The Legacy Ranch Kitchen Coordinator
Role Summary:
The Legacy Ranch Kitchen Coordinator is responsible for the complete planning, execution, and close-out of all food service and dining hospitality
Food Service Operations Manager Required Certifications:
On-the-job training will help ensure all duties are mastered.
These certificates are to be maintained as current at all times.
Operations for Scheduled Events:
This includes menu development, procurement, food preparation, staff and volunteer oversight, guest service, sanitation compliance, inventory management, facility upkeep, and post-event teardown and restoration. This role requires a high level of autonomy, professional judgment, and specialized expertise in large-scale event food service and hospitality management.
Scope of Services:
The Legacy Ranch Kitchen Coordinator is responsible for managing all aspects of food service operations for scheduled events, including breakfast, lunch, and dinner services as required.
Menu Planning and Food Program Development:
Design, plan, and execute menus appropriate for event duration, guest count, dietary needs, and available facilities. Adjust menus based on seasonality, availability, and event-specific requirements. Ensure variety, nutritional balance, and guest satisfaction.
Procurement, Ordering, and Sourcing:
Independently source, select, and order all food, beverage, and related supplies. Coordinate deliveries and verify product quality and accuracy. Conduct in-person procurement trips, including travel to San Antonio for specialty food items and supplies.
Food Production and Service Execution:
Oversee and participate in food preparation, cooking, plating, and service. Manage multi-meal daily service schedules. Ensure consistent quality, portion control, and food safety compliance. Adapt service flow to meet real-time guest needs.
Dietary Accommodation and Individualized Meal Preparation:
Assess, track, and manage guest dietary restrictions, sensitivities, medical diets, and food allergies. Prepare individualized meals for guests with special dietary needs, including but not limited to dairy-free, gluten-free, celiac-safe, vegetarian, vegan, paleo, halal, and
allergen-restricted diets. Implement cross-contamination prevention protocols. Maintain separate preparation practices when required. Source specialty ingredients. Ensure proper labeling, storage, and safe service of restricted meals. Train staff and volunteers on allergen awareness and safety protocols.
Sanitation, Safety, and Compliance:
Ensure all food handling, storage, and preparation meet ServSafe and local health code standards. Maintain safe food temperatures and sanitation practices. Oversee dishwashing, waste disposal, and cleaning protocols.
Facilities and Guest Area Oversight:
Maintain the cleanliness and functionality of kitchen areas, utility rooms, dining spaces, and associated restrooms. Ensure guest-facing areas remain stocked, orderly, and clean throughout events.
Laundry supervision and completion are part of the Facilities oversight.
Staff and Volunteer Supervision:
Direct and coordinate the activities of kitchen staff, assistants, and volunteers. Assign duties, provide task-level training and maintain efficient workflow and coverage. The Legacy Ranch Kitchen Coordinator oversees kitchen staff as needed for each event. This includes determining staffing levels, selecting qualified personnel,
assigning duties, setting schedules, providing task-level training, and ensuring performance meets professional standards.
Equipment, Setup, and Teardown:
Oversee the setup of the kitchen and dining areas. Monitor equipment during use. Shut down equipment safely. Supervise teardown, cleaning, inventory, and proper storage of all equipment and supplies.
Inventory Control:
Track food, paper goods, chemicals, disposables, and kitchen supplies. Monitor usage, reorder as needed, and minimize waste and spoilage.
Water Safety, Potability, and Quality Assurance:
The Legacy Ranch Kitchen Coordinator is responsible for ensuring the safety and potability of all water used in food preparation, beverage service, handwashing, dishwashing, and sanitation during food service operations. This includes proactive monitoring and treatment of on-site well water systems to reduce the risk of bacterial or microbial contamination. Legacy Ranch Kitchen Coordinator shall conduct quarterly water sampling and submit samples to appropriate regulatory or certified testing agencies to screen for bacterial or microbial presence. In addition, prior to each event, the Kitchen Coordinator shall treat the cistern system with chlorine and verify appropriate potable water levels using calibrated testing equipment to confirm that chlorine concentrations fall within safe and acceptable ranges for food service use.
Note: Although the well system is equipped with ultraviolet (UV) bacterial treatment technology, the Kitchen Coordinator implements these additional redundancy measures to ensure continuous, real-time verification of water safety. These procedures are designed to provide immediate confirmation of potable water conditions and to protect guest health, food safety compliance, and operational integrity.