FOOD SERVICE TECHDELIVERY HS

NATURE AND SCOPE OF POSITION

The Food Services Tech is responsible for assisting in the implementation of food services, in a Head Start program serving children. Responsibilities include assisting in preparing attractive, USDA-approved meals, keeping the kitchen and classroom areas clean and sanitary according to Health Department ordinances, and maintaining adequate food stocks, kitchen supplies, and nutrition records.

JOB FUNCTIONS

ESSENTIAL-

• Serve vended meals that are nutritious and that take into consideration childrens various cultures and individual nutritional needs. Understand and uses child nutritional needs and age-specific portion sizes to prepare meals in accordance with USDA guidelines.
• Understand and strictly adhere to health, safety, food handling, and sanitation requirements before, during and after meal preparation.
• Follow menu guidelines and adjust when necessary, due to an availability of menu items or an individual childs needs.
• Prepare and serve family-style meals for children, volunteers, and staff, ensuring delivery to each classroom.
• Daily Food Delivery: Responsible to ensure that food is received at the proper temperature, and in the correct amounts ordered. File all delivery food forms from SDC into the MB.
• Test and verify the temperature of cooked food that will be transported, to ensure it has the holding temperature of 140 F or above for hot food, and below 40F for cold food.
• Maintain the safety of the environment, for staff and children. Store food and supplies properly. Perform physical inventory of equipment and/or supplies.
• Maintain cleanliness of kitchen at all times.
• Maintain, and be aware of, center allergies and concerns. Ensure that every child with a documented food allergy receives the correct substitution.
• Wash and store dishes. Clean and sanitize food transport carrier daily. Complete cleaning checklists as required, and file in MB.
• Ensure disposal of garbage each school day.
• Maintain the Food Services Master Binder for the site, as well as provide updated reports to the Food Services Coordinator as needed. Document all menu substitutions in Master Binder (MB).
• Keep daily temperature logs of all equipment and food; file in MB at the end of the month.
• Fill out the Food Substitution Log for all special diet substitutions.
• Ensure that SDC Attendance and SDC Weekly Work Sheet are filed into the MB, and are available for review by clerks, CD, or the FSM as needed.

MARGINAL-

• Provide courteous and prompt service to all internal and external clients. Prioritize and address requests and assignments in a professional manner to develop cooperative relationships and to ensure that client confidentiality is assured.
• Identify opportunities and recommend methods to improve service, work processes and financial performance, e.g. expense management. Assists in the implementation of quality improvement initiatives.
• Assist co-workers in the completion of tasks and assignments to ensure continuity of service. Orient new co-workers and actively support teamwork throughout the organization.
• Perform other duties as required.

COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies to perform the essential functions of this job.

Communication - Interacts sensitively, effectively and professionally with persons of diverse ages, lifestyles, and backgrounds (cultural, economic, racial, ethnic or professional). Has direct, honest conversations, on difficult topics when necessary and gives feedback with clear conclusions and specific examples. Receives feedback openly. Speaks and writes clearly, with professional tone and correct grammar, punctuation and spelling.

Cost Consciousness - Works within approved budget and develops and implements cost saving measures. Contributes to profits and revenue and conserves organizational resources.

Customer Service - Manages difficult or emotional customer situations, responding promptly to customer needs, Solicits customer feedback to improve service and responds to requests for service and assistance. Meets commitments.

Dependability - Follows instructions, responds to management direction. Takes responsibility for own actions and keeps commitments. Commits to long hours of work when necessary to reach goals and completes tasks on time or notifies appropriate person with an alternate plan.

Quality Management - Looks for ways to improve and promote quality. Demonstrates accuracy and thoroughness.

Safety and Security - Observes safety and security procedures and determines appropriate action beyond guidelines. Reports potentially unsafe conditions and uses equipment and materials properly.

Team Work - Balances team and individual responsibilities. Exhibits objectivity and openness to others' views. Gives and welcomes feedback and contributes to building a positive team spirit. Puts success of team above own interests. Able to build morale and group commitments to goals and objectives and supports everyone's efforts to succeed. Recognizes accomplishments of other team members.