2551 Food Service Coordinator, CDC


TITLE Food Service Coordinator, CDC




IMMEDIATE SUPERVISOR Director, Child Development Center

MAJOR ADMINISTRATOR Department Head, Childhood and Family Studies


The Food Service Coordinator, CDC is responsible for purchasing, storing, preparing, cooking, and serving meals and snacks to the children enrolled in the child care programs of the Child Development Center as prescribed by the Missouri Department of Health and Senior Services. The Food Service Coordinator collaborates with the CDC staff to plan menus and nutrition education activities.


Education: A high school diploma or equivalent is required. Vocational training or post secondary training in food service is preferred.

Experience: At least one year of experience working in food purchasing and preparation in a child care center is required; experience with Missouri’s Child and Adult Care Food program is preferred.

Skills: Must be able to demonstrate an understanding of acceptable food storage, food preparation, and food service practices. The ability to use basic math skills accurately is required. The ability to perform job responsibilities without direct supervision is required.

Certification: Clearance by the Family Safety Care Registry is required. A Food Safety Certificate is required or must be obtained from the Springfield-Greene County Health Department within 3 months of employment. Current CPR certification is required or must be obtained within 60 days of employment. Eat Smart training through the Missouri Department of Health and Senior Services is required or must be obtained within 3 months of employment.

Other: The ability to lift and carry bags of groceries weighing up to 20 pounds is required. The position’s duties require that the incumbent be able to stand for long periods. Must be able to bend to reach lower storage areas and to remove objects from storage areas located above eye level. A valid Missouri Driver’s License, automobile insurance, and access to a reliable vehicle during work hours in order to shop for groceries, pick up supplies, and attend meetings and training is required.


1. Ensures that children enrolled in the CDC programs are offered nutritious economical meals and snacks according to the guidelines set forth by the Missouri Department of Health and Senior Services Child Care Licensing by collaborating with the teachers and the director in preparing and serving meals and snacks according to the planned menu.

2. Maintain preparation and serving areas, including cooking equipment, other kitchen appliances, utensils, and dishes, in a sanitary condition by following sanitation guidelines as recommended by the Missouri Department of Health and cleaning the floor, kitchen, and storage room immediately after each meal.

3. Helps to influence the children to develop healthful food habits by collaborating with the teaching staff to plan nutrition education activities.

4. Ensures that menus are posted and available for review by parents and staff and those special dietary needs are addressed and posted in the kitchen for viewing by all staff.

5. Provides support to the CDC by being prepared for travel required to shop for groceries, pick up supplies, and attend meetings and training.

6. Trains and supervises part time staff or students assigned to the kitchen, as directed.

7. Contributes to creation of a warm and cheerful environment by exhibiting a caring demeanor toward children, staff, and students and using tolerance and patience while working with the children.

8. Assures that all records and information is kept confidential.

9. Remains competent and current through self-directed professional reading, developing professional contacts with colleagues, attending professional development courses, and attending training and/or courses as directed by the supervisor.

10. Contributes to the overall success of the Child Development Center by performing all other duties as assigned.


The Food Service Coordinator, CDC is supervised by the Director of the Child Development Center and may supervise part time staff and students assigned to the kitchen.




Factor 1: Educational Requirements of the Job

Level 2 - 100 Points: The job requires a high school diploma or equivalent.

Factor 2: Skill Requirements - Craft and Trade Skills

Level 2 - 350 Points: General mechanical or technical aptitude and a general knowledge of, and experience in, a skill, craft, or trade. A general ability to understand procedures, operations, and/or operate basic equipment, that typically require some previous experience or training is required. Jobs at this level typically require at least one and up to two years of related experience for successful performance.

Factor 3: Managerial Responsibility

Level 2 - 75 Points: Irregular but occasional responsibility to direct the work of student workers or temporary or part-time workers. The nature of supervision is largely confined to assigning tasks to others and does not include a full range of supervisory responsibilities. Responsibilities at this level may include tracking budgeted spending, limited purchasing authority, and tracking inventory.

Factor 4: Guidelines

Level 2 - 50 Points: Specific guidelines and established routines exist, but some judgment in applying guidelines and deviating from standards must be exercised. The number and similarity of guidelines and work situations requires the employee to use judgment in locating and selecting the most appropriate guidelines, references, and procedures for application and in making minor deviations to adapt guidelines in specific cases. At this level, the employee may also determine which of several alternatives to use. Situations to which the existing guidelines cannot be applied or significant proposed deviations from the guidelines are referred to a supervisor.

Factor 5: Contacts

Level 2 - 50 Points: The purpose may include obtaining or clarifying facts, or providing factual information to others. Contacts may be with coworkers or structured exchanges with students or the general public, and are generally for the purpose of exchange of information. Contacts at this level might include discussing a work order with individuals in a departmental office to more clearly define the problem, or providing directions or information to students or the general public.

Factor 6: Work Environment

Level 2 - 40 Points: The work area involves moderate discomfort and/or risk such as that from moving machinery, occasional work with hazardous substances, or moderate levels of noise. The work may require wearing of protective gear. The work area is generally adequately lighted and ventilated, but may involve uncomfortable temperatures at times.

Factor 7: Physical Demands

Level 2 - 60 Points: Work requires some exertion such as standing for long periods of time, considerable walking, frequent bending kneeling, reaching, and stooping. May include occasional lifting of moderately heavy objects. Work may require specific but common physical abilities.

Factor 8: Responsibility for Facilities and Resources

Level 2 - 40 Points: Jobs at this level might require frequent but routine responsibility for facility security, public safety, equipment, or money.

Factor 9: Complexity

Level 2 - 250 Points: The work consists of tasks that involve related steps, processes, or methods. Decisions regarding what needs to be done involve choices requiring the employee to recognize the differences among a few easily recognizable situations. Decisions at this level are based on knowledge of the procedural requirements of the work coupled with the awareness of the specific functions and assignments of the department.