OneMain Financial Jobs

 Description:

This position supervises the high-volume production/preparation, delivery, and service of meals in accordance with established standards of nutrition, health, and sanitation. This position is responsible for ordering, preparing, serving, and documenting meals and snacks. It includes following the menus and all phases of kitchen operations, including inventory control. The position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes and the strict cleanliness of the kitchen and food service and storage areas. The position may prepare food for infants and toddlers and/or preschool children following the USDA/CACFP standards. The position may involve reassignment to various Kitchens/centers as deemed necessary for program operations.

Essential Job Responsibilities: 

• Supervise and train regular and substitute food service staff. 

• Plan and assign work responsibilities for food service staff, ensuring the preparation of high-quality, nutritional food on a daily basis. 

• Assign and supervise the timely delivery of meals to classrooms. 

• Plan and supervise routine cleaning and maintenance schedules for the main kitchen and kitchen equipment. 

• Assign and verify inventory of food and supplies according to policy. 

• Ensure that safety, sanitation, and health standards are met by food service staff. 

• Collaborate with District Managers in training and professional development opportunities for food service staff.  

• Utilize USDA/CACFP and related trainings to instruct food service staff on regulations regarding meal patterns, minimum portion size, recordkeeping requirements and sanitation. 

• Collaborate with the Program Generalist in providing nutrition education for parents, teachers, and other staff. 

• Assist with nutrition education training for staff and parents. 

Administration & Documentation 

• Verify vendor orders and reconcile invoices with billing statements, ensuring delivery, quantity, and price accuracy. 

• Respond efficiently and appropriately to unexpected staff shortages, equipment malfunctions, etc., while maintaining strict meal schedules. 

• Review daily menu production records and delivery checklists. 

• Collect and calculate claims for monthly reimbursement. 

• Ensure completion of food service vehicle mileage logs, safety checklists, and routine maintenance.  Submit all documentation to the Center Administrator. 

• Maintain daily/monthly meal census records and expenditures.

• Maintain records of food and supply purchases. 

• Regular contact through correspondence to provide nutrition education, documentation, and information.

• Complete daily food production record.

• Assist Program Generalist in developing recipes to accommodate special diets and monitor individual children's needs. 

• Ensure completion of all relevant USDA/CACFP forms (special diet documentation, summary reports). 

• Responsible for recording menu in Menu Book according to USDA guidelines. 

• Notifies supervisor of any safety or health issues or concerns.

• Regular and predictable attendance is a requirement of the job.

• Report any kitchen equipment not in good working order to the Head Start/Early Head Start supervisor to ensure the kitchen remains safe and hazard-free and follows through on maintenance, repair, and replacement procedures.

• Submits food invoices in an organized fashion and in a timely manner.

• Plans and directs the work of assigned staff.

• Other duties as assigned. 

 

Physical/Mental Abilities and Processes

• Ability to exercise independent judgment and decision-makin with regard to staff supervision and the daily operation of a large-scale food production program. 

• Frequent sitting for long periods of time. 

• Frequent repetitive motion with hands; use of computer, telephone, filing, and food preparation activities. 

• High level of accuracy and attention to detail. 

• Occasional standing and walking (average 10' - 15') in kitchen areas. 

• Occasional bending and lifting (average 20 times per day) of bulk foods, food bins, and hot food caddies: bulk food items are lifted from the floor and weigh 10-50 lbs. each, food bins weigh 30 - 70 lbs., are lifted from floor and worktables and loaded into vans. 

• Occasional crouching to retrieve items from lower shelves. Regular reaching occurs to retrieve utensils and food items from storage shelves and cupboards.g

 

Requirements:

Knowledge/Skills/Experience

• The minimum requirement is that the individual be 18 years of age, have food preparation experience, and be able to comply with any state food permit/health requirements. Experience in quantity food preparation and inventory control is preferred. Previous Head Start/Early Head Start experience preferred. This entry-level position requires no educational qualifications unless a local or state regulation requires a high school diploma or G.E.D. A high school diploma or G.E.D. is preferred.

• Must obtain Serv-Safe Certification within 30 days of employment.

• Serv-Safe Certification and experience may be substituted for education with a minimum of two years of experience in the supervision of a large-scale food production operation meeting USDA/CACFP /standards.  Working knowledge of Head Start Performance Standards, PIR, and OMB preferred

• Strong math and clerical/bookkeeping skills related to invoicing, receiving, and administration of other food service/production documentation. 

• Strong computer skills (word processing, data entry, spreadsheets,

• etc.) desired.

• Thorough knowledge of and experience with bulk food purchasing, large quantity food preparation, and operation of food service equipment. 

• Experience in menu planning, including meeting the needs of diverse populations and special diets. 

• Knowledge of sanitation and health standards required in a large-scale food preparation environment. 

• Experience in training development and presentations. 

• Strong time management skills and ability to meet deadlines essential. 

• Excellent organizational and verbal/written communication skills. 

• Ability to travel, some overnight and with short notice

• Employment contingent upon the results of the following:

• Successfully passing the Criminal History Registry 

• Initial Physical Examination  

• Negative TB screening