Food Service Supervisor
Huntsville, TX
Full Time
Experienced
General Purpose: Responsible for implementing the Child Care Food Program of the Head
Start Center according to the goals and objectives set forth in the Head Start Performance
Standards and the USDA Child Care Food Program guidelines.
Qualifications and Requirements: High school diploma or equivalent and two years’
experience in quantity food preparation. Must be dependable and able to work as part of a
team or independently – depending on site. Ability to lift 40 pounds, climb two flights of
stairs, stoop, bend and stand for long periods of time.
Prior to starting employment, a criminal background check must be completed as well as a
pre-employment medical evaluation as set forth in the State of Maryland child care licensing
regulations.
Essential Functions:
General Duties:
1. Maintains a professional attitude:
a. adheres to personnel policies
b. supports and enforces program regulations
c. assumes and thoroughly completes all duties in a professional manner
d. accepts responsibility willingly
e. demonstrates enthusiasm for the program
f. responds objectively to change
g. responds in a positive manner to constructive suggestions
2. Participates in and attends all staff meetings as requested.
3. Responsible for going through the chain of command by discussing problems with immediate supervisor and following all personnel policies.
4. Attends training sessions as appropriate including out of town, evening, and weekend training (maximum 20 percent of regularly scheduled work week).
5. Responsible for recording dates and topics of all training received.
6. Responsible for maintaining confidentiality regarding children, families, and agency business.
7. Completes other duties as requested by Nutrition Specialist and supervisor.
8. Attends work according to schedule established by supervisor.
Service Area Specific Duties:
Child Nutrition
1. Works with Nutrition Specialist to meet daily nutritional needs of all children and conforms to federal and state guidelines and submits menu changes to Food Services Manager.
2. Prepare food carts (breakfast, lunch, snacks).
3. Prepares and packages food and snacks for field trips, socializations, and classroom food experiences.
4. Ensures that hot foods are cooked to the correct temperature – (140 degrees for vegetables, 165 degrees for meats) and that cold foods are served at 40 degrees or lower.
5. Responsible for the preparation and service of all meals – breakfast, lunch, and snack.
a. Receives meal count from teachers and prepares correct quantities of food to be served at breakfast, lunch, and snack.
b. Preparation of food for field trips and picnics.
c. Forward all food invoices to Food Services Manager.
d. Responsible for assisting with food for nutritional experiences in classroom.
e. Prepares special menu items for children with special needs (ex: food allergies, religious preferences)
6. Properly stores all food/ supplies.
7. Responsible for keeping the refrigerator, freezers and pantry organized and clean.
8. Washes pots and pans.
9. Maintains established standards of sanitation, safety, and food preparation.
a. Washing and sterilizing pots and utensils after meals if needed.
1. Three sink procedure:
1st sink – hot, soapy water
2nd sink – clear, hot rinsing water
3rd sink – hot, sanitizing water – 1 tablespoon bleach per gallon water
Allow dishes to remain in this water approximately two minutes. Water temperature should be 170 to 180 degrees.
b. Cleaning refrigerator, freezer, stove, bins, and cupboards according to a designed schedule.
1. Check thermometer to make sure they are working (freezer, refrigerator, and stove)
2. Storage in refrigerators and freezers – do not stack food flush against back and sides.
c. Scrubbing counters, sinks, food carts, top of trash can, all tabletops and bottom of tables and trays after meals.
d. Responsible for keeping dish towels clean.
e. Clean all spills when they occur.
f. Responsible for keeping windows and window sills clean.
Communication
10. Responsible for keeping the Nutrition Specialist informed of all supplies needed each week, including food and paper products.
11. Reads all interoffice memorandum and maintains for future reference. Asks for clarification, if needed.
12. Communicates with supervisor on a regular basis about issues relating to food preparation, food service to the classrooms, and other job specific concerns.
Planning/ Recordkeeping
13. Submits orders for supplies to Nutrition Specialist by Monday of each week.
14. Receives and checks accuracy of food deliveries.
15. Responsible for keeping Food Services Manager and Lunchroom Supervisor up to date on food supply inventories.
16. Keeps Nutrition Specialist and Supervisor aware of program/ service area needs to be addressed in planning.
17. Participates in professional and performance development planning during annual performance evaluation with supervisor.
18. Complete and submit USDA 1530 Forms.
19. Produce other reports as requested.
Self-Assessment
20. Participates in annual self-assessment process.
Ongoing Monitoring
21. Participates in monitoring process as assigned.
Human Resources
22. Adheres to the standards of conduct.
23. Maintains personnel policy manual by replacing policies when updates are made.
24. Follow personnel policies and procedures and asks for guidance or clarification, if needed.
Fiscal Management
25. Follows procedures for purchasing materials for agency use.
26. Completes necessary documentation for time sheets bi-weekly.
27. Assists in contributing to the agency in-kind requirements by recruiting volunteers.
Physical Requirements:
▪ Requires the ability to stand for long periods of time 7 hours of 7.5 hour day.
▪ Requires the ability to lift up to 40 lbs.
▪ Ability to climb stairs
▪ Ability to bend, stoop, twist, push, and pull
Mental/ Reasoning Requirements:
▪ Basic reading and writing skills (food ordering, follow recipes)
▪ Ability to follow written and verbal instructions
▪ Ability to make decisions about kitchen operations as related to job responsibilities
▪ Ability to measure quantities
Work Environment:
The Lunch Room Supervisor performs work inside a Center with other Head Start employees. Most work is performed in the kitchen area. The setting requires verbal and face-to-face contact with staff members, children, parents, and vendors. The Lunch Room Supervisor performs work during weekday hours.
