Food Service Associate

Description Responsibilities include operating a safe, sanitary, efficient kitchen and preparing food for service in compliance with licensing, USDA and Encompass policies and procedures. Requirements Education / Experience: High School Graduate or equivalent preferred Basic knowledge of food preparation and sanitation Organizational and time management skills Basic computer knowledge enabling effective use of IPad 18 years of age (per Department of Children and Families licensing rule) Essential Job Functions Lift 10-25 pounds Stand for majority of shift; ability to safely navigate stairs as applicable Bending and reaching for food prep and cleaning purposes Operate kitchen appliances and equipment safely Follow all policies related to food service Maintain safe, sanitary conditions of kitchen Performance Objectives Exhibit agency values in daily work and demonstrate commitment to the Encompass Mission Accomplish daily schedule for breakfast, lunch and snack preparation and distribution to classrooms, following USDA, DCF, DPI and Encompass policies and procedures Abide by all regulations regarding food safety and sanitation of kitchen and equipment Provide necessary information to the Director of Food Services and/or Center Director Complete accurately and on time all required reports and/or necessary record keeping Perform other duties assigned by supervisor Respect is shown Simple acts of kindness are shown to other staff, parents, and children Confidentiality is maintained at all times Differences are accepted without judgment or discrimination Others are treated kindly; no person is diminished Appreciation is shown Others are told they did something well “Thank you” is offered genuinely and often Others feel valued and important Communication is clear You listen to others when they talk You keep your co-workers and parents informed You talk to people, not about people Appropriate chain of command is observed; concerns are voiced to the Center Director Honesty is part of all you say and do You do what you say you will do You are truthful Laughter is part of each day You perform your work with happiness, enthusiasm, and a sense of joy You delight in small things and enjoy the moment You are able to laugh at yourself and with others, but not at someone else The Encompass Mission is lived when Quality care is provided and supported by what you do Compassion is shown in your dealings with others Your voice is a voice for the well‑being of all children Performance Criteria Accomplish daily schedule for breakfast, lunch and snack preparation and distribution to classrooms, following USDA, DCF, DPI and Encompass policies and procedures Meals and snacks are prepared and ready for service according to the center’s schedule Meals are served at the correct temperature and portion sizes following USDA guidelines, as well as “Foods Not Recommended Under 4” chart Kitchen equipment is used in a safe and appropriate manner (stove tops, ovens, microwave, food warmers, knives, utensils, dishwasher, etc.) The Encompass Nutrition Policy is followed and knowledge of children’s allergies and other special dietary requirements and approved substitutions is maintained Communication with classroom teachers and Center Directors regarding food service issues is timely and professional Abide by all regulations regarding food safety and sanitation of kitchen and equipment Food temperatures are taken upon delivery and at serving time. Accurate documentation is recorded Appropriate hair covering and gloves are worn; handwashing procedures are followed Deliveries are managed according to policy, with food dated, labeled, rotated and stored properly in pantry, refrigerator, cabinets, refrigerator, freezer, etc. All cooking equipment, dishes, food service carts, countertops, and appliances are cleaned and sanitized according to set standards and schedule Pots, pans, cambrios, etc., are cleaned before returning to Central Kitchen All required training is completed Communicate information to the Director of Food Services and/or Center Director Menu changes, food quantity and quality issues, allergies and other special needs are communicated promptly to Central Kitchen and documented on center’s calendar posted for parent access Kitchen inventory/order forms are accurately completed and submitted to the Central Kitchen weekly Equipment needs and/or breakdown of equipment is reported immediately to Director of Food Services or Director of Agency Programs Complete accurately and on time all required reports and/or necessary record keeping Responsibility for recording time worked via time clock is performed consistently Absence from Site forms are turned into your supervisor per center policy Perform other duties assigned by supervisor #J-18808-Ljbffr