human resource application without letterhead

Job Status:                   Full-Time Regular

Salary:                           $20.00

Location:                     Head Start

Supervisor:                  Program Director

Opening Date:             March 16, 2026

Closing Date:              March 31, 2026

 Job Summary:

We are looking for a dedicated Food Service Manager to lead our nutrition program. In this role, you’ll do more than just manage a kitchen; you’ll ensure that infants, toddlers, and preschool children receive healthy, delicious meals that meet federal nutrition standards. You will oversee all aspects of food service, from menu planning and ordering to compliance and kitchen safety.

Key Responsibilities:

• Menu Planning & Nutrition: Create balanced, culturally diverse menus that meet CACFP (Child and Adult Care Food Program) and Head Start performance
• Kitchen Leadership: Oversee daily meal preparation, portion control, and timely delivery of breakfast, lunch, and snacks.
• Compliance & Safety: Maintain a high standard of Ensure all health department regulations and food safety protocols (HACCP) are strictly followed.
• Inventory & Ordering: Manage the food budget, order supplies, and maintain accurate inventory records to minimize
• Documentation: Keep meticulous records for CACFP reimbursements, including production records, meal counts, and allergy tracking.
• Collaboration: Work closely with the Head Start Director to ensure the nutrition program supports the overall health and wellness goals of the children and

Requirements:

• Experience: Proven experience in food service management, ideally in a school, childcare, or institutional setting.
• Knowledge: Strong understanding of USDA/CACFP guidelines and nutritional requirements for early childhood.
• Certification: Current Food Protection Manager Certification (ServSafe) or ability to obtain one
• Skills: Basic computer proficiency for record-keeping and ordering; ability to lift up to 40 lbs and stand for long
• Screening: Must pass a criminal background check, TB test, and physical exam as required by Head Start

Preferred Qualifications:

• Specialized Experience: At least 2-3 years of experience in institutional menu planning and nutritional analysis, specifically within Early Childhood Education or school nutrition
• Program Knowledge: Prior experience managing CACFP (Child and Adult Care Food Program) or USDA school meal reimbursements.
• Bilingual Skills: Proficiency in a second language (such as Spanish) to better communicate with diverse
• Technical Skills: Advanced experience with food service software or general bookkeeping for budget tracking.

Health Department & Compliance Requirements:

Depending on your local jurisdiction (e.g., North Dakota), the following are often mandatory or highly recommended:

• Certified Food Protection Manager (CFPM): While some state codes only “recommend” this, many local health units require at least one manager to be certified through an accredited program (like ServSafe).
• Food Safety Training: New managers typically must complete at least 8 hours of food safety training within the first few months of hire.
• Health Screenings: Evidence of a physical exam and Tuberculosis (TB) test within the last.
• Illness Reporting: The manager acts as the “Person in Charge” (PIC) and must ensure all staff follow protocols for reporting and excluding ill employees (e.g., symptoms of vomiting or fever) to prevent food illness outbreaks.

Physical Demands:

Working as a Food Service Manager is physically active and requires stamina. Candidates must be able to:

• Standing/Walking: Spend approximately 80% of the workday on their feet, moving between food preparation stations, storage areas, and the dining
• Lifting/Carrying: Regularly lift and move bulk food items, bins, and hot food caddies weighing up to 50 lbs.
• Movement: Frequently stoop, kneel, crouch, or reach for utensils and supplies stored on shelves up to 8 feet
• Environmental Exposure: Work in kitchen conditions with routine exposure to heat (ovens, steam tables) and extreme cold (walk-in freezers and coolers).
• Dexterity: Use fine finger dexterity for repetitive tasks like food preparation, operating kitchen machinery, and computer data

Specific Daily Tasks & Schedules

This position balances hands-on kitchen work with administrative oversight:

Cleaning & Sanitation Schedule:

• Daily: Sanitize all food-prep surfaces, wipe down used equipment, and disinfect high-touch points like door handles and light Mop floors and empty trash bins after every meal service.
• Weekly: Conduct a deep-clean of the pantry, scrub refrigerators/freezers, and sanitize.
• Monthly/Quarterly: Clean condenser coils on cooling units and replace air filters as needed to ensure equipment

Vendor & Inventory Management:

• Ordering: Review menus and inventory levels to place accurate weekly orders for food and supplies, ensuring they stay within the established Head Start budget.
• Receiving: Inspect all deliveries for quality and Sign invoices only after verifying that items match the order and meet safety standards.
• Performance Tracking: Evaluate vendor reliability, tracking on-time delivery rates and product availability to ensure a consistent supply chain for the program.
• Documentation: Maintain meticulously organized records of CN (Child Nutrition) labels and product formulation statements for CACFP audit compliance.

Administrative & Compliance:

Record Keeping: Complete daily meal production records and meal counts immediately following:

• Special Diets: Coordinate closely with the Head Start Director and healthcare staff to manage and document meals for children with specific food allergies or medical needs

How to apply:         (Submit completed application to):

All applications can be printed online or picked up in person.

 For more information, please contact Elaine Nadeau, Lori Monette at 701-477-2600.

 The Human Resource Staff will not be responsible for incomplete or non-legible applications

 Indian Preference Statement

 Candidates for employment or career advances shall be hired, trained, and promoted without regard to race, color, religion, sex, national origin, age or personal, political or religious beliefs.  However, preference shall be given in hiring in the following order between equally qualified candidates who are:

 

1. Enrolled Member Veteran (10 points to be given to enrolled member veterans in screening process as follow: (see definitions)
2. Enrolled member
3. Other Tribal Member veterans
4. Other Tribal Members

 

  Veteran Preference

 Veterans and eligible spouses of deceased will receive special consideration for initial appointments for all positions being filled by the TMBCI.  The intent of this policy is to promote and bring deserved services and benefits to our veterans for the personal sacrifices they have made.  To be considered for a preferential treatment under this policy, candidate(s) must submit copies of verification documents to Personnel Office along with the employment application for eligibility determination purposes.  An acceptable verification document is the discharge of transfer report form DD214.