Duties include:

• Checking phone and fax for meal orders / cancellations and print route sheets for deliverers.
• Check meal numbers before despatch.
• Action any messages from deliverers.
• Ensure all meal boxes are returned clean, everything back in correct place etc.
• Maintaining adequate ordering of ingredients, packaging, special diet meals, chemicals and consumables.
• Supporting and encouraging volunteers in the kitchen
• Liaising with the branch Client Service Coordinator, Volunteer Coordinator and Treasurer when necessary
• Liaising with the Branch Support Officers on a regular basis
• Answering telephone enquiries in regards to client meal requirements/cancellations
• Route sheet alterations and liaising with drivers and deliverers about any changes with clients and/or meals.
• Pack up and lock up.

Extra duties may include;

• Ensuring food safety documentation is maintained and signed off
• Checking off branch deliveries
• Checking temperatures of freezers and fridges
• Stocktaking goods in the branch freezer/s, keeping goods rotated and freezer/s adequately stocked
• Ordering frozen meals, including for public holidays and weekends
• Informing the branch committee and Facilities & Food Services department about the need for repairs, maintenance and replacement of plant and equipment.

Kitchen Coordinators are authorised to delegate tasks to appropriately trained volunteers in consultation with the branch committee, however the Kitchen Coordinator retains overall responsibility for the delegated tasks.