Food Service Manager - Beaver Dam, Wisconsin ($16.97/HR)

UMOS•Beaver Dam, WI

2d•$17•Onsite

About The Position

This position is responsible for preparing nutritious meals, maintaining a clean and sanitary kitchen environment, managing inventory and purchasing, and adhering to all relevant regulations and guidelines. The role involves working with children, including those with special dietary needs, and supporting parent engagement efforts. The Food Service Manager must also comply with UMOS policies and procedures, including those related to child abuse reporting and background checks.

Requirements

Be at least 18 years of age or older at time of interview.
Minimum of one-year related experience.
Be able to read and write.
Knowledge of proper methods of storing foods, using basic food service equipment, and quantity cooking.
Be able to follow written recipes, menus, and USDA Guidelines.
Complete 4-hour course of food handling and sanitation and /or certification.
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.
Become certified as a ServSafe Food Manager within the third season.
Employee must be able to lift 40 pounds.

Nice To Haves

GED and/or high school diploma

Responsibilities

Prepare nutritious meals for breakfast, lunch, and supplemental snacks in accordance with the approved menu utilizing standardized recipes at required times and modifying menus only when addressing specials diets and/or obtaining approval by dietician and documenting revised menu.
Responsible for cleaning and sanitizing all equipment, food storage areas and kitchen in accordance with state licensing codes, USDA guidelines and UMOS Sanitary program guidelines.
Adheres to state licensing regulations and USDA guidelines in handling & storing food, weighing and measuring food, quantity cooking, and maintaining appropriate documentation.
Implement safety and sanitary practices in the kitchen as defined by state licensing codes, USDA guidelines and UMOS Policies and Procedures.
Implement UMOS’S system of inventory, disposition and UMOS purchasing and requisition of food and non-food items to maintain desired amounts in the kitchen.
Purchases food and non-food items weekly for meals which may have some travel requirements.
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/ nutritionist’s orders and/or as delineated in a child’s IEP/IFSP.
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 to state law and UMOS policies and procedures.
Provide support or T/TA to other locations with some travel requirements.
As part of the PFCEF, support parent engagement efforts through meal preparation for parent/community activities such as parent meetings, open houses, fatherhood activities.
Perform other duties as assigned.