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TITLE: Food Program Coordinator

AREA: Operations

REPORTS TO: Operations Director

STATUS :  Full time  Part Time

CLASIFICATION (FLSA):  Exempt  Non-Exempt

GENERAL DESCRIPTION: Responsible for ensuring the effective implementation, compliance, and continuous improvement of the Boys & Girls Clubs of Puerto Rico’s (BGCPR) food program. This role promotes the health and well-being of participants by delivering high-quality, nutritious meals while ensuring alignment with regulations, and guidelines. .

TASKS AND ESSENTIAL JOB RESPONSIBILITIES:

+ Ensures the successful implementation and execution of the food program operation, services and activities.

+ Establish programmatic objectives and goals consistent with the promise of service and organizational strategic vision.

+ Plans, coordinates, and supervises all food program operations, ensuring efficient execution in compliance with institutional and regulatory standards.

+ Participates in the drafting and renewal of food program proposals and bidding processes.

+ Manages and maintains updated records required by government agencies regarding sanitation, food safety, and subsidies.

+ Monitors and inspects facilities, equipment, and processes to ensure hygiene, safety, and compliance with local, state, and federal regulations.

+ Prepares technical and administrative reports on program performance, goal achievement, and resource utilization.

+ Carries out the monthly purchasing process for BGCPR locations.

+ Responsible for submitting invoices and purchases into the Organization’s system.

+ Hire and train staff in meal preparation and service.

+ Ensure compliance with food safety requirements and regulations.

+ Keep track of documents related to regulations, processes, compliance, product inventory, and organizational resources.

+ Manages the food program budget and makes purchases in large quantities, maximizing the use of funds available for the program's food service.

+ Manages the food program budget and makes purchases according to the menu cycle and needs, maximizing the use of available funds. Oversees proper use of assigned funds.

+ Participates in the reimbursement claim process under the food program, in coordination with the finance team.

+ Inspects facilities, repairs, equipment, and supplies to ensure food quality, service, safety, and regulatory compliance.

+ Conducts resource planning and estimation for supplies, raw materials, and staffing needs to ensure the continuity and quality of food service activities.

+ Participates in interviews and selection processes for food service personnel.

+ Attends annual trainings required by the food program.

+ Trains and provides annual instruction to staff as required by the food program.

+ Ensures compliance with food safety standards and regulations.

+ Collaborates in the administration and planning of food service budgets to meet the needs of locations without designated food program funding.

+ Establishes and maintains strategic partnerships with external entities to strengthen program operations and expand access to complementary resources.

+ Assists in the process of requesting quotes for equipment, materials, and other needs as required by program proposals.

+ Perform other duties as assigned.

SUPERVISORY RESPONSIBILITIES

+ Work Planning & Assignment: Develop work schedules, sequences, and task assignments based on priority and personnel skills to ensure optimal productivity.

+ Guidance & Direction: Provide clear guidance and direction to team members, setting performance standards, and monitoring progress to ensure goals are met.

+ Team Development: Foster an environment of trust, respect, and cooperation within the team, encouraging collaboration and mutual support.

+ Employee Growth & Training: Identify developmental needs of team members and implement training initiatives, including coaching, mentoring, and formal educational programs, to enhance skills and knowledge.

+ Conflict Resolution & Coordination: Address employee grievances, coordinate work activities, and identify resource requirements to ensure smooth operations.

+ Workplace Safety & Compliance: Regularly inspect work areas, tools, and equipment; provide safety training to prevent accidents and ensure adherence to safety protocols and procedures.

+ Personnel Management: Recommend or initiate personnel actions such as hiring, promotions, transfers, and disciplinary measures in line with organizational policies.

EXPERIENCE, EDUCATION, SKILLS & KNOWLEDGE REQUIRED:

+ Bachelor’s Degree required in Business Administration, Compliance, Nutrition, Public Health, or related field preferred.

+ Preferably holds a valid Food Safety Certification.

+ At least 3 years of experience managing food service programs or operations.

+ Possess experience in handling and conducting inventory and supervising or leading kitchen staff.

+ Strong knowledge of food safety regulations and government food assistance programs.

+ Knowledge of business and management principles including strategic planning, resource allocation, human resources, leadership techniques, production methods, and coordination of people and resources.

+ Excellent organizational, leadership, and communication skills.

+ Proficiency in budgeting, procurement systems, and data reporting.

PHYSICAL REQUIREMENTS & WORK ENVIRONMENT:

+ Ability to stand and walk for extended periods, including during inspections and food service operations.

+ Must be able to lift and carry up to 40 pounds, such as food containers, supplies, and equipment.

+ Frequent use of hands for handling food, equipment, and documentation.

+ Occasional bending, reaching, and stooping in kitchen or storage areas.

+ Visual acuity to inspect food quality, cleanliness of facilities, and read detailed reports and guidelines.

+ Primary work takes place in a combination of office settings, kitchen facilities, and club sites.

+ Exposure to varying temperatures, noise levels, and kitchen conditions including hot surfaces, sharp utensils, and cleaning chemicals.

+ Occasional travel between club locations is required.

+ May be required to work flexible hours, including early mornings, evenings, or weekends, depending on program needs.

+ Work is performed in a dynamic, youth-centered environment, requiring adaptability and collaboration with multidisciplinary teams.

DISCLAIMER:

+ The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, nor to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this job.

+ An Equal Employment Opportunity Employer, all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.