Veterans Center Food-Prep Operations Lead

Commonwealth of Kentucky; Bowling Green (KY); On-site; USD 19,000 - 27,000; Full time

Benefits offered by this job

Locality Premium

Second/Third shift Premium (15%)

Weekend Premium (25%)

Holiday Premium (25%)

Job summary

The Bowling Green Veterans Center, part of the Commonwealth of Kentucky, seeks a Food Preparation Center Coordinator to lead daily dietary operations in the Dietary Services Department. You will help ensure safe, timely, sanitary, high-quality meals for veterans in a compassionate care environment.

The role supervises dietary staff, supports food-safety practices, plans menus, trains staff, and maintains records.

Qualifications

• High school graduate required.
• Four years of sub professional or professional food service experience.
• Knowledge of food preparation, meal service, sanitation, and inventory.

Responsibilities

• Supervise daily dietary staff operations.
• Oversee serving lines, meal portions, temperatures and waste.
• Supervise Cook II, Cook I, and Food Service Workers.
• Plan and prepare daily menus per dietary requirements.
• Inspect menus, tray cards, and diet orders for accuracy.
• Train dietary employees and evaluate performance.
• Ensure food-safety training remains current.
• Enforce rules and procedures for food prep and service.
• Review menus and inventory to ensure supplies.
• Receive, store, and monitor food and supplies.
• Maintain cleaning duties and sanitary environment.
• Compile routine reports and time/ attendance data.
• Perform other duties as assigned.

Skills

Leadership

Food service knowledge

Staff training

Organizational skills

Communication

Problem solving

Education

High school graduate

Job description

The Bowling Green Veterans Center, part of the Commonwealth of Kentucky, seeks a Food Preparation Center Coordinator to lead daily dietary operations in the Dietary Services Department. You will help ensure safe, timely, sanitary, high-quality meals for veterans in a compassionate care environment.

The role supervises dietary staff, supports food-safety practices, plans menus, trains staff, and maintains records.