FOOD SERVICE TECHDELIVERY HS

Louisiana Endowment For The Humanities; Lafayette (LA); On-site; USD 17,000 - 25,000; Full time

Job summary

Louisiana Endowment for the Humanities in Lafayette, LA, supports a Head Start program where a Food Services Tech assists in implementing USDA-approved meals, keeps areas clean, and maintains nutrition records.

The role focuses on preparing nutritious, culturally appropriate meals, adhering to health and safety standards, stocking supplies, and submitting temperature logs and substitutions as needed.

Qualifications

• High School Diploma or equivalent is preferred.
• Prior knowledge of early childhood nutrition is required.
• Strong ethical background in regards to food preparation, food sanitation and child interaction.

Responsibilities

• Serve nutritious meals considering cultural and individual needs in line with USDA guidelines.
• Adhere to health, safety, food handling and sanitation requirements during all meal preparation.
• Follow menus and adjust based on item availability or individual needs.
• Prepare and serve family-style meals for children, volunteers, and staff; ensure delivery to each classroom.
• Ensure timely daily food delivery and document delivery forms.
• Test and verify temperatures; maintain holding temperatures 140F+ for hot foods and <40F for cold foods.
• Maintain kitchen cleanliness and store food and supplies properly.
• Manage allergies: ensure substitutions for documented food allergies.
• Maintain temperature logs and update Master Binder with substitutions.
• Dispose of garbage daily and maintain equipment/inventory records.
• Provide reports to the Food Services Coordinator and keep Substitution Logs up to date.
• File attendance and weekly worksheets as required.

Skills

Communication

Cost Consciousness

Customer Service

Dependability

Quality Management

Safety and Security

Team Work

Education

High School Diploma or equivalent

Job description

Job Details

Job Location: IMH Lafayette - Lafayette, LA 70501

NATURE AND SCOPE OF POSITION

The Food Services Tech is responsible for assisting in the implementation of food services, in a Head Start program serving children. Responsibilities include assisting in preparing attractive, USDA-approved meals, keeping the kitchen and classroom areas clean and sanitary according to Health Department ordinances, and maintaining adequate food stocks, kitchen supplies, and nutrition records.

JOB FUNCTIONS

ESSENTIAL-

• Serve vended meals that are nutritious and that take into consideration childrens various cultures and individual nutritional needs. Understand and uses child nutritional needs and age-specific portion sizes to prepare meals in accordance with USDA guidelines.
• Understand and strictly adhere to health, safety, food handling, and sanitation requirements before, during and after meal preparation.
• Follow menu guidelines and adjust when necessary, due to an availability of menu items or an individual childs needs.
• Prepare and serve family-style meals for children, volunteers, and staff, ensuring delivery to each classroom.
• Daily Food Delivery: Responsible to ensure that food is received at the proper temperature, and in the correct amounts ordered. File all delivery food forms from SDC into the MB.
• Test and verify the temperature of cooked food that will be transported, to ensure it has the holding temperature of 140 F or above for hot food, and below 40F for cold food.
• Maintain the safety of the environment, for staff and children. Store food and supplies properly. Perform physical inventory of equipment and/or supplies.
• Maintain cleanliness of kitchen at all times.
• Maintain, and be aware of, center allergies and concerns. Ensure that every child with a documented food allergy receives the correct substitution.
• Wash and store dishes. Clean and sanitize food transport carrier daily. Complete cleaning checklists as required, and file in MB.
• Ensure disposal of garbage each school day.
• Maintain the Food Services Master Binder for the site, as well as provide updated reports to the Food Services Coordinator as needed. Document all menu substitutions in Master Binder (MB).
• Keep daily temperature logs of all equipment and food; file in MB at the end of the month.
• Fill out the Food Substitution Log for all special diet substitutions.
• Ensure that SDC Attendance and SDC Weekly Work Sheet are filed into the MB, and are available for review by clerks, CD, or the FSM as needed.

MARGINAL-

• Provide courteous and prompt service to all internal and external clients. Prioritize and address requests and assignments in a professional manner to develop cooperative relationships and to ensure that client confidentiality is assured.
• Identify opportunities and recommend methods to improve service, work processes and financial performance, e.g. expense management. Assists in the implementation of quality improvement initiatives.
• Assist co-workers in the completion of tasks and assignments to ensure continuity of service. Orient new co-workers and actively support teamwork throughout the organization.
• Perform other duties as required.

COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies to perform the essential functions of this job.

• Communication - Interacts sensitively, effectively and professionally with persons of diverse ages, lifestyles, and backgrounds (cultural, economic, racial, ethnic or professional). Has direct, honest conversations, on difficult topics when necessary and gives feedback with clear conclusions and specific examples. Receives feedback openly. Speaks and writes clearly, with professional tone and correct grammar, punctuation and spelling.
• Cost Consciousness - Works within approved budget and develops and implements cost saving measures. Contributes to profits and revenue and conserves organizational resources.
• Customer Service - Manages difficult or emotional customer situations, responding promptly to customer needs, Solicits customer feedback to improve service and responds to requests for service and assistance. Meets commitments.
• Dependability - Follows instructions, responds to management direction. Takes responsibility for own actions and keeps commitments. Commits to long hours of work when necessary to reach goals and completes tasks on time or notifies appropriate person with an alternate plan.
• Quality Management - Looks for ways to improve and promote quality. Demonstrates accuracy and thoroughness.
• Safety and Security - Observes safety and security procedures and determines appropriate action beyond guidelines. Reports potentially unsafe conditions and uses equipment and materials properly.
• Team Work - Balances team and individual responsibilities. Exhibits objectivity and openness to others' views. Gives and welcomes feedback and contributes to building a positive team spirit. Puts success of team above own interests. Able to build morale and group commitments to goals and objectives and supports everyone's efforts to succeed. Recognizes accomplishments of other team members.

Education

• High School Diploma or equivalent is preferred.

Work Experience

• Prior knowledge of early childhood nutrition is required.

Special Skills

• Strong ethical background in regards to food preparation, food sanitation and child interaction.
• Excellent decision-making and communications skills.
• High degree of tact and professionalism.
• Strong positive attitude.

AMERICANS WITH DISABILITY SPECIFICATIONS

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hands to finger motions, stoop, kneel, crouch or crawl, talk or hear, taste or smell. The employee must occasionally lift and/or move up to 50 pounds, with or without assistance. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.

Work Environment

Work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing work in the kitchen, exposure to extreme heat/cold, sharp objects, food-borne illnesses and pathogens, as well as loud noise is common. Safeguards and proper food safety protection is required. While performing work around the educational institution, exposure to blood, saliva and bodily fluids is common. Proper training and protective equipment are required to avoid direct contact from blood, saliva and bodily fluids is required.

EQUAL OPPORTUNITY EMPLOYER

Louisiana Endowment for the Humanities/PRIME TIME Family, Inc is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, sex, religion, national origin, disability, age, veteran status, creed, ancestry, marital status or sexual orientation, gender identification, genetic information, atypical hereditary cellular or blood trait, marital status, citizenship status, victims of domestic violence, or any other protected category.