SUMMER FOOD SERVICE PROGRAM JOB POSITIONS
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APPENDIX 7–D SUMMER FOOD SERVICE PROGRAM JOB POSITIONS In a Summer Food Service program, the director is responsible for the overall integrity and quality of the program and in this capacity directs the activities of the other major positions. The bookkeeper is responsible for the fiscal management of the program and processing of food purchases. The monitor oversees the activities at various sites by routine visits during meal service. She or he may be responsible for 15 to 20 sites. At each site, a supervisor administers the day-to-day activities and has direct contact with the children, parents, and staff. Specific tasks are as follows: DIRECTOR • providing overall management • supervising the program • selecting sites • submitting applications • corresponding with administering agency • coordinating with other agencies • conducting outreach efforts • hiring, training, and supervising staff • arranging for food preparation or delivery • ensuring that all monitoring requirements are met • adjusting meal orders • submitting reimbursement vouchers • ensuring civil rights compliance • handling all contracts, bidding, and negotiations with food service management companies Source: US Department of Agriculture, Food and Nutrition Service Summer Food Service Program for Children. Sponsor’s Handbook. Washington, DC: USDA; 1991. FNS. 206. 7D-1 © Jones and Bartlett Publishers. NOT FOR SALE OR DISTRIBUTION
Transcript of SUMMER FOOD SERVICE PROGRAM JOB POSITIONS
APPENDIX 7–D
SUMMER FOOD SERVICE PROGRAMJOB POSITIONS
In a Summer Food Service program, the director is responsible for the overallintegrity and quality of the program and in this capacity directs the activitiesof the other major positions. The bookkeeper is responsible for the fiscalmanagement of the program and processing of food purchases. The monitoroversees the activities at various sites by routine visits during meal service.She or he may be responsible for 15 to 20 sites. At each site, a supervisoradministers the day-to-day activities and has direct contact with the children,parents, and staff. Specific tasks are as follows:
DIRECTOR
• providing overall management• supervising the program• selecting sites• submitting applications• corresponding with administering agency• coordinating with other agencies• conducting outreach efforts• hiring, training, and supervising staff• arranging for food preparation or delivery• ensuring that all monitoring requirements are met• adjusting meal orders• submitting reimbursement vouchers• ensuring civil rights compliance• handling all contracts, bidding, and negotiations with food service
management companies
Source: US Department of Agriculture, Food and Nutrition Service Summer Food Service Program for Children.Sponsor’s Handbook. Washington, DC: USDA; 1991. FNS. 206.
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BOOKKEEPER
• maintaining records–daily site reports, invoices, and bills–food costs–labor costs–administrative costs–other costs–program income
• preparing reimbursement vouchers• preparing payroll• purchasing office supplies
MONITOR
• checking on-site operations to ensure that site personnel maintainrecords and that the program operates according to requirements
• visiting and reviewing all sites within 1-4 weeks of food service operations
• preparing reports of visits and reviews• revisiting sites as necessary• suggesting corrective actions for problems encountered• ensuring that the site takes corrective actions• conducting on-site training as necessary
SITE SUPERVISOR
• serving meals• cleaning up after meals• ensuring safe and sanitary conditions• receiving and accounting for delivered meals• ensuring that children eat all meals on-site• ensuring that only eligible children receive meals• planning and organizing daily site activities• making meal arrangements during bad weather
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