preparations of meals according to HACCP and Biosecurity standards; may include packaging, loading, transporting, unloading, storing or heating food at other CPNJ site locations.
  • Order equipment and food supplies as necessary to operate program. Receives deliveries, maintains proper flow of food inventory (first in, first out)
  • Maintains clean and safe environment in kitchen, food prep and storage areas
  • Completes and maintains all necessary meal count forms, kitchen logs, charts and other records as required by outside authority or agency policy
  • May rotate to various CPNJ kitchen facilities as required
  • Other responsibilities as directed by supervisor, CPNJ management, or funding source representatives


    Employee must have ability to work productively in fast paced environment. Design and implement menus that are tasty and meet nutritional standards. Knowledge of food service procedures; successful completion of training leading to Food Handler certification, ServSafe certification or other related trainings as required by supervisor; ability to adhere to all Bio-security and HACCP Standard Operating Procedures (SOPs) as described in CPNJ's Food Safety Program Manual; to learn the use of and safely operate various types of kitchen equipment; to perform regular strenuous physical activity including lifting approximately 55 pounds; to travel independently and drive a van or similar vehicle; to maintain a valid driver's license with fewer than 5 points at all times; to communicate effectively in English, both verbally and in writing; to use a personal computer including programs such as Word, Excel and Outlook; to adhere to all CPNJ and funding sources policies, procedures, guidelines rules and regulations; to establish and maintain proper working relationships with supervisors, administrators and co-workers; to relate well to individuals of all ages with disabilities; to respect and maintain confidentiality; to maintain a safe working environment and adhere to universal health precautions at all times


    Exempt. Employee is expected to work until all major projects and related tasks are completed to the satisfaction of their Program Director or Supervisor. Some early morning, evening, and weekend work is expected. Employees are paid a set weekly salary exceeding the federally required minimum and are not eligible to earn overtime compensation.


  • Every CPNJ employee is responsible for the implementation of the Exposure Control Plan (ECP). As specified in our exposure control plan this position is classified as: Category 2
  • Employees who perform tasks that involve no exposure to blood or body fluids but may perform unplanned procedures usually performed by Category I employees.

  • Bachelor's degree preferred. Experience in commercial kitchen operations, nutrition or food service management.
  • Job Requirements