Nutrition Program Manager

Job Description

Description:

Description

Salary: $54,000 - $58,000

Schedule: Monday-Friday

Posting: Accepting applications as long as the posting is up

To apply: Submit a resume and cover letter

Mile High Early Learning has an opening for a Nutrition Program Manager.

Work Environment:

Mile High Early Learning is a premier provider of early care and education for children 6 weeks to five years focused on growing great young minds and healthy bodies.

Mile High Early Learning Offers:

Signing bonus (see above)

5+ weeks of paid time off

Health insurance (as low as $138/mth)

Dental insurance (at no cost for employee only coverage)

Short term, Long term, and Life Insurance (no cost)

Retirement Plan with employer match

Financial support for education related college coursework or degree attainment

Employee assistance program with robust mental health support

Position Summary:

Manage and oversee MHEL’s nutrition program. Perform duties within established budgetary guidelines. Provide menus with healthy, nutritious meals utilizing a variety of foods for children from a variety of cultural backgrounds enrolled at Mile High Early Learning (MHEL) centers. Generate, review, modify, and track menus, production records, and other reports.

Reporting Relationships:

Supervisor: Head Start Director

Direct Reports: Cooks

Essential Job Functions:

Supervise, train, and manage staffing of Cooks at the organization’s multiple locations.

Conduct monthly monitoring of kitchens at each center to ensure appropriate safety and health practices are followed to ensure compliance with all applicable federal, state, and local laws and regulations.

Coordinate annual food program training for all kitchen and program staff as well as conduct training/orientation for all new program staff.

Create menus in accordance with CACFP guidelines, food delivery schedules, and budgets while reflecting cultural diversity of enrolled children.

Follow up on infractions as listed on the CACFP site review monitoring report.

Review food orders with weekly menus; coordinate with vendors as required.

Distribute monthly menus and production records.

Monitor and audit menu production records on a weekly basis.

In coordination with MHEL’s health team, prepare and adhere to special diet requirements, and meet with identified families to support nutrition concerns.

Identify procedural mistakes, recommend corrections, and implement improved food program quality control procedures.

Develop, implement and monitor new cook training and onboarding.

Collaborate with education staff to design and demonstrate food experiences in the classroom.

When needed, review sign in/out (Breakfast/Lunch/Snacks (BLS)) attendance sheets for accuracy and completeness; verify of menu production records; monitor and reconcile attendance and meals into the MHEL database; provide meal record reports as requested.

Establish and maintain systems and process orders for food supplies.

Plan and supervise routine cleaning and maintenance schedules for kitchens and kitchen equipment.

Monitor MHEL and community partner classrooms to ensure Head Start Program Performance Standards and CACFP regulations are being met.

Hold regular Nutrition Staff meetings.

Step in to cover kitchen duties as needed.

Effectively resolve conflict; remain calm in a very busy or emergency situation.

Maintain confidentiality related to all aspects of the parents/children enrolled and employee information as defined by MHEL, State of Colorado, and Federal regulations.

Interact with educationally, economically, culturally, and racially diverse persons whose first language may not be English.

Maintain professional and effective working relationships with co-workers and MHEL staff.

Attend mandatory staff meetings.

Perform other duties as assigned. #ID23 #HP

Requirements:

Position Qualifications / Certificates / Licenses (Required):

Minimum of two years’ experience working in an institutional food service environment.

Excellent communication and organizational skills.

Proficient skills with Microsoft Office Suite, including data base skills.

Basic knowledge of CACFP rules and regulations.

Clearance of CBI/Central Registry check.

Reliable vehicle, valid Colorado driver’s license, evidence of current vehicle insurance meeting the minimum Colorado state liability requirements.

Desired Qualifications / Skills / Licenses / Certifications:

Bachelor’s degree: Institutional Food Management, Foods and Nutrition or similar discipline.

Five years’ experience working in an institutional food service environment.

Bi-lingual in Spanish.

In-depth knowledge of CACFP rules and regulations; Nutrikids software program.

Essential Physical Requirements:

Conduct activities involving substantial standing, walking and moderate sitting, stooping, kneeling, bending, crouching, crawling, twisting, and reaching on a frequent basis.

Work with hands above shoulder height with a weight up to 25 lbs.

Work with arms extended at shoulder height with a weight up to 25 lbs.

Push and pull equipment; manipulate office equipment, etc.

Participate in routine conversation in person or via telephone and distinguish telephone, radio/pager signals, alarms, and other auditory tones.

Environmental Surroundings:

Business office environment

Kitchen environment with limited working space

Full-time