Supervise high volume production/preparation, delivery and service of meals in accordance with established standards of nutrition, health and sanitation. Collaborate with Nutrition Consultant to plan nutritious meals and snacks for Head Start and Early Head Start students, parents and teachers. Perform administrative tasks in support of the food preparation process, including documentation maintenance of records.
Direct supervision and evaluation of Main Kitchen, Whiteaker/Brattain Kitchen staff and substitutes.
Assist with hiring of all Food Service staff (FSW/CFSW and substitute), provide new hire and on-going food service/nutrition/CACFP/USDA training.
Plan and assign work schedules for Food Service Workers and Food Service Assistant/Head Cook, ensuring preparation of high quality, nutritional food on a daily basis.
Hold regular main kitchen staff meetings.
Assign and supervise timely delivery of meals to multiple teaching sites.
Plan and supervise routine cleaning and maintenance schedules for the main kitchen and kitchen equipment.
Assign and verify weekly inventory of food and supplies.
Ensure that safety, sanitation and health standards are met by all food service staff.
Collaborate with Regional Managers and Directors in hiring, training and evaluation of classroom food service staff for various sites.
Perform site visits to each classroom a minimum of three times per year (evaluate based on USDA and Head Start Performance standards).
Collaborate with Health/Nutrition Consultant and Health Specialist to create and facilitate nutrition education for parents, teachers and other staff.
Administration & Documentation (45%)
Request and evaluate bids from various food vendors in compliance with Performance Standards.
Develop and monitor contracts with vendors, Oregon Department of Education (CACFP) and public school districts.
Verify vendor orders and reconcile invoices with billing statements, insuring accuracy in deliveries, quantities and prices.
Analyze food budget monthly and initiate cost controls as appropriate.
Ensure all sites have current sanitation inspection.
Works closely with Finance Director around food service budget and CACFP funding.
Respond efficiently and appropriately to unexpected staff shortages at site kitchens, equipment malfunctions etc. while maintaining strict meal schedules.
Review daily menu production records and delivery checklists.
Ensure completion of all relevant USDA/CACFP forms (income statements, special diet documentation, summary reports).
Collect and calculate claims for monthly reimbursement.
Process requests and written orders for food, equipment, and supplies from classroom sites.
Ensure completion of food service vehicle mileage logs, and safety checklists. Forward logs monthly to the Transportation Manager.
Maintain records of monthly meal census, expenditures, and labor cost.
Maintain records of food and supply purchases, including how much sent to various sites.
Support grant development as needed.
Meal Planning & Misc. (10%)
Plan, develop and edit various menus in consultation with the Health Nutrition Consultant.
Produce menus in English and Spanish, including nutrition information.
Assist in the development of recipes to accommodate special diets and monitor individual children’s needs.
Attend meetings and trainings as required, including an annual board presentation of USDA budget.
Other duties as assigned.
All communications are potentially sensitive and subject to Head Start’s policy on confidentiality.
Minimum of Associate Degree and certificate in Food Service Management or a related Bachelor’s 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
Physical Capacity Examination
Knowledge, Skills and Abilities
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 ability and clerical/bookkeeping skills related to invoicing, receiving and administration of other food service/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 work tables 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 prepare educational materials and to train large and small groups as well as individuals.
Approx. 49 weeks
Supervised by Operations Director
This job descriptions was last updated on 08/01/06, 08/2013, 03/2014. 12/2016
Head Start of Lane County is an EEO Employer.
Are you able to perform all of the duties stated in the job description?