Primary purpose: Supervise and implement the Food Services Program. Reports to the Chief Executive Officer.
Essential duties/functions:
- Supervise, train, evaluate, and interview food services staff
- Plan, develop, prepare menus based on the Recommended Daily Allowances (RDA) and the United States Department of Agriculture (USDA) guidelines for various groups, including elderly homebound meals (meals on wheels). Elderly congregate meals and children's meals, which could include breakfast, lunch and snacks and other meals, in a certified centralized kitchen to be delivered to the various groups and individuals.
- Prepare, maintain and file daily meal receipts, monthly production sheets, quarterly reports and other required reports.
- Coordinate breakfast, snack, lunch and dinner meal services from a centralized kitchen for various clients.
- Plan, organize, and attend training classes, workshops and meetings.
- Order, purchase and maintain food items and supplies.
- Order, purchase, and maintain program equipment in accordance with Department of Health (DOH) health and safety regulations for meal production.
- Maintain a safe and sanitary work environment in accordance with the State of HI Department of Health (DOH) health and safety regulations for meal production.
- Plan, organize and attend training sessions, classes, workshops and meetings
