TITLE:                                 Head Start Food Technician
 
REPORTS TO:                 Center Manager/Nutrition Coordinator
QUALIFICATIONS:          High School diploma or GED and minimum age of 18 along with food preparation experience and be able to comply with any state food permit/health requirements. Experience                                            in quantity food preparation and inventory control is preferred.
 
JOB GOAL:        To provide effective use of ordering, preparing, serving and documenting meals and snacks. Effectively following menus and all phases of kitchen operations including inventory control.  This position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes and the strict cleanliness of the kitch and food service and storage areas. This position must prepare foods for infants/toddlers and preschool aged children following the USDA/CACFP standards.
                             
PERFORMANCE RESPONSIBILITIES:

• Food Service
  1. Prepares and serves food and assists in any food related activities as directed and menus as approved by registered dietitian/nutritionist including the preparation of food to meet the needs of children with special needs or disabilities.
  2. Oversees maintenance of inventory for all necessary supplies, food and equipment used for food services operations
  3. Overseas the processing and storage of food and food related items as they are delivered
  4. Oversees full kitchen operations and may supervise additional staff or volunteer assistance
  5. Implements a cost effective food service program according to federal, state and local regulations that is a financially successful operation by helping to control food and labor costs
  6. Prepares and serves all meals as planned, paying attention to food presentation and freshness
  7. Ensures that standardized recipes are followed and appropriate quantities of food are prepared and served in occurrence with the CACFP meal requirements
  8. Monitores the acceptance of menu items by children i htne program and makes recommendation for menu changes accordingly
  9. Solicits menu ideas from Head Start/Early Head Start families to ensure that the menu is reflective of local culture and that menu items are familiar to children in addition to offering new foods for children and movies to try
  10. Acts as a resource and a team member with program staff to plan food-related experiences and presented in a manner that facilitates family style meal services for children and classroom staff in a Head Start/Early Head Start classroom and individual needs are met for infants and toddlers
  11. Ensures that dishes are returned to the kitchen
  12. Responsible for proper receiving, inventory, storage of food and clean up of kitchen and equipment
  13. Notifies supervisor of any safety or health issues or concerns
  14. Contributes articles, recipe ideas, etc to Head Start/Early Head Start newsletter on a regular basis

 

• Health and Sanitation
  1. Ensures that there is an established system for clearing the kitchen and storage rooms so that they are always kept in a clean and sanitary manner
  2. Reports any kitchen equipment not in good working order to the Head STart/Early Head Start administration to ensure the kitchen remains safe and hazard free and follows through on maintenance, report and replacement procedures
  3. Ensures that all foods are prepared in a safe and sanitary manner
  4. Responsible for complying with all local, state and federal standards regarding hygiene and sanitation

 

• Record Keeping
  1. Responsible for the period purchasing and regular maintenance of food to ensure quality, cost control and adequate inventory. Receives and accounts for food deliveries
  2. Documents in the menu books, following required USDA/CACFP documentation, food purchased, prepared and served
  3. Completes a weekly inventory of all food, both perishable and non-perishable. Ensures that inventory is secure
  4. Complex an equipment and supply inventory on a regular basis
  5. Submits food invoices in an organized fashion and in a timely manner
  6. Maintains and submits records as required
  7. Participates in internal and external audits and performance improvement activities
  8. Responsible for ensuring kitchen has proper food permit as required by applicable local regulations
• Child and Adult Care Food Program
  1. Contributes to the collection and edit processes of correct documentation for the CACFP.
  2. Be knowledgeable about CACFP requirements regarding portions and components of each mean service
  3. Conduct point of service meal documentation, or assign responsible staff to count means when children are seated and have been offered a credible meal by USDA standards for portions and components
  4. Enter point of service meal counts in appropriate forms or software used by program to support claim reimbursement
  5. Edit check twice CACFP records for accuracy and integrity before submitting to the program office for additional edit checking.
• Supervision and Training
  1. Plans and directors the work assigned staff and any volunteers working in the food service area
  2. Provides information and training on the job standards of the kitchen and submit employee/volunteer performance appraisals in a timely manner
  3. Determines appropriate training needs for self and other kitchen staff/volunteers to meet the program goals and objectives and develop a professional development plan for all staff supervised
  4. Participates in ongoing training in food preparation and nutrition

 
 
 
TERMS OF EMPLOYMENT:     Part-Time
 
EVALUATION:                                  Criteria established by School Board Policy
 
ADOPTED:                                         September 2020
 
ST. MARTIN PARISH PUBLIC SCHOOLS, LOUISIANA
FLSA Non Exempt