The Food Services Manager is responsible for overseeing all kitchen operations within a Head Start Center, ensuring children receive healthy, nutritious meals in a safe, sanitary, and family-style environment. The position reports to the Center Director and focuses on food preparation, nutrition education, food safety, inventory management, and compliance with USDA and program requirements. Key Responsibilities Plan, prepare, and serve nutritious meals and snacks according to USDA guidelines. Ensure food is stored, handled, and prepared safely and in compliance with sanitation standards. Accommodate special dietary needs and maintain accurate records and documentation. Order food and supplies, manage inventory, and stay within budget. Maintain food purchase records and other USDA-required documentation. Work with kitchen aides, provide training as needed, and assist with supervision of kitchen activities. Post and distribute weekly menus. Support classroom nutrition education and model healthy eating behaviors. Deliver food to classrooms and other centers when required. Ensure child safety through active supervision practices and assist in classrooms as needed. Qualifications No formal education required; a high school diploma or GED is preferred. At least one year of kitchen management experience. Must obtain and maintain required food safety certifications, CPR, and First Aid certification. Basic math and computer skills are required, with Microsoft Office experience preferred. Physical Requirements Ability to stand for extended periods. Frequent light to moderate lifting. Occasional pushing, bending, reaching, and climbing. Safe handling of hot food and sharp kitchen tools.