Food Services Supervisor
The Food Service Supervisor is responsible for monitoring the kitchen at all centers and ensuring that the preparation of meals, the delivery of meals to the classroom, the receiving of food and non-food supplies, and the cleanliness of the kitchen and the food storage areas in accordance with the federal, state, and local health regulations, and licensing codes. Will receive instruction, training, supervision, and evaluations from the Head Start Director or the Head Start Director’s designee.
MINIMUM EDUCATION AND EXPERIENCE QUALIFICATIONS:
- High School Diploma or GED.
- Ability to operate a computer.
- Two years experience as a cook in charge of kitchen including one-year experience as an institutional cook involving food preparation/service for groups of 100 or more.
Additional Knowledge, Skills and Characteristics:
- Certification in First Aid and CPR within the first 2 months of beginning employment and updated as required.
- Ability to manage effectively.
- Ability to calculate the quantities of food needed according to menus, recipes, food on-hand and number and age of children and adults to be served.
- Thorough knowledge of federal, state, and local Health Department regulations and Head Start licensing standards and utilizes when planning and preparing menus.
- Ability to express self, in English, in a clear, concise, understandable manner, both orally and in writing.
- Bilingual (English/Spanish) preferred).
- Reflect a pleasant attitude that represents SNMCAC in a positive manner within the community at large, and maintain a professional attitude to the employees, clients and public at all times. Project the same positive manner while attending community activities, training functions, seminars and conferences.
- Compassionate in accomplishing the objectives and goals of the Head Start Program.
- Ability to gain and uphold the confidence and trust of Head Start families.
- Ability to interact with children and adults in a positive, courteous and professional manner.
- As a condition of employment, must meet SNMCAC’s vehicle liability insurance standards.
Requirements that must be satisfied prior to attaining regular employment status:
- Proof of High School Diploma/GED/CDA/Educational Credentials/Degree (Per Job Requirement)
- Three Professional References
- TB Test and Physical Results
- Police Report
- Clear Driving Record
- Valid Driver’s License
- Proof of Current Vehicle Liability Insurance
- Drug and Alcohol Pre-screen Test
- Child Abuse and Criminal Background Checks (Finger Prints will be taken and processed)
- Proof of US Citizenship, or eligibility to work in the US.
Essential Duties and Responsibilities:
Consistently ~ Occupation requires this approximately 66% – 100% of the time
- Trains, instructs, supervises, and evaluates the kitchen staff and Food Service Assistant and monitor their work.
- Plans monthly menus for all centers that meet the child care food program “meal pattern” requirements.
- Responsible for researching and buying at a competitive price.
- Serves as a role model for employees, children, parents, clients and community partners.
- Maintains good work habits through timeliness and low absenteeism.
- Punctual at all times.
- Develops and maintains a positive, professional working relationship with the staff, clients and community.
- Facilitates open communication with employees, parents, clients and community partners.
- Knowledge of SNMCAC and Head Start policies, procedures, performance standards and NM state licensing regulations.
- Complies with SNMCAC’s Confidentiality Policy assuring that the program, children, family and employee records and information are protected at all times.
- Understands, accepts, implements and promotes SNMCAC’s Mission Statement, program goals, philosophy and objectives.
Frequently ~ Occupation requires this approximately 33% – 66% of the time:
- Assists in the hiring of the kitchen staff and the Food Service Assistant.
- Responsible for the preparation of monthly reports and “Self-monitor review”.
- Responsible for ordering food and kitchen supplies for all centers.
- Monitors kitchens at all centers (personally visiting at least twice a week) to ensure that:
- All meals are prepared, delivered, and served in a manner that is consistent with federal, state, and local health regulations and licensing codes and in coordination with daily center activities.
- A safe and clean environment for food storage and preparation, and delivery is maintained and that all items are properly stored.
- All equipment is operational.
- Responsible for maintaining equipment and calling for service if repairs are needed.
- Ensures that all inventory records and reports in respect to supply/grocery lists, daily meal counts, and daily food usages, and daily inventory are prepared correctly and in a timely manner.
- Assures that the special dietary meals for individual children are met.
- Carries out any and all other assignments to meet the goals and objectives of the Southeast NM Community Action Corporation and the Head Start program.
Occasionally ~ Occupation requires this up to 33% of the time:
- Assumes the Cook’s responsibilities when necessary.
- Shares appropriate nutritional related information with kitchen staff and Head Start families…
- Attends all Head Start functions, meetings, training, programs, etc., day or evening, locally or out-of-town as directed by supervisor. Some out-of-town travel is overnight.
- Participates in on-going self and program assessment in order to enhance personal skill and program development/improvement.
- Participates in workshops, in-service training, as well as, other personal and professional growth opportunities.
- Attends all required/assigned local and out-of-town Head Start functions, training and staff meetings.
- Documents and reports any signs of the following: child abuse and neglect, illness or accidents and reports families who appear to have special needs in accordance with agency policies and procedures.