Food Service Manager
Education: High School graduation or equivalent.
Experience: Experience with USDA record-keeping, quantity buying, and meal planning for preschool children.
Certification/Licensing: First Aid & CPR and Food Handlers Permit.
Health: Pass initial health exam & TB test, follow with periodic check-ups at least every three years, and commit to Bright Beginnings for Kittitas County’s weapons-free, drug-free and tobacco-free work place policy.
Background: Proof of citizenship or employment authorization and consent to criminal background check and fingerprinting
Transportation Needs: Possess a valid Washington State driver’s license. Access to reliable transportation to and from work. Proof of automobile insurance that meets the Washington State minimum requirements.
Job Scope: Provide support and supervision to the Nutrition staff and support to all staff in implementing nutrition and nutrition-related services for program children and their families. Comply and monitor compliance with all Head Start/ECEAP Performance Standards, all laws, and assorted regulations.
- Maintain program, staff and client confidentiality.
- Follow written and oral instructions accurately and communicate professionally (verbally or in writing).
- Lift, move, and carry packages of food and other items weighing up to 50 lbs. and meet additional physical/emotional demands of working in the kitchen.
- Work in an active environment that, at times, may be somewhat uncomfortable due to heat and noise, where most of the day is spent walking/standing, and there is a moderate possibility of personal injury caused by heated appliances & sharp utensils.
- Interact with children and their families in a supportive, positive manner while demonstrating respect for diversity.
- Calculate figures using basic math functions.
- Model appropriate personal hygiene/grooming (dress, appearance, & personal habits).
- Commit to further education and training and perform additional duties as assigned which will enhance program success.
- Plan healthy cycle menu meals low in fat, sugar, and salt following using USDA meal patterns, DEL child care licensing, and Early Head Start/Head Start/ECEAP guidelines while and working with the Nutrition Consultant for review and approval
- Plan and control budget for the food service in accordance with USDA CACFP, DEL child care licensing, and Early Head Start/Head Start/ECEAP regulations
- Order/purchase food items to meet portion sizes, servings per unit or size, and expected yield from standardized recipes
- Use inventory efficiently and effectively in order to maximize program funds
- Monitor food production records and assure completion by Nutrition Services staff.
- Accommodate special nutrition needs (e.g. allergies) in accordance with USDA CACFP, DEL child care licensing, and Early Head Start/Head Start/ECEAP regulations
- Ensure that food safety and sanitation procedures are followed
- Actively participate in health inspections incorporating the kitchen and nutrition area
- Monitor kitchens equipment including maintenance and inspection needs, inventory, storage procedures, and daily staffing
- Supervise Nutrition Services staff effectively and conduct periodic performance appraisals
- Provide leadership to staff in planning and implementing nutrition education activities
- Supervise Nutrition Services staff effectively and conduct periodic performance appraisals.
- Ensure Ccompletione of daily, weekly, and monthly nutrition checklistsmonthly Nutrition Component report and
- Contribute to the self-assessment process
- Participate in annual program planning
- Participate in end of year inventory/storage of kitchen equipment (includes major cleaning of food service area & kitchen)
- Attend Health Advisory Committee meetings
- Consult with families, Disabilities and Health Services Manager, and Nutrition Consultant, and all other staff as needed regarding on nutrition related needs and program meal service
- Support family involvement within the family, our program and the community at large
- Attend and actively participate during meetings (Staff, Supervisory, Nutrition, and Committee)
- Monitor USDA daily meal counts.
- Participate in annual USDA CACFP training
- Facilitate meal delivery to off-site locations
- Develop and maintain relationships with vendors
- Seek out professional development opportunities around Early Childhood nutrition guidelines