Kitchen &food Services Coordinator

**Operated by Inn Out of the Cold St. Thomas-Elgin**

**JOB DESCRIPTION: KITCHEN & FOOD SERVICES COORDINATOR**

**Position Overview**

The INN St Thomas-Elgin seeks to provide safe, emergency shelter to individuals 16 and over while supporting all basic human needs and reducing barriers to obtain housing.

Reporting to the Program Manager, the role of Kitchen & Food Services Coordinator is to ensure, nutritious food is obtained, stored, prepared, and served, continuously improving, and that service. Delivery has the highest quality outcomes for guests and stakeholders. Services are delivered in a positive and welcoming work environment from a lens of cultural humility with a guest-centered, trauma informed, anti-oppression approach.

This position requires a person with excellent organizational skills. The Kitchen & Food Services Coordinator also needs to possess specialized people skills to work with a variety of volunteers. The volunteer’s range in age from teenagers to retired folks, so an ability to relate to all ages is very important. Understanding the dynamics of the guests who are fed and housed overnight at The INN is also vitally important.

This is a position with flexible hours. May include a combination of days and evenings, weekdays and weekends to meet the needs of The INN.
- Legally entitled/allowed to work in Canada.
- Proof of being fully vaccinated for COVID-19 is mandatory.
- Clean and completed Vulnerable Sector Police Check
- Valid Certification in First Aid and CPR training at Employee’s own expense
- Valid Food Handlers Certificate or another Health Unit approved certification.

The shelter work environment can be physically, mentally, and emotionally exhausting; all staff on shift need to be always capable to:

- Maintain a high level of professionalism and self-control.
- Alternate sit/stand or walk/run at will.
- Climb up and down stairs frequently.
- Reach overhead, at/below shoulder level and carry up to 40 pounds.
- Run to or from an incident

**Professional Conduct**:

- Model and actively promote a positive, welcoming, non-judgmental, inclusive environment to all individuals accessing The INN, where every individual is treated with courtesy, respect, and compassion.
- Maintain information in confidence as required except for instances where individuals are at risk of harm to themselves or others.
- Adhere to the Staff Code of Conduct while upholding and enforcing all agency policies and procedures. Work collaboratively with staff, security, onsite partnering agencies and volunteers to provide exemplary volunteer coordination.
- Treat the property of The INN and our landlord with due care and caution, using resources, and training volunteers to use resources sparingly and efficiently.
- Represent the agency in a professional and engaging manner and assist volunteers in developing those skills as required.
- Ensure the organization's purpose is conveyed to the public.
- Participate in supervision, performance reviews, and professional development and training.
- Work in accordance with and adhere to all provincial and federal legislations (i.e.: Ontario Human Rights Code, Employment Standards Act, Ontario Occupational Health & Safety Act and Regulations etc.)

**Service Development/Delivery**:

- Coordinate and ensure the acquisition and provision of food as required to meet the needs of The INN’s guests, utilizing donated and purchased supplies.
- Coordinate the receiving of donated food.
- Maintain and be responsible for an Inspected Food Premises Certified kitchen as per all requirements for the Health Unit.
- Ensure all food meets standards for quality.
- Make management aware of all volunteers needs to ensure that the kitchen is fully staffed each day. Those teams include food prep, serving and dishwashers.
- Plan the meals for the week, focusing on utilizing donated food first and supplementing with purchased items.
- Work closely to ensure food services needs are met and to coordinate the most appropriate time for volunteers to be trained in the kitchen protocols and procedures.
- Work with community groups to schedule those groups to volunteer as “kitchen help” during the regular schedule.
- Maintain a working relationship with all suppliers, donors and volunteers that demonstrates the principles and priorities of The INN.
- Maintain and submit expense receipts or report to the Program Manager and bookkeeper for expenses incurred including mileage while acquiring food and supplies.
- Oversee and ensure daily and weekly records are kept regarding temperature control of the freezers and refrigeration units, as per Health Unit inspection.
- Oversee and ensure daily and weekly records are kept for the sanitizer/dishwasher as per the Health Unit inspection, including temperature and ppm of sanitizer.
- Post the required notifications from the Health Unit inspection.
- Ensure kitchen supplies, including dishwasher products are provided in a timely fashion.
- Ensure