Food Tech - Head Start
Catholic Charities Archdiocese of New Orleans New Orleans, LA
- Expired: over a month ago. Applications are no longer accepted.
Head Start/Early Head Start Food Technician
The Food Technician is responsible for guaranteeing that the children are served nutritious, good tasting and appealing meals and snacks. It is the Food Technician's responsibility to prepare these meals and snacks by methods that maintain high nutrient levels and that are sanitary. It is also the Food Technician's duty to deliver meals to the classroom ready for family style meal service and suitable for the children's age and development. The Food Technician purchases all food and supplies necessary with the assistance of the Lead Food Technician and keeps records required by the Child and Adult Care Food Program (CACFP), and the Grantee. This position involves extensive organizing, problem solving, record keeping, and time management.
- Plans and prepares foods in accordance with Head Start Food Service Policy, Menus and Recipes.
- Purchases food and supplies necessary to prepare the planned menus for the number of enrolled children and program staff.
- Plans meals far enough ahead to minimize the need for food substitutions; when substitutions are necessary, with prior approval, purchases and serves food of equivalent nutritional value. With guidance from the Nutritionist, modifies menus for children's field trips; notes all modifications and substitutes on posted menu and for CACFP records.
- 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.
- Maintains established standards of sanitation, safety and food preparation and storage as set by the local and state health departments; maintains an orderly, sanitary, and safe kitchen.
- With the guidance of the contracted Nutritionist, 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.
- Delivers foods from the kitchen to the classrooms (if necessary) ready to be served as suitable for the children's age and development.
- Maintains cost control, budget and inventory systems based on CAFCP procedures including records of food production, service and attendance.
- Assures the proper care and maintenance of all food service equipment; identifies equipment needs for food preparation and service and assists in purchasing as needed.
- Assists teachers with developing food activities for the children in the classroom.
- Proper clothing, shoes and hair restraints according to Health Department Standards are to be worn daily.
- Cooperates with and participates in nutrition education activities for staff, parents and children.
- Participates in all emergency drills and environmental safety activities.
- Attends and participates in grantee-sponsored trainings, center pre-service and in-service trainings, and other continuing education, career and professional development opportunities.
- Participates in the agency's self-evaluation process and grantee monitoring visits and complies with any applicable Program Improvement Plans developed.
- Participates in general staff meetings and other meetings and events planned by the grantee and delegate agency as requested.
- Performs other duties, as assigned.
The above statements are intended to describe the general nature and level of work performed by a person in this position. They are not to be construed as an exhaustive list of all duties that may be performed in such a position.
It is preferred that the Food Technician have course work and training in foods, nutrition and/or dietetics and a high school diploma/GED. It is also preferred that the Food Technician possess a current Safe Serve Certificate at the time of hiring or willing to secure one. A commitment to secure continuing education related to employment with the Agency is required.
Possess knowledge of the principles and practices and current state of child nutrition and of the eating habits of the children served in the program. Demonstrated skills in preparing these foods in a nutritious, good tasting and appealing manner. Experience in child food service preparation and management desirable. Knowledge of CACFP requirements also desirable. Knowledge of the challenges and strengths of low-income and migrant families. Effective oral and written communication skills commensurate with the responsibilities of the position are required.
Ability to pass a physical exam every two years and a TB test yearly. Must be able to comply with background check, including fingerprints, as required by the agency and/or Louisiana's Licensing Agency. Visual acuity within professionally determined normal ranges, with correction if needed. Manual dexterity sufficient to: use kitchen utensils and equipment, wash dishes, operate office equipment including, but not limited to, the telephone & copier, and use hand writing materials to prepare reports and documentation. Must have effective organizational, problem solving, time management and analytical skills. Must be able to travel periodically to trainings. Ability to learn and comprehend information from trainings, manuals, and other materials. Ability to calculate to determine number of meals to be served and to adjust recipes and serving portions. Must be able to physically move through grocery stores, the center and classrooms. Ability to lift 55 pounds is required. Experience successfully working with a culturally diverse staff & clients desirable. Must possess personal qualifications including: emotional maturity, willingness to cooperate with the aims of Head Start, respect for children and adults from various cultures and backgrounds, flexibility, patience, good personal hygiene, and physical and mental health that do not interfere with responsibilities.
Catholic Charities Archdiocese of New Orleans
AddressNew Orleans, LA
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