Definition:
Under the supervision and direction of the assigned Coordinator, plans, implements, administers, and monitors the operation of a Central Kitchen in compliance with the Child Care Food Program, Early Learning Program Regulations, and all other applicable state, local and federal guidelines; Develops and submits an annual Program Administrative Plan and Budget to the State Department of Education, Recommends employment, supervises, trains, and evaluates all food services personnel; Plans and monitors the production of meals; maintains and prepares accurate records, inventories and reports, menu planning and production, and nutritional assessment.
Supervisor: Coordinator - Early Learning Program
Positions Supervised: Food Service Cook(s) Food Service Delivery Assistant(s)
Qualification Requirements: To perform a job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed in the job description are representative of the knowledge, skills and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Major Duties and Responsibilities: The following is a list of duties that is representative of the position that includes but is not limited to:

• Oversees and facilitates the Nutrition Committee
• Administers and manages the operation of a large central kitchen ensuring that food items are stored, cooked, and transported in a safe, sanitary and timely manner
• Provides catering support for internal program meetings and events
• Monitors sanitation and safety of the Early Learning Program central kitchen and food storage areas
• Responsible for efficient and quality food service operation at all program centers or catering/vended sites
• Conducts and supervises center-site monitoring visits to ensure all CACFP regulations are followed, as well as to ensure there is safety and sanitation in centers
• Responsible for maintenance and timely submission of all records required by USDA, CACFP, Head Start, State, and MCOE
• Responsible for menu planning taking into consideration the special dietary needs of the children and being knowledgeable of allergy substitutes, and ensuring that the menu meets the cultural and nutritional requirements, and is within budgetary allowances. Tests and evaluates new recipes.

• Responsible for the preparation of specifications for all food service equipment and supplies, and for ordering, purchasing, receiving, transportation, and proper storage of all foods and supplies including the USDA commodities

  Ensures proper maintenance of all kitchen and transportation equipment and the facility Communicates regularly with assigned Coordinator

• Complies with local county, State, and Federal Child Nutrition regulations

• Arranges for regular inspection by the Health Department and has the authority to acknowledge deficiency notices issued by the Health Department and to institute immediate corrective action if the deficiency constitutes a threat to health or safety
• Develops the food service plan and budget under the supervision of the Senior Director and submits them to the California State Department of Education in a timely manner
• Arranges for substitutes when needed and substitutes for staff when necessary
• Supervise and evaluate staff, as assigned. Recommends transfers, reassignment, termination, and disciplinary actions
• Participates in screening and the interview of prospective personnel and recommends for hire
• Trains, evaluates and monitors assigned staff, substitutes, and volunteers in accordance with County Office of Education Early Learning Program Human Resources Policies and Procedures
• Attends trainings, conferences, workshops, parent conferences, case reviews, staff meetings, parent meetings, staff development training, and other administrative and community meetings
• Ensures timely and accurate reporting of data to Federal and State authorities, and compliance with pertinent legislation, regulations, and law
• Complies with Early Learning Program Performance Standards, Monterey County Office of Education Board Policies, Superintendent Policies and Administrative Regulations, Consortium and LEA partners, State of California Health and Welfare Codes including Title 22, Title 5, General Child Care and Development (CCTR), Department Policies and Procedures, Head Start Performance Standards, ACF regulations, State requirements, Inclusive Early Education Care, and other applicable state and federal regulations, and other programs as needed

Other Duties: Performs other job-related duties as required Physical and Mental Characteristics:

• Physical, mental and emotional stamina to perform the duties and responsibilities of the position under sometimes stressful conditions
• Manual dexterity sufficient to write, use telephone, business machines, and to operate automobile and van
• Vision sufficient to read printed materials
• Hearing sufficient to conduct in-person and telephone conversations
• Speaking ability in an understandable voice with sufficient volume to be heard in normal conversational distance, on the telephone, and in addressing groups
• Physical agility to push/pull, squat, twist, turn, bend, stoop, reach overhead, and climb
• Physical mobility sufficient to move about the work environment (office, District, from school or home site to site), drive an automobile and van
• Physical strength sufficient to lift fifty (50) pounds 2
• Physical stamina sufficient to sit, stand and walk for prolonged periods of time
• Physical tolerance to be exposed to chemicals and cleansers
• Mental acuity to collect and interpret data, evaluate, reason, define problems, establish facts, draw valid conclusions, make valid judgments and decisions Required Qualifications: Education and Experience:
• Combination of education and experience equivalent to a B.S. Degree in Dietetics, Food, or Nutrition from an accredited college
• Five (5) years’ experience working in a progressively more responsible position in managing a large food service operation

Knowledge of: Proper food service operations including use of equipment, record keeping, inventory, proper ordering, safety, sanitation, and food transportation methods

• Basic menu planning and nutritional principles
• Electronic Records software, and basic Microsoft Office programs

Skills and Abilities: Perform mathematical calculations

• Communicate effectively in both oral and written form
• Meet the physical requirements necessary to safely and effectively perform the required duties
• Establish and maintain effective work relationships with supervisor and employees
• Organize personnel effectively and efficiently to successfully meet daily food production needs and food-service management

Major Duties and Responsibilities: The following is a list of duties that is representative of the position that includes but is not limited to:

• Oversees and facilitates the Nutrition Committee
• Administers and manages the operation of a large central kitchen ensuring that food items are stored, cooked, and transported in a safe, sanitary and timely manner
• Provides catering support for internal program meetings and events
• Monitors sanitation and safety of the Early Learning Program central kitchen and food storage areas
• Responsible for efficient and quality food service operation at all program centers or catering/vended sites
• Conducts and supervises center-site monitoring visits to ensure all CACFP regulations are followed, as well as to ensure there is safety and sanitation in centers
• Responsible for maintenance and timely submission of all records required by USDA, CACFP, Head Start, State, and MCOE
• Responsible for menu planning taking into consideration the special dietary needs of the children and being knowledgeable of allergy substitutes, and ensuring that the menu meets the cultural and nutritional requirements, and is within budgetary allowances. Tests and evaluates new recipes.
• Responsible for the preparation of specifications for all food service equipment and supplies, and for ordering, purchasing, receiving, transportation, and proper storage of all foods and supplies including the USDA commoditie

Other Duties: Performs other job-related duties as required Physical and Mental Characteristics:

• Physical, mental and emotional stamina to perform the duties and responsibilities of the position under sometimes stressful conditions
• Manual dexterity sufficient to write, use telephone, business machines, and to operate automobile and van
• Vision sufficient to read printed materials
• Hearing sufficient to conduct in-person and telephone conversations
• Speaking ability in an understandable voice with sufficient volume to be heard in normal conversational distance, on the telephone, and in addressing groups
• Physical agility to push/pull, squat, twist, turn, bend, stoop, reach overhead, and climb
• Physical mobility sufficient to move about the work environment (office, District, from school or home site to site), drive an automobile and van
• Physical strength sufficient to lift fifty (50) pounds 2
• Physical stamina sufficient to sit, stand and walk for prolonged periods of time
• Physical tolerance to be exposed to chemicals and cleansers
• Mental acuity to collect and interpret data, evaluate, reason, define problems, establish facts, draw valid conclusions, make valid judgments and decisions Required Qualifications: Education and Experience:
• Combination of education and experience equivalent to a B.S. Degree in Dietetics, Food, or Nutrition from an accredited college
• Five (5) years’ experience working in a progressively more responsible position in managing a large food service operatio