Dining Coordinator

In performance of their duties, the Food Service Manager is entrusted with the following primary responsibilities:

Must have Food Sanitation Certification.

Essential Duties and Responsibilities:

Schedule:

• Part-time: 28 hours per week


• Work Hours:


• 
  Monday, Tuesday, Thursday, Friday: 2:30 PM – 7:30 PM


• 
  Wednesday: 11:30 AM – 7:30 PM


• Includes occasional weekends and holidays for special meal prep or events

Daily Operations:

• Prepare and cook the evening meal for all individuals served


• Assist with lunch packing and weekend meal prep as needed


• Complete weekly grocery shopping and restocking of kitchen and household food supplies (mileage reimbursed if applicable)


• Clean and sanitize dishes, utensils, equipment, dining tables, and kitchen surfaces daily


• Sweep and mop kitchen and dining floors; remove trash and recycling


• Maintain an organized, safe, and fully stocked kitchen and dining area


• Monitor and restock cleaning products and kitchen paper goods

Menu and Dietary Coordination:

1. Coordinate all menu planning and modifications in alignment with individual dietary needs, in collaboration with the consulting dietitian and ICF Program Coordinator


2. Post weekly/monthly menus in the kitchen, documenting any substitutions directly on the menu


3. Ensure all meals and snacks comply with individual dietary guidelines (e.g., texture-modified diets, allergies, caloric needs)


4. Research new menu ideas, recipes, and equipment to enhance mealtime experience, especially for holidays and special occasions


5. Promote and ensure family-style dining is offered at all mealtimes


6. Assist in food-related outings, community activities, and meal preparation involving individuals when appropriate

Training and Collaboration:

1. Provide in-service training (as assigned) on meal prep, sanitation, and kitchen safety to staff in coordination with the ICF Program Coordinator


2. Participate in interdisciplinary team planning for individuals’ care


3. Consult monthly with the agency’s dietitian and as needed for urgent dietary concerns


4. Coordinate with staff and supervisors to ensure accurate, timely food service and support during special activities or emergencies


5. Assist with shopping involving individuals during evenings and weekends when applicable


6. Maintain compliance with all agency food safety policies, budget requirements, and local health regulations


7. Perform other related duties as assigned by the ICF Program Coordinator or Executive Director