Head of Food Services

Job Details Job Location: North Central LA - DeSoto, Natchitoches, and Red River, LA 71457.
Travel Percentage: some travel required.
NATURE AND SCOPE OF POSITION The Manager of Food Services is responsible for ordering, preparing, serving, and documenting meals and snacks. This includes menus and all phases of kitchen operations, inventory control, and adherence to health and food safety codes. The role ensures strict cleanliness of the kitchen, food service, and storage areas, and oversees meal services at various center sites. The manager may prepare foods for infants and toddlers and/or preschool children following CACFP standards.
JOB FUNCTIONS - ESSENTIAL Food Service Oversee contract with local food vendor for dietitian‑approved meal selections in accordance with CACFP.
Maintain inventory of supplies, food, and equipment for food services operations.
Process and store delivered food and related items.
Supervise full food preparation operations and Food Techs.
Implement a cost‑effective program, controlling food and labor costs under federal, state, and local regulations.
Assist with annual bid process for the Food Program.
Manage all Special Diets components, including documentation and purchases.
Perform CACFP self‑monitoring reviews and deliver required training to staff.
Prepare, serve, and present meals, ensuring freshness and compliance with standard recipes and CACFP meal requirements.
Monitor child acceptance of menu items and recommend menu changes.
Solicit menu ideas from families and provide nutrition training and activities.
Serve as a resource for program staff in planning food‑related experiences with family‑style service.
Ensure dishes are returned, cleansed, and stored safely.
Support staff and parents in preparing meals and snacks for meetings, sessions, and special events.
Notify supervisor of any safety or health concerns, accidents, or incidents.
Health and Sanitation Develop, implement, and monitor cleaning system for kitchen and storage rooms.
Report equipment malfunctions and ensure rapid maintenance, repair, or replacement.
Prepare foods safely and sanitely, complying with program guidelines.
Meet local, state, and federal hygiene and sanitation standards.
Apply universal precautions to prevent occupational disease and contamination.
Recordkeeping Maintain purchasing and food inventory to ensure quality, cost control, and adequacy.
Document purchases, preparations, and servings in the menu book per USDA/CACFP requirements.
Complete weekly inventory of perishable and non‑perishable food.
Maintain equipment and supply inventory.
Submit food invoices promptly and systematically.
Maintain records as required and participate in audits and performance improvement activities.
Ensure the kitchen has proper Food Permit and document in‑kind and other allowable costs for non‑federal share.
Supervision and Training Plan and direct work of Food Techs and volunteers.
Review and approve timesheets, time distribution logs, and mileage reports.
Provide job‑standard training and submit performance appraisals on time.
Identify training needs and develop staff development plans.
Maintain up‑to‑date Basic First Aid and CPR certification.
Attend requisite workshops, meetings, staff and parent activities.
Participate in ongoing training in food preparation and nutrition.
Understand Head Start Performance Standards and local child‑care licensing regulations.
MARGINAL Provide courteous and prompt service; prioritize requests and maintain confidentiality.
Recommend improvements in service, work processes, and financial performance.
Assist co‑workers and orient new co‑workers, supporting teamwork.
Perform other duties as required.
Qualifications Primary Qualifications Education Associate’s degree from an accredited institution required.
Certifications First aid certification required or to be obtained.
CPR certification required or to be obtained.
Work Experience 3-5 years in food services required.
Prior experience in education or Head Start program preferred.
Special Skills Strong ethical background regarding food preparation, sanitation, and child interaction.
Excellent decision‑making and communication skills.
High degree of tact and professionalism.
Strong positive attitude.
Effective leadership and delegation skills.
Travel Travel required locally or long‑distance up to 10% of the time for work‑related meetings and functions.
Americans with Disabilities Specifications Physical Demands Occasional standing, walking, sitting, finger motions, stooping, kneeling, crouching, crawling, talking, hearing, tasting, smelling, and lifting up to 25 pounds.
Work Environment Kitchen/cafeteria and educational institution setting; exposure to weather, extreme heat/cold, sharp objects, food‑borne illnesses, loud noise, and bodily fluids. Requires proper training and protective equipment.
Equal Opportunity Employer Louisiana Endowment for the Humanities/Prime Time Family, Inc is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, sex, religion, national origin, disability, age, veteran status, creed, ancestry, marital status, sexual orientation, gender identity, genetic information, atypical hereditary cellular or blood traits, citizenship status, victims of domestic violence, or any other protected category.
NOTE This job description is a summary of the primary duties and responsibilities. It is not a comprehensive listing and may be changed at the organization's discretion.

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