Food Service Worker

PROFESSIONAL ETHICS

At NCCDI we subscribe to the Standards of Ethical Behavior as outlined in the NAEYC Code of Ethical Conduct. It is expected that all employees become familiar with the code and use it as a model for ethical and professional behavior.

SUMMARY

Prepare healthy, economical meals and snacks for Head Start & Early Head Start Children and families, in compliance with applicable food service regulations.

ESSENTIAL JOB FUNCTIONS

• Prepare nutritionally balanced, developmentally appropriate meals for preschool children on a daily basis.
• Modify menu as necessary to meet the special dietary needs of children with food allergies or other conditions.
• Document all phases of the Child Care Food Program and submit documentation in a timely manner.
• Ensure that all meals and snacks meet Child & Adult Care Food Program (CACFP) regulations, Head Start performance standards, and State Food Safety and Sanitation laws.
• Purchase food for pre-established menu items.
• Prepare meals for agency meetings or trainings as requested.
• Follow all food and safety sanitation regulations in preparation, storage, and disposal of food.
• Ensure proper temperatures are maintained by the refrigerator and freezer and record the temperatures daily.
• Clean and sanitize the kitchen equipment and utensils according to the established schedule.
• Maintain a clean and sanitary kitchen work space and food storage area.
• Keep a daily meal count, including seconds and forward them to the appropriate staff as required.
• Post meal counts, menus, special dietary needs, and mealtime policy; complete the Menu Planning Worksheet and Child Care Food Program worksheets.
• Order food and supplies from approved vendors.
• Respect and maintain privacy and confidentiality of parents, children, and other staff.
• Establish and maintain cooperative working relationships with staff, parents, and children.
• Attend all mandated meetings and trainings.
• Work closely with Tehama County Head Start Health Nutrition Manager in the carrying out of job expectations.
• Other duties as assigned.

QUALIFICATIONS

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

Ability to interpret a variety of instructions furnished in English written, oral, diagram, or schedule form.

Other Skills and Abilities

• At least two years of institutional cooking experience preferred.
• Computer skills sufficient to send and receive email, write routine correspondence, and update pre-formatted spreadsheets.
• Must be committed to a high standard of safety and be willing and able to comply with employer safety policies.
• Must maintain regular and acceptable attendance in compliance with agency Attendance Policy.

Certificates, Licenses and Registrations

• Ability to pass criminal record clearance
• A current TB test and a statement of good health from a doctor are required as a condition of employment.
• Valid CA drivers license with a clear driving record.
• Current food handler’s certification, or ability to acquire within 90-days of hire.

Physical Demands

While performing the duties of this job, the employee is regularly required to stand, walk; use hands to handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms, stoop, kneel and crouch. The employee is occasionally required to sit, talk or hear, climb, balance, and/or taste or smell.

The employee must regularly lift and/or move up to 10 pounds. The employee frequently lifts and/or moves up to 25 pounds.

Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT

While performing the duties of this job, the employee occasionally works in outside weather conditions. The noise level in the work environment is usually moderate.