School Kitchen Coordinator

Under WFP’s School Feeding Programme, DCL is looking for a full time “School Kitchen Coordinators” in North Lebanon and Akkar.

About DCL:

DCL is a leading Lebanese NGO committed to fostering development, culture, and leadership across various sectors, while empowering youth through education.

We are currently a partner of the United Nations World Food Program, supporting critical initiatives aimed at addressing food security and sustainable development.

We believe in the power of diversity and strive to maintain an inclusive work environment that fosters equal opportunities for all.

Job Overview:

The School Kitchen Coordinator plays a critical role in overseeing kitchen operations in designated kitchens in North Lebanon/Akkar. This role is full-time, with presence in the kitchen,supervising volunteers (Kitchen Staff), ensuring food safety, quality and hygiene standards, and overseeing meal distribution to students.

Key responsibilities:

• Kitchen Presence: Be present in the kitchen from receipt of food items to delivery and oversee the meal preparation process, ensuring compliance with hygiene and safety standards.
• Kitchen Operations: Oversee the daily operations inside the kitchen, ensuring adherence to recipes and quality standards.
• Kitchen Volunteers: Supervise and provide guidance to the volunteers responsible for the meals’ preparation, ensuring adherence to menus, recipes and quality standards.
• Nearby School Visits: Conduct visits to nearby schools receiving meals from the kitchens to monitor receipt and acceptability.
• Food Orders and Stock Keeping: Prepare in coordination with the Project coordinator the daily food orders and quantities, in addition to non-food Items, and needed equipment and utensils.
• Facilitate supplier payments by confirming receipt of delivered items in the system, ensuring accuracy of items received and quality prior to payment release.
• Food Safety and Quality: Conduct in coordination with the FSQ, regular inspections to control the safety and quality of the meals served to students, making recommendations for improvements when necessary.
• Hygiene, Food Safety and Quality Compliance: Ensure in coordination with the FSQ, the kitchen and food preparation areas maintain high levels of cleanliness and adhere to hygiene standards set by relevant authorities in coordination with the food safety and quality officer.
• Meal Distribution: Oversee the distribution of prepared meals to students in a timely and organized manner, verifying the accurate number of meals distributed.
• Data Collection: Maintain accurate records of received items, food preparation, quality checks, meal distribution, quantities, and compliance requirements for reporting purposes.
• Reporting: Prepare and submit regular weekly, daily, and monthly reports on kitchen activities, food safety and quality, and meal distribution to the Project Coordinator.
• Timely Reporting: Ensure that all operational, inventory, and distribution reports are completed accurately and submitted within the required timeframes, using WFP-approved formats and digital tools, to support monitoring, accountability, and effective decision-making.
• Coordination with Schools: Ensure that the kitchen operations align with the guidelines and schedules of the participating schools, maintaining positive relationships with school staff.
• Communication with Schools: Establish and maintain effective communication with school authorities to address concerns, coordinate meal schedules, and foster a collaborative environment.
• Training: Provide in coordination with the Food Safety and Quality Officer, training and capacity building for the volunteer mothers on: recipes, hygiene and cleanliness standards, kitchen preparation, other skills, etc. and monthly refreshers.
• Safeguarding & Accountability: Report and address any protection, or other cross-cutting themes’ concerns, fraud, or misuse of resources in a timely and appropriate manner.

Requirements:

• Bachelor’s degree in food safety, nutrition, hospitality, culinary arts or a related field.
• A minimum of 3 years of proven experience in food-related roles within the nonprofit sector.
• MS Office Proficiency (word, excel, power point).
• Ability to work independently and collaboratively within a team, with leadership skills.
• Excellent organizational skills and attention to detail.
• Excellent communication and reporting skills.
• Fluency in English and Arabic.
• A valid driving license.

Equal Opportunity Statement:

DCL is committed to fostering an inclusive environment where all employees, regardless of race, ethnicity, gender, sexual orientation, age, disability, or background, feel valued and respected. We strongly encourage individuals from diverse communities and underrepresented groups to apply. We believe diversity strengthens our ability to deliver innovative solutions and serve our mission more effectively.