Job Summary

The SpoonFULL Nutrition Services Supervisor is responsible for overseeing the daily operations of the Wake County kitchen, which prepares and distributes nutritious meals and snacks for approximately 400 children attending participating child care centers.

This is an institutional, cafeteria-style food production environment focused on preparing meals in batches according to established menus, standardized recipes, and daily meal counts. It is not a cook-to-order restaurant or a traditional customer-facing food service operation.

This hands-on leadership position supervises kitchen staff, coordinates daily meal production, maintains food quality and safety standards, manages inventory, and ensures the accurate and timely preparation and packaging of meals, including special dietary accommodations.

The Supervisor is expected to actively participate in food preparation while independently managing daily kitchen operations. The ideal candidate must be a dependable, motivated self-starter who takes initiative, solves problems, and works effectively both independently and as part of a team without requiring constant supervision.

Working closely with the SpoonFULL Nutrition Services Senior Manager, the Supervisor ensures compliance with Child and Adult Care Food Program (CACFP) requirements and maintains a safe, organized, efficient, and productive kitchen environment.

Duties and Responsibilities

• Kitchen Operations and Meal Production
  • Oversee daily operations of the Wake County kitchen, ensuring meals and snacks are prepared accurately, safely, and on schedule.
  • Actively participate in meal preparation, cooking, portioning, packaging, and other daily kitchen activities.
  • Coordinate institutional-style, batch meal production using standardized recipes and established menus.
  • Review daily meal counts and adjust production quantities to meet the needs of participating child care centers.
  • Ensure meals are appropriately portioned, packaged, labeled, and ready for scheduled delivery.
  • Monitor food quality, consistency, appearance, and temperature throughout production.
  • Maintain a clean, organized, safe, and efficient kitchen environment.
• Staff Supervision and Leadership
  • Supervise, train, and coordinate the daily activities of assigned kitchen employees.
  • Assign tasks, establish priorities, and monitor employee productivity and performance.
  • Provide hands-on guidance, coaching, and support to kitchen staff.
  • Promote teamwork, accountability, professionalism, and a positive work environment.
  • Monitor staffing needs, attendance, and scheduling concerns and communicate issues to the Senior Manager.
  • Demonstrate initiative and sound judgment when making routine operational decisions.
  • Work independently and manage daily responsibilities without requiring constant supervision.
• Food Safety, Sanitation, and Compliance
  • Ensure compliance with applicable food safety regulations, sanitation requirements, and CACFP meal pattern guidelines.
  • Monitor food temperatures, safe handling practices, storage conditions, and sanitation procedures.
  • Maintain required food production records, temperature logs, and other compliance documentation.
  • Ensure proper preparation and handling of meals for children with food allergies, special dietary needs, and medically required accommodations.
  • Prevent allergen cross-contact and ensure special meals are correctly prepared, identified, and packaged.
  • Ensure foods are prepared in an age-appropriate manner, including adherence to choking-hazard prevention guidelines.
  • Maintain kitchen readiness for inspections, monitoring visits, and compliance reviews.
• Inventory, Ordering, and Cost Control
  • Monitor inventory levels and coordinate ordering of food, supplies, and other kitchen necessities.
  • Receive and inspect deliveries for quality, quantity, accuracy, and appropriate expiration dates.
  • Maintain proper food storage, labeling, and stock rotation using first-in, first-out (FIFO) practices.
  • Monitor food usage, portion control, and waste to support efficient and cost-effective operations.
  • Identify and communicate shortages, vendor issues, equipment problems, and other operational concerns.
  • Maintain accurate inventory and purchasing documentation as required.
• Delivery Coordination and Communication
  • Coordinate meal packaging and preparation for scheduled courier pickups.
  • Verify meal counts, special diet accommodations, and order accuracy before meals leave the kitchen.
  • Communicate effectively with the Senior Manager, kitchen staff, delivery personnel, and other appropriate team members.
  • Address routine operational issues and promptly escalate concerns that may affect food safety, meal quality, or delivery schedules.
  • Proactively identify challenges and recommend solutions to maintain uninterrupted kitchen operations.
• Additional Responsibilities
  • Assist with menu implementation, recipe adjustments, and continuous improvement of kitchen procedures.
  • Support training and implementation of new operational processes.
  • Perform other related duties as assigned by the SpoonFULL Nutrition Services Senior Manager.

