ECCC Kitchen Manager (Food Service Specialist)

Join our team at the Department of Neighborhood and Community Services (NCS) and help support our mission to partner with communities, families, and individuals to provide opportunities to access a continuum of resources that promote equity and create positive outcomes for people of all ages and abilities. Our vision is to see connected communities where all individuals and families are supported and empowered to thrive. At Fairfax County's Employees' Child Care Center (ECCC), we pride ourselves on being a team-focused collaborative group, with a love of serving children and a passion for looking out for their wellness and growth.

Duties of the position include:

• Under the supervision of the center director and the assistant director, supervises and oversees the preparation of food and serving of food for up to 125 children and staff at Fairfax County's Employees' Child Care Center.
• Supervises contractors in the Job Discovery roles that support kitchen duties.
• Supervises the sanitation of the kitchen to include cleaning and ensuring the appropriate health standards are met in the kitchen.
• Responsible for ensuring sanitary regulations are being met and maintained to satisfy regulating authorities.
• Develops, plans, and updates menus meeting the U.S. Department of Agriculture and Department of Education standards, and meeting children's needs with special dietary requirements by creating alternative menus.
• Orders and inventories food and supplies while adhering to budget guidelines.
• Receives and rotates food and beverage deliveries. Reviews and reconciles kitchen inventory to include paper products, food, and beverage items. Maintains all inventory.
• Monitors equipment to make sure products are working correctly and ensures the safety of all products.
• Regulates and accounts for kitchen hardware used by staff.
• Maintains all documentation relating to menus, recipes, meal records, health and sanitation guidelines and reports, cooking safety, food preparation, Hazard Analysis and Critical Control Points Plan (HAACP), Wellness Plan, equipment inventory and labels of all prepackaged foods used.
• Performs other duties as assigned.

• Oversees the preparation and serving of food;
• Supervises in preparations and serving of food, cleaning the kitchen and dining area, and maintaining appropriate health standards in the kitchen and dining area;
• Serves as a guard for trustees working in the kitchen and dining room;
• Controls and accounts for all hardware items used in the kitchen and dining areas; Receives stocks and rotates food and beverage deliveries;
• Inventories food and beverage and paper items;
• Monitors equipment and safety products for food and beverage department;
• Performs related work as required;
• Develops and updates menus that meet dietary standards and guidelines for U.S. Department of Agriculture and Department of Education.
• Develop alternative menus for resident's who have dietary needs.
• Responsible for cleanliness and sanitation of kitchen and dining room in compliance with regulating authorities.
• Orders and maintains food and food service supplies within budget guidelines.
• Maintains all required documentation including daily meal records, recipes, food guidelines, temperature charts, kitchen equipment inventory, Hazard Analysis and Critical Control Points (HAACP) Plan, Wellness Plan, copies of all prepackaged food labels, health/sanitation reports, and purchase food inventories.

• Ability to make independent decisions relative to food preparation, food serving, and menu item substitutions;
• Ability to supervise trustees.
• Knowledge of U.S. Department of Agriculture lunch program guidelines.
• Knowledge of Department of Education lunch program guidelines.

MINIMUM QUALIFICATIONS:
Any combination of education, experience and training equivalent to the following:
(Click on the aforementioned link to learn how Fairfax County interprets equivalencies for "Any combination, experience, and training equivalent to")
Graduation from high school or GED issued by a state department of education, plus two years of experience in cooking and/or planning meals, in a small to medium kitchen operation, specifically in food preparation.

CERTIFICATES AND LICENSES REQUIRED:
Certification as a Certified Food Manager (CFM) within 60 days of hire.

NECESSARY SPECIAL REQUIREMENT:
The appointee to this position will be required to complete a criminal background check and a Child Protective Services Registry check to the satisfaction of the employer. A Tuberculosis (TB) screening upon hire and annually thereafter.

PREFERRED QUALIFICATIONS:

• Experience with USDA child nutrition standards;
• Kitchen Manager Certification;
• Three (3) or more years of experience in cooking and/or planning meals in a small to medium kitchen operation, specifically in food preparation;
• Commercial kitchen experience;
• Experience working with children;
• Experience working with adults with special needs;
• Experience with regard to food allergies;
• Experience creating menus;
• Ability to communicate in a professional manner with children, parents, staff, and management.

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