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Compensation: Salary | 43,383.61 - $49,891.15 Annually | Not-tipped
Availability: Full-Time | Shift: Full
Experience Needed: | Job Category: Management, Shift Manager
- Salary: $43,383.61 - $49,891.15 Annually
- Location: Westminster, CO
- Job Type: Regular Full-time
- Job Number: 06038
- Department: Human Services
- Division: Head Start Fund
- Opening Date: 08/08/2023
- Closing Date: 8/29/2023 4:30 PM Mountain
- Our Mission: At Adams County, our team members engage in top-notch opportunities to grow and expand their impact. We cultivate an inclusive and innovative culture where diversity matters! Diversity, Equity & Inclusion (DEI) is a core cultural competency at Adams County, and we actively seek and welcome applicants that bring diverse experiences and value inclusion.
- Position classification: Onsite -- Job duties and expectations require employee to be regularly scheduled onsite.
Description
What Success Looks Like In This Job
Plans and oversees the activities of the nutrition production team and interns as applicable. Serves as a liaison between the health department (registered dietitian consultant, occupational therapist, and health specialists) and front-line production staff to ensure pertinent information is provided regarding all dietary accommodation needs of enrolled Head Start children. Scheduling, interviewing, and hiring production staff and interns, ensuring meals and snacks served to children meet CACFP standards as well as are culturally appropriate, updates policies and procedures, implements, and maintains quality and productivity procedures as well as maintains professional competency and skills required as the nutrition supervisor.
Examples of Duties for Success
Approves work and vacation schedules and validates accuracy of time entry every two weeks through the UKG software system.
Develops learning experiences for nutrition team regarding CACFP, food safety and sanitation, and any other competencies routinely assessed as necessary to aid in improving operational needs.
Assists with staff coverage when needed and can fill in for any position within the nutrition department as needed or coordinate with the full management team to fill production needs.
Provides supervision, guidance, mentoring, and counseling as needed to achieve positive employee performance and maintains a regular schedule for supervision meetings with team.
Manages menu development, daily production sheets and all production needs related to achieving all operational needs in compliance with CACFP regulations and maintains these records for three years.
Responsible for conducting area audits and meal observation to meet CACFP funding and other state/local requirements.
Ensure federal performance standards and state and local regulations are followed according to all operational needs in the Nutrition Department.
Secure, track and monitor food allergy statements with ability to work in partnership with a consultant registered dietitian to prepare appropriate food necessary to meet children's dietary/nutritionally therapeutic needs while enrolled in Head Start.
Responsible for the development, tracking, and monitoring of nutrition area reports.
Oversees proper working function of the food service equipment and ensures food safety and sanitation is maintained for all equipment in the department.
Oversees nutrition budget and ensures compliance with CACFP needs and remains in budgetary guidelines through proper ordering all food, operating supplies and small wares as needed.
Attend all meetings and training sessions as required.
Oversees food service catering for the Cultural Literacy event once a year for Head Start families as well as Policy Council Meetings as required with assistance from full nutrition team.
Facilitate and participate in the development of child/parent nutrition education programs.
Perform other related duties and responsibilities as required.
Exercises direct supervision over staff and food service interns.
Qualifications for Success
Health services and nutrition related activities of a commercial food service program.
Principles of supervision, training, and performance evaluation.
Prepare accurate, clear, and concise reports.
Maintain professional boundaries and confidentiality.
Communicate clearly and concisely, both verbally and in writing.
Establish, maintain, and foster positive working relationships.
More Qualifications for Success
Any combination of experience and training that would likely provide the required knowledge and abilities is qualifying.
Experience: A minimum of two (2) years supervisory experience with ability to also perform high volume cooking in an institutional foodservice setting (i.e.: schools, correctional facilities, health facilities, etc.)
License or Certificate: Possession of, or ability to obtain, a valid Colorado Driver's License.
Background Check: Must pass multiple criminal background checks and Central Registry Check. A fingerprint check may be conducted.
Physical Requirements:
Ability to lift 25 pounds on occasion.
Ability to pass a physical examination and TB test upon hire.
- Approves work and vacation schedules and validates accuracy of time entry every two weeks through the UKG software system.
- Develops learning experiences for nutrition team regarding CACFP, food safety and sanitation, and any other competencies routinely assessed as necessary to aid in improving operational needs.
- Assists with staff coverage when needed and can fill in for any position within the nutrition department as needed or coordinate with the full management team to fill production needs.
- Provides supervision, guidance, mentoring, and counseling as needed to achieve positive employee performance, and maintains a regular schedule for supervision meetings with team.
- Manages menu development, daily production sheets, and all production needs related to achieving all operational needs in compliance with CACFP regulations, and maintains these records for three years.
- Responsible for conducting area audits and meal observation to meet CACFP funding and other state/local requirements.
- Ensure federal performance standards and state and local regulations are followed according to all operational needs in the Nutrition Department.
- Secure, track, and monitor food-allergy statements, with ability to work in partnership with a consultant registered dietitian to prepare appropriate food necessary to meet children's dietary and nutritionally therapeutic needs while enrolled in Head Start.
- Responsible for the development, tracking, and monitoring of nutrition area reports.
- Oversees proper working function of the food service equipment and ensures food safety and sanitation is maintained for all equipment in the department.
- Oversees nutrition budget and ensures compliance with CACFP needs and remains in budgetary guidelines through proper ordering all food, operating supplies, and small wares as needed.
- Attend all meetings and training sessions as required.
- Oversees food service catering for the Cultural Literacy event once a year for Head Start families as well as Policy Council Meetings as required with assistance from full nutrition team.
- Facilitate and participate in the development of child/parent nutrition education programs.
- Perform other related duties and responsibilities as required.
- Exercises direct supervision over staff and food service interns.
- Health services and nutrition related activities of a commercial food service program.
- Principles of supervision, training, and performance evaluation.
- Prepare accurate, clear, and concise reports.
- Maintain professional boundaries and confidentiality.
- Communicate clearly and concisely, both verbally and in writing.
- Establish, maintain, and foster positive working relationships.
- Any combination of experience and training that would likely provide the required knowledge and abilities is qualifying.
- Experience: A minimum of two (2) years supervisory experience with ability to also perform high volume cooking in an institutional foodservice setting (i.e.: schools, correctional facilities, health facilities, etc.)
- Education and Training:
High school diploma or GED equivalent.
Associate degree in culinary arts, food service, nutrition, or a related field is
preferred.
- License or Certificate: Possession of, or ability to obtain, a valid Colorado Driver's License.
- Background Check: Must pass multiple criminal background checks and Central Registry Check. A fingerprint check may be conducted.
- Physical Requirements:
Ability to lift 25 pounds on occasion.
Ability to pass a physical examination and TB test upon hire.
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