Food Services Manager-ITASKIN CENTER bei North Homes Children & Family Services

Description

Job Summary:

The Food and Nutrition Coordinator is responsible for overseeing the day-to-day operations of the Kitchen and Nutrition Program, ensuring the safe, efficient, and sanitary preparation and serving of meals to staff and residents. This position is key in maintaining compliance with all Health Department regulations and ensuring a safe, clean, and well-organized kitchen environment. The Food and Nutrition Coordinator will also supervise staff, provide guidance, and support continuous quality improvement initiatives within the kitchen operations.

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Key Responsibilities:

Supervision and Staff Development:

• Provide guidance and support to kitchen staff, empowering them to solve problems independently and fostering a collaborative, team-oriented work environment.
• Establish respectful, professional relationships with staff and residents, promoting personal growth and skill development.
• Set clear expectations for staff performance, delegate tasks appropriately, and monitor progress to ensure operational goals are met.
• Offer regular performance feedback and recognize staff accomplishments to promote positive morale and professional growth.
• Collaborate with other personnel and service providers to enhance service delivery and ensure program effectiveness.
• Maintain a helping role, intervening appropriately to meet service goals and provide necessary support.
• Implement continuous quality improvement practices and promote alignment with the organization's mission and values.
•  Create and manage staff schedules effectively.

Operational Oversight and Quality Assurance:

• Ensure the kitchen is in compliance with federal, state, and local health standards, including sanitation, food safety, and equipment maintenance.
• Monitor compliance with menu planning, food handling, and safety protocols according to dietary guidelines and the Health Department's regulations and MDE guidelines.
• Participate in ongoing quality assurance activities, including staff meetings, audits, and compliance reviews, and communicate findings and corrective action plans to staff.
• Assist with maintaining and revising program policies and procedures to align with best practices and regulatory requirements.
• Support the development and implementation of corrective action plans to address any performance or operational issues.

Coordinator Duties and Administrative Responsibilities:

• Prepare and submit quarterly reports, including breakdowns of invoices and food supply costs.
• Maintain inventory control of food and nutrition supplies, ensuring adequate stock and proper rotation.
• Monitor kitchen equipment to ensure it is in good working order and complies with Health Department regulations.
• Coordinate menu planning, ensuring it adheres to dietary standards and addresses the needs of residents.
• Record food temperatures before meals are served to ensure food safety standards are met.
• Follow safe handling procedures for all potentially hazardous foods, including cooking meats to the required temperatures and ensuring proper hygiene practices are followed.
• Properly store leftover food, adhering to food safety guidelines (HACCP) for labeling, dating, and refrigeration.

Collaboration and Support for Residents:

• Serve meals to residents according to the designated schedule, ensuring flexibility when changes are necessary due to staff or operational needs.
• Maintain a polite and professional demeanor when interacting with residents, staff, and visitors.
• Report any unusual behavior or incidents to the appropriate staff, such as youth counselors, and assist with addressing any concerns.
• Provide support to youth involved in vocational programs within the kitchen, ensuring they receive proper guidance and training.
• Provide specialized meals/snacks for residents as required for specific dietary needs and/or restrictions.      

Other Duties as Assigned:

• Perform other related duties as assigned by the supervisor or the Human Resources Director, as necessary to support the needs of the agency.

Working Conditions:

• This position is based in a commercial kitchen environment, requiring adherence to food safety, sanitation, and health regulations.
• The role may require flexibility in work hours, including evenings or weekends, to accommodate program needs.
• Exposure to heat, noise, and varying levels of activity, typical of a busy kitchen setting.
• May be required to work with individuals who have experienced trauma or have complex behavioral health needs.

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Equal Employment Opportunity (EEO) Statement:

North Homes Children and Family Services is an equal opportunity employer. We are committed to creating a diverse and inclusive workplace where all employees are treated with dignity and respect. We believe that a diverse workforce strengthens our ability to serve the communities we support, and we make employment decisions based on individual qualifications, merit, and performance. We do not discriminate based on race, color, religion, national origin, gender, gender identity or expression, sexual orientation, age, disability, or any other characteristic protected by law.

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Commitment to Diversity and Inclusion:

At North Homes Children and Family Services, we are deeply committed to fostering a diverse and inclusive environment that reflects the communities we serve. We recognize that every individual brings unique perspectives and experiences, and we believe that embracing this diversity enriches our work and strengthens our ability to provide exceptional mental health services. Our commitment to diversity and inclusion is integral to our mission and values. We strive to create a welcoming and equitable space where all individuals—regardless of race, ethnicity, gender, sexual orientation, age, disability, or socioeconomic background—feel respected and valued. We actively work to eliminate barriers and biases, ensuring that our services are accessible and responsive to the needs of all people. We are dedicated to ongoing education and training, continuously improving our practices to support and uplift underrepresented groups. By prioritizing diversity and inclusion, we aim to promote greater understanding, enhance our service delivery, and drive positive change within our organization and the communities we serve. Together, we are committed to creating a more inclusive and compassionate world for everyone.

Requirements

Minimum Qualifications:

• High school diploma or GED required; two years of relevant experience in food service or nutrition coordination.
• Must demonstrate a non-judgmental attitude toward individuals of diverse backgrounds, including lifestyle, race, and economic status.
• Must be 21 years of age or older with a valid Minnesota Driver’s License.
• Have or be willing to obtain Food Serv Safe Certification 

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Skills, Knowledge, and Abilities:

• Strong leadership skills with the ability to motivate and supervise staff effectively.
• Excellent organizational skills and the ability to manage multiple tasks simultaneously.
• Ability to follow and implement dietary and menu guidelines in a professional manner.
• Excellent organizational skills and the ability to manage multiple tasks simultaneously.
• Strong communication skills, both oral and written, with the ability to interact respectfully with a diverse population of residents and staff.
• Ability to maintain a clean, safe, and organized kitchen environment at all times.
• Capacity to handle stressful situations with patience, professionalism, and a solutions-oriented mindset.
• Familiarity with inventory management and cost-control practices in food service.
• Commitment to providing high-quality care and service in a client-centered manner.
• Familiar with a nut-free kitchen environment with ordering and unpacking meals and/or snacks. 
•  Knowledge or understanding of being able to accommodate special dietary needs.

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Physical Requirements:

• Prolonged periods of standing and walking while preparing and serving meals.
• Occasional lifting of food supplies or equipment up to 25 pounds.
• Ability to bend, kneel, and reach to retrieve food supplies and kitchen equipment.
• Frequent use of kitchen appliances and equipment, including stoves, ovens, refrigerators, and dishwashers.
• Frequent use of cleaning supplies: brooms, mops, cleaning chemicals.