Community Contract Meal Services Lead

Description

WHAT MAKES VOA SPECIAL? VOAC recognizes the unique needs of the older adult who needs a wheelchair ramp to stay at home safely, and the preschooler whose family needs additional resources. VOAC supports veteran’s efforts to exit homelessness as well as provides a safe place for survivors of domestic violence. Wherever VOAC goes, it combines relationship-building, volunteers and quality services to lift and support our neighbor’s efforts to become self-sufficient and reach their full potential.

• The Community Contract Meal Services Lead is responsible for leading the production and day-to-day operations of
  
  

contract meal programs, including Head Start, residential facilities, and Innovation Catering. This role leads food

production, inventory management, and menu development across all programs. The Lead also assists with ordering,

budget adherence, and compliance with program-specific requirements such as CACFP and TEFAP. In addition, the Lead

supports staff training, safety practices, and acts as a liaison between Volunteers of America Colorado and partner sites to

ensure high-quality meal service delivery.

Essential Duties And Responsibilities

• Ensure the client’s voice is heard and plays an active role in services.
• Provide hands-on support in food preparation and daily production activities.
• Monitor food production, cleaning routines, monthly meal output and inventory, and food safety practices;
  
  

support sanitation and HACCP training for food service staff.

• Assist with ordering and ensure compliance with The Emergency Food Assistance Program (TEFAP) regulations.
• Follow and reinforce CACFP meal pattern requirements for reimbursable programs.
• Order supplies for residential shelters and coordinate timely, accurate deliveries.
• Participate in team and department meetings to support communication, training, and staff morale.
• Collaborate with the Central Kitchen Manager to maintain smooth operations; provide backup support and
  
  

informal guidance to Central Kitchen staff.

• Oversee staff-lunch preparation and ordering, ensuring meals are timely, appropriately portioned, and aligned
  
  

with available resources.

• Ensure recipes and menus are followed accurately, and appropriate quantities are prepared and portioned for
  
  

delivery across VOAC Nutrition programs.

• Maintain positive working relationships with volunteers, clients, vendors, service technicians, and community
  
  

partners.

• Support budget adherence by monitoring food and supply costs; communicate notable trends or variances to the
  
  

supervisor.

• Ensure correct types and quantities of food and disposables are packaged for off-site service.
• Purchase food and supplies to maintain efficient inventory; assist with monthly inventory counts and monitor
  
  

use of overproduced food.

• Maintain compliance with health, sanitation, and safety regulations; apply safe food handling practices and
  
  

HACCP principles.

• Supports consistency and quality among Community Contract Meal Cooks by offering informal leadership,
  
  

guidance, and coordination of daily tasks.

• Perform other duties as assigned.
  
  

SUPERVISORY RESPONSIBILITIES

• Program Volunteers supporting events
  
  

Working Conditions And Physical Requirements

• Travel to and from event locations, partner agencies and meal locations may be required.
• Physical ability to stand for extended periods, lift up to 50 pounds, and work in a fast-paced kitchen environment.
• The noise level is usually low to moderate. P
  
  

POSITION TYPE AND EXPECTED HOURS OF WORK

• FT
• Monday – Friday / Varied Hours typically 6a-2:30p, Thursdays 9:00a-5:30p
• Occasional nights and weekends for Catering events
• Designated Holidays
  
  

LOCATION

• 4915 EAST 52ND AVENUE COMMERCE CITY
  
  

PAY RANGE: $23.00-$24.00/hr

Employee must be able to perform essential job functions with or without reasonable accommodation and without posing a direct threat to safety or health of self or others. To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Employee will perform job according to applied laws. The requirements listed above are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. If you require a reasonable accommodation to perform this role, please contact [email protected] to begin the Interactive Process.

Benefits

Vacation Time

Separate Sick Time

Paid Holidays

Floating Holidays

Personal Days

Volunteer/Wellness Day

Tuition Assistance

Pension Plan

403b Retirement Plan with Agency Match

Health, Dental, Vision, Pet Insurances

Life Insurance

Accident Insurance

Employee Assistance/Work Life Balance Program

Employee Discount Program

LifeLock with Norton

Public Service Loan Forgiveness

Volunteers of America is an EEO Employer

Position will Remain Open Until Filled

VISA SPONSORSHIP IS NOT OFFERED FOR THIS ROLE

Veterans Strongly Encouraged to Apply

Requirements

COMPETENCIES

• Models core culture attributes of Volunteers of America-Colorado Branch that include
  
  

“AIRS” (Accountability, Integrity, Respect and Service).

• Models and pursues with vigor Volunteers of America- Colorado Branch three critical virtues of HHS (Hungry, Humble, and People Smart).
  
  

Minimum Qualifications Of Position

• Minimum of three-year experience in a large volume institutional food service operation, catering operations or an equivalent combination of education and food service management experience.
  
  

Demonstrated knowledge of federal and state regulations on food handling and sanitation procedures.

• Own transportation with valid Colorado driver’s license and proof of insurance.
• ServSafe Certification – Must be completed within 90 days if not already certified.
  
  

Preferred Qualifications Of Position

• Familiarity with CACFP compliance and documentation requirements.
• Prior experience placing food orders using inventory or procurement systems.
• Knowledge of TEFAP guidelines and reporting processes.
• Experience supporting or coordinating food service operations across multiple program types (e.g., Head Start, residential, catering).
• Ability to train or mentor food service staff in safe food handling, sanitation, and production standards.
• Comfort using basic digital tools for communication, ordering, and inventory tracking. K
  
  

Knowledge And Skills

• Excellent computer skills, with demonstrated proficiency in Excel, Publisher, Microsoft Word and databased programs.
• Time & production management.
• Good verbal and written communication skills.
• Detail oriented with excellent organization.
  
  

Salary Description

23-24 hr