10109 Early/Head Start Corona Center Based- Master Chef Consultant

Summary  Supervise high volume production/preparation, delivery, and service of meals in accordance with established standards of nutrition, health, and sanitation. Collaborate with Nutrition Consultant and vendors to plan nutritious meals and snacks for Head Start and Early Head Start students, parents, and teachers. Perform administrative tasks in support of the food preparation process, including documentation maintenance of records.  Essential Functions:  Supervision and Training   Direct supervision and evaluation of kitchen staff  Aid with hiring all Food Service staff and providing training.  Plan and supervise routine cleaning and maintenance schedules for the main kitchen and kitchen equipment.  Ensure that safety, sanitation, and health standards are met.  Collaborate with Managers and Directors in hiring, training, and evaluation of classroom food service staff for various sites.  Administration & Documentation   Request and evaluate bids from various food vendors  Develop and monitor contracts with vendors  Analyze the food budget monthly and initiate cost controls as appropriate.  Ensure all sites have current sanitation inspections.  Review menu production records and delivery checklists.  Meal Planning & Misc. (10%)  Plan, develop and edit various menus in consultation with the Health Nutrition Consultant.  Produce menus including nutrition information.  Assist in the development of recipes to accommodate special diets and monitor individual children’s needs.  Other duties as assigned.    Job Behavioral Expectations:  Maintain regular consistent and professional attendance, punctuality, personal appearance, and adherence to relevant health & safety procedures.  Requires ability to use abstract reasoning, problem solving, and planning and analytical skills in training, evaluation, and program development.   Requires effective interpersonal and oral communication skills for supervisory duties.   Requires effective writing and oral communication skills to conduct meetings and training sessions and to prepare clear, complete, and comprehensive reports.   Demonstrates the ability to complete work in a timely manner and/or date established with accuracy, neatness and thoroughness and minimal number of errors.   Maintain established departmental policies and procedures including compliance as per funding requirements.  Supervisory Responsibilities:  Nutritionist, Interns, and Cooks    Minimum Qualifications:   Minimum of associate degree and certificate in Food Service Management or a related bachelor's degree preferred.   Minimum two years’ experience in supervision of a large-scale food production operation, including staff supervision, sanitation/health standards, menu planning, bulk food purchasing, large quantity food preparation and operation of food service equipment.  Strong computer and keyboarding skills, (word processing, database, spreadsheets etc.)    Qualifications Preferred:  Bachelor’s Degree in Family and Consumer Studies with emphasis in Child Development/Food Service/Nutrition    Job Behavioral Expectations:  Maintain regular consistent and professional communication about schedule availability, punctuality, personal appearance, and adherence to relevant health & safety procedures.  Safe and successful performance, including meeting productivity standards.  Maintain an understanding of the principles, methods and processes needed to perform the tasks.   Demonstrates the ability to complete work in an acceptable manner by the time and/or date established with accuracy, neatness and thoroughness and minimal number of errors.  Maintain established departmental policies and procedures including maintain strict confidentiality and adherence to all HIPAA guidelines always.    Physical demands and work environment: The physical demands and work environment characteristics described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.     Physical demands: While performing the duties of this job, the employee is required to walk, sit for extended periods of time; use hands to finger, handle, or feel objects, tools, or control; reach with hands and arms; balance; stoop; talk or hear. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.      Work environment:  Work is performed in a programming environment (indoor and outdoor) with normal heating and cooling.