Food Service Coordinator

U.S.Vets; Phoenix (AZ); On-site; USD 48,000 - 60,000; Full time

Job summary

U.S.VETS is seeking a Food Service Coordinator in Phoenix to oversee daily kitchen operations, coordinate meal preparation, and ensure safe, sanitary, and high‑quality food service for veterans participating in our programs.

You will supervise kitchen staff, manage inventory and budgets, coordinate menus with site leadership, and uphold health department standards while supporting veterans’ well‑being and independence.

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.
• 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.

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.
• 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, and positive environment for veterans receiving services.

Skills

Leadership

Communication

Organization

Problem-solving

Food safety

Education

Culinary training or certification

Job description

Job Details

Level: Experienced, Job Location: USVETS Phoenix - Phoenix, AZ 85012, Position Type: Full Time, Education Level: None, Salary Range: $48,025.00 - $60,031.00 Salary, Job Shift: Any, Job Category: Nonprofit - Social Services

About the Role

The 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 Do

Kitchen & Food Service Operations

• 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.

Food Safety & Sanitation

• Maintain 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 Management

• 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.

Veteran Support & Community Engagement

• 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, and positive environment for veterans receiving services.

Qualifications: What You Bring

• 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. Must meet company insurance requirements and complete required driver training.