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Food Service Manager - Educare Center


The Food Service Manager is responsible for assisting in menu planning, completing food production records, ordering food, kitchen and janitorial supplies, grocery shopping, preparing the daily meals and maintaining a clean kitchen.

PERFORMANCE RESPONSIBILITIES: (Asterisk for essential job duties.)

Provides Nutritious Meals

  1. Prepare nutritious breakfast, lunch and afternoon snack.
  2. Prepare at least one baked snack each week.
  3. Prepare at least one fresh fruit or vegetable each day.
  4. Follow menus and production records unless a substitution has been approved.
  5. Follow planned menu cycle.
  6. Prepare foods, which meet special dietary requirements.

Maintains Accurate Records

  1. Keep running list of foods and supplies needed.
  2. Place order from approved vendors.
  3. Check invoice for deliveries of food and supplies, and restock shelves.
  4. Assist with or completes inventory at the end of each cycle of menus.
  5. Complete and posts production records and number of meals served after each meal service.
  6. Post current menu in attractive manner.
  7. Post appropriate information regarding special diets or allergies.
  8. Follow CACFP meal pattern-chart regarding food components and required portion size by age.
  9. Observe meals being served in each class. Completes an Atmosphere & Environment Observation quarterly.
  10. Completes monthly kitchen observation and safety checklist.
  11. Maintain inventory for kitchen equipment and supplies.
  12. Manage predetermined food budget.

Maintains a Safe and Sanitary Food Service Environment

  1. Sweep and clean kitchen floors as needed.
  2. Clean kitchen at the end of each day.
  3. Keep pantry clean and organized at all times.
  4. Wash and air dries all dishes and puts them away each day.
  5. Wear clean appropriate uniform, head covering and shoes.
  6. Clean milk dispenser, refrigerator, freezer and ice machines as needed.
  7. Sanitize all food preparation areas and utensils after each use.
  8. Follow proper dishing procedures.
  9. Serve food at appropriate temperature to ensure safety.
  10. Follow proper hand-washing practices.
  11. Ensure food and dishes are covered before leaving kitchen.
  12. Keep appliances clean at all times.
  13. Ensure frozen perishable foods are thawed under USDA approved safety procedures.
  14. Check each food delivery for shortages, improper substitutions and damage before accepting delivery.
  15. Label and store all food items properly.
  16. Label dates and properly store all refrigerated foods (airtight container).
  17. Ensure donated foods are stored separately.

Supports Center’s Goals and Objectives as it relates to Food Service

  1. Assist with cooking projects and nutritional education in the classroom.
  2. Cooperate with classroom cooking projects.
  3. Prepare refreshments for meetings and special events.
  4. Attend all staff meetings.
  5. Attend parent meetings as requested.
  6. Contribute nutritional information for newsletter quarterly.
  7. Must be willing to work with special needs children and families.

Maintains a Commitment to Professionalism

  1. Have a good attendance record.
  2. Report to the kitchen according to schedule.
  3. Share new recipes with other Food Service Managers and Assistants.
  4. Make observable use of knowledge gained from food service training and courses.
  5. Attend food shows.
  6. Follow Center rules regarding break, telephone, etc.
  7. Report to Center Director before workday begins when planning to be absent.
  8. Support the Center code of ethical conduct in regard to children, families, and staff confidentiality.
  9. Display understanding of CACFP regulations.
  10. Display understanding of licensing requirements.
  11. Display understanding of Head Start Program Performance Standards.
  12. Have a pleasant facial expression and manner during work hours.


  • Display ability to work as a team member.
  • Establish and maintains effective relationships.
  • Actively work to resolve conflict.
  • Adapt to change.


  • Must be knowledgeable of the nutritional values of foods used in menu substitutions.
  • Must be able to relate to children and adults in a positive manner.
  • Must be able to lift at least 35 lbs. without assistance and 50 lbs. with assistance.
  • Must be familiar with USDA meal patterns.


High school diploma or GED and 1 year experience in food preparation.





Performance of this job will be evaluated consistent with Sheltering Arms evaluation policy.

Date Established:        
Date(s) Revised:          

This description may be changed at any time. This job description in no way states or implies that these are the only duties to be performed by the employee. The employee will be required to follow any other instructions and to perform any other related duties as assigned by leadership.  Sheltering Arms reserves the right to update, revise or change this job description and related duties at any time.

(*) Essential job duties -the basic job duties that an employee must be able to perform, with or without reasonable accommodation.

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