Kitchen Manager

Job Summary:

The position of Kitchen Manager is responsible for the ordering, preparing, serving and documentation of meals and snacks. It includes following menus and all phases of kitchen operations including inventory control. The position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes and the strict cleanliness of the kitchen and food service and storage areas. This position oversees meal services at the various center sites. The position may prepare food for infants and toddlers and/or preschool children following the CCFP standards.

Requirements:

• High School Diploma or GED. ServSafe Food Managers certification preferred or the ability to complete the training within six months of hire.
• Previous Head Start or Early Childhood Education experience preferred.
• Must be willing and able to obtain and maintain Basic First Aid and CPR Certification.
• Physical exam and background checks are required for this position.
• Travel required locally or long-distance up to 10% of the time for work-related meetings and functions.
• Must have a valid driver’s license and reliable transportation.

 Knowledge, Skills, & Abilities:

• Knowledge of food preparation and storage techniques.
• Thorough knowledge of USDA/CCFP program requirements and Head Start Performance Standards related to food and nutrition.
• Knowledge of the local, state and federal regulations pertaining to sanitation and food service.
• Knowledge of regulations associated with prevention of occupational disease and injury, including the exercise of universal precautions and the prevention of contamination.
• Ability to take direction and prepare meals according to menus and guidance provided.
• Ability to prepare healthy and attractive meals and snacks and to maintain the kitchen, storage and food service areas in a safe and healthy condition.
• Ability to be flexible in food preparation and other food related activities. Ability to work sensitively with staff, children and parents.
• Ability to organize time efficiently and accept responsibility with limited supervision. Ability to maintain confidentiality about any information regarding families and staff.
• Ability to interact effectively with people from diverse backgrounds.
• Ability to communicate effectively, verbally and in writing.
• Demonstrated computer literacy skills, using MS Office applications and other basic data systems including internet navigation.
• Must be honest, dependable and able to meet deadlines.
• Self-motivated and able to work independently.

Essential Duties & Responsibilities:

FOOD SERVICE

• Prepares and serves food items on approved menus and assists in any food related activities.
• Oversees maintenance of inventory for all necessary supplies, food and equipment used for food services operations.
• Oversees the processing and storage of food and food related items as they are delivered.
• Oversees full kitchen operations and supervises the cooks.
• Implements a cost-effective food service program according to federal, state and local regulations that is a financially successful operation by helping to control food and labor costs.
• Prepares and executes the bid process for the Food Program, annually as required.
• Responsible for all Special Diets and all components related to Special Diets (Medical Documentation, Special Diet purchases, Special Diet menu, etc.).
• Performs CCFP self-monitoring reviews as required.
• Deliver required CCFP training; CCFP Annual Training to all staff, Sanitation and Financial Management.
• Ensures that standardized recipes are followed, and appropriate quantities of food are prepared and served in accordance with the CACFP meal requirements.
• Monitors the acceptance of menu items by children in the program and makes recommendations for menu changes accordingly.
• Supports staff and parents in preparing meals and snacks for meetings, planning session and other special events as requested and approved by the Head Start Director.
• Partners with the community to provide food related services and programs for the families of Head Start.
• Notifies supervisor of any safety or health issues or concerns.

Non-Essential Duties:

• Performs any and all other duties as assigned.

HEALTH AND SANITATION

• Ensures that there is an established system for cleaning the kitchen and storage rooms so that they are always kept in a clean and sanitary manner.
• Reports any kitchen equipment not in good working order to the Health/Nutrition Coordinators to ensure the kitchen remains safe and hazard free and follows through on maintenance, repair and replacement procedures.
• Ensures that all foods are prepared in a safe and sanitary manner.
• Responsible for complying with all local, state and federal standards regarding hygiene and sanitation.

RECORDKEEPING

• Responsible for the purchasing and regular maintenance of food to ensure quality, cost control and adequate inventory. Receives and accounts for food deliveries.
• Documents in the menu book, following required USDA/CCFP documentation, food purchased, prepared and served.
• Completes a weekly inventory of all food, both perishable and non-perishable. Ensures that inventory is secure.
• Completes equipment and supply inventory on a regular basis.
• Submits food invoices in an organized fashion and in a timely manner.
• Maintains and submits records as required.
• Participates in internal and external audits and performance improvement activities.
• Responsible for ensuring kitchen has proper Food Permit as required by applicable local regulations.
• Understands, generates and documents in-kind and other allowable costs applied toward the non-federal share requirement.

 SUPERVISION AND TRAINING

• Plans and directs the work of kitchen aides and cooks and any volunteers working in the nutrition area.
• Reviews and approves Time Sheets, Time Distribution Logs, and Mileage Reports of all kitchen aides and cooks.
• Provides information and training on the job standards of the kitchen and submits employee/volunteer performance appraisals in a timely manner.
• Determines appropriate training needs for self and other kitchen staff/volunteers to meet the program goals and objectives and develop an individual staff development plan for all staff supervised.
• Attends all workshops and meetings as deemed necessary by the Director.
• Attends all required staff and parent meetings and activities.
• Participates in ongoing training in food preparation and nutrition.
• Responsible for understanding Head Start Performance Standards and local childcare licensing regulations.

Supervision

• Supervises assigned department personnel. Includes the following responsibilities, but are not limited to: hiring, training, scheduling, evaluating, and ensuring accuracy, timeliness, and the completion of all work performed by direct reports.
• Educates direct reports on all department and agency policies and procedures.
• Meets with assigned staff at least monthly to identify and resolve problems, manage projects, track goals, and review work processes and procedures.
• Represents team and/or department at meetings, events, and training as required.

Physical Requirements:

• Ability to stand, walk, and bend periodically.
• Ability to exert up to 50 pounds of force to lift, carry, push, pull, or otherwise move objects.
• May be required to operate a motor vehicle during the course of duties.

The Community Action Program Committee, Inc is an Equal Opportunity Employer, participates in E-Verify and advocates for Justice, Equity, Diversity, and Inclusion.