GENERAL SUMMARY OF WHAT THE POSITION DOES
This position is one role in a larger system of food services provided to children and families throughout the Meriden, New Britain, Berlin YMCA Association. This position manages the day-to-day program operations within all of the kitchens at the Meriden New Britain Berlin YMCA association. This is including personnel administration and supervision and overseeing the overall nutrition program to ensure smooth functioning of the program in all areas to provide quality services to children and families, and to support the goals of the program. This includes oversight of the ordering, preparing, serving, and documenting of meals and snacks. It includes following the menus and all phases of kitchen operations including inventory control. The position contributes to the smooth operations and functioning of the kitchens in adherence to health and food safety codes and the strict cleanliness of the kitchen and food service and storage areas. It ensures the preparation of foods for infants and toddlers and/or preschool children before and after school snacks following the USDA/CACFP standards. Position may involve reassignment to various kitchens/centers as deemed necessary for program operations.
DUTIES AND RESPONSIBILITIES OF THE POSITION
The duties of the position are described in major functional areas listed below.
Additional duties may be assigned.
EXAMPLES OF SPECIFIC JOB DUTIES
Program Administration and Coordination of Food Service
1. Oversight of the preparation of any food-related activities as directed and menus as approved by a registered dietitian/nutritionist including the preparation of food to meet the needs of children with special needs or disabilities.
2. Ensures the delivery of meals in a timely manner as needed.
3. Oversees the maintenance of inventory for all necessary supplies, food, and equipment used for food services operations for all kitchens.
4. Oversees the processing and storage of food and food-related items as they are delivered.
5. Oversees full kitchen operations and may supervise additional staff or volunteer assistance (depending on size and scope of workload).
6. Implements a cost-effective food service program according to federal, state and local regulations that is a financially successful operation by helping to control food and labor costs.
7. Ensures the preparation of all meals as planned, paying attention to food presentation and freshness.
8. Ensures that standardized recipes are followed and appropriate quantities of food are prepared and served in accordance with the CACFP meal requirements.
9. Monitors the acceptance of menu items by children in the program and makes recommendations for menu changes accordingly.
10. Solicits menu ideas from Head Start families to ensure that the menu is reflective of local culture and that menu items are familiar to children in addition to offering new foods for children and families to try.
11. Acts as a resource and a team member with program staff to plan food-related experiences and presented in a manner that facilitates family-style meal services for children and classroom staff in a Head Start classroom and individual needs are met for infants and toddlers.
12. Ensures that dishes are returned to the kitchen.
13. Supports staff and parents in preparing meals and snacks for meetings, planning sessions and other special events as requested and approved by the center supervisor or Program Director.
14. Ensures that dishes and equipment are cleaned and stored for the next meal.
15. Responsible for proper receiving, inventory, storage of food, and clean-up of kitchen and equipment.
16. Notifies supervisor of any safety or health issues or concerns.
17. Ensure the contribution of articles, recipe ideas, etc., to Head Start newsletter on a regular basis.
18. Is knowledgeable of children's dietary concerns and maintains updated records. Works with center directors, staff and/or medical offices, as needed, to ensure the proper documentation is on file and children with special dietary restrictions or limitations are safely fed in our programs
Health And Sanitation
1. Ensures that there is an established system for cleaning the kitchen and storage rooms so that they are always kept in a clean and sanitary manner.
2. Reports any kitchen equipment not in good working order to the Head Start supervisor to ensure the kitchen remains safe and hazard-free and follows through on maintenance, repair, and replacement procedures.
3. Ensures that all foods are prepared in a safe and sanitary manner.
4. Responsible for complying with all local, state, and federal standards regarding hygiene and sanitation.
Recordkeeping-Budget and Fiscal
1. Responsible for the period purchasing and regular maintenance of food to ensure quality, cost control and adequate inventory. Receives and accounts for food deliveries.
2. Documents in the menu book, following required USDA/CACFP documentation, food purchased, prepared and served.
3. Completes a weekly inventory of all food, both perishable and non-perishable.
4. Ensures that inventory is secure.
5. Completes an equipment and supply inventory on a regular basis.
6. Submits food invoices in an organized fashion and in a timely manner.
7. Maintains and submits records as required.
8. Participates in internal and external audits and performance improvement activities.
9. Establishes policies and procedures of the nutrition program.
10. Responsible for monitoring and compliance with applicable local, state and federal rules, regulations, standards, health, safety and licensing regulations
11. Responsible for ensuring kitchen has proper Food Permits as required by applicable local regulations.
Supervision And Training
1. Plans and directs the work of assigned staff (where applicable) and any volunteers
working in the food service area.
2. Provides information and training on the job standards of the kitchen and submits employee/volunteer performance appraisals in a timely manner.
3. Determines appropriate training needs for self and other kitchen staff/volunteers to meet the program goals and objectives and develop a professional development plan for all staff supervised.
4. Participates in ongoing training in food preparation and nutrition.
5. Facilities a team approach to management ensuring a favorable work climate and timely completion of all requirements.
Community Relations/Public Affairs
1. Develops and facilities a positive community presence in the community, focusing on networking opportunities, enhancement of volunteer participation, and awareness efforts in regard to nutrition services.
EXAMPLES OF GENERAL JOB DUTIES
1. Understands generates and documents in-kind and other allowable costs applied toward the non-federal share requirement.
