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