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Food Services Coordinator

Position Overview

Temple Beth Shalom is seeking an organized, operations-minded Food Services Coordinator to maintain our vibrant community’s main kitchen and coordinate food logistics. Rather than a traditional commercial cooking role, this position focuses on daily food prep, inventory management, and cross-departmental coordination.

The Food Services Coordinator ensures our main kitchen is welcoming, clean, and fully stocked. Working collaboratively with the Facilities Team, learning programs, lay leaders, and other staff, this role provides the vital logistical support and reassurance needed to execute successful school and community programming.

Key Outcomes & Responsibilities

  1. Clean, Organized, and Welcoming Kitchen Spaces
    • Maintain strict cleanliness, organization, and food safety standards for the main kitchen and coffee station 
    • Ensure all stock is rotated and current, rotate and remove leftovers
  2. Reliable Support for School and Community Programming
    • Coordinate daily food preparation logistics (reheating and presentation, no scratch cooking required)
    • Provide operational support for internal programs
  3. Inventory, Deliveries, and Logistics
    • Maintain an inventory of all food, paper products, and kitchen supplies, providing reassurance to staff and lay leaders that necessary items are always accessible
    • Facilitate external catering deliveries, managing labeling, placement, and spatial planning for larger events
  4. Cross-Departmental Collaboration and Hospitality
    • Liaise directly with staff to understand food and setup needs for upcoming events
    • Partner effectively with staff to help execute programs where food is being served
    • Ensure the main kitchen is prepped for private event rentals/external caterers and properly reset afterward to ensure positive experiences

Qualifications

  • Minimum of three years of professional experience in operations, logistics, or support-focused role
  • Possession of, or willingness to obtain, ServSafe certification and CPR/First Aid certification
  • Demonstrated ability to manage inventory and logistics in a high-traffic environment
  • Strong interpersonal skills with the ability to maintain a calm and professional demeanor when working with diverse staff, volunteers, and stakeholders
  • Proficiency in following and scaling instructions for food preparation and presentation
  • Proficiency with email, spreadsheets, and basic office software for inventory management, communication, and scheduling.
  • High level of organizational detail, ability to multitask effectively, and a proactive approach to problem-solving

Physical Requirements

  • Ability to stand and walk for extended periods
  • Ability to lift, carry, push, or pull items weighing up to 40 pounds on a regular basis
  • Ability to bend, reach, stoop, and utilize small ladders or step stools as necessary for inventory management
  • Ability to safely operate standard kitchen equipment

Hours & Compensation

Pay Rate: $20-25/hour

  • Monday-Friday, 12-5pm (25 hours/week)
  • School-year (mid-August to mid-June)
  • Opportunity for additional hours on either end of the work day and/or Sunday mornings
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