2. Attends all workshops and meetings as deemed necessary by the immediate supervisor.
3. Attends all required staff and parent meetings and activities.
4. Responsible for understanding Head Start Performance Standards and local child care licensing regulations.
5. Expected to be knowledgeable of the regulations associated with the prevention of occupational disease and injury, including the exercise of universal precautions and the prevention of contamination.
6. Positively promotes Head Start in the community.
7. Models and exercises supervisory authority to support other employees in the execution of work duties in a manner consistent with Meriden YMCA standards for compliance with all applicable laws, rules and regulations, including Meriden YMCA policies and procedures reflecting best practices.
8. Adherence to the procedure for Policy Council approval or disapproval of hiring and termination decisions made by Meriden YMCA as described in the Head Start Performance Standards (Section 1304.50) is required. In addition, supervisors are expected to model exemplary standards of ethical behavior and exercise careful stewardship of program funds, and support those they supervise in adhering to those standards.
9. Becomes thoroughly familiar with Meriden YMCA Employee Handbook, Meriden YMCA Head Start Operations Manual and all other Meriden YMCA handbooks, manuals and resources and adheres to them.
10. Plans and directs the work of the staff supervised. Observes and gives feedback to staff or volunteers supervised where applicable and other staff as assigned on at least a weekly basis.
11. Makes appropriate personnel decisions that do not require higher approval and submits others as a recommendation to the supervisor.
12. Determines appropriate training needs to meet the program goals and objectives and makes the necessary recommendations.
13. Develops and supports the professional development plan for staff supervised.
14. Maintains strict confidentiality with respect to Head Start children, families and staff in accordance with established policies and procedures.
15. Monitors compliance with the content area work plans.
16. Develops and implements a plan and system of continuous ongoing monitoring and evaluation of activities within the programs.
KNOWLEDGE AND ABILITIES
Knowledge:
- Knowledge of food preparation and storage techniques.
- Thorough knowledge of USDA/CACFP program requirements and Head Start Performance Standards related to food and nutrition.
- Knowledge of the local, state, and federal regulations pertaining to sanitation and food service.
- Knowledge of regulations associated with the prevention of occupational disease and injury, including the exercise of universal precautions and the prevention of contamination.
- Some knowledge of basic supervision.
Abilities:
- Ability to organize and direct all kitchen activities.
- Ability to prepare healthy and attractive meals and snacks and to maintain the kitchen, storage and food service areas in a safe and healthy condition.
- Ability to take direction and prepare meals according to menus and guidance provided and in cooperation with a registered dietitian/nutritionist who approves menus.
- Ability to be flexible in food preparation and other food-related activities.
- Ability to work sensitively with staff, children, and parents. Ability to organize time efficiently and accept responsibility with limited supervision.
- Ability to maintain confidentiality about any information regarding families and staff.
- Ability to work with registered dietitian/nutritionist for menu approval and periodic adaptations.
LANGUAGE SKILLS
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Ability to communicate both written and orally. Ability to follow directions from both written and oral instructions.
- Ability to speak, read and write English well enough to understand and be understood by others.
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Ability to read and comprehend instructions, correspondence, and memos.
- Ability to write correspondence and short newsletter articles.
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Ability to communicate with families and children in a positive and helpful manner.
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Ability to respond to common inquiries or complaints from customers.
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Some Bilingual fluency is helpful (English/Spanish or English and other languages present in the local area)
MATHEMATICAL SKILLS
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Ability to add, subtract, multiply and divide using whole numbers and common fractions and calculation of percentages
REASONING SKILLS
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Ability to apply common sense understanding to carry out instructions furnished in written or oral form.
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Ability to interpret instructions and follow directions
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Ability to maintain confidentiality.
EDUCATION AND EXPERIENCE
The minimum requirement is that the individual is 18 years of age and has food service experience and is able to comply with any state food permit/health requirements. Experience in quantity food preparation and inventory control is preferred. Previous Head Start/Early Head Start experience preferred. One year of supervisory/management experience preferred as well as experience working with multiple kitchens.
If applicable federal, state or local Head Start or child care regulations, now or as amended in the future, contain additional requirements or qualifications for this position that are not specifically stated in this Job Description, the requirements and qualifications will apply, even if not specifically set forth in this Job Description.
Bilingual preferred (English/Spanish or English and other languages present in the local area). Within 90 days of employment, must obtain and continually maintain basic first aid and pediatric CPR certification (or sooner if required by local/state regulations). Acceptable tuberculosis screening results, a clear criminal records check (including child abuse registry check if required by state regulations) and an initial health exam are required post job offer and prior to employment.
PHYSICAL DEMANDS AND WORKING CONDITIONS
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Some heavy lifting of case food lots is required. May be required to lift up to 50 pounds.
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Most kitchen work is completed in a standing position with a large percentage of time spent working with hot stoves, ovens, dishwashers, and other kitchen appliances.
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Must be able to walk up and down two flights of stairs at least twice a day.
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Some exposure to communicable diseases and food-borne illnesses.
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Noise level in work environment may be moderate to loud.
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Some evenings and weekend work may occasionally be required for events such as parent-teacher conferences, Parent Committee meetings, and social and community events. This also includes YMCA Special Events that require additional kitchen duties
