Food Service Manager - Migrant Child Care Program (Wisconsin Rapids, Wisconsin)

UMOS•Plainfield, WI

13d•$15•Onsite

About The Position

The Food Service Manager is responsible for preparing nutritious meals for children in the Migrant Child Care Program, ensuring adherence to USDA guidelines and state licensing codes. This role involves managing food inventory, purchasing supplies, maintaining food service records, and implementing special dietary needs. The position also requires participation in training, reporting suspected child abuse, and potentially providing support to other locations.

Requirements

Be at least 18 years of age or older at time of interview.
Minimum of one-year food service experience.
Be able to read and write.
Knowledge of proper methods of storing foods, using basic food service equipment, and quantity cooking.
Must have reliable car and/or valid driver’s license and adequate insurance.
Ability to work flexible, irregular hours with some travel.
Employment with UMOS is contingent upon successful completion of a criminal background check prior to starting.
Must complete a physical exam and TB test showing absence of Tuberculosis within 30 days of employment or sooner as required by local/state regulation.
Must complete approved Shaken Baby Training prior to working with children, Fire Extinguisher Training, Infant/Child CPR and First Aid within 30 days or sooner as required by local/state regulation.
Complete 4-hour course in kitchen sanitation, food handling and nutrition prior to assuming kitchen duties; renewed annually.
Employee must be able to lift 40 pounds.

Nice To Haves

GED and/or high school diploma, Preferred.
Become certified as a SERV Safe Food Manager within the third season.

Responsibilities

Prepare nutritious meals for breakfast, lunch, supplemental snacks, and other meals in accordance with the approved menu and standardized recipes.
Ensure correct portions are served with appropriately sized tableware to each child as per age group.
Clean and sanitize all equipment, food storage areas, and the kitchen in accordance with state licensing codes, USDA guidelines, and UMOS Sanitary program guidelines.
Utilize working knowledge of appropriate practices for handling and storing food, weighing and measuring food, quantity cooking, and maintaining appropriate documentation.
Implement UMOS system of equipment inventory and disposition at the beginning and end of the season.
Implement UMOS purchasing and inventory system for requisition of food and non-food items, and ensure adequate supplies are maintained in the kitchen on an ongoing basis.
Maintain food service records to include daily meal count, food usage reports, and substitution lists.
Operate and maintain commercial food service equipment in accordance with the operating manual.
Implement special diet changes to address children’s special dietary needs in accordance with physician or dietician’s orders and/or as delineated in a child’s IFSP/IEP.
Purchase food and non-food items weekly for meals, which may involve some travel.
Purchase materials and food items needed for classroom nutritional activities and ensure proper documentation of activity when utilized as a supplemental snack.
Participate in training for basic meal and special diets preparation in accordance with IFSP/IEP and in-house staffing goals in working with children with specific dietary concerns.
Report suspected child abuse and neglect in accordance with state law and UMOS policies and procedures.
Provide support or T/TA to other locations with some travel requirements.
Perform other duties as assigned.