Health services manager Jobs in Hartford, CT

Dietary Services Manager

New Britain YMCA - New Britain, CT 06051

Job Description

General Summary Of What The Position Does

This position is one role in a larger system of food services provided to children and families throughout the Meriden, New Britain, Berlin YMCA Association. This position manages the day-to-day program operations within all of the kitchens at the Meriden New Britain Berlin YMCA association. This is including personnel administration and supervision and overseeing the overall nutrition program to ensure smooth functioning of the program in all areas to provide quality services to children and families, and to support the goals of the program. This includes oversight of the ordering, preparing, serving, and documenting of 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 kitchens in adherence to health and food safety codes and the strict cleanliness of the kitchen and food service and storage areas. It ensures the preparation of foods for infants and toddlers and/or preschool children before and after school snacks following the USDA/CACFP standards. Position may involve reassignment to various kitchens/centers as deemed necessary for program operations.

Duties And Responsibilities Of The Position

The duties of the position are described in major functional areas listed below.

Additional duties may be assigned.

Examples Of Specific Job Duties

Program Administration And Coordination Of Food Service

1. Oversight of the preparation of any food-related activities as directed and menus as approved by a registered dietitian/nutritionist including the preparation of food to meet the needs of children with special needs or disabilities.

2. Ensures the delivery of meals in a timely manner as needed.

3. Oversees the maintenance of inventory for all necessary supplies, food, and equipment used for food services operations for all kitchens.

4. Oversees the processing and storage of food and food-related items as they are delivered.

5. Oversees full kitchen operations and may supervise additional staff or volunteer assistance (depending on size and scope of workload).

6. Implements a cost-effective food service program according to federal, state and local regulations that is a financially successful operation by helping to control food and labor costs.

7. Ensures the preparation of all meals as planned, paying attention to food presentation and freshness.

8. Ensures that standardized recipes are followed and appropriate quantities of food are prepared and served in accordance with the CACFP meal requirements.

9. Monitors the acceptance of menu items by children in the program and makes recommendations for menu changes accordingly.

10. Solicits menu ideas from Head Start families to ensure that the menu is reflective of local culture and that menu items are familiar to children in addition to offering new foods for children and families to try.

11. Acts as a resource and a team member with program staff to plan food-related experiences and presented in a manner that facilitates family-style meal services for children and classroom staff in a Head Start classroom and individual needs are met for infants and toddlers.

12. Ensures that dishes are returned to the kitchen.

13. Supports staff and parents in preparing meals and snacks for meetings, planning sessions and other special events as requested and approved by the center supervisor or Program Director.

14. Ensures that dishes and equipment are cleaned and stored for the next meal.

15. Responsible for proper receiving, inventory, storage of food, and clean-up of kitchen and equipment.

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

17. Ensure the contribution of articles, recipe ideas, etc., to Head Start newsletter on a regular basis.

18. Is knowledgeable of children's dietary concerns and maintains updated records. Works with center directors, staff and/or medical offices, as needed, to ensure the proper documentation is on file and children with special dietary restrictions or limitations are safely fed in our programs

Health And Sanitation

1. Ensures that there is an established system for cleaning the kitchen and storage rooms so that they are always kept in a clean and sanitary manner.

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

3. Ensures that all foods are prepared in a safe and sanitary manner.

4. Responsible for complying with all local, state, and federal standards regarding hygiene and sanitation.

Recordkeeping-Budget And Fiscal

1. Responsible for the period purchasing and regular maintenance of food to ensure quality, cost control and adequate inventory. Receives and accounts for food deliveries.

2. Documents in the menu book, following required USDA/CACFP documentation, food purchased, prepared and served.

3. Completes a weekly inventory of all food, both perishable and non-perishable.

4. Ensures that inventory is secure.

5. Completes an equipment and supply inventory on a regular basis.

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

7. Maintains and submits records as required.

8. Participates in internal and external audits and performance improvement activities.

9. Establishes policies and procedures of the nutrition program.

10. Responsible for monitoring and compliance with applicable local, state and federal rules, regulations, standards, health, safety and licensing regulations

11. Responsible for ensuring kitchen has proper Food Permits as required by applicable local regulations.

Supervision And Training

1. Plans and directs the work of assigned staff (where applicable) and any volunteers working in the food service area.

2. Provides information and training on the job standards of the kitchen and submits employee/volunteer performance appraisals in a timely manner.

3. Determines appropriate training needs for self and other kitchen staff/volunteers to meet the program goals and objectives and develop a professional development plan for all staff supervised.

4. Participates in ongoing training in food preparation and nutrition.

5. Facilities a team approach to management ensuring a favorable work climate and timely completion of all requirements.

Community Relations/Public Affairs

1. Develops and facilities a positive community presence in the community, focusing on networking opportunities, enhancement of volunteer participation, and awareness efforts in regard to nutrition services.

Examples Of General Job Duties

1. Understands generates and documents in-kind and other allowable costs applied toward the non-federal share requirement.

2. Attends all workshops and meetings as deemed necessary by the immediate supervisor.

3. Attends all required staff and parent meetings and activities.

4. Responsible for understanding Head Start Performance Standards and local child care licensing regulations.

5. Expected to be knowledgeable of the regulations associated with the prevention of occupational disease and injury, including the exercise of universal precautions and the prevention of contamination.

6. Positively promotes Head Start in the community.

7. Models and exercises supervisory authority to support other employees in the execution of work duties in a manner consistent with Meriden YMCA standards for compliance with all applicable laws, rules and regulations, including Meriden YMCA policies and procedures reflecting best practices.

8. Adherence to the procedure for Policy Council approval or disapproval of hiring and termination decisions made by Meriden YMCA as described in the Head Start Performance Standards (Section 1304.50) is required. In addition, supervisors are expected to model exemplary standards of ethical behavior and exercise careful stewardship of program funds, and support those they supervise in adhering to those standards.

9. Becomes thoroughly familiar with Meriden YMCA Employee Handbook, Meriden YMCA Head Start Operations Manual and all other Meriden YMCA handbooks, manuals and resources and adheres to them.

10. Plans and directs the work of the staff supervised. Observes and gives feedback to staff or volunteers supervised where applicable and other staff as assigned on at least a weekly basis.

11. Makes appropriate personnel decisions that do not require higher approval and submits others as a recommendation to the supervisor.

12. Determines appropriate training needs to meet the program goals and objectives and makes the necessary recommendations.

13. Develops and supports the professional development plan for staff supervised.

14. Maintains strict confidentiality with respect to Head Start children, families and staff in accordance with established policies and procedures.