Food Service Manager

Supervise high volume production/preparation, delivery, and service of meals in accordance with established standards of nutrition, health, and sanitation, in collaboration with the Nutrition Consultant. Perform administrative tasks in support of the food preparation process, including documentation maintenance of records.

1. Direct supervision and evaluation of Central Kitchen, Grand Kitchen staff, and substitutes.
2. Assist with hiring of all Food Service staff, provide new hire and on-going food service/nutrition/CACFP/USDA training.
3. Plan and assign work schedules for Food Service Coordinators, Head Cooks, and mega site cooks, ensuring preparation of high quality, nutritional food daily.
4. Hold regular main kitchen staff meetings.
5. Assign and monitor timely delivery of meals to multiple sites.
6. Plan and supervise routine cleaning and maintenance schedules for the Central kitchen and Grand Kitchen and kitchen equipment. (Add to Coordinator to support in this?)
7. Assign and verify weekly inventory of food and supplies. (Also add to Coordinator job description?)
8. Ensure that all food service staff meet safety, sanitation, and health standards.
9. Collaborate with Regional Managers and Directors in hiring, training, and evaluation of classroom food service staff for various sites.

1. Request and evaluate bids from various food vendors in compliance with Performance Standards.
2. Develop and monitor contracts with vendors, Oregon Department of Education (CACFP), and public-school districts.
3. Analyze food budget monthly and initiate cost controls as appropriate.
4. Works closely with Finance Director around food service budget and CACFP funding.
5. Respond efficiently and appropriately to unexpected staff shortages at site kitchens, equipment malfunctions, etc. while maintaining strict meal schedules.
6. Review daily menu production records and delivery checklists.
7. Ensure completion of all relevant USDA/CACFP forms (income statements, special diet documentation, summary reports).
8. Collect and calculate claims for monthly reimbursement.
9. Process requests and written orders for food, equipment, and supplies from classroom sites.
10. Ensure completion of food service vehicle mileage logs, and safety checklists. Forward logs monthly to the Transportation Manager.
11. Maintain records of food and supply purchases, including how much sent to various sites.
12. Support grant development as needed.

1. Plan, develop and edit various menus in consultation with the Nutrition Consultant. (Nutrition Consultant)
2. Produce menus in English and Spanish, including nutrition information.
3. Assist Nutrition Consultant in the development of recipes to accommodate special diets and monitor individual children’s needs. (Nutrition Consultant)
4. Attend meetings and training as required, including an annual board presentation of USDA budget.
5. Other duties as assigned.

All communications are potentially sensitive and subject to Head Start’s policy on confidentiality.

• Minimum of High School Diploma and certificate in Food Service Management OR a related Associates Degree preferred. Bachelor’s Degree in Family and Consumer Studies with emphasis in Child Development/Food Service/Nutrition highly desirable.
• Minimum two years’ experience in supervision of a large-scale food production operation, including staff supervision, sanitation/health standards, menu planning, bulk food purchasing, large quantity food preparation, and operation of food service equipment.
• Strong computer and keyboarding skills, (word processing, data base, spreadsheets etc.)
• Valid Oregon Driver’s License and proof of auto insurance.
• CPR/First Aid certified  and Food Handler’s Card.
• Employment contingent upon the results of the following:
  • Enrollment in Child Care Division-Central Background Registry
  • Registry DMV check
  • Drug Screen​
  • Physical Capacity Examination

• Ability to exercise independent judgment and decision making with regards to staff supervision and the daily operation of a large-scale food production program.
• Strong math and clerical/bookkeeping skills related to invoicing, receiving and administration of other food services/production documentation.
• Ability to meet deadlines, with excellent time management and organizational skills.
• Knowledge of the needs of diverse populations and special diets.
• Excellent verbal and written communication skills, ability to articulate and write policies/procedures as they relate to Food Service.
• High  level of accuracy and attention to details.
• Frequent sitting for long periods of time.
• Frequent repetitive motion with hands, use of computer keyboard, telephone, filing and in food preparation activities.
• Occasional standing and walking (average 10′ – 15′) in kitchen areas.
• Occasional bending and lifting (average 20 times per day) of bulk foods, food bins, and hot food caddies: bulk food items are lifted from the floor and weigh 10-50 lbs. each, food bins weigh 30 – 70 lbs., are lifted from floor and worktables and loaded into vans.
• Occasional crouching to retrieve items from lower shelves. Regular reaching occurs to retrieve utensils and food items from storage shelves and cupboards up to 8′ high..
• Frequent driving involving shopping for supplies and special diets, deliveries, training etc.
• Ability to prepare educational materials and train large and small groups as well as individuals.

• Approx. 50-52 weeks
• Supervised by Operations Director

This job description was last updated on: 08/01/06, 08/2013, 03/2014. 12/2016, 06/2026

Approved by Policy Council: 06/2026

This job description was last updated on 06/01/2026. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. This job description is subject to change at any time.

Head Start of Lane County is an EEO Employer.
Head Start of Lane County is an Equal Employment Opportunity Employer. All employment decisions, including the recruiting, hiring, placement, training availability, promotion, compensation, evaluation, disciplinary actions, and termination of employment (if necessary) are made without regard to the employee’s race, color, creed, religion, sex, pregnancy or childbirth, personal appearance, family responsibilities, sexual orientation, gender identity, political affiliation, source of income, place of residence, national or ethnic origin, ancestry, age, marital status, military veteran status, unfavorable discharge from military service, physical or mental disability, or on any other basis prohibited by applicable law.

Are you able to perform all of the duties stated in the job description?

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