Food Service Manager

Reporting to Director of the Children's Center, the Food Service Program Manager will manage food program for children and staff. Requires management of the kitchen, food preparation, compliance of USDA Food Program, menu planning, budgeting, ordering, and records maintenance. They will maintain cleanliness and sanitation standards. They will supervision work study students and interns from the FCS Dept. in Nutrition and food preparation.

Duties may include:

• Preparing foods to ensure palatability, nutrient content, and compliance with required meal components
• Using accepted procedures for converting recipes to quantity needed and standardizing recipes for Center use
• Preparing foods to ensure correct portion sizes to meet Child Care Food Program meal pattern requirements for each age group served
• Preparing meals according to special dietary restrictions prescribed by the child’s physician or qualified health officer
• Planning menus and meals using the Child and Adult Care Food Program (CACFP) meal pattern within the Center budget
• Assessing food acceptability and food waste for future menu planning and using dietary guidelines
• Establishing a routine cleaning schedule that complies with local, state and federal laws/regulations requirement
• Inspecting refrigerator, freezer and dry storage regularly to maintain sanitary food and supply storage
• Ordering and purchasing food items to meet portion sizes, servings per unit, and expected yield from standardized recipes
• Using inventory system to determine the frequency that food items will be purchased
• Participating with staff to plan and implement nutrition education activities and provide nutrition information to parents
• Maintaining required documentation including child nutrition labels, recipes and meal service documentation
• Ensuring clean and sanitary kitchen environment is maintained
• Supervising other kitchen staff
• Other duties as assigned