Special Skills

• Must be a dependable, motivated self-starter who can independently manage daily responsibilities with minimal supervision.
• Demonstrated ability to work effectively both independently and collaboratively in a team environment.
• Strong leadership skills with the ability to supervise, train, motivate, and hold employees accountable.
• Excellent organizational and time-management skills, with the ability to manage multiple tasks and meet strict production deadlines.
• Experience in institutional, cafeteria-style, school nutrition, child care, catering, commissary, or other batch food production environments preferred.
• Ability to follow standardized recipes, calculate portions, and adjust production quantities.
• Strong attention to detail, particularly regarding food allergies, special diets, meal counts, and packaging accuracy.
• Working knowledge of food safety, sanitation, proper food handling, and temperature control.
• Ability to recognize problems, take initiative, and implement appropriate solutions.
• Effective verbal and written communication skills.
• Basic computer proficiency, including email, spreadsheets, inventory tracking, and electronic documentation.
• Ability to remain organized, productive, and professional in a fast-paced kitchen environment.
• Consistent attendance, punctuality, and reliability are essential.
• Knowledge of CACFP meal patterns and requirements preferred.

Education and Experience Requirements

• High school diploma or equivalent required.
• Culinary arts, food service management, or related technical education preferred.
• Minimum of four years of experience in a commercial, institutional, or similar food service environment preferred.
• One to two years of supervisory or team leadership experience preferred.
• Experience with batch cooking, institutional meal production, or child nutrition programs strongly preferred.
• ServSafe Food Protection Manager certification preferred, or ability to obtain certification within 90 days of employment.
• Familiarity with CACFP requirements is beneficial; training may be provided.

Special Working Requirements

• Position is based at the SpoonFULL Wake County kitchen on Glenwood Avenue in Raleigh, North Carolina.
• Typical work schedule is Monday through Friday, 5:00 a.m. to 1:00 p.m. Some flexibility may be considered for the right candidate.
• This is a full-time, salaried position with no regularly scheduled weekend work or overtime.
• Must have reliable transportation and a valid driver’s license.
• Must be able to perform the physical demands of working in a commercial kitchen, including prolonged standing, walking, bending, reaching, and handling food products, supplies, and kitchen equipment.
• Must be able to work in environments with varying temperatures, including refrigerated storage areas and areas with commercial cooking equipment.
• Must be able to safely operate commercial kitchen equipment and follow established safety procedures.
• Must maintain required food safety certifications and comply with applicable organizational policies and food service regulations.

Early Years Benefits

Early Years has a generous benefits package. Permanent employees that work at least 20 hours per week are eligible for benefits. Some of the benefits we offer include:

• Section 125 Cafeteria Plan
• Health, dental, vision and life insurance
• Medical and Dependent Care Flexible Spending Accounts (FSA)
• Employer contribution to 401k Retirement Plan
• Paid annual and sick leave
• 15 paid days of holiday leave
• Paid child Involvement Leave
• Paid discretionary leave
• Employee Assistance Program
• Child Care Tuition payments
• And more…

Early Years also offers many fringe benefits. Some of the fringe benefits include:

• Casual dress work environment
• Direct deposit
• Standing and emergency payroll advances
• Child Care Referral assistance
• And more…

Early Years has been awarded Living Wage Employer Certifications in Orange and Durham Counties, and is a Family Forward NC Certified Employer.

Employment is contingent upon passing a criminal background check. Early Years is no longer requiring the COVID-19 vaccine for employment due to the fact that there is significantly less risk of severe illness.  However, Early Years strongly recommends that employees receive this vaccination in order to minimize the risk of infections in our workplace. 

Job Features

Job Category	Exempt
Division	Business Services
Department	Nutrition Services
Hiring Range	$44,000 – $46,000