Lander Cook

Food Service Coordinator

Responsible for ordering, preparing, serving, and documenting meals and snacks, including following menus and all phases of kitchen operations. Responsible for inventory control and adherence to health and food safety regulations. Must follow the guidelines and standards set forth by the United States Department of Agriculture, and Child and Adult Care Food Program (USDA/CACFP).

Qualifications:

• A high school diploma or G.E.D. is preferred.
• Quantity food preparation experience in a USDA/CACFP program is preferred.
• Previous Head Start experience preferred.
• Bilingual: fluency in both English and Spanish preferred.

Requirements:

Individuals must be able to successfully perform all essential duties. Reasonable accommodations may be made to enable those with disabilities to perform job functions.

Licenses or certificates:

• Current certification in Pediatric and Adult First Aid and CPR within 180 days of employment.
• Must have dependable, insured transportation, a valid Wyoming Driver's License, and acceptable driving record.
• Must pass an initial and periodic health screening, and TB clearance.
• Obtain current certifications in all Wyoming Department of Family Services' childcare-required trainings.

Knowledge of:

• Wyoming Department of Family Services' child day care licensing requirements.
• Food preparation and storage techniques.
• USDA/CACFP program requirements, and Head Start Performance Standards related to food and nutrition.
• Local, state and federal regulations pertaining to sanitation and food service.

Ability to:

• Prepare nutritious and attractive meals and snacks.
• Maintain the kitchen, storage, and food service areas in a safe and healthy condition.
• Prepare meals according to menus and guidance provided by the Nutrition Services Manager.
• Clearly and concisely communicate, both orally and in writing.
• Establish and maintain effective working relationships.
• Work effectively with adults and children from diverse backgrounds, cultures, languages, ethnicities, experiences, abilities, and temperaments.
• Maintain confidentiality of staff, parent, child, client, community, and agency information included in files, conversations, meetings, correspondence, or any other source.
• Model appropriate professional dress, appearance, personal hygiene, and professionalism per Personnel Policies and Procedures.

Other requirements:

• Must be dedicated to the goals and philosophy of Absaroka, Inc.
• Required to occasionally travel out-of-county and out-of-state.
• Must attend pre- and in-service trainings, and other trainings as required.
• Must be willing to step into the classroom and serve as a substitute teacher aide when it is necessary to meet the program's staffing ratios.
• Must use reasonable precautions in the performance of one's duties and adhere to all applicable safety rules and practices. Must act in such a manner as to assure, at all times, maximum safety to oneself, fellow employees, clients, and children.

Duties and responsibilities:

Food Service:

1. Prepare and serve food and assist in any food-related classroom activities.
2. Maintain an inventory for all necessary supplies, food, and equipment used.
3. Oversee full kitchen operations. May supervise volunteers, depending on size and scope of workload.
4. Prepare and serve all meals as planned, noting food presentation, freshness, and appropriate size regarding choking hazards.
5. Ensure appropriate quantities of food are prepared and served in accordance with the CACFP meal requirements.
6. Monitor the acceptance of menu items by children and make recommendations for menu changes.
7. Solicit menu ideas from families to ensure menu is reflective of local culture, and items are familiar to children.
8. Offer new foods for children and families to try.
9. Act as a resource and team member with program staff to plan food-related experiences.
10. Present meals in a manner that facilitates family-style dining.

1. Support staff and parents in preparing meals and snacks for meetings and other special events, as requested, and approved by the Regional Coordinator.
2. Responsible for proper receiving, inventory, and storage of food. Responsible for cleaning of kitchen and equipment.

Health and Sanitation:

1. Ensure an established system for cleaning and sanitizing the kitchen and storage rooms.
2. Report any kitchen equipment not in good working order to the Regional Coordinator, to ensure kitchen remains hazard-free. Follow through on maintenance, repair, and replacement, as needed.

1. Comply with all local, state, and federal standards regarding hygiene and sanitation.

Record-Keeping:

1. Responsible for purchasing food and supplies. Must ensure quality, cost control, and adequate inventory. Receives and accounts for food deliveries.
2. Document production records and meal counts, following required USDA/CACFP documentation of food prepared and served.
3. Complete equipment and supply inventory on a regular basis.
4. Submit food invoices in an organized fashion and in a timely manner.
5. Maintain and submit other records as required.

Supervision and Training:

1. Plan and direct the work of volunteers working in kitchen area.
2. Provide training to substitutes and volunteers per job standards of the kitchen.
3. Determine appropriate training needs for self and other kitchen volunteers to meet program goals and objectives.

Janitorial:

1. Clean kitchen facilities on a daily basis to ensure they are clean and hazard-free.
2. Perform other duties as assigned.

General Physical Requirements:

While performing the duties of this job, the employee is regularly required to stand, walk, handle, feel, talk, hear, sit, stoop, kneel, crouch, crawl, climb, balance, taste, smell, use hands and fingers, and reach with hands and arms.

The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include peripheral vision, depth perception, and ability to adjust focus.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Working Conditions:

• Worker is subject to environmental conditions, as activities occur both inside and outside. Worker is also exposed to cold, heat, noise, chemicals, and typical playground activities.
• This position works in a kitchen and office environment, and will be exposed to cooking fumes, dust, and other airborne particles. Worker will be expected to handle allergens such as milk, eggs, fish, crustaceans, shellfish, corn, wheat, soybeans, fruits, and other foods in a varied diet. Worker will need to use a variety of cleaning products for dishwashing, mopping, sanitation, and appliance cleaning.
• Worker may be exposed to bodily fluids and infectious diseases.