Decentralized Regional Coordinator at Food For Education

Position Overview:

The Decentralized Regional Coordinator will be responsible for overseeing kitchen operations, inventory management, and meal production in all counties within the region. The role ensures that kitchens adhere to central guidelines and standards while supporting local program analysts and associates. The coordinator will conduct regular audits, collect and compile operational data, and facilitate training initiatives to ensure operational excellence across the region. 

Our Values

At Food for Education, our values are guiding principles that provide us with purpose and direction and set the tone for our interactions with all stakeholders:

• Build with excellence and curiosity - We’re not afraid to try new things and iterate as much as we can to find the best and most efficient way to get results;
• Be the change you seek - We acknowledge that continuous improvement is a shared responsibility;
• We do what we say; and say what we do - We embrace an ownership mentality;
• Ask why; and commit- Share openly and question respectfully and commit fully. When we understand the why, we are able to work with a purpose.

Key Responsibilities:

• Review daily operations of kitchens across all counties in Central Kenya, ensuring adherence to set guidelines for the preparation of both uji and meals.
• Ensure that all kitchens operate in line with central guidelines and standard operating procedures (SOPs).
• Ensure the smooth running of kitchen operations, maintaining high standards of hygiene, food safety, and quality control.
• Track the number of meals cooked and consumed daily, ensuring compliance with set KPIs for meal production.
• Facilitate ongoing training and capacity-building initiatives for program analysts and Program support teams, focusing on reporting, troubleshooting and KAIZEN Lean methods
• Collaborate with local teams to ensure continuous improvement in operational practices.
• Liaise with local program analysts, associates, and other stakeholders to provide guidance and support in achieving operational excellence.
• Foster relationships with community leaders and local authorities to enhance the program’s impact and ensure local support.
• Plan and execute regular audits and spot checks across all kitchen sites to ensure compliance with safety, quality, and operational standards.
• Provide feedback to local teams based on audit findings and follow up on the implementation of recommended actions.
• Act as the first point of contact for any issues arising from kitchen operations, escalating them to central management when necessary.
• Follow up on escalated issues to ensure timely and effective resolution.
• Work closely with program analysts and associates to ensure data accuracy in areas such as meal production, stock usage, and kitchen performance.
• Conduct regular audits and inspections of kitchen operations, identifying areas for improvement and ensuring corrective actions are implemented.
• Oversee kitchen stock replenishment processes, ensuring timely and accurate ordering of raw ingredients, consumables, and kitchen supplies.
• Ensure accurate record-keeping of inventory in collaboration with local kitchen teams.
• Monitor stock levels to prevent shortages and overstocking, coordinating with procurement teams and local vendors as needed.
• Conduct monthly stock takes to reconcile operational and financial records.
• Collect, compile, and analyze data from local kitchens, ensuring accurate and timely submission of reports to central management.

Key Performance Indicators (KPIs):

• Timely and accurate dashboard updates on meal production and Kitchen performance
• Adherence to kitchen stock levels and inventory management processes.
• Percentage of kitchens adhering to set operational and safety standards.
• Timely replenishment of stock and minimal stock shortages.
• Number of audits conducted and issues resolved within stipulated timelines.
• Effectiveness of training and capacity-building programs.

Desired Candidate Profile 

• Bachelor’s degree in Operations Management, Supply Chain Management, Food and Beverage Management, or related field.
• Proven experience in managing decentralized operations, preferably in food production or large-scale kitchen environments.
• Strong understanding of inventory management and stock control systems.
• Excellent communication, leadership, and problem-solving skills.
• Ability to work in a dynamic environment and manage multiple tasks efficiently.
• Proficiency in data management tools and operational reporting systems.
• Willing to relocate.