Child Nutrition Services Manager; Head Chef

• Assists with developing and implementing individualized classroom health and nutrition care plans (e.g. special diets for designated children, etc.) for the purpose of ensuring that the health and nutritional needs of children are met.

• Cleans utensils, equipment, and storage, food preparation and serving cooking/serving carts for the purpose of maintaining required sanitary conditions.

• Collaborates with others (e.g. Head Start center staff, community health agencies, WIC, etc.) for the purpose of implementing and maintaining services and/or programs.

• Conducts site visits to Head Start centers for the purpose of monitoring program standards and/or ensuring compliance with established guidelines.

• Consults with center staff on a variety of issues for the purpose of providing technical assistance and/or training regarding best practices in the health and nutrition field.

• Cooks food, prepared and/or from scratch, for the purpose of meeting mandated nutritional and projected meal requirements.

• Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting projected meal requirements and minimizing waste.

• Evaluates prepared foods for flavor, appearance and temperature for the purpose of providing items that will be accepted by students and/or staff.

• Inspects food items for the purpose of verifying quantity, quality and specifications of orders to meet preparation requirements and/or complying with mandated health standards.

• Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements.

• Maintains a variety of manual and electronic files and/or records for the purpose of providing up-to-date reference and complying with regulatory requirements and established guidelines.

• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.

• Monitors health and nutrition services for the purpose of ensuring that performance outcomes are achieved within budget, department, and district objectives.

• Participates in meetings, workshops, trainings, and seminars for the purpose of conveying and/or gathering information required to perform functions.

• Prepares a wide variety of written materials (e.g. reports, memos, letters, health plans, contracts, etc.) for the purpose of documenting activities, providing written reference, and/or conveying information.

• Procures food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines.

• Responds to inquiries for the purpose of resolving problems, providing information and/or referring to appropriate personnel.

• Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.

Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percent's, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: health standards and hazards; safety practices and procedures; stages of child development;

quantify food preparation and handling; and sanitation practices.

SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: operating standard office equipment including using pertinent software applications; adhering to safety practices; operating equipment found in a commercial kitchen; and preparing and maintaining accurate records.

ABILITY is required to schedule activities and/or meetings; often gather, collate, and/or classify data; and use job- related equipment. Flexibility is required to independently work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using standardized methods. Ability is also required to work with a significant diversity of…