Under the general supervision of the Food Service Manager (FSM), the Nutrition Team Lead is responsible for planning, preparing, and overseeing the production of nutritious, appealing, and developmentally appropriate meals and snacks that meet the requirements of the Child and Adult Care Food Program (CACFP), Family Services Child Development (FSCD), and the Office of Head Start (OHS).
This position serves as the lead specialist for modified and therapeutic meals, ensuring children with medical dietary needs, food allergies, and cultural or lifestyle dietary preferences receive safe, compliant, and nutritious meals. Responsibilities include developing vegan, vegetarian, dairy-free, gluten-free, allergen-conscious, and other medically prescribed meal modifications while maintaining strict food safety and cross-contamination prevention procedures.
In addition to specialized meal preparation, the Nutrition Team Lead provides leadership within the kitchen by directing daily operations, assisting with menu planning, food ordering, inventory management, recipe standardization, staff training, and administrative responsibilities. The position also performs general kitchen duties including food preparation, meal packaging and delivery, sanitation, monitoring, and documentation to ensure efficient daily operations.
- Prepare daily meals and snacks in accordance with CACFP, FSCD, and OHS meal patterns.
- Develop and prepare specialized meals for children requiring:
- Vegan and vegetarian diets
- Dairy-free meal modifications
- Alternative milk substitutions (soy, oat, lactose-free, etc.)
- Gluten-free diets
- Food allergy accommodations
- Other medically prescribed therapeutic diets
- Modify menus and standardized recipes to meet developmental, medical, and dietary needs based on physician-signed medical statements.
- Prepare meals using cooking methods that preserve nutritional value while maintaining quality, presentation, and taste.
- Conduct recipe testing and develop standardized recipes for modified diets.
- Assist the Food Service Manager with:
- Menu development and menu modifications
- Assist with administrative functions, reporting, and documentation related to Nutrition Services.
- Coordinate ordering of specialized food items and maintain vendor relationships.
- Monitor inventory of food, non-food supplies, and specialty food products.
- Maintain accurate food production records, meal counts, temperatures, and portion documentation.
- Create monthly specialized menus as needed.
- Production planning
- Standardized recipe monitoring
- Food substitutions
- Meal projections
- Lead daily kitchen operations in the absence or direction of the Food Service Manager.
- Direct and support Nutrition Assistants with:
- Opening and closing procedures
- Food preparation
- Meal packaging
- Meal delivery
- Cleaning assignments
- Train and onboard new nutrition staff on:
- Kitchen procedures
- Food safety
- CACFP requirements
- Meal modifications
- Proper documentation
- Kitchen etiquette
- Provide ongoing coaching regarding safe food handling and modified meal preparation.
- Maintain a clean, sanitary, and organized kitchen environment.
- Prevent cross-contamination during food preparation and service.
- Maintain compliance with:
- CACFP regulations
- Head Start Performance Standards
- USDA requirements
- Local Health Department regulations
- FSCD policies and procedures
- Monitor food temperatures throughout receiving, preparation, holding, transportation, and service.
- Ensure proper storage and rotation of food using FIFO procedures.
- Participate in sanitation inspections and corrective actions.
- Conduct Back-of-the-House monitoring of kitchen operations and procedures.
- Participate in CACFP monitoring visits and corrective action planning.
- Monitor:
- Portion sizes
- Standardized recipe compliance
- Food quality
- Meal presentation
- Kitchen documentation
- Assist with quality improvement initiatives related to Nutrition Services.
- Maintain cost control through:
- Food waste reduction
- Accurate meal counts
- Portion control
- Inventory management
- Monitor kitchen equipment and report maintenance needs.
- Ensure proper care and operation of food service equipment.
- Assist with purchasing recommendations for kitchen equipment and supplies.
- Assist with general meal preparation when modified meal is low.
- Package and deliver meals following established food temperature procedures.
- Participate in emergency drills and environmental safety activities.
- Maintain professional appearance, hygiene, and dress requirements.
- Adhere to Active Supervision protocols.
- Follow all Family Services policies, procedures, and Code of Conduct requirements.
- Perform other duties as assigned.
- High School Diploma or GED required.
- Minimum two (2) years of institutional, school nutrition, childcare, or commercial food service experience.
- Experience in preparing meals for children with food allergies, special dietary needs, or medically prescribed meal accommodations preferred.
- Knowledge of:
- Vegan and vegetarian meal preparation
- Allergy-conscious cooking
- Special diet modifications
- Food safety and sanitation
- Knowledge of CACFP meal patterns and Head Start Performance Standards preferred.
- SERV Safe Food Protection Manager Certification (or ability to obtain within designated timeframe).
- Current First Aid and CPR Certification (or ability to obtain).
- Valid driver's license with acceptable driving record.
- Ability to successfully pass criminal background and required screenings.
- Strong organizational and time management skills.
- Ability to multitask and prioritize competing responsibilities.
- Knowledge of food production, portion control, and standardized recipes.
- Ability to accurately maintain records and documentation.
- Strong leadership and team-building skills.
- Excellent communication and interpersonal skills.
- Ability to train and mentor staff.
- Ability to interpret medical diet orders and implement meal modifications.
- Working knowledge of Microsoft Office and nutrition management software preferred.
Physical Requirements
- Ability to stand and walk for extended periods.
- Frequently bend, lift, push, pull, and carry up to 50 pounds.
- Ability to work in hot and cold kitchen environments.
- Ability to safely operate commercial kitchen equipment.
- Associate degree or culinary training preferred.
- Bilingual (English/Spanish) preferred.
- Experience working in Head Start, Early Head Start, childcare, public school nutrition, or institutional food service.
- Experience conducting CACFP monitoring and compliance activities.
- Experience with menu planning, food ordering, and nutrition software.
Applicants as well as employees who are or become disabled must be able to perform the essential duties and responsibilities either unaided or with reasonable accommodation. Family Services, Inc. shall determine reasonable accommodation on a case-by-case basis in accordance with applicable law.
