Head of Services - Support and Managed

Overview

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. It manages the day‑to‑day program operations within all of the kitchens at the association, including personnel administration and supervision, and overseeing the overall nutrition program to ensure smooth functioning and quality service. Responsibilities include ordering, preparing, serving, and documenting meals and snacks; following menus and all phases of kitchen operations including inventory control; maintaining adherence to health and food safety codes; ensuring preparation of foods for infants and toddlers and preschool children according to USDA/CACFP standards; and may involve reassignment to various kitchens or centers as needed.

Responsibilities

Program Administration and Coordination of Food Service

Oversight of the preparation of any food‑related activities as directed and menus approved by a registered dietitian/nutritionist, including meals for children with special needs or disabilities.

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

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

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

Manages full kitchen operations and may supervise additional staff or volunteer assistance.

Implements a cost‑effective food service program according to federal, state, and local regulations that is financially successful by controlling food and labor costs.

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

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

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

Solicits menu ideas from Head Start families to ensure the menu reflects local culture and is familiar to children while offering new foods.

Acts as a resource and team member with program staff to plan food‑related experiences and facilitate family‑style meal services for children and classroom staff in a Head Start classroom, meeting individual needs of infants and toddlers.

Ensures that dishes are returned to the kitchen.

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

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

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

Notifies supervisor of any safety or health issues or concerns.

Contributes articles, recipe ideas, etc., to the Head Start newsletter on a regular basis.

Is knowledgeable of children’s dietary concerns and maintains updated records, working with center directors, staff, and/or medical offices to ensure proper documentation for children with special dietary restrictions or limitations.

Health and Sanitation

Ensures that there is an established system for cleaning the kitchen and storage rooms so they remain clean and sanitary.

Reports any kitchen equipment not in good working order to the Head Start supervisor to ensure safety, hazard‑free kitchen, and follows maintenance, repair, and replacement procedures.

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

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

Recordkeeping, Budget, and Fiscal

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

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

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

Ensures that inventory is secure.

Completes an equipment and supply inventory on a regular basis.

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

Maintains and submits records as required.

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

Establishes policies and procedures for the nutrition program.

Monitors and complies with applicable local, state, and federal rules, regulations, standards, health, safety, and licensing regulations.

Ensures kitchen has proper Food Permits as required by applicable local regulations.

Supervision and Training

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

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

Determines appropriate training needs for self and kitchen staff/volunteers to meet program goals and develops a professional development plan for all supervised staff.

Participates in ongoing training in food preparation and nutrition.

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

Community Relations and Public Affairs

Develops and facilitates a positive community presence, focusing on networking opportunities, volunteer participation, and awareness efforts in regard to nutrition services.

General Job Duties

Generates and documents in‑kind and other allowable costs applied toward the non‑federal share requirement.

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

Attends all required staff and parent meetings and activities.

Understands Head Start Performance Standards and local child‑care licensing regulations.

Demonstrates knowledge of regulations preventing occupational disease and injury, including universal precautions and preventing contamination.

Positively promotes Head Start in the community.

Models and exercises supervisory authority to support employees in executing duties consistently with Meriden YMCA standards for compliance with all applicable laws, rules, and regulations.

Provides staff with quantities management and program policy decisions under the Meriden YMCA policies and procedures.

Opens the program work plan in adherence to agreed standards.

Assumes confidentiality regarding Head Start children, families, and staff per policies and procedures.

Monitors compliance with content area work plans.

Develops and implements a plan and system for continuous ongoing monitoring and evaluation of activities within the programs.

Knowledge

Knowledge of food preparation and storage techniques.

Thorough knowledge of USDA/CACFP program requirements and Head Start Performance Standards related to food and nutrition.

Knowledge of local, state, and federal regulations pertaining to sanitation and food service.

Knowledge of regulations preventing occupational disease and injury, including universal precautions and preventing contamination.

Some knowledge of basic supervision.

Abilities

Ability to organize and direct all kitchen activities.

Ability to prepare healthy and attractive meals and snacks and maintain the kitchen, storage, and food service areas in a safe and healthy condition.

Ability to follow direction and prepare meals according to menus and guidance from a registered dietitian/nutritionist.

Ability to be flexible in food preparation and related activities.

Ability to work sensitively with staff, children, and parents and to organize time efficiently with limited supervision.

Ability to maintain confidentiality regarding families and staff.

Ability to work with a registered dietitian/nutritionist for menu approval and periodic adaptations.

Language Skills

Ability to communicate both written and orally. Ability to follow directions from written and oral instructions.

Ability to speak, read, and write English well enough to understand and be understood by others.

Ability to read and comprehend instructions, correspondence, and memos.

Ability to write correspondence and short newsletter articles.

Ability to communicate with families and children positively and helpfully.

Ability to respond to common inquiries or complaints from customers.

Some bilingual fluency helpful (English/Spanish or English and other languages present locally).

Mathematical Skills

Ability to add, subtract, multiply, and divide using whole numbers and common fractions and calculate percentages.

Reasoning Skills

Ability to apply common sense understanding to carry out instructions given in written or oral form.

Ability to interpret instructions and follow direction.

Ability to maintain confidentiality.

Education and Experience

The minimum requirement is that the individual is 18 years of age and has food service experience and can 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. One year of supervisory/management experience preferred as well as experience working with multiple kitchens. If applicable, federal, state, or local Head Start or child‑care regulations, now or as amended, may contain additional requirements or qualifications not specifically stated here. Bilingual preferred (English/Spanish or other languages present locally). Within 90 days of employment, must obtain and continually maintain basic first aid and pediatric CPR certification (or sooner if required by local/state regulations). Acceptable tuberculosis screening results, a clear criminal records check (including child‑abuse registry check if required by state regulations), and an initial health exam are required post job offer and prior to employment.

Physical Demands and Working Conditions

Some heavy lifting of case food lots is required; may be required to lift up to 50 pounds.

Most kitchen work is completed in a standing position with frequent use of hot stoves, ovens, dishwashers, and other kitchen appliances.

Must be able to walk up and down two flights of stairs at least twice a day.

Some exposure to communicable diseases and food‑borne illnesses.

Noise level in the work environment may be moderate to loud.

Some evenings and weekend work may occasionally be required for events such as parent‑teacher conferences, Parent Committee meetings, and social and community events, including YMCA special events that require additional kitchen duties.

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