Position Type : HeadStart
Date Posted : 2 / 20 / 2025
Location :
St. Martinville Headstart
Closing Date : 02 / 27 / 2025
TITLE : Head Start Food Technician
REPORTS TO : Center Manager / Nutrition Coordinator
QUALIFICATIONS : High School diploma or GED and minimum age of 18 along with food preparation experience and be able to comply with any state food permit / health requirements. Experience in quantity food preparation and inventory control is preferred.
JOB GOAL : To provide effective use of ordering, preparing, serving and documenting meals and snacks. Effectively following menus and all phases of kitchen operations including inventory control. This position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes and the strict cleanliness of the kitch and food service and storage areas. This position must prepare foods for infants / toddlers and preschool aged children following the USDA / CACFP standards.
PERFORMANCE RESPONSIBILITIES :
Prepares and serves food and assists in any food related activities as directed and menus as approved by registered dietitian / nutritionist including the preparation of food to meet the needs of children with special needs or disabilities.
Oversees maintenance of inventory for all necessary supplies, food and equipment used for food services operationsOverseas the processing and storage of food and food related items as they are deliveredOversees full kitchen operations and may supervise additional staff or volunteer assistanceImplements a cost effective food service program according to federal, state and local regulations that is a financially successful operation by helping to control food and labor costsPrepares and serves all meals as planned, paying attention to food presentation and freshnessEnsures that standardized recipes are followed and appropriate quantities of food are prepared and served in occurrence with the CACFP meal requirementsMonitores the acceptance of menu items by children i htne program and makes recommendation for menu changes accordinglySolicits menu ideas from Head Start / Early Head Start families to ensure that the menu is reflective of local culture and that menu items are familiar to children in addition to offering new foods for children and movies to tryActs as a resource and a team member with program staff to plan food-related experiences and presented in a manner that facilitates family style meal services for children and classroom staff in a Head Start / Early Head Start classroom and individual needs are met for infants and toddlersEnsures that dishes are returned to the kitchenResponsible for proper receiving, inventory, storage of food and clean up of kitchen and equipmentNotifies supervisor of any safety or health issues or concernsContributes articles, recipe ideas, etc to Head Start / Early Head Start newsletter on a regular basisHealth and SanitationEnsures that there is an established system for clearing the kitchen and storage rooms so that they are always kept in a clean and sanitary manner
Reports any kitchen equipment not in good working order to the Head STart / Early Head Start administration to ensure the kitchen remains safe and hazard free and follows through on maintenance, report and replacement proceduresEnsures that all foods are prepared in a safe and sanitary mannerResponsible for complying with all local, state and federal standards regarding hygiene and sanitationRecord KeepingResponsible for the period purchasing and regular maintenance of food to ensure quality, cost control and adequate inventory. Receives and accounts for food deliveries
Documents in the menu books, following required USDA / CACFP documentation, food purchased, prepared and servedCompletes a weekly inventory of all food, both perishable and non-perishable. Ensures that inventory is secureComplex an equipment and supply inventory on a regular basisSubmits food invoices in an organized fashion and in a timely mannerMaintains and submits records as requiredParticipates in internal and external audits and performance improvement activitiesResponsible for ensuring kitchen has proper food permit as required by applicable local regulationsChild and Adult Care Food ProgramContributes to the collection and edit processes of correct documentation for the CACFP.
Be knowledgeable about CACFP requirements regarding portions and components of each mean serviceConduct point of service meal documentation, or assign responsible staff to count means when children are seated and have been offered a credible meal by USDA standards for portions and componentsEnter point of service meal counts in appropriate forms or software used by program to support claim reimbursementEdit check twice CACFP records for accuracy and integrity before submitting to the program office for additional edit checking.Supervision and TrainingPlans and directors the work assigned staff and any volunteers working in the food service area
Provides information and training on the job standards of the kitchen and submit employee / volunteer performance appraisals in a timely mannerDetermines appropriate training needs for self and other kitchen staff / volunteers to meet the program goals and objectives and develop a professional development plan for all staff supervisedParticipates in ongoing training in food preparation and nutritionTERMS OF EMPLOYMENT : 202 days
EVALUATION : Criteria established by School Board Policy
ADOPTED : September 2020
ST. MARTIN PARISH PUBLIC SCHOOLS, LOUISIANA
FLSA Non Exempt
