Food Services Specialist Substitute

POSITION SUMMARY:

The Food Services Specialist plans, prepares and serves nutritional meals for enrolled children in our Early Learning Programs Collaborates with team on menu planning to provide quality meals. Implements Services following e U.S. Department of Agriculture (USDA),Child and Adult Care Food Program (CACFP), WAC, or other applicable federal, state, and local guidelines.  Has access to protected healthcare information (PHI) or confidential identifiable information (CII), both paper and electronic, as necessary, to perform related job duties and responsibilities.

ESSENTIAL FUNCTIONS:

• Follow Department of health and agency procedures guidance on safe food handling and storage
• Menu Planning: Collaborates with Akin Nutritionist and other Food Specialists to plan menus in accordance with CACFP guidelines. Evaluates menus using the CACFP meal pattern with attention to nutrient contribution, developmentally appropriate foods and preparation, and as well as to reflect children and families in care. Menus for special events will 
• Purchasing: Uses the USDA Food Buying Guide when planning food purchases and plans food purchases using food production records.. An inventory system will be used to determine the frequency of food item purchases. Upon receipt of supply orders, invoices will be checked against original orders and files will be maintained of invoices and receipts. Food and non-food supplies will be received and stored in accordance with quantity and quality requirements
• Food Preparation: Food will be prepared to ensure correct portion sizes to meet CACFP meal pattern requirements for each age group of children served. 
• Food Service: Use family-style dining to serve and engage children in mealtimes
• Nutrition Education: The food service specialist will serve as a resource to employees on the CACFP nutritional requirements and will participate with the center employee in planning and implementing nutrition education activities and in providing nutrition information to parents. A registered dietician and/or nutritionist will be a consultant to assist in Nutrition Education 
• Communication and Management: The food service specialist will work cooperatively with center employee and management and will assist in creating and maintaining an atmosphere of warmth and personal interest for the children in the center. 
• Participates in in-service staff training, staff meetings, and other educational opportunities to gain knowledge and skills throughout the year including but not limited to, required STARS training.
• Record Keeping: Food production and purchasing records and menus will be maintained according to local, state and federal regulations. 
• Performs other duties as assigned

  KNOWLEDGE, SKILLS, AND ABILITIES:

  ·

• Able to lead and participate as positive, productive team member of the site’s multidisciplinary team

  ·Ability to adjust to varied situations, demands, and new instructional concepts

  ·Ability to perform clerical tasks such as recordkeeping, filing, typing, copying, etc.

  ·Familiarity with or interest in the principles of accessibility, inclusion, and belonging; and experience working successfully with colleagues, clients, or communities from a variety of backgrounds.

  ·Demonstrated openness to learning and contributing to an inclusive workplace environment.

  WORK ENVIRONMENT:

  This job is performed in an Early Learning Center. The following list is representative of the work environment employees encounter while performing the essential functions of this job:

  • Moderate noise (running water, kitchen appliances, classroom setting, outdoors, printers, phones)

  • Typical kitchen lighting and temperatures

  • Moderate interruptions

  • Ability to stand for extended periods of time

  • Limited travel to other site locations within the state

  • Ability to work rotating schedule for duration of center operating hours

  PHYSICAL DEMANDS:

  • May require handling of objects that can weigh up to 50 lbs.

  • Stand for long periods of time

  • Repeat the same movements

  • Walk or run for long periods of time

  • Use hands to handle, control, or feel objects, tools, or controls

  • Bend or twist body

  MINIMUM QUALIFICATIONS:

  • One to four years related professional cooking experience

  • Experience working with families from culturally diverse low-income populations

  • Experience with the USDA regulations

  • Proof of physical exam within past 12 months (updated every three years)

  • One-step Mantoux TB skin test prior to start of employment, unless has written proof of a negative test within past 12 months. For those who have previously tested positive, documented proof of treatment from a doctor or a negative chest x-ray must be provided

  • Proof of MMR vaccine or positive MMR titer

  • Completion of Akin and DCYF criminal history background check, including registry with MERIT to include fingerprinting. 

  o https://apps.dcyf.wa.gov/MERIT/Home/SignInRegister

  REQUIRED WITHIN 30 DAYS OF HIRE

  • CPR and Pediatric First Aid certification

  • HIV/AIDS and Bloodborne Pathogen training

  • Food Handler’s Permit

  • Other assigned trainings

  PREFERRED QUALIFICATIONS:

  • Current Food Handler’s Permit

  • Culinary Arts Degree

  • Experience working in an Early Learning Environment

  • First Aid and CPR certification

  SALARY RANGE AND BENEFITS:

  We provide a comprehensive benefits package, including competitive pay, medical, dental and retirement benefits and paid time off. As required by various pay transparency laws, we share a competitive range of compensation for candidates hired into each position.

  The target starting pay for this position is $21.49 - $25.25 per hour, typically within the first half of this range. Actual offers will be based on individual qualifications relevant to the role and will not take an applicant’s pay history into account.

  The range above allows our employees room for growth during their tenure in the position.