Child Nutrition Services Manager (Head Chef)

About the Role

This position involves assisting with the development and implementation of individualized classroom health and nutrition care plans, ensuring the health and nutritional needs of children are met. The role includes a variety of tasks related to food preparation, sanitation, collaboration with community agencies, and compliance monitoring.

Responsibilities

• Assist in developing and implementing individualized classroom health and nutrition care plans (e.g., special diets for designated children).
• Clean utensils, equipment, storage areas, food preparation, and serving carts to maintain sanitary conditions.
• Collaborate with Head Start center staff, community health agencies, WIC, and others to implement and maintain services and programs.
• Conduct site visits to Head Start centers to monitor program standards and ensure compliance with established guidelines.
• Consult with center staff to provide technical assistance and training on best practices in health and nutrition.
• Cook food, both prepared and from scratch, to meet mandated nutritional and meal requirements.
• Estimate food preparation amounts and adjust recipes to meet projected meal requirements and minimize waste.
• Evaluate prepared foods for flavor, appearance, and temperature to ensure acceptance by students and staff.
• Inspect food items to verify quantity, quality, and specifications, ensuring compliance with health standards.
• Maintain inventory of food, condiments, and supplies to ensure availability for projected menu requirements.
• Maintain manual and electronic files/records for up-to-date reference and regulatory compliance.
• Maintain equipment, storage, and food preparation areas in a sanitary condition to comply with health standards.
• Monitor health and nutrition services to ensure performance outcomes are achieved within budget and objectives.
• Participate in meetings, workshops, trainings, and seminars to gather and convey required information.
• Prepare written materials such as reports, memos, letters, health plans, and contracts.
• Procure food, equipment, and supplies to maintain adequate inventory within nutritional and budget guidelines.
• Respond to inquiries to resolve problems, provide information, or refer to appropriate personnel.
• Stock food, condiments, and supplies to maintain adequate quantities and security.
• Perform other related duties as assigned to ensure the efficient functioning of the work unit.

Requirements

• Knowledge of basic math, including calculations using fractions, percentages, and ratios.
• Ability to read manuals, write documents following prescribed formats, and present information to others.
• Analytical skills to define issues and draw conclusions.
• Specific knowledge of health standards and hazards, safety practices, child development stages, food preparation and handling, and sanitation practices.
• Skills to perform multiple technical tasks, with potential need for skill upgrades to meet changing job conditions.
• Proficiency in operating standard office equipment and pertinent software applications.
• Adherence to safety practices and ability to operate commercial kitchen equipment.
• Ability to prepare and maintain accurate records.
• Ability to schedule activities/meetings, gather and classify data, and use job-related equipment.
• Flexibility to work independently and with diverse groups in varied circumstances.
• Ability to work with data utilizing defined processes and operate equipment using standardized methods.
• Problem-solving skills to identify issues and create action plans, including independent interpretation of guidelines.
• Ability to communicate with diverse groups and individuals, meet deadlines, work as part of a team, lead and delegate tasks, set priorities, and manage multiple projects.

Qualifications

• Job-related experience with increasing levels of responsibility.
• High school diploma or equivalent.

Work Environment

The role requires significant physical demands, including lifting, carrying, pushing, pulling, climbing, balancing, stooping, kneeling, crouching, and fine finger dexterity. The job involves 5% sitting, 10% walking, and 85% standing. Work is performed under some temperature extremes and in a generally hazard-free environment.