PTHS Manager of Food Services at LOUISIANA ENDOWMENT FOR THE HUMANITIES

Natchitoches, Louisiana, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Sep, 26

Salary

0.0

Posted On

14 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Service Management, Inventory Control, CACFP Compliance, Staff Supervision, Budget Management, Food Safety and Sanitation, Menu Planning, Nutrition Training, Recordkeeping, Leadership, Communication, Decision Making

Industry

Non-profit Organizations

Description

Job DetailsJob Location: North Central LA - DeSoto, Natchitoches, and Red River, LA 71457Travel Percentage: some travel requiredNATURE AND SCOPE OF POSITION The Manager of Food Services is responsible for the ordering, preparing, serving, and documenting of meals and snacks. It includes the following menus and all phases of kitchen operations, including inventory control. The position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes, and the strict cleanliness of the kitchen and food service, and storage areas. This position oversees meal services at the various center sites. The position may prepare foods for infants and toddlers and/or preschool children following the CACFP standards. JOB FUNCTIONS ESSENTIAL: Food Service: Oversee the contract with a local food vendor in meal selections that are dietitian-approved and in accordance with CACFP. Oversee maintenance of inventory for all necessary supplies, food, and equipment used for food services operations. Oversee the processing and storage of food and food-related items as they are delivered. Oversee full food prep operations and supervise the Food Techs. Implement 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. Assist with the bid process for the Food Program, annually as required. Responsible for all Special Diets and all components related to Special Diets (Medical Documentation, Special Diet purchases, Special Diet menu, etc.). Perform CACFP self-monitoring reviews as required. Deliver required CACFP training; CACFP Annual Training to all staff, Sanitation and Financial Management employees. Prepare and serve all meals as planned, paying attention to food presentation and freshness. Ensure that standardized recipes are followed, and appropriate quantities of food are prepared and served in accordance with the CACFP meal requirements. Monitor the acceptance of menu items by children in the program and make recommendations for menu changes accordingly. Solicit 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. Provide nutrition training and activities for children and parents/families of the program. Partner with the community to provide food-related services and programs for the families of Head Start. Serve as a resource to program staff to plan food-related experiences and present in a manner that facilitates family-style meal services for children and classroom staff, and ensure individual needs are met for infants and toddlers. Ensure that dishes are returned to the food prep, cleansed, and stored in a safe and sanitary manner. Support staff and parents in preparing meals and snacks for meetings, planning sessions, and other special events as requested and approved by the Head Start Director. Notify supervisor immediately of any safety or health issues or concerns, accidents, or incidents that occur. Health and Sanitation: Develop, implement, and monitor a system for cleaning the kitchen and storage rooms so that they are always kept in a clean and sanitary manner. Report any kitchen equipment malfunctions or breakdowns to ensure the kitchen remains safe and hazard-free. Follow up on maintenance, repair, and replacement procedures. Ensure that all foods are prepared in a safe and sanitary manner in accordance with program guidelines and standards. Responsible for complying with all local, state, and federal standards regarding hygiene and sanitation. Responsible for understanding regulations associated with the prevention of occupational disease and injury, including the exercise of universal precautions and the prevention of contamination. Recordkeeping: Responsible for the period purchasing and regular maintenance of food to ensure quality, cost control, and adequate inventory. Receive and account for food deliveries. Document in the menu book, following required USDA/CACFP documentation, food purchased, prepare,d and served. Complete a weekly inventory of all food, both perishable and non-perishable. Ensure that inventory is secure. Complete an equipment and supply inventory on a regular basis. Submit food invoices in an organized fashion and in a timely manner. Maintain and submit records as required. Participate in internal and external audits and performance improvement activities. Responsible for ensuring the kitchen has a proper Food Permit as required by applicable local regulations. Understand, generate, and document in-kind and other allowable costs applied toward the non-federal share requirement. Supervision and Training: Plan and direct the work of food techs and any volunteers working in the food service area. Review and approve Time Sheets, Time Distribution Logs, and Mileage Reports of all food techs. Provide information and training on the job standards of the kitchen and submit employee/volunteer performance appraisals in a timely manner. Determine appropriate training needs for self and other kitchen staff/volunteers to meet the program goals and objectives, and develop an individual staff development plan for all staff supervised. Successfully complete and keep current Basic First Aid and CPR certification. Attend all workshops and meetings as deemed necessary by the supervisor. Attend all required staff and parent meetings and activities. Participate in ongoing training in food preparation and nutrition. Responsible for understanding Head Start Performance Standards and local child care licensing regulations. MARGINAL: Provide courteous and prompt service to all internal and external clients. Prioritize and address requests and assignments in a professional manner to develop cooperative relationships and to ensure that client confidentiality is assured. Identify opportunities and recommend methods to improve service, work processes, and financial performance, e.g. expense management. Assists in the implementation of quality improvement initiatives. Assist co-workers in the completion of tasks and assignments to ensure continuity of service. Orient new co-workers and actively support teamwork throughout the organization. Perform other duties as required. QualificationsPRIMARY QUALIFICATIONS Education: An associate's degree from an accredited institution is required. Certifications: First aid certification is required or to be obtained. CPR certification is required or to be obtained. Work Experience: 3-5 years’ experience in food services is required. Prior experience in education or Head Start program is preferred. Special Skills: Strong ethical background in regards to food preparation, food sanitation, and child interaction. Excellent decision-making and communication skills. High degree of tact and professionalism. Strong positive attitude. Effective leadership and delegation skills. Travel: Travel is required locally or long-distance up to 10% of the time for work-related meetings and functions AMERICANS WITH DISABILITY SPECIFICATIONS Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hands to finger motions, stoop, kneel, crouch or crawl, talk or hear, taste or smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus. Work Environment: Work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is exposed to weather and internal climate conditions prevalent at the time. The work environment is considered to be that of a kitchen/cafeteria area, as well as an educational institution. The noise level in the work environment is usually moderate. While performing work in the kitchen, exposure to extreme heat/cold, sharp objects, food-borne illnesses and pathogens, as well as loud noise is common. Safeguards and proper food safety protection is required. While performing work around the educational institution, exposure to blood, saliva and bodily fluids is common. Proper training and protective equipment are required to avoid direct contact from blood, saliva and bodily fluids is required. EQUAL OPPORTUNITY EMPLOYER Louisiana Endowment for the Humanities/Prime Time Family, Inc is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, sex, religion, national origin, disability, age, veteran status, creed, ancestry, marital status or sexual orientation, gender identification, genetic information, atypical hereditary cellular or blood trait, marital status, citizenship status, victims of domestic violence, or any other protected category. NOTE: This job description is a summary of the primary duties and responsibilities of the position. It is not intended to be a comprehensive listing of all duties and responsibilities. The organization reserves the right to change this description at its discretion.

Responsibilities

The Manager of Food Services oversees the ordering, preparation, and serving of meals in compliance with CACFP standards and health codes. This includes managing food vendors, supervising food technicians, and ensuring strict kitchen sanitation across multiple sites.