Head Start Food Service Worker

Government of the Virgin Islands; Christiansted (United States Virgin Islands); On-site; USD 17,000 - 22,000; Full time

Job summary

Government of the Virgin Islands Head Start seeks a Food Service Worker to assist with food preparation, serving meals, and maintaining a sanitary kitchen and classrooms. You will follow approved menus and help prepare fruits, vegetables, and simple snacks for students.

You will manage kitchen records and inventories, clean and sanitize work areas, and support staff in creating a positive, healthy dining environment for children and families; lifting up to 50 pounds and standing for long periods

Qualifications

• High school diploma or equivalent.
• Knowledge of food preparation and serving for large groups.
• Ability to read and follow oral and written instructions.
• Ability to lift up to 50 pounds and stand for long periods.

Responsibilities

• Assists cooks in washing, peeling, and preparing fruits and vegetables.
• Prepares food for cooking by cleaning, dressing, and cutting fish and meats.
• Follows approved menus and makes substitutions with approval.
• Serves breakfast and lunch at the scheduled time.
• Maintains records of food inventory and supplies.
• Cleans and sanitizes work areas and equipment.
• Attends staff meetings and training as required.

Skills

Food prep

Sanitation

Inventory control

Record keeping

Education

High school diploma or equivalent

Job description

DEFINITION

PLUS DIFFERENTIAL PAY

Under the immediate supervision of the Nutrition Manager/Nutrition Supervisor, or designee, this employee is responsible for food preparation, storage and inventory of foods and cleaning supplies for the Head Start Program according to approved standards. The Head Start Food Service Worker is also responsible for total care of all kitchen utensils and equipment, and for submitting all required records and reports.

DUTIES (NOT ALL INCLUSIVE)

Assists cooks in washing, peeling, and preparing fruits and vegetables.

Prepares food for cooking by cleaning, dressing, and cutting fish and meats.

Prepares biscuits, rolls, muffins, cereal, milk, yogurt, and simple snacks according to USDA requirements.

Follows approved menus and makes appropriate- substitutions with the approval of the Nutrition Manager and/or Supervisor.

Serves breakfast and lunch at the scheduled time.

Prepares food and vegetables for the following day.

Ensures that children are served meals in a clean, sanitary manner.

Cleans and sanitizes work areas, equipment, utensils, dishes, or silverware.

Maintains required records, (Census, food information, food inventory, menu records) and submits them to Nutrition Manager/Nutrition Supervisor in a timely manner.

Sweeps and mops the kitchen after each meal.

Checks food supplies against Food Distribution Forms.

Conducts inventories of all utensils and supplies in the kitchen at the beginning and end of the school year, and whenever necessary.

Checks regularly to maintain an adequate supply of utensils and supplies during the year.

Cleans windows and maintains a clean, orderly center.

Ensures that bathrooms are clean and sanitary.

Cooperates with center staff in having children participate in learning experiences related to food.

Helps maintain a positive atmosphere for parents and center staff in establishing good relationships with parents in the center.

Attends all staff meetings and training required.

Performs other related duties as required.

MINIMUM QUALIFICATIONS

High school diploma or equivalent.

FACTOR 1- KNOWLEDGE REQUIRED BY THE POSITION

Knowledge of equipment, utensils and materials used in preparing and serving large quantities of food.

Knowledge of care and cleaning of kitchen equipment.

Knowledge of food values and portion control.

Knowledge of supplies, equipment, food value & portion control, and/or services ordering and inventory control.

Skill in cooking and preparing simple foods.

Ability to follow recipes.

Ability to read and write and follow oral and written instructions.

Ability to work long hours while standing and to tolerate differences in temperatures.

Ability to be in good physical condition, sufficient to permit working long hours in the kitchen, and the performance of moderately heavy lifting.

Ability to establish and maintain efficient working relationships with parents and all other persons contacted in the course of work.

FACTOR 2- SUPERVISORY CONTROLS

An employee in this position is supervised by the Nutrition Manager/Nutrition Supervisor who checks work for conformity to food standards.

FACTOR 3- GUIDELINES

An employee in this role will operate under the Performance Standards of the Head Start Program.

FACTOR 4- COMPLEXITY

Work is in support of the food Service Team at the Head Start Main Kitchen in the areas of dishwashing, clean-up, kitchen sanitation and assistance with food preparation. The Food Service Worker follows approved menus and makes appropriate substitutions with the approval of the Nutrition Manager and/or Supervisor.

FACTOR 5- SCOPE AND EFFECT

The purpose of work is food preparation, storage and inventory of foods and cleaning supplies, kitchen utensils and equipment in an approved sanitary manner. Proper preparation of food is a vital role in the Head Start Program. It provides and establishes relationships with parents and other persons contacted in the course of work and ensures that all students are safely and adequately nourished, resulting in the proper promotion of concentration, learning, and growth.

FACTOR 6- PERSONAL CONTACTS

Contacts are withstudents, staff, parents, and all other persons contacted in the course of work.

FACTOR 7 – PURPOSE OF CONTACTS

Contacts are made to aid in the preparation and distribution of food, but as educational helpers in the nutrition/health aspect of the program aiding the children and families in identifying and maintaining proper nutritional habits.

FACTOR 8 – PHYSICAL DEMANDS

Work involves continuous standing in the kitchen while tolerating different temperatures requiring overhead reaching, trunk flexion, bending, squatting, stooping, lifting to 50 pounds, and lowering to access containers on the upper levels of the storage area.

FACTOR 9 – WORK ENVIRONMENT

Work is performed in a kitchen and classroom.