Dietary Services Manager

About the role

This position is one role in a larger system of food services provided to children and families throughout the Meriden, New Britain, Berlin YMCA Association. This position manages the day-to-day program operations within all of the kitchens at the Meriden New Britain Berlin YMCA association. This includes personnel administration and supervision and overseeing the overall nutrition program to ensure smooth functioning of the program in all areas to provide quality services to children and families, and to support the goals of the program.

Responsibilities

• Oversight of the preparation of any food-related activities as directed and menus as approved by a registered dietitian/nutritionist including the preparation of food to meet the needs of children with special needs or disabilities.
• Ensures the delivery of meals in a timely manner as needed.
• Oversees the maintenance of inventory for all necessary supplies, food, and equipment used for food services operations for all kitchens.
• Oversees the processing and storage of food and food-related items as they are delivered.
• Oversees full kitchen operations and may supervise additional staff or volunteer assistance (depending on size and scope of workload).
• 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.
• Ensures the preparation of all meals as planned, paying attention to food presentation and freshness.
• Ensures that standardized recipes are followed and appropriate quantities of food are prepared and served in accordance with the CACFP meal requirements.
• Makes recommendations for menu changes based on the acceptance of menu items by children in the program.
• Solicits menu ideas from Head Start families to ensure that the menu is reflective of local culture and that menu items are familiar to children in addition to offering new foods for children and families to try.
• Supports staff and parents in preparing meals and snacks for meetings, planning sessions and other special events as requested and approved by the center supervisor or Program Director.
• Ensures that dishes are returned to the kitchen.
• Ensures that dishes and equipment are cleaned and stored for the next meal.
• Notifies supervisor of any safety or health issues or concerns.
• Ensures the contribution of articles, recipe ideas, etc., to Head Start newsletter on a regular basis.
• Is knowledgeable of children's dietary concerns and maintains updated records.
• Works with center directors, staff and/or medical offices, as needed, to ensure the proper documentation is on file and children with special dietary restrictions or limitations are safely fed in our programs.

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 Head Start supervisor 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 - Budget and Fiscal

• Receives and accounts for food deliveries.
• Documents in the menu book, following required USDA/CACFP documentation, food purchased, prepared and served.
• Completes a weekly inventory of all food, both perishable and non-perishable.
• Ensures that inventory is secure.
• Completes an 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.
• Establishes policies and procedures of the nutrition program.
• Responsible for monitoring and compliance with applicable local, state and federal rules, regulations, standards, health, safety and licensing regulations.
• Responsible for ensuring kitchen has proper Food Permits as required by applicable local regulations.

Supervision and Training

• Plans and directs the work of assigned staff (where applicable) and any volunteers working in the food service area.
• 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 develops a professional development plan for all staff supervised.
• Participates in ongoing training in food preparation and nutrition.

Community Relations/Public Affairs

• Develops and facilitates a positive community presence in the community, focusing on networking opportunities, enhancement of volunteer participation, and awareness efforts in regard to nutrition services.