<p>Description</p> <p>Description</p> <p>Salary: $54,000 - $58,000</p> <p>Schedule: Monday-Friday</p> <p>Posting: Accepting applications as long as the posting is up</p> <p>To apply: Submit a resume and cover letter</p> <p>Mile High Early Learning has an opening for a Nutrition Program Manager.</p> <p>Work Environment:</p> <p>Mile High Early Learning is a premier provider of early care and education for children 6 weeks to five years focused on growing great young minds and healthy bodies.</p> <p>Mile High Early Learning Offers:</p> <ul> <li>Signing bonus (see above) </li><li>5+ weeks of paid time off </li><li>Health insurance (as low as $138/mth) </li><li>Dental insurance (at no cost for employee only coverage) </li><li>Short term, Long term, and Life Insurance (no cost) </li><li>Retirement Plan with employer match </li><li>Financial support for education related college coursework or degree attainment </li><li>Employee assistance program with robust mental health support </li></ul> <p>Position Summary:</p> <p>Manage and oversee MHEL's nutrition program. Perform duties within established budgetary guidelines. Provide menus with healthy, nutritious meals utilizing a variety of foods for children from a variety of cultural backgrounds enrolled at Mile High Early Learning (MHEL) centers. Generate, review, modify, and track menus, production records, and other reports.</p> <p>Reporting Relationships:</p> <p>Supervisor: Head Start Director</p> <p>Direct Reports: Cooks</p> <p>Essential Job Functions:</p> <ul> <li>Supervise, train, and manage staffing of Cooks at the organization's multiple locations. </li><li>Conduct monthly monitoring of kitchens at each center to ensure appropriate safety and health practices are followed to ensure compliance with all applicable federal, state, and local laws and regulations. </li><li>Coordinate annual food program training for all kitchen and program staff as well as conduct training/orientation for all new program staff. </li><li>Create menus in accordance with CACFP guidelines, food delivery schedules, and budgets while reflecting cultural diversity of enrolled children. </li><li>Follow up on infractions as listed on the CACFP site review monitoring report. </li><li>Review food orders with weekly menus; coordinate with vendors as required. </li><li>Distribute monthly menus and production records. </li><li>Monitor and audit menu production records on a weekly basis. </li><li>In coordination with MHEL's health team, prepare and adhere to special diet requirements, and meet with identified families to support nutrition concerns. </li><li>Identify procedural mistakes, recommend corrections, and implement improved food program quality control procedures. </li><li>Develop, implement and monitor new cook training and onboarding. </li><li>Collaborate with education staff to design and demonstrate food experiences in the classroom. </li><li>When needed, review sign in/out (Breakfast/Lunch/Snacks (BLS)) attendance sheets for accuracy and completeness; verify of menu production records; monitor and reconcile attendance and meals into the MHEL database; provide meal record reports as requested. </li><li>Establish and maintain systems and process orders for food supplies. </li><li>Plan and supervise routine cleaning and maintenance schedules for kitchens and kitchen equipment. </li><li>Monitor MHEL and community partner classrooms to ensure Head Start Program Performance Standards and CACFP regulations are being met. </li><li>Hold regular Nutrition Staff meetings. </li><li>Step in to cover kitchen duties as needed. </li><li>Effectively resolve conflict; remain calm in a very busy or emergency situation. </li><li>Maintain confidentiality related to all aspects of the parents/children enrolled and employee information as defined by MHEL, State of Colorado, and Federal regulations. </li><li>Interact with educationally, economically, culturally, and racially diverse persons whose first language may not be English. </li><li>Maintain professional and effective working relationships with co-workers and MHEL staff. </li><li>Attend mandatory staff meetings. </li><li>Perform other duties as assigned. #ID23 #HP </li></ul> <p>Requirements</p> <p>Position Qualifications / Certificates / Licenses (Required):</p> <ul> <li>Minimum of two years' experience working in an institutional food service environment. </li><li>Excellent communication and organizational skills. </li><li>Proficient skills with Microsoft Office Suite, including data base skills. </li><li>Basic knowledge of CACFP rules and regulations. </li><li>Clearance of CBI/Central Registry check. </li><li>Reliable vehicle, valid Colorado driver's license, evidence of current vehicle insurance meeting the minimum Colorado state liability requirements. </li></ul> <p>Desired Qualifications / Skills / Licenses / Certifications:</p> <ul> <li>Bachelor's degree: Institutional Food Management, Foods and Nutrition or similar discipline. </li><li>Five years' experience working in an institutional food service environment. </li><li>Bi-lingual in Spanish. </li><li>In-depth knowledge of CACFP rules and regulations; Nutrikids software program. </li></ul> <p>Essential Physical Requirements:</p> <ul> <li>Conduct activities involving substantial standing, walking and moderate sitting, stooping, kneeling, bending, crouching, crawling, twisting, and reaching on a frequent basis. </li><li>Work with hands above shoulder height with a weight up to 25 lbs. </li><li>Work with arms extended at shoulder height with a weight up to 25 lbs. </li><li>Push and pull equipment; manipulate office equipment, etc. </li><li>Participate in routine conversation in person or via telephone and distinguish telephone, radio/pager signals, alarms, and other auditory tones. </li></ul> <p>Environmental Surroundings:</p> <ul> <li>Business office environment </li><li>Kitchen environment with limited working space </li></ul>