Food Service Coordinator

USVETS Phoenix; Phoenix (AZ); On-site; USD 42,000 - 56,000; Full time

Job summary

USVETS Phoenix is seeking a Food Service Coordinator to oversee daily kitchen operations, manage meal preparation, and ensure high-quality, nutritious service for veterans.

You will supervise staff, monitor food safety, coordinate menus with site leadership, and maintain inventory and budget while coordinating community donations.

Qualifications

• Minimum 3 years of experience in culinary, food service, kitchen operations, or a related field.
• Culinary training or certification preferred.
• One year of supervisory experience preferred.
• Experience managing or maintaining a commercial kitchen preferred.
• Knowledge of food safety, sanitation, food handling procedures, and applicable health regulations.
• Current State Food Handler/Health Card where required.
• Strong organization, communication, leadership, and problem-solving skills.
• Ability to work effectively with a diverse group of veterans, residents, staff, vendors, and community members.
• Ability to manage multiple priorities while maintaining high standards for food quality, safety, and service.
• Valid driver’s license required.

Responsibilities

• Oversee daily kitchen operations, food preparation, meal service, and kitchen workstations.
• Reheat and serve prepared food at temperatures required by State Health Department regulations.
• Operate commercial cooking equipment, including ovens, steam tables, and other large-volume kitchen equipment.
• Prepare salads, fruits, breads, and other foods designated for service.
• Ensure meals meet established quality, quantity, and nutritional standards.
• Coordinate menus, preparation schedules, equipment use, and meal service with site leadership.
• Maintain food safety, sanitation, health, and workplace safety standards throughout the kitchen.
• Ensure staff complete required health department training and maintain Health Cards.
• Monitor proper food handling, storage, preparation, serving, and cleaning procedures.
• Oversee cleaning and sanitation of food preparation areas, cooking surfaces, equipment, utensils, and workstations.
• Supervise food service staff and kitchen workstations to ensure efficient daily operations.
• Train and support staff in food preparation, food safety, sanitation, and kitchen procedures.
• Order, receive, organize, and maintain adequate food and kitchen supplies.
• Manage inventory and deliveries to ensure food and supplies are available as needed.
• Monitor kitchen expenses and operate within budget while maintaining quality and nutritional standards.
• Coordinate equipment maintenance and address kitchen operational needs.
• Introduce veterans to basic culinary skills, food safety, sanitation, and kitchen practices that support greater independence.
• Work effectively with residents, staff, vendors, volunteers, and community partners.
• Coordinate and pick up food donations as assigned.
• Support a respectful, safe environment for veterans receiving services.

Skills

Leadership

Food safety

Inventory management

Budget management

Communication

Sanitation

Staff training

Problem-solving

Diversity collaboration

Education

Culinary training or certification

Job description

About the RoleThe Food Service Coordinator oversees the day-to-day operations of the kitchen and coordinates food preparation and meal services for veterans participating in U.S.VETS programs. This role ensures safe, sanitary, efficient, and high-quality food service while managing kitchen staff, inventory, supplies, equipment, and food service operations.What You’ll DoKitchen & Food Service OperationsOversee daily kitchen operations, food preparation, meal service, and kitchen workstations.Reheat and serve prepared food at temperatures required by State Health Department regulations.Operate commercial cooking equipment, including ovens, steam tables, and other large-volume kitchen equipment.Prepare salads, fruits, breads, and other foods designated for service.Ensure meals meet established quality, quantity, and nutritional standards.Coordinate menus, preparation schedules, equipment use, and meal service with site leadership.Food Safety & SanitationMaintain food safety, sanitation, health, and workplace safety standards throughout the kitchen.Ensure food service staff complete required health department training and maintain applicable State Food Handler/Health Cards.Monitor proper food handling, storage, preparation, serving, and cleaning procedures.Oversee cleaning and sanitation of food preparation areas, cooking surfaces, equipment, utensils, and workstations.Staff, Inventory & Budget ManagementSupervise food service staff and kitchen workstations to ensure efficient daily operations.Train and support staff in food preparation, food safety, sanitation, and kitchen procedures.Order, receive, organize, and maintain adequate food and kitchen supplies.Manage inventory and deliveries to ensure food and supplies are available as needed.Monitor kitchen expenses and operate within budget while maintaining quality and nutritional standards.Coordinate equipment maintenance and address kitchen operational needs.Veteran Support & Community EngagementIntroduce veterans to basic culinary skills, food safety, sanitation, and kitchen practices that support greater independence.Work effectively with residents, staff, vendors, volunteers, and community partners.Coordinate and pick up food donations as assigned.Support a respectful, safe, and positive environment for veterans receiving services.What You BringMinimum 3 years of experience in culinary, food service, kitchen operations, or a related field.Culinary training or certification preferred.One year of supervisory experience preferred.Experience managing or maintaining a commercial kitchen preferred.Knowledge of food safety, sanitation, food handling procedures, and applicable health regulations.Current State Food Handler/Health Card where required.Strong organization, communication, leadership, and problem-solving skills.Ability to work effectively with a diverse group of veterans, residents, staff, vendors, and community members.Ability to manage multiple priorities while maintaining high standards for food quality, safety, and service.Valid driver’s license required. Must meet company insurance requirements and complete required driver training.