HEAD COOK

• Supervise and train regular and substitute food service staff.
• Plan and assign work responsibilities for food service staff, ensuring preparation of high quality, nutritional food on a daily basis.
• Assign and supervise timely delivery of meals to classrooms.
• Plan and supervise routine cleaning and maintenance schedules for the main kitchen and kitchen equipment.
• Assign and verify inventory of food and supplies according to policy.
• Ensure that safety, sanitation, and health standards are met by food service staff.
• Collaborate with Regional Managers in training and professional development opportunities for food service staff.
• Utilize USDA/ACFY and related trainings to instruct food service staff on regulations regarding meal patterns, minimum portion size, recordkeeping requirements and sanitation.
• Collaborate with Program Generalist in the provision of nutrition education for parents, teachers and other staff.
• Assist with nutrition education training to staff and parents.

Administration & Documentation

• Verify vendor orders and reconcile invoices with billing statements, insuring accuracy in deliveries, quantities and prices.

• Associate degree and certificate in Food Service Management or a related Bachelor’s Degree in Family and Consumer Studies with emphasis in Child Development/Food Service/Nutrition highly desirable.
• Serv-Safe Food Handler's Certification and experience may be substituted for education with a minimum of two years experience in supervision of a large scale food production operation meeting USDA /ACYF standards. Working knowledge of Head Start Performance Standards, PIR, and OMB preferred.
• Strong math and clerical/bookkeeping skills related to invoicing, receiving and administration of other food service/production documentation.
• Strong computer skills, (word processing, data entry, spreadsheets etc.) desired.
• Thorough knowledge of and experience with bulk food purchasing, large quantity food preparation and operation of food service equipment.
• Experience in menu planning including meeting needs of diverse populations and special diets.
• Knowledge of sanitation and health standards required in a large-scale food preparation environment.
• Experience in training development and presentations.
• Strong time management skills and ability to meet deadlines essential.
• Excellent organizational and verbal/written communication skills.

• Ability to travel; some overnight and with short notice.