Meal Coordinator

Schedule and Status: Part-time with some night and weekend, non-exempt.

The Meal Coordinator is responsible for managing all daily meals provided to the 40–75 guests we serve each day. This includes overseeing breakfast, lunch, and dinner—whether prepared by volunteers, donated by community partners, or supported by internal resources—to ensure families consistently receive nourishing meals throughout their stay.

Key responsibilities include coordinating and confirming meal providers and volunteer groups, managing communication with meal donors, maintaining the meal calendar, and ensuring all providers have the information, support, and guidance needed to follow RMHC procedures and safe food-handling practices. The Meal Coordinator helps maintain smooth operations in both the House and Family Room kitchens, supporting a warm, organized, and safe environment for our guests.

This is a part-time position, with on-site hours required to support meal operations and volunteer coordination, especially around dinner service. Occasional flexibility may be requested during special events, emergencies, or periods of increased need.

Essential Functions

· Prepares daily meals that are healthy and nutritious for guest families.

· Develops and executes a safe and healthy food program for Ronald McDonald House guest families.

· Manages and complies with Ronald McDonald House Global standards surrounding food preparation and safety.

· Creates a well-balanced and diverse meal menu that accommodates dietary restrictions.

· Collaborates with outside entities, as needed, to ensure that meals meet the specific nutritional needs of guest families.

· Works with local entities to highlight and represent different cultures of guest families through daily meal service.

· Coordinates and oversees the operation and sanitation of the House and Family Room kitchen areas, to include the restocking of pantries and refrigerators.

· Provides coordination, direction, supervision, and training to volunteer meal groups.

· Recruits and trains volunteers to support kitchen efforts.

· Manages, orders, and schedules delivery and pick up logistics to ensure timely and efficient availability of inventory including, supplies and food.

· Builds relationships with food and appliance vendors to assist with managing expenditures.

· Creates efficiencies by securing delivery options via food suppliers and RMH Global partners.

· Develops and maintains inventory control methods for food and operating supplies within budget guidelines.

· Works with the Director of Programs to implement policies and procedures to ensure smooth operations and adherence to approved budgets.

· Organizes food service operation for catered requests such as special events, activities, and meetings, as requested.

· Stays current in the food service field by pursuing opportunities for professional development.

· Performs other duties as assigned.

Relevant Work Experience/Education

Solid experience in culinary or hospitality settings, with the ability to support and coordinate daily meal service for a diverse group of guests. Proven culinary experience, including menu planning, kitchen management, ordering and inventory controls. Strong knowledge of food safety and sanitation regulations.

Knowledge/Skills/Abilities

· Guest Engagement – fosters a welcoming and inviting environment.

· Team Orientation & Interpersonal – highly motivated, passionate, and creative team-player with ability to develop and maintain collaborative relationships with all levels within and external to the organization.

· Service Orientation – interacts with guest families and directly gathers feedback, while addressing concerns when necessary.

· Communication – able to effectively and persuasively express self verbally and in writing, using correct language and grammar in a professional, diplomatic and tactful manner.

· Organization & Time Management – able to work independently with minimal supervision, complete actions within established deadlines, and handle multiple priorities with strong attention to detail.

· Flexibility – availability to work evenings and weekends, as well as extended hours in and around dining schedule.

· Systems & Software – proficient knowledge of Microsoft Office.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

The employee must regularly lift and/or move 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; sit and reach with hands and arms. The employee is occasionally required to climb or balance; stoop, kneel, crouch or crawl and taste or smell.

Position description is for informational purposes and is not an exhaustive list of all responsibilities. Additional duties that are consistent with the responsibility level of this position may be assigned.

Equal Opportunity Employment Statement

RMHC is committed to equal employment opportunity both in principal and in fact. All employment decisions including, without limitation, decisions regarding recruitment, selection, hiring, compensation, benefits, training, advancement, discipline, termination, layoff, return from layoff, and other terms, conditions and privileges of employment, are based on individual qualifications, without regard to race, color, religion,

national origin, sex, age, disability, sexual orientation, marital status or any other status not listed here protected by law.