Food Service Manager

The Food Service Manager oversees the complete nutritional operations, compliance, and food preparation across four program kitchens serving a total of 302 children (Site 1: 126 children; Site 2: 90 children; Site 3: 68 children; Site 4: 18 children). This role ensures that all meals and snacks meet the strict regulations of the Child and Adult Care Food Program (CACFP) and Head Start Program Performance Standards while managing kitchen staff, food procurement, and strict health and safety protocols across all four locations. Key Responsibilities Multi-Site Operations & Management •Oversee and support daily operations for four distinct program kitchens, adjusting resource allocation based on site capacity (ranging from 18 to 126 children). •Coordinate the efficient delivery, storage, and preparation of food items across all locations to prevent waste and ensure freshness. •Conduct regular site visits to audit kitchen safety, cleanliness, equipment functionality, and compliance. Compliance & Recordkeeping •Maintain absolute compliance with CACFP guidelines, local health department regulations, and Head Start Performance Standards. •Manage accurate daily documentation across all sites, including point-of-service meal counts, production records, delivery slips, and temperature logs. •Prepare, audit, and submit monthly reports required for state and federal CACFP meal reimbursements. Menu Planning & Dietary Needs-in consult with Dietitian •Plan and implement nutritious, culturally appropriate cycle menus tailored to infants, toddlers, and preschoolers. •Collaborate with center staff and parents to safely accommodate children with documented food allergies, intolerances, or special medical dietary needs. •Promote and support family-style dining practices within the classrooms to encourage healthy social and eating habits. Purchasing, Inventory & Budgeting •Centralize food and supply ordering from approved vendors to leverage volume discounts and maintain budgetary goals. •Track inventory across all four kitchens, monitoring shelf-life and ensuring proper rotation (FIFO method). •Review and approve vendor invoices, ensuring exact alignment with ordered and delivered quantities. Staff Supervision & Training •Supervise, schedule, and evaluate kitchen staff and meal aides across all four locations. •Conduct regular training on safe food handling, sanitation, portion controls, and Head Start procedures.

Salary : $24 - $27