PTHS Food Tech

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 children’s various cultures and individual nutritional needs. Understand and use 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 the availability of menu items or an individual child’s needs.
• Prepare and serve family-style meals for children, volunteers, and staff, ensuring delivery to each classroom.
• Daily Food Delivery: Responsible for ensuring 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 40°F 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 the cleanliness of the 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 the 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.