Food Services

1. With the guidance of the contracted Dietician, modifies menus and recipes and prepares foods to meet the developmental needs of infants and toddlers and the medical and feeding needs of children with disabilities or food allergies.
2. Prepares meals and snacks in such a way that a minimum of nutrients are lost from foods, that ensure foods taste good and look appealing, and that there are ample amounts of foods for children to have as many servings as they need.
3. Plan and prepare all menus according to season and in advance of the beginning of the season for breakfast, lunch, and snack for Center-Based classrooms in accordance with state, federal and CACFP guidelines, and obtain dietician approval.
4. Plan meals and menus to use food on hand and prepared grocery lists in order to make efficient and cost-effective use of food supplies.
5. Prepare monthly purchasing list for groceries and kitchen supplies in sufficient supply and timely to prepare according to menus.
6. Purchase milk, fresh fruits and vegetables, and other items on a weekly basis in cost-effective manner, according to “use-by,” spoilage, and nutrition needs.
7. Provide meals for children using family-style serving techniques.
8. Provide foods to enhance lesson plans and classroom activities as requested.
9. Prepare meals for parent group meetings or other events as requested.
10. Maintain a cold meal menu and necessary supplies on hand in case of an emergency situation.
11. Complete all appropriate paperwork, documentation, and temperature readings in a timely manner.
12. Conduct routine kitchen and food storage inspection regarding health, safety, and compliance.
13. Maintain accurate and accessible special dietary needs and allergy records for all children in Center-Based program.
14. Transport either hot meal each class day, as needed, to the other preschool site.

B. Other Requirements

1. Provide assistance with children in indoor and outdoor settings as directed by supervisor or primary teacher.
2. Encourage and respect the particular ethnic background of all EHS and Carey Services families, children, clients and staff.
3. Deliver and distribute inter-agency mail between Hartford City site and Marion site on a daily basis.
4. Complete additional educational requirements and ongoing training activities in current child nutrition and the eating habits of children served in the program.
5. Promote agency-wide safety and housekeeping as well as take a proactive approach to preventive maintenance and delivery of quality service.

Education and Experience: Must hold a high school diploma or GED and be at least 21 years of age. Serve Safe Certification and experience in the food-service industry prior to employment is highly desirable. If not certified upon employment, must obtain Serve Safe Certification and must be willing to pursue additional education as required by ongoing program needs. Must possess a valid driver’s license and meet agency insurability requirements.

B. Skills and Abilities: Must be highly organized, detail oriented, and able to communicate both verbally and in writing. Must be able to cook, bake, and follow written and verbal directions in order to produce healthy and appetizing meals. Computer use and experience is desirable. Also must possess the following qualities: Adaptability and Flexibility, Teamwork, Communication (written and oral), Initiative, Planning and Organization, Problem Solving.

C. Physical Demands: Must be able to stand, bend, stoop, twist, sit, and carry weights of 5-50 pounds for short distances. Must be able to drive an automobile and transport food. Must have the sensory capacities sufficient to successfully execute essential job functions. Must be able to wear all required personal protective equipment such as, but not limited to: gloves, masks, gowns, face shields, shoes, ear plugs, etc. Must be able to follow all required safe and universal precaution practices during a pandemic and as required otherwise.