Food Service Coordinator

The Food Service Coordinator must demonstrate and is responsible for the proper and efficient management of the food service operation within governmental rules and regulations and company policy in such a manner as to ensure that the operation is safe, profitable, meets or exceed set goals and budgets, directs entry level personnel, trains and coordinates information to stall, maintains the high level of customer service and overall company success.  
The Food Service Coordinator general purpose is to help manage the branded Quick Service Restaurant food service concepts defined (Easy Street Eatery®, Subway®, and Mama Mia’s Classis Pizza® & Subs) by demonstration of expertise in food safety, and role modeling excellence in company image and customer service.   

Candidates must have the knowledge, skills and abilities to perform the essential duties and responsibilities of the position of Food Service Coordinator.  The requirements listed below are representative of the knowledge, skills and abilities required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. 

ESSENTIAL DUTIES AND RESPONSIBILITIES (but not limited to)
•	Food Preparation such as baking, frying cooking, etc 
•	Providing Customer Service, including waiting on customers, making subs, etc. 
•	Assists in developing work schedules. 
•	Coordinates employee training to standards set forth by training aids and manual. 
•	Aids in maintaining sales goals and margin goals. 
•	Determines the materials and supplies necessary to maintain appropriate par levels. 
•	Reinforces food safety training according to Federal, State, local laws rules and regulations including company policy. 
•	Interacts with Federal, State, County, or local representatives to maintain all necessary certifications and follows all regulations as dictated by said agencies. 
•	Provides for and maintains the health and safety of the employees and general public. 
•	Coordinates sales promotion activities 
•	Requires 40 or less hrs per week. 
 

ESSENTIAL SKILLS AND EXPERIENCE
•	Food safety knowledge as dictated by the most recent Federal Food Code 
•	Basic understanding of reports relating to sales and margin. 
•	Train to manage, maintain, operate, and perform routine maintenance on food service equipment 
•	Time management; including multitasking, and productivity.  
•	Excellent interpersonal and highly effective communication skills 
•	High performance team building and strong team player.  Demonstrates teamwork and the ability to enhance team members’ performance. 
•	Commitment to company mission and vision and core values. 

LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals for food service equipment.  Ability to write, and possess the ability to speak effectively 

MATHEMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions and decimals.  

PHYSICAL DEMANDS AND WORK ENVIRONMENT
 
•	Physical Demands:  While performing the duties of this job, the employee is required to stand for prolonged periods; work longer than eight (8) hour shifts, reach, climb, balance, stoop, kneel, crouch, talk and hear, taste and smell.  The employee must occasionally lift and/or move up to 100 lbs.  Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.  Employee may have to move or relocate pieces of equipment, as well as move products from the freezer, refrigerator or storage area.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
 
•	Work Environment:   The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Must have flexibility to work all shifts and all days of the week when necessary.  Ability to tolerate extreme temperatures for minimum of 30 minute intervals.  Exposure to cleaning solvents.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.