Substitute Nutrition

Under the direct supervision of the Principal, is responsible for the preparation and serving of food on a moderately large scale, with emphasis on quality and quantity for preschool or for infant/toddlers in EHS.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Prepares all meals according to planned menus, includes meals for children with dietary concerns or allergies, and individualization as needed.
• Checks accuracy/dates/and stores all deliveries
• Maintains file records of meal census, inventory and food orders
• Participates in menu planning
• Maintains established standards of sanitation and safety; in accordance with the State and Federal sanitation laws and regulations concerning food service and preparation
• Serve nutritious meals and snacks: -quantities of food must conform to the recommended amounts indicated in CACFP

Head Start guidance materials

• Feeds children “family style” to provide opportunities for decision making
• Serve food in a form that is easy for young children to manage
• Serve children as soon as they come to the table
• Provide proper size eating utensils for the development level of the child
• Monitors children’s acceptance of food items

Works with parents:

· Planning menus

· Volunteer recruitment for food service area

· Advocated good nutrition education for children and their families

· Make home visits when necessary

· Demonstrates skills and knowledge of proper dishwashing procedures

· Demonstrates skills and knowledge of safe operation of equipment (fire extinguisher)

· Provides/promotes nutrition education to children

Review Nutrition Assessment data:

· To reinforce good aspects of family eating patterns

· Monitors special diets and needs of the child

· Prepares simple written reports

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High school diploma or GED required. Good knowledge of the methods of preparing and cooking food in large quantities; good knowledge of health and safety factors involved in the work; good knowledge of modern cooking utensils, appliances and equipment; familiarity with food quantities; ability to follow oral and written directions; cleanliness; good judgement; good physical condition; knowledge of sanitary requirements of state and local certifying groups; and understanding of the philosophy of the Head Start program. One year of work and/or volunteer experience working with large quantity food preparation. Erie County resident preferred.

NO PHONE CALLS - IF YOU ARE SELECTED YOU WILL BE CONTACTED VIA ONE OF THE METHODS YOU HAVE PROVIDED