Start Center according to the goals and objectives set forth in the Head Start Performance
Standards and the USDA Child Care Food Program guidelines.
Qualifications and Requirements: High school diploma or equivalent and two years’
experience in quantity food preparation. Must be dependable and able to work as part of a
team or independently – depending on site. Ability to lift 40 pounds, climb two flights of
stairs, stoop, bend and stand for long periods of time.
Prior to starting employment, a criminal background check must be completed as well as a
pre-employment medical evaluation as set forth in the State of Maryland child care licensing
regulations.
Essential Functions:
General Duties:
1. Maintains a professional attitude:
a. adheres to personnel policies
b. supports and enforces program regulations
c. assumes and thoroughly completes all duties in a professional manner
d. accepts responsibility willingly
e. demonstrates enthusiasm for the program
f. responds objectively to change
g. responds in a positive manner to constructive suggestions
2. Participates in and attends all staff meetings as requested.
3. Responsible for going through the chain of command by discussing problems with immediate supervisor and following all personnel policies.
4. Attends training sessions as appropriate including out of town, evening, and weekend training (maximum 20 percent of regularly scheduled work week).
5. Responsible for recording dates and topics of all training received.
6. Responsible for maintaining confidentiality regarding children, families, and agency business.
7. Completes other duties as requested by Nutrition Specialist and supervisor.
8. Attends work according to schedule established by supervisor.
Service Area Specific Duties:
Child Nutrition
1. Works with Nutrition Specialist to meet daily nutritional needs of all children and conforms to federal and state guidelines and submits menu changes to Food Services Manager.
2. Prepare food carts (breakfast, lunch, snacks).
3. Prepares and packages food and snacks for field trips, socializations, and classroom food experiences.
4. Ensures that hot foods are cooked to the correct temperature – (140 degrees for vegetables, 165 degrees for meats) and that cold foods are served at 40 degrees or lower.
5. Responsible for the preparation and service of all meals – breakfast, lunch, and snack.
a. Receives meal count from teachers and prepares correct quantities of food to be served at breakfast, lunch, and snack.
b. Preparation of food for field trips and picnics.
c. Forward all food invoices to Food Services Manager.
d. Responsible for assisting with food for nutritional experiences in classroom.
e. Prepares special menu items for children with special needs (ex: food allergies, religious preferences)
6. Properly stores all food/ supplies.
7. Responsible for keeping the refrigerator, freezers and pantry organized and clean.
8. Washes pots and pans.
9. Maintains established standards of sanitation, safety, and food preparation.
a. Washing and sterilizing pots and utensils after meals if needed.
1. Three sink procedure:
1st sink – hot, soapy water
2nd sink – clear, hot rinsing water
3rd sink – hot, sanitizing water – 1 tablespoon bleach per gallon water
Allow dishes to remain in this water approximately two minutes. Water temperature should be 170 to 180 degrees.
b. Cleaning refrigerator, freezer, stove, bins, and cupboards according to a designed schedule.
1. Check thermometer to make sure they are working (freezer, refrigerator, and stove)
2. Storage in refrigerators and freezers – do not stack food flush against back and sides.
c. Scrubbing counters, sinks, food carts, top of trash can, all tabletops and bottom of tables and trays after meals.
d. Responsible for keeping dish towels clean.
e. Clean all spills when they occur.
f. Responsible for keeping windows and window sills clean.
Communication
10. Responsible for keeping the Nutrition Specialist informed of all supplies needed each week, including food and paper products.
11. Reads all interoffice memorandum and maintains for future reference. Asks for clarification, if needed.
12. Communicates with supervisor on a regular basis about issues relating to food preparation, food service to the classrooms, and other job specific concerns.
Planning/ Recordkeeping
13. Submits orders for supplies to Nutrition Specialist by Monday of each week.
14. Receives and checks accuracy of food deliveries.
15. Responsible for keeping Food Services Manager and Lunchroom Supervisor up to date on food supply inventories.
16. Keeps Nutrition Specialist and Supervisor aware of program/ service area needs to be addressed in planning.
17. Participates in professional and performance development planning during annual performance evaluation with supervisor.
18. Complete and submit USDA 1530 Forms.
19. Produce other reports as requested.
Self-Assessment
20. Participates in annual self-assessment process.
Ongoing Monitoring
21. Participates in monitoring process as assigned.
Human Resources
22. Adheres to the standards of conduct.
23. Maintains personnel policy manual by replacing policies when updates are made.
24. Follow personnel policies and procedures and asks for guidance or clarification, if needed.
Fiscal Management
25. Follows procedures for purchasing materials for agency use.
26. Completes necessary documentation for time sheets bi-weekly.
27. Assists in contributing to the agency in-kind requirements by recruiting volunteers.
Physical Requirements:
▪ Requires the ability to stand for long periods of time 7 hours of 7.5 hour day.
▪ Requires the ability to lift up to 40 lbs.
▪ Ability to climb stairs
▪ Ability to bend, stoop, twist, push, and pull
Mental/ Reasoning Requirements:
▪ Basic reading and writing skills (food ordering, follow recipes)
▪ Ability to follow written and verbal instructions
▪ Ability to make decisions about kitchen operations as related to job responsibilities
▪ Ability to measure quantities
Work Environment:
The Lunch Room Supervisor performs work inside a Center with other Head Start employees. Most work is performed in the kitchen area. The setting requires verbal and face-to-face contact with staff members, children, parents, and vendors. The Lunch Room Supervisor performs work during weekday hours.
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
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