Kitchen Supervisor

Oregon Coast Community Action•Coos Bay, OR

47d•$18 - $20•Onsite

About The Position

Responsible for the day-to-day operation of the CFRC food service operation; includes supervision, maintenance of records, purchasing, and distribution of meals and snacks. Serves as a role model for nutritious meal preparation; works with teaching team, parents and children; participates in training programs as designated by supervisor.

Requirements

High School Diploma or equivalent required.
Current ServSafe® Food Safety Certification at time of hire.
Must be enrolled in the Oregon Department of Education-Child Care Division Central Background Registry at time of hire and update it as required.
Pediatric First Aid/CPR Certification within 30 days of hire and update it as required.
Oregon Food Handler’s card or ServSafe® Food Safety Certification within 30 days of hire and update it as required.
Health Appraisal within 30 days of hire and update it as required.
A current Oregon Driver’s License is required.
Proof of automobile liability insurance @ $100,000/300,000 liability limits and maintain such limits.
Reliable transportation for getting to work.
Must be free from illegal drugs, may be subject to suspicion testing.

Nice To Haves

Two years paid experience and/or training directly related to the Position Description preferred.
Ability to communicate and work with children and families.
Demonstrated ability to work independently and take initiative as well as ability to work with a team.
Willingness to follow program food philosophy.

Responsibilities

Prepare food daily.
Use planned rotation menus; follow approved and credited recipes for menu items and for cook's choice (up to twice monthly).
Prepare nutritious and appealing meals and snacks that meet the developmental and individual needs/interests of children 0-5, following CACFP guidelines.
Meals are planned and prepared for serving at specified meal times.
Collaborates with parents, site teams, and Health Component Staff to ensure that individual child nutrition needs are documented, monitored, and updated regularly.
Purchase food weekly or twice weekly using prepared shopping lists.
Attractively present food to children and role model good eating habits.
Complete weekly inventory, ordering and receiving of food, checking for accuracy and quality.
Purchase food weekly using prepared shopping lists and agency procurement process.
Follow purchase order system and submit all POs to (Area Manager and) accounting weekly and no later than last day of each month.
Document all food temperatures and refrigerator/freezer temperatures daily according to procedure.
Ensure USDA point of service meal count is completed daily and monitored for accuracy.
Submit meal counts, working menus, and refrigerator/freezer temperature sheets to the Health Component Staff on the last working day of month.
Post menus by first day of each month and provide to parents one month in advance.
Ensure that all allergy/special diet paperwork and documentation is completed.
Ensure posting of allergies before child’s first eating experience.
Collect Menu Planning forms after parent completion and turn them in throughout the year.
Complete paperwork accurately and on time.
Directly supervise Cook Assistants.
Assign daily/weekly Cook Assistant meal preparation and clean-up duties.
Make recommendations for work improvements, training, and employee goals.
Complete Cook Assistant performance appraisals, goal setting, and on-going follow-up.
Meet with Kitchen Staff team for daily debriefs, weekly and on-going as needed for planning and preparation of a high quality meal program.
Maintain sanitation based on state and program guidelines.
Maintain a safe environment in the kitchen and food storage areas at all times.
Label cupboards and drawers.
Wash all dishes, utensils, and cookware following established procedures.
Display required posters and documentation in appropriate areas.
Follow hand washing, first aid and other health and safety routines.
Follow all state and program guidelines while using kitchen utensils and equipment, including guidance of what to wear and safety when cooking with electric and gas equipment.
Present mini nutrition lesson at parent meetings or present cooking classes.
Available to meet with nutritionist and/or supervisor monthly and as needed.
Encourage parent involvement in the kitchen, and familiarize parents with sanitation practices.
Meet with teaching team weekly and center monthly.
Work with teaching team to provide children with opportunities to participate in food preparation and projects.
When possible, eat with children.
Do, or delegate, Nutrition Education with children.
When possible, visit with children in the classroom, building positive relationships.
Attend staff meetings, center meetings, and/or other workshops/meetings as notified.
Maintain a positive attitude regarding ORCCA and all its programs along with the Head Start program and philosophy.
Model behaviors that demonstrate an understanding, acceptance and welcoming of diversity.
Maintain respect and positive communication regarding all children, families and staff.
Maintain confidentiality of client and staff information.
Maintain open, two-way communication with staff.
Accept suggestions and guidance from supervisor and other management staff.
Seek feedback on job performance and evaluate suggestions and guidance to incorporate in performance.
Commit to further training. Develop an individual training plan using program tools, as appropriate.
Communicate with supervisor regarding any needed changes or concerns with work schedule.
Adhere to agency procedures as a mandated child abuse reporter.
Regular attendance is a requirement of the position.
Ability to perform the job with or without reasonable accommodations.