Food Service Assistant

Nature of Work

To ensure support for the food Service team in the areas of food preparation dishwashing, clean-up, kitchen and sanitation.

Education

Minimum of High school Degree of GED with 1 year of food service experience

Essential Functions

• Be familiar with and adhere to the Head Start Program Performance Standards, State of Louisiana licensing requirements, the RCCDC written work plan, and agency's policies and procedures

• Maintain an open, friendly, professional relationship with all staff and families, to include respect for culture, diversity and ethnicity.

• Participate in annual program self-assessment and continuous quality improvement initiatives of the overall program.

• Ensure that safety, sanitation and health standards are met by food service staff.

Position Specific Essential Functions:

Kitchen Operation/Food Prep/Clean up

1.Is the primary cook in preparing high quality, high quantity nutritional food, following standardized recipes as directed by Food Service Manager & daily menus

2.Adhere to sanitation and safety procedures prescribed for the Head Start kitchens, i.e. proper food temperatures, storage and preparation guidelines.

3.Prepare and sort food for meal preparation for each classroom.

4.Assemble food, dishes, utensils and supplies needed for timely meal preparation.

5.Wash dishes pots, pans and utensils using approved sanitation methods.

6.Return all items to their proper storage site.

7.Complete routine maintenance of kitchen and equipment, including weekly deep cleaning.

8.Perform weekly a thorough visual safety check and complete checklist

9.Report any needed equipment or kitchen repairs

10. Follows strictly the written recipe as provided by the nutrition specialist using portion control methods, including weighing of meal components.

Meal Planning & Misc.

1.Determines quantities of food daily to be prepared for each meal.

2.Assist the Food Service Manager in the completion of all relevant USDA/CACFP forms (CACFP-6, special diet documentation, summary reports).

3.Attend meetings and trainings as required.

4.Deliver meals from kitchen to classrooms

5.Assist with generating In-Kind

6.Other duties as assigned.

Required Knowledge, Skills and Abilities

• Strong math and clerical/bookkeeping skills related to invoicing, receiving and administration of other food service/production documentation.

• Strong computer and keyboarding skills, (word processing, data entry, spreadsheets etc.).

• Thorough knowledge of and experience with bulk food purchasing, large quantity food preparation and operation of food service equipment.

• Previous experience in a professional food production operation which includes dishwashing

• Knowledge of approved sanitation methods

• Basic literacy skills

SPECIAL CONSIDERATIONS

Employees within this classification are required to:

• Pass a criminal background check.

• Pass a physical examination and Complete Tuberculosis (TB) test every three years.

• Maintain a current First Aid and CPR certification ( training provided )

• Valid driver's license with a driving record in compliance with RCCDC's insurance carrier requirements.

• Continuous standing and walking for most of a 7.5 hour work day.

• Frequent daily bending and lifting of bulk foods, food bins; bulk food items are lifted from the floor and weigh 10 - 50 lbs each. Food bins weight 30-70 lbs and are lifted from floor and work tables.

• Regular crouching, kneeling, stooping

• Frequent lifting of up to 50lbs

• Regular reaching occurs to retrieve utensils and food items from storage shelves and cupboards up to 8 high.

• Be able to perform duties in an active environment with changes in climate and noise level.

Position Reports to: Center Director

FLSA Status: Hourly/Non-Exempt