Food Service Manager

Position Description Summary

Under the general supervision of the Nutrition Director, has supervisory responsibility for planning and handling all activities in the food production and receiving kitchens. Works involve implementing specifications and standards to maintain quality control and efficient operation of the United States Department of Agriculture – Child and Adult Care Food Program (USDA – CACFP) related to meal service, menu requirements, allowable food/non-food costs, inventorying and purchasing of foods and non-foods, and the civil rights compliance. Fulfills applicable standards, reporting duties, and best practices related to Child Nutrition and the food service operation in accordance with the Head Start Program, CACFP, Ohio Department of Agriculture and the local health department.

Essential Functions & Responsibilities

Supervision and Training

Supervises and monitors the food service operations and personnel per area assignments.

Monitors daily the food preparation practices, including use of standardized recipes, preparation of special diets, portion control, presentation and quality of food, and the use of HACCP method.

Assigns and supervises timely issuing and/or delivery of meals to the HS/EHS centers and on-site classrooms.

Forecasts and orders food and meal supplies for centers, special event functions as necessary, according to established purchasing methods and approved menus.

Completes and submits the annual inventory per established procedures.

Periodically checks the weekly inventory of food and supplies completed by the Kitchen Supervisor.

Plans and approves work schedules for Food Service Personnel per area assignments. Modifies and recommends to the Director of Nutrition any additions and reductions to the food service workload and staff hours including any changes in job assignments.

Effectively supervises through clear, direct, and respectful communications.

Assists with hiring of all Food Service Personnel, provide new hire and on-going food service/nutrition/CACFP training, based on the approved training modules.

Assists the Director of Nutrition in the menu evaluation process by providing the necessary product information/recommendations, cost and quality of food/non-food products, any adjustments made to a recipe, availability of menu items, food program participants’ acceptance of menu items, etc.

Co-leads the menu-planning event annually and participates in the evaluation of vendors.

Ensures that all food service personnel meet safety, sanitation and health standards based on the applicable regulations. Holds regular meetings with Food Service Personnel.

Monitors and evaluates the routine cleaning and maintenance schedules based on the established procedures.

Performs site/kitchen visits to ensure that the storage areas for food and non-food items comply with the applicable regulations.

Regularly checks to ensure that all moveable and immovable food service equipment and supplies are clean and in good condition per the ODA – GMP and the local health department food service operation regulations.

Demonstrates to staff the proper use and cleaning procedures of commercial-grade kitchen equipment of various kinds.

Collaborates with other Service Areas to facilitate nutrition education for parents, teachers, and other personnel.

Properly answers the health inspector’s questions during routine and/or HACCP inspections.

Provides a guided tour of the food production areas as needed.

Administration and Documentation

Verifies vendor orders, insuring accuracy in deliveries, quantities and prices and communicating any discrepancies to the Director of Nutrition Services.

Works closely with the Director of Nutrition Services regarding vendors’ selection, food service budget and the CACFP funding.

Responds efficiently and appropriately to unexpected staff shortages at site kitchens, equipment malfunctions, etc. while maintaining the applicable meal schedules.

Reviews and maintains the menu production records, daily meal delivery receipts, and resolves any concerns noted.

Processes requests and written orders for food, equipment, and supplies from HS/EHS sites.

Maintains records of food and supply purchases, including how much sent to various sites.

Responsible for accurate recordkeeping and reporting of all records related to the daily meal production, changes in the menus, staffing, computerized programming/use of Health e-Pro, etc. per established procedures.

Submits and follows up on the maintenance request and updates the immediate supervisor.

Attend meetings and trainings as required; satisfies the annual training requirements of the CACFP. Completes annually 15 professional development contact hours.

Prepares and submits written reports to the Director of Nutrition Services per schedule.

Required Knowledge, Skills, and/or Abilities

Thorough knowledge in food service management and HACCP procedures.

Ability to supervise the work of skilled and unskilled food service employees, to give clear oral and written instructions, and to adhere to department policies and procedures.

Ability to accept and interpret directions given by the Director of Nutrition Services.

Ability to make decisions according to the applicable laws and regulations and the established policies and procedures.

Ability to establish and maintain satisfactory working relationships with other employees, suppliers, center staff and the general public.

Ability to keep accurate records, estimate quantities of food needed, order correctly and maintain inventory controls.

Working knowledge of computer basics such as Microsoft Word, Excel and Windows and ability to learn new computer programs/food service software within three months of hire.

Good verbal and written communication skills. Good organizational skills and attention to detail.

Experience

At least two years of supervisory experience associated with a food service operation program in the educational field or in other types of quantity food operations preferred. Knowledge of computer basics such as Microsoft Word, Excel and PowerPoint applications.

Required Education, Certifications, Licenses

Associate Degree in Applied Science in Hospitality Management or Dietary Management, preferred, or any combination of food service management training and supervisory experience.

Maintains a valid Level 2 Certification in Food Protection for Managers approved by the Ohio Department of Health throughout employment with CDCFC.

A valid Ohio Driver’s license and proof of insurance.

Work Environment and/or Physical Demands

Must be able to stand at an assigned location on concrete based tile flooring and work continuously for extended periods of time, supervising employees in food receiving, storage, preparation and serving.

Carry, move and stock food, supplies and equipment weighing up to 20 lbs., storing at heights from 6” to 60” from the floor.

Must also be able to file correspondence, reports, computer printouts, etc. in containers or drawers ranging in height from 1" to 48" from the floor.

Must be physically able to tolerate temperatures ranging from -10 o F. to 40 o F. for periods of time up to one-half hour.

Must be able to tolerate temperatures of 80 o F. for the duration of the defined work day. Must have the stamina necessary for the efficient performance of duties.

Must be free from communicable diseases.

Frequent repetitive motion with hands, computer keyboard, telephone, filing, and food preparation activities.