Food Service Manager
- Department: Head Start/Early Head Start
- Posting Date: 5/28/2019
- Closing Date: Open until filled
- Salary: $14.91 - $17.14/hr.
- Code: FSM-HSEHS
- Food Service Manager wanted for TAP Head Start/Early Head Start. Responsible for the operation and management of a centralized food preparation facility as well as satellite feeding sites. Primary responsibilities include food services budgets, purchasing, inventory control, supervision of food production, hiring, scheduling, and supervising food service personnel, operational safety and sanitation, operational cost control and all other aspects of the food service operation. M-F 5:30 am to 1:30 pm, flexed as needed. Food service related four year degree preferred; two year degree required. Five years’ experience in financial management/supervision of a food services facility required.
DEFINITION AND PURPOSE:
The Food Service Manager is responsible for the operation and management of a centralized food preparation facility as well as satellite feeding sites. Primary responsibilities include food services budgets, purchasing, inventory control, supervision of food production, hiring, scheduling, and supervising food service personnel, operational safety and sanitation, operational cost control and all other aspects of the food service operation. The Food Services Manager is responsible for compliance with all Head Start feeding guidelines as well as state, local and federal regulations governing the U.S. Department of Agriculture Child and Adult Food Program.
Supervised by: Supervisor of Health Services
Supervises: Food Service Personnel, Center Lunch Aides and Nutrition Services Coordinator
Coordinates with: Lead Teachers and Site Supervisors, Central Office Staff, Area Coordinator (Rockbridge), Partnership programs
- Develops and monitors a management plan to operate a cost effective food service program.
– Plans an annual food service budget, making modifications as needed.
– Maintains an on-going record of weekly expenditures based on budgeted
– Maintains a daily record of food and non-food items used.
- Supervises the planning of menus to meet the daily nutritional and dietary needs of children.
– Reviews menus for AM snack, breakfast, lunch, and PM snack for full day centers.
– Reviews menus for breakfast and lunch for part day centers.
– Reviews menus from contract food service providers and partnership food
service providers to ensure compliance with Head Start and USDA
– Tracks menu substitutions for children with medical or religious
- Establishes and maintains a systematic record of meals served to children.
– Reviews monthly meal count records from centers.
– Maintains a record of all menus and substitutions.
– Supervises on-site monitoring of meals at all centers a minimum of three times each program year.
- Coordinates the activities of all food service personnel.
– Schedules and completes staff performance appraisals annually.
– Schedules and posts staff work assignments.
– Observes staff daily for performance of job duties.
– Provides or arranges for staff training and new staff orientation as needed.
– Assures compliance with all USDA staff requirements.
- Interprets and enforces standards and regulations.
- Establishes and maintains standard operating procedures involving competitive bid method for all purchases and repairs.
– Submits a requisition for all food and non-food products to Financial Manager.
– Submits purchase order number and order to suppliers and vendors as needed.
– Maintains monthly inventory of supplies and equipment.
– Signs and maintains receipts for all purchases when received.
– Submits all receipts weekly to the Financial Manager.
- Attends meetings, workshops, and trainings related to Head Start and/or food service.
– Attends Central Staff Meetings as requested by the Supervisor of Health Services or the Head Start Director.
– Attends quarterly Health and Nutrition Advisory Meetings as requested.
- Contracts with other community child care centers to provide nutritious meals as requested.
- Coordinates and manages internships and community volunteers.
- Maintain a petty cash fund for emergencies and provide receipts and paperwork for reimbursement.
- Work as a team with kitchen staff, Nutrition Services Coordinator, and all other program staff.
- Adhere to the NAEYC Code of Ethics as adopted by the Head Start Program.
- Performs other duties as assigned and required.
ESSENTIAL KNOWLEDGE, SKILLS AND ABILITIES:
- Knowledgeable of USDA program requirements.
- Demonstrated leadership and organizational ability.
- Proficient in oral and written communication and computer skills.
- Willing to work using a team approach.
TRAINING, EDUCATION AND EXPERIENCE:
- Four year degree in Business or Financial Management, Food Service Management or related degree required.
- Five years’ experience in financial management/supervision of a food services facility.
- Must have a valid Virginia Operator’s license with a good driving record and reliable transportation.
- Must pass drug screening. Some positions require positive complete background screening including: criminal, sex offender and child protective services.
- Physical activity of this position – climbing; ascending and descending ladders, stairs, scaffolding, ramps, poles and the like; balancing, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, use of fingers for – picking, pinching and typing; grasping, feeling, hearing, talking, repetitive motion of the wrists, hands, and/or fingers.
- Physical requirements of this position – very heavy work; exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds of force frequently, and/or in excess of 20 pounds of force constantly to move objects.
- Visual acuity requirements – close visual acuity to perform an activity such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; extensive reading.
- Condition subject to in this position – subject to noise and hazards; subject to atmospheric conditions – one or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases or poor ventilation.
This description provides information regarding the essential functions of the designated job, and general nature and level of work associated with the job. It should not be interpreted to describe all the duties that may be required of such employees or be used to limit the nature and extent of assignments such an individual may be given.
Every TAP employee shares in TAP’s responsibility to “Mobilize Community Resources” in support of TAP’s anti-poverty efforts.
TAP hires only U.S. Citizens and lawfully authorized aliens.
Equal Opportunity Employer/Drug Free Workplace
Bilinguals Encouraged to Apply