Meal Program Coordinator
Epting Events
Athens, GA
$40,000 a year - Part-time
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Pay
$40,000 a year
Job Type
Part-time
Shift and Schedule
12 hour shift
8 hour shift
10 hour shift
Evening shift
Monday to Friday
Benefits
Pulled from the full job description
• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance
Epting Events is a dynamic and diverse family-owned company inspired by the distinct personality of the Southeast. At the heart of our business is our company culture, where we value our team and their commitment to making our company great. We have brought together a network of friendly, professional, and creative individuals that together have made us a successful company. We are a group of party goers and party throwers who get excited when you ask us to design a custom wedding experience or create a menu using all locally sourced ingredients. We are inspired by our Athens community and are always looking for ways to give back.
Scope of Work - Program Coordinator
The primary function of this role is to oversee the successful execution of our Feast for the Soul program.
Main Point of Contact - Serving as the facilitator between clients and Epting Events. This is an on call role. Coverage will need to be coordinated when you are unavailable.
Quality Contro l - This is an essential part of this job. Make sure our food tastes and looks good and meets Epting and client predetermined standards. Ensure food is reheated properly and maintains safe and correct temperatures at all times. Confirm that food quantities are enough to feed the various client counts. Make sure food pairings are appealing and appetizing. Periodically change menu items to help with variety. Providing a well balanced meal is another important aspect of our services we provide.
Food Reheating - we use a variety of cooking equipment to reheat our food i.e. stove, Unox, kettle, and oven. Ensure all food is reheated thoroughly and temperature is controlled and maintained for safe handling and transport.
Food Delivery - food must maintain proper temperature during deliveries. Milk and juice go in coolers iced down, hot food is delivered in Cambros or styrofoam totes, cold items are delivered on reusable ice packs. Organization and labeling is important during this point of service, making sure correct items are delivered to the appropriate locations. The overall image of how the food is brought into the facility and how the clients perceive our service is very important. Make sure all deliveries are delivered on time. The delivery vehicle needs to be kept stocked with paper goods and condiments at all times.
In House Inventory - a weekly inventory is done on all bulk food, paper products, condiments, beverages and snacks. After that is complete, a production sheet is filled out informing the chef of needed items.
Staffing - currently using team members that work other various positions within the company.
Communication - constant communication with the chef to ensure food production is keeping up. Works closely with the scheduler to coordinate driver and production team members schedules. Communication with our partners.
Menu Up Keep - menu changes happen fairly often. To ensure no disruption between the various groups working to produce this food, you must keep everyone up to date on the latest menu edition. Menus are kept electronically and are shared internally with our Epting team and shared with the program directors.
Cooler Upkeep - product rotation, inventorying, overall cleanliness, continuous organization of food as it comes in, ensure walk-in cooler and freezers maintain temperature at all times.
Bulk Food Rotation - as food is cooked, cooled, packaged and refrozen, it must be moved from the current walk-in freezer and put into the standup freezers in the hallway. While keeping up FIFO you must also ensure bags are not damaged during this rotation process.
On-Site Inventory - maintaining a continuous inventory of dry goods and condiments at the different locations. Faculty staff communicate their needs via white boards.
Record Keeping - maintain food drop off sheets, communication log of any dialog between yourself and the clients. We keep weekly menus, this helps whenever there is a question or concern, we have records showing what was sent. Record protein substitutes sent to the various facilities. Take pictures of dropped off food and keep a record of these.
Financial - Monthly, review food invoices to identify bulk food purchases for this program to help ensure food costs stay inline. Continuous upkeep with food pars and yields. Keep up with portion control on weekly menu pulls, confirming we are sending enough food and not too much food. Always be looking for ways to streamline processes and reduce cost.
Continuous Adapting - this program has evolved tremendously and ideally the next program coordinator will be able to identify other areas of opportunity and help create a more sustainable program.
Job Type: Part-time
After submitting your application, please call our office to schedule an interview at 706-353-1913.
Job Type: Part-time
Pay: $40,000.00 per year
Benefits:
• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance
Schedule:
• 10 hour shift
• 12 hour shift
• 8 hour shift
• Evening shift
• Monday to Friday
Work Location: Multiple locations
If you require alternative methods of application or screening, you must approach the employer directly to request this as Indeed is not responsible for the employer's application process